Pumpkin Spice Cake Pops

pumpkin spice cake pops in orange dish filled with hazelnuts

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These Pumpkin Spice Cake Pops are made from a base of fluffy Pumpkin Bread and Cream “Cheese” Frosting, then dipped in chocolate for a yummy treat!


  • 1/2 loaf Fluffy Vegan Pumpkin Bread, cooked and cooled
  • 3 tbsp Vegan Cream Cheese*
  • 1 tbsp Maple Syrup, to thin
  • ¼ tsp Pumpkin Pie Spice
  • 1 cup Non-Dairy Chocolate of choice
  • Optional Topping: ⅓ cup Toasted Hazelnuts, chopped


  1. First, use your hands to crumble the Pumpkin Bread into a large bowl. Make sure that it is broken down into small, fine pieces.
  2. Next, add the Vegan Cream Cheese, Maple Syrup, and Pumpkin Pie Spice to a separate small bowl and mix until well incorporated. Add this to the bowl of the crumbled Pumpkin Bread, and use your hands to “mix” the Cream Cheese mixture into the bread until a slightly moist “dough” forms. You should be able to press the dough into balls, but it should not be overly moist.
  3. Take 2 packed tablespoons of “dough” and roll into a ball; repeat with the remaining dough. Insert a thick wood skewer into each cake ball, and set aside. (Note: I would not recommend using popsicle sticks here; you really want a grilling-sized skewer with a small, pointed tip!)
  4. Set up your “Cake Pop Station” next, before you melt the Chocolate. Place your desired toppings on a flat plate or shallow bowl for sprinkling or rolling. It’s also best to have a long piece of styrofoam (I used a piece I got in the mail) with pre-pierced Cake Pop holes in it, so you can insert them quickly and they can dry nicely. You can also place the Cake Pops on parchment paper, but this will create a flat “top” of the Pop once cooled.
  5. Then, place the Non-Dairy Chocolate into a microwave safe bowl and microwave for 1 minute. Stir, then microwave at 20 second intervals, stirring between each one. Stop microwaving once the Chocolate is about 80% melted (so you don’t burn it), and continue to stir the Chocolate until it becomes smooth and thick.
  6. Moving quickly and carefully, “dunk” each Cake Pop into the melted chocolate. I used two spoons to help drizzle and spread the chocolate over top of the Pop. Then, hold the Cake Pop over the bowl of melted chocolate and gently rotate the wooden skewer between your fingers to “roll” the excess chocolate off of it. Don’t move too fast, or the Cake Pop will fall off of the skewer. Once only a thin-ish layer of Chocolate Coating remains on the Pop, sprinkle your desired toppings over the melted Chocolate, and then set the Cake Pop onto the pre-prepared drying station.
  7. Repeat with the rest of the Cake Pops; if the Chocolate gets too thick (as each Cake Pop will cool it down), you can return it to the microwave and cook it at 10-second intervals, until it thins out a bit more.
  8. Let the Cake Pops cool completely before serving, so the Chocolate can harden. Store leftovers at room temperature for up to 2 days, or in the fridge for up to one week.


  • I like to use either Kite Hill or Miyoko’s Cream Cheese, as both are made of whole food ingredients. If you do not have access to Cream Cheese, you can either substitute it for a runny (!) Nut Butter, or omit the Maple Syrup and use 1/4 cup of a different Vegan Frosting
  • Maple Syrup can be substituted for another liquid sweetener