Equipment needed:
- Whisk
- Mixing bowl
- Fat Daddio’s cake pan 12″x3″ round or 9″x13″ rectangular
- Stand mixer with paddle attachment
- Airtight container or Saran Wrap (for cooling dough)
- Rolling pin (with 5/8-inch guides)
- Round cake pop maker — bite-pop size
- Stick Jig Tool (optional, for centered placement)
- Spatula
- Microwavable bowl (for chocolate)
- Laser thermometer
- Cake pop sticks
- Hand massager (for quick-drip technique)
- Food warming mat (to maintain coating temperature while dipping)
- Flat Surface/Baking Sheet
Cake Pop – Classic Pumpkin Spice
Description
Yield: Approximately 23–28 cake pops rolled to 5/8″, and cut using a Bite Pop Size Round Cutter
Ingredients – Cake Dough Base
Ingredients – Dipping & Decoration
Step by Step
- In a large bowl, whisk together the white cake mix, reduced water (box amount minus 2–3 tbsp), eggs, sour cream (swapped 1:1 for the oil), blotted pumpkin puree, Pumpkin Spice Emulsion, pumpkin pie spice, and ground cinnamon until fully combined.
- Pour the batter into your Fat Daddio’s 10×10 baking pan, and bake for approximately 23 minutes
- Once the cake comes out of the oven, let it rest for 15-20 minutes.
- Transfer the warm cake directly into your stand mixer fitted with the paddle attachment.
- Mix on low speed for 5–8 minutes, until a smooth, play-dough-like dough forms.
- Place the dough in an airtight container or tightly wrap it in Saran Wrap so it doesn’t dry out, then let it come to room temperature.
- Once cooled, give the dough a quick hand-knead to refine the texture, then gently fold in the ½ cup of coarsely crushed graham crackers.
- Roll the dough out using 5/8-inch guides.
- Use the Bite Pop size round cake pop cutter to cut individual portions and place them on a parchment-lined tray.
- Microwave your 3-way chocolate blend (Cream Cheese Melts, ~⅓ Pumpkin Spice Melts, and Deluxe Melts) at 50% power for 30 seconds. Stir thoroughly with a spatula, even if the chocolate looks unmelted.
- Continue melting in 15- to 5-second intervals, stirring well after each.
- Check Temperature: Before dipping, use a laser thermometer to check your chocolate blend.
- Dip the tip of a cake pop stick into the melted coating, then insert it almost all the way into the cake pop for maximum stability.
- Dip the entire cake pop to coat, then gently tap off excess chocolate.
- Lay your cake pops flat on a surface before adding toppings—this prevents them from slipping or falling off as they set. Sprinkle immediately with fine graham cracker crumbs or a light dusting of pumpkin pie spice while wet, and let set completely.
Important: Be careful not to overbake, or you’ll get dry edges!
Make the Cake Pop Dough
Cool, Mix-ins, Rolling, & Shaping
Dip & Decorate
Ensure your coating temperature reads between 92°F and 98°F.
Or you can use the hand massager method against your wrist to help the chocolate drip faster.
Pro Tip: Why Sour Cream & Deluxe Melts?
- Sour Cream: Vegetable oil makes dough greasy and soft. Sour cream adds moisture and natural lactic acid, which tightens the cake’s structure, giving you a dense, rollable dough that holds its shape—no frosting needed!
- Deluxe Candy Melts: Blending 10%–20% Deluxe Melts into your Sweet Shop coating naturally thins out the liquid chocolate, making it effortless to achieve a smooth, thin shell at 92°F–98°F.
Baking, Pumpkin spice, pumpkin, fall
For these cake pops within the picture above, I use an acorn, leaf, & pumpkin, but you can use any of our amazing cake-pop makers!
If you like to experiment with more cake-pop recipes, click here to see all my free recipes!