Fun and Easy Canned Pumpkin Christmas Cake Pops for Holiday Celebrations

Christmas is a time for warmth, togetherness, and making memories—and what's more fantastic than doing this over baking? Imagine the happiness in whipping up a batch of cake pops that do not only look stunning but pack nostalgic flavors of pumpkin and spices. Cake pops are versatile, fun, and let's be honest, absolutely a treat to prepare with loved ones. If you're planning a cozy family gathering or a grand Christmas bash, these canned pumpkin cake pops can surely add that perfect touch of festive magic to your dessert table.

Here's a recipe that combines the moist, rich texture of pumpkin cake with the whimsy of holiday-themed cake pops coated in white chocolate, molded to look like little pumpkins. They are surprisingly easy to make and offer endless possibilities for customization. So, preheat your oven, and let's turn your kitchen into a holiday bakery!

Recipe for Pumpkin Cake Pops

Ingredients:

Pumpkin Cake

• 1 cup all-purpose flour (130g)
• 1 cup packed light brown sugar (200g)
• 1 tsp baking powder (4g)
• 1½ tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp fine salt
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves (optional)
• 5 tbsp unsalted butter, room temperature (70g)
• ½ cup pumpkin purée (110g)
• ½ cup buttermilk, room temperature (120g)
• 1 tsp vanilla extract (4g)

Buttercream

• 3 tbsp unsalted butter, softened (42g)
• 1 cup powdered sugar (125g)
• 1 tsp vanilla extract (5g)
• 1 tsp milk of your choice or heavy cream (5g)

Cake Pop Decorations

Cake pop sticks

• ¼ cup milk or dark chocolate chips (40g)
• Green fruit roll-up or fondant for leaves
• Orange oil-based food coloring
• Choose one coating option:
• 2½ cups white melting wafers
• 2½ cups orange candy melts
• 2½ cups good-quality white chocolate melted with 2 tsp flavorless oil

Method

Step 1: Make the Pumpkin Cake Batter

Preheat your oven to 175°C. Line an 8-inch round pan with parchment paper and grease with non-stick spray.

In a bowl, mix together flour, brown sugar, baking powder, cinnamon, ginger, salt, nutmeg, and cloves. Mix well.

Add softened butter, pumpkin purée, buttermilk, and vanilla extract. Whisk until the batter is smooth.

Pour the batter into the prepared pan and bake for 25-30 minutes. Rotate the pan halfway through for even baking. Check with a toothpick—it should come out with moist crumbs.

Let the cake cool for 15 minutes on a wire rack. Run a spatula around the edges and flip it into a large bowl.

Step 2: Make the Buttercream & Cake Pop Dough

Take softened butter, powdered sugar, vanilla, and milk in a small bowl. Stir it until smooth. Crumbles the cooled cake using a fork. Add the buttercream and mix until the consistency resembles dough.

Step 3: Shape the Cake Pops

Scoop about 2.5 tablespoons of dough for each pop. Roll into balls and place on a parchment-lined tray.

Using a cake pop stick, make vertical grooves in the balls as if the balls were made of pumpkin panels.

Melt ¼ cup chocolate chips. Dip 1½ inches of each stick into melted chocolate, and then press into center of each ball, so that 1 cm of stick is above the ball.

Freeze the cake pops for 10 minutes to harden.

Step 4: Pumpkin Cake Pops Decoration

Melt your choice of coating in a heat-proof glass. Use 15-second intervals in the microwave at 50% power, stirring after each time. Add oil-based coloring if needed.

Dip each cake pop into the melted coating, making sure to coat completely except for the stem. Shake gently to get rid of excess.

Use a knife to scrape out pooling chocolate from the grooves for a realistic effect. Place on parchment paper to set.

Add a tiny leaf made from green fruit roll-up or fondant on top. Use remaining chocolate to affix it in place.

Sprinkle with cocoa powder for extra texture.

Substitutions and Swaps

Flour: Replace all-purpose flour with gluten-free flour or cake flour.

Pumpkin Purée: Use 1 large egg and 1 egg white as a substitute.

Buttermilk: Replace with full-fat yogurt, whole milk, or non-dairy variations such as almond or soy milk.

Butter: Use vegan butter or salted butter; omit additional salt if using salted butter.

Preparing Pumpkin Cake Pops in Advance & Storage Tips

Make Ahead: Prepare the cake and buttercream a day in advance. Store the cake wrapped tightly in cling film and the frosting in an airtight container in the fridge.

Storage: Finished cake pops can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to a month.