These 15 homemade pumpkin cake pop recipes deliver festive fall desserts, easy no-bake options, and decadent autumn flavors perfect for Halloween parties, Thanksgiving tables, and holiday gift-giving.

1. Easy Pumpkin Spice Cake Pops

Ingredients: 1 box yellow cake mix (plus 1/2 cup canned pumpkin puree, 3 eggs, 1/3 cup oil, 1 tbsp pumpkin pie spice), 1/2 cup cream cheese frosting, 12 oz orange candy melts, lollipop sticks.

Step-by-Step Instructions:

1. Bake yellow cake mix according to box directions, substituting water with canned pumpkin puree and adding pumpkin pie spice.
2. Let the baked pumpkin cake cool completely, then crumble it into fine crumbs in a large bowl.
3. Mix cream cheese frosting into cake crumbs using hands until a pliable dough forms.
4. Roll dough into 1-inch balls, insert lollipop sticks dipped in melted candy, and chill for 20 minutes.
5. Dip cake pops into melted orange candy melts, let excess drip off, and set upright until hardened.

2. Spooky Halloween Pumpkin Jack-O’-Lantern Cake Pops

Ingredients: 1 batch baked pumpkin cake, 1/2 cup vanilla frosting, 12 oz orange candy melts, 2 oz black candy melts (or black edible marker), lollipop sticks.

Step-by-Step Instructions:

1. Crumble baked pumpkin cake and mix thoroughly with vanilla frosting until cohesive.
2. Shape cake mixture into firm 1-inch balls and insert candy-coated lollipop sticks into each base.
3. Freeze cake balls on a parchment-lined baking sheet for 15 minutes.
4. Dip chilled cake balls into melted orange candy melts until fully covered.
5. Melt black candy melts, place in a piping bag, and pipe spooky Jack-O’-Lantern faces on each pop.

3. Chocolate Dipped Pumpkin Spice Cake Pops

Ingredients: 1 batch baked pumpkin cake, 1/2 cup chocolate frosting, 12 oz dark chocolate melting wafers, green sprinkles or pumpkin seeds, lollipop sticks.

Step-by-Step Instructions:

1. Fine-crumb the pumpkin cake and combine with chocolate frosting until a moldable dough forms.
2. Form into 1-inch spheres and insert lollipop sticks dipped in melted dark chocolate.
3. Chill cake balls in the refrigerator for 30 minutes to firm up.
4. Dip each cake pop into melted dark chocolate, coating completely.
5. Top immediately with green sprinkles or pumpkin seeds before the chocolate shell sets.

4. Mini Pumpkin Shaped Cake Pops with Cinnamon Glaze

Ingredients: 1 batch baked pumpkin spice cake, 1/2 cup cream cheese frosting, 12 oz white chocolate chips, 1 tsp cinnamon, mini pretzel sticks (broken into tiny stems), lollipop sticks.

Step-by-Step Instructions:

1. Combine pumpkin cake crumbs and cream cheese frosting into a dense dough mixture.
2. Roll into balls, then press a toothpick vertically along the sides to create pumpkin ridge indentations.
3. Dip lollipop sticks into melted white chocolate mixed with ground cinnamon, then insert into shaped balls.
4. Dip pumpkin-shaped pops into cinnamon white chocolate glaze and allow excess to drip.
5. Insert a small pretzel stick piece into the top center of each pop to form a stem.

5. Cream Cheese Stuffed Pumpkin Cake Pops

Ingredients: 1 batch baked pumpkin cake, 1/4 cup cream cheese frosting, 4 oz solid sweetened cream cheese block (cubed into small 1/2-inch pieces), 12 oz orange chocolate melts, lollipop sticks.

Step-by-Step Instructions:

1. Take a small portion of crumbled pumpkin cake dough and flatten it in your palm.
2. Place a small chilled cream cheese block cube in the center and wrap cake dough around it into a ball.
3. Dip lollipop sticks into melted chocolate, insert into cake balls, and chill for 20 minutes.
4. Dip stuffed pops into melted orange candy coating until smooth.
5. Refrigerate for at least 1 hour so the cheesecake center sets completely.

6. White Chocolate Maple Pumpkin Cake Pops

Ingredients: 1 batch baked pumpkin cake, 1/3 cup white frosting, 2 tbsp pure maple syrup, 12 oz white chocolate melting wafers, maple sugar crystals, lollipop sticks.

Step-by-Step Instructions:

1. Mix pumpkin cake crumbs, white frosting, and pure maple syrup together until smooth.
2. Roll mixture into 1-inch round balls and insert prepared lollipop sticks.
3. Chill in freezer for 15 minutes.
4. Melt white chocolate melting wafers in a microwave-safe bowl in 30-second intervals.
5. Dip cake pops into white chocolate and sprinkle top with maple sugar crystals.

7. Gluten-Free Pumpkin Spice Cake Pops

Ingredients: 1 batch baked gluten-free pumpkin cake, 1/2 cup gluten-free cream cheese frosting, 12 oz certified gluten-free orange candy melts, gluten-free fall sprinkles, lollipop sticks.

Step-by-Step Instructions:

1. Crumble cooled gluten-free pumpkin cake fine and mix with gluten-free cream cheese frosting.
2. Shape dough into 1-inch cake balls and insert sticks dipped in melted candy.
3. Refrigerate for 30 minutes until chilled and firm.
4. Dip pops into melted gluten-free orange candy coating.
5. Decorate immediately with gluten-free autumn sprinkles before setting.

8. Salted Caramel Pumpkin Spice Cake Pops

Ingredients: 1 batch baked pumpkin cake, 1/3 cup caramel sauce, 1/4 cup vanilla frosting, 12 oz milk chocolate melting wafers, coarse sea salt, lollipop sticks.

Step-by-Step Instructions:

1. Combine pumpkin cake crumbs with vanilla frosting and thick caramel sauce until dough forms.
2. Roll dough into balls, insert dipped lollipop sticks, and freeze for 15 minutes.
3. Melt milk chocolate wafers until smooth.
4. Dip cake pops completely into melted milk chocolate.
5. Sprinkle lightly with coarse sea salt before chocolate hardens.

9. No-Bake Pumpkin Spice Donut Hole Cake Pops

Ingredients: 18 store-bought pumpkin spice donut holes, 1/4 cup cream cheese frosting (for sticking), 12 oz orange candy melts, green Tic Tacs or pumpkin seeds, lollipop sticks.

Step-by-Step Instructions:

1. Dip the end of each lollipop stick into melted orange candy and insert firmly into donut holes.
2. Chill donut pops in the freezer for 10 minutes.
3. Melt remaining orange candy melts in a deep glass cup.
4. Dip each donut pop into melted coating, twirling gently to cover evenly.
5. Press a green Tic Tac or pumpkin seed on top as a stem while wet.

10. Vegan Pumpkin Spice Cake Pops

Ingredients: 1 batch baked vegan pumpkin cake, 1/2 cup vegan cream cheese frosting, 12 oz dairy-free white chocolate chips, 1 tsp coconut oil, lollipop sticks.

Step-by-Step Instructions:

1. Combine vegan pumpkin cake crumbs and vegan cream cheese frosting into a pliable ball.
2. Form into 1-inch balls, insert sticks dipped in melted dairy-free chocolate, and chill for 25 minutes.
3. Melt dairy-free white chocolate chips with 1 tsp coconut oil until smooth.
4. Dip chilled pops into vegan white chocolate coating.
5. Place upright on a cake pop stand to set at room temperature.

11. Cute Autumn Acorn & Pumpkin Cake Pops

Ingredients: 1 batch baked pumpkin cake, 1/2 cup vanilla frosting, 10 oz milk chocolate, 1/2 cup mini chocolate chips, 1/2 cup crushed chocolate sprinkles, tiny pretzel stems, lollipop sticks.

Step-by-Step Instructions:

1. Shape pumpkin cake dough into oval, acorn-like shapes instead of rounds.
2. Insert dipped lollipop sticks into the base of each acorn shape and chill for 20 minutes.
3. Dip entire cake pop into melted milk chocolate.
4. Dip top third of acorn into crushed chocolate sprinkles to form acorn cap.
5. Attach a tiny pretzel piece to top center with melted chocolate for acorn stem.

12. Cheesy Pumpkin Cheesecake Bites on a Stick

Ingredients: 2 cups baked pumpkin cheesecake (chilled), 1 cup graham cracker crumbs, 12 oz white chocolate melts, lollipop sticks.

Step-by-Step Instructions:

1. Scoop cold pumpkin cheesecake using a small cookie scoop and roll into tight balls.
2. Roll cheesecake balls in crushed graham cracker crumbs to lightly coat exterior.
3. Dip lollipop sticks into melted white chocolate, insert into cheesecake balls, and freeze for 30 minutes.
4. Dip frozen cheesecake balls completely into melted white chocolate.
5. Store in refrigerator until ready to serve.

13. Rich Espresso Pumpkin Spice Latte Cake Pops

Ingredients: 1 batch baked pumpkin cake, 1/3 cup espresso-infused vanilla frosting, 1 tsp instant espresso powder, 12 oz white chocolate melts, cocoa powder for dusting, lollipop sticks.

Step-by-Step Instructions:

1. Dissolve espresso powder into vanilla frosting and mix thoroughly into pumpkin cake crumbs.
2. Form dough into spheres, insert lollipop sticks, and chill for 20 minutes.
3. Melt white chocolate coating until fluid.
4. Dip cake pops into white chocolate shell and let set.
5. Dust top lightly with cocoa powder using a fine mesh sifter to mimic a latte.

14. Keto Low-Carb Pumpkin Spice Cake Pops

Ingredients: 1 batch baked almond flour pumpkin cake, 1/2 cup keto cream cheese frosting (made with monk fruit), 12 oz sugar-free white chocolate chips, 1 tsp coconut oil, lollipop sticks.

Step-by-Step Instructions:

1. Fine-crumb cooled low-carb almond flour pumpkin cake and mix with keto cream cheese frosting.
2. Roll into 1-inch balls, insert sticks dipped in melted keto chocolate, and chill for 30 minutes.
3. Melt sugar-free white chocolate chips with coconut oil in 20-second microwave bursts.
4. Dip cake balls completely into sugar-free white chocolate.
5. Place in refrigerator for 15 minutes until shell is fully hardened.

15. Caramel Apple & Pumpkin Spice Twin Cake Pops

Ingredients: 1/2 batch pumpkin cake dough, 1/2 batch apple cinnamon cake dough, 12 oz caramel candy melts, 2 tbsp chopped roasted peanuts, lollipop sticks.

Step-by-Step Instructions:

1. Press a small piece of pumpkin cake dough and apple cinnamon dough together to form a marble ball.
2. Insert dipped lollipop sticks into combined twin dough balls and chill for 20 minutes.
3. Melt caramel candy melts until smooth.
4. Dip twin cake pops into caramel coating, letting excess drip down.
5. Dip bottom quarter in chopped roasted peanuts before setting on parchment paper.