Pumpkin Cake Pops

A Little Less Easy
Total Time:
4 hours




  • 1 box of Entenmann’s® Little Bites® Pumpkin Muffins (20 muffins)
  • 2 cans cream cheese icing (you will have extra)
  • 1 lb orange-colored melting chocolate pieces
  • 10 skinny pretzel sticks
  • 2 tubes green icing
  • 2 large mixing bowls
  • 20 cake pop sticks
  • Straining spoon
  • Wax paper
  • Drying rack
  • Small hay bale (12x12) for display


Yields approximately 15 to 20 cake pops depending on size

  1. Place 20 pumpkin muffins in a large bowl (one full 5ct box)
  2. Mix in 1 and 1/2 cans of cream cheese frosting
  3. Roll mixture into 1 inch diameter balls
  4. Use a cake pop stick to make 5 small vertical lines on the circle equidistant apart (to make it look like a pumpkin)
  5. Place onto wax paper and put into refrigerator for 3 hrs to chill (makes it easier to dip and decorate)
  6. Melt one lb of orange-colored melting chocolate pieces
  7. Take pumpkins out of refrigerator
  8. Using the straining spoon, dip the pumpkins into the melted chocolate
  9. Place on drying rack with wax paper under it and let harden (10 minutes)
  10. Decorate the top with green writing icing for the leaves/vines
  11. Place a small piece of pretzel stick as the stem on the top
  12. Carefully pick up the iced pumpkins and insert a cake pop stick into the bottom flat area
  13. Place completed cake pops into the bale of hay about an inch apart
  14. Enjoy!