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Easy Cinnamon Sugar Pumpkin Cake Pops – Best Fall Treat

cinnamon sugar pumpkin cake pops - featured image
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These cinnamon sugar pumpkin cake pops are soft and tender on the inside with a crunchy cinnamon sugar shell. They’re the perfect fall treat that even pumpkin skeptics will love, made with simple pantry ingredients and ready in about 45 minutes.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¾ cup (170g) pumpkin puree (100% pure, not pie filling)
  • ⅓ cup (80ml) vegetable oil
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60g) unsalted butter, melted (for coating)
  • ½ cup (100g) granulated sugar (for coating)
  • 1 ½ teaspoons ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Let egg come to room temperature.
  2. In a large bowl, whisk together flour, ½ cup granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, ½ teaspoon cinnamon, and salt.
  3. In a separate medium bowl, whisk together pumpkin puree, vegetable oil, egg, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and fold with a rubber spatula until just combined. Do not overmix; a few lumps are fine. Batter will be thick and slightly sticky.
  5. Using a small cookie scoop or tablespoon, portion batter and roll into 1-inch balls. You should get about 20-24 cake pops. Place on prepared baking sheet, spacing 2 inches apart. If dough is too sticky, wet hands slightly with cold water.
  6. Bake for 10-12 minutes, until edges are set and center is just firm to the touch. A toothpick inserted in center should come out clean or with a few moist crumbs. Do not overbake.
  7. Cool on baking sheet for 5 minutes, then transfer to a cooling rack and cool completely (about 30 minutes).
  8. Once completely cool, melt ¼ cup butter in a small bowl (microwave in 15-second bursts).
  9. In a shallow bowl, mix together ½ cup granulated sugar and 1½ teaspoons cinnamon.
  10. Working one at a time, dip each cake pop into melted butter, letting excess drip off. Roll in cinnamon sugar mixture until fully coated. Place back on cooling rack.
  11. Optional: If using lollipop sticks, insert one into each cake pop before butter coating sets. Dip stick tip in melted butter first to help it slide in without cracking.
  12. Let coating set at room temperature for about 15 minutes before serving.

Notes

Don’t overbake—cake pops dry out quickly. Use room temperature ingredients for best texture. If dough is sticky, wet hands with cold water when rolling. For extra crunch, double coat by dipping in butter and cinnamon sugar again after 5 minutes. Uncoated cake pops can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Freeze uncoated pops for up to 3 months; thaw and coat fresh before serving. Coated pops are best within 24 hours.

Nutrition

Keywords: pumpkin cake pops, cinnamon sugar cake pops, fall dessert, pumpkin dessert, easy cake pops, Thanksgiving dessert, Halloween treat

Find it online: https://platebelle.com/easy-cinnamon-sugar-pumpkin-cake-pops-best-fall-treat/