This post for gluten-free pumpkin spice cake pops is sponsored by Pamela’s. Please see my disclosures for details on how I work with brands.
‘Tis the season for everything pumpkin, so would you expect anything less of me than to share a new gluten-free pumpkin recipe with you?
I think we can all agree that pumpkin everything is the BEST! Pumpkin makes everything taste so delicious and adds so much moisture to any recipe, including my personal favorite pumpkin treat… pumpkin bread!
I had the opportunity to try a gluten-free pumpkin bread mix that is better than anything I could have made myself. Seriously, it’s like you’re making homemade pumpkin bread without any fuss.
The pumpkin bread mix is by Pamela’s. Have you tried it? It’s so moist and pumpkin spicy that you’ll be coming back for seconds and thirds. You’ll have to demonstrate a little self-control when you make it to avoid eating the entire loaf!
While the Pamela’s Pumpkin Bread Mix is the bomb as a stand-alone feast, I thought I would use it to make something fun to ring in pumpkin season.
I crumbled up the bread, combined it with a cheesecake frosting and came up with these scrumptious and whimsical gluten-free pumpkin cake pops. How’s that for elevating the pumpkin bread experience?
So let’s chat a bit about how I made these pumpkin spice cake pops and how you can make them at home too (with a little help from Pamela’s, of course).
How to Make Gluten-Free Pumpkin Spice Cake Pops
First you’ll want to gather all of your ingredients. Of course, don’t forget the Pamela’s pumpkin bread mix. It’s what puts the “cake” in the cake pops.
Next, you’ll want to prepare the Pamela’s gluten-free pumpkin bread mix according to the instructions on the bag. I’ve listed the instructions in the full recipe below.
And of course, you’ll want to bake the gluten-free pumpkin bread in your oven. Please be sure to allow it plenty of time to cool before using the bread in your cake pops.
Remember, cake pops require a moist and delicious sweet cake or bread as the filling. So once the pumpkin bread has cooled, you’ll crumble it up into a large bowl as pictured below, and combine it with the cheesecake frosting, which serves as a good binding for the cake pop filling.
You can buy cream cheese frosting at the store, or make your own by combining cream cheese, butter, cinnamon, vanilla extract and powdered sugar.
Once you add the cream cheese frosting, you’ll see the mixture looks like a wet dough. You’ll only need about one-third cup of the cream cheese frosting, but a little extra is good in case your bread mixture isn’t sticking together well.
Remember, the pumpkin bread should be just moist enough to roll into small balls. If the mixture is not holding together, add more cream cheese frosting, one tablespoon at a time.
Once the one-inch balls are rolled and placed on parchment paper on a baking sheet, place them in your fridge or freezer to cool for at least 30 minutes. The cold air will harden them slightly so they don’t fall apart when you dip them in the white chocolate.
While the balls are freezing, prepare your white chocolate coating by combining the white chocolate chips and coconut oil. Melt everything in the microwave in 30-second increments, stirring in between, until completely melted. It takes about two minutes for the chips to be fully melted.
Dip each stick in the melted chocolate, then place each stick inside each dough ball. Place the sheet back into the fridge or freezer so the chocolate sets in place. The chocolate will help secure the sticks in place so the tops don’t fall off.
Once the stick is secure in place, coat each ball completely with white chocolate goodness. Gently tap off the excess white chocolate so that only a thin layer of chocolate remains. You don’t want the balls too top heavy or they’ll topple over!
Sprinkle each ball with a little cinnamon on top (optional), and place the cake pop stick upright in a floral foam core until the chocolate sets.
There you have it … a pumpkin spice cake pop recipe for the books! These cake pops are a HUGE hit with the kids, and they make a pretty addition to any holiday party. Just imagine the oohs and aahs you’ll get when your guests see these bad boys.
Inside each cake pop you’ll find a moist, sweet, pumpkin-spiced bread filling. On the outside, you’ll find a sweet white chocolate candy coating (with a dash of cinnamon). Life doesn’t get better than this, my friends. Pumpkin season has arrived!
Thank you Pamela’s for being the secret ingredient in this wonderful gluten-free cake pop recipe. I could not have done it without you!
Please pin this image to share this fun fall recipe with others:
Gluten-Free Pumpkin Spice Cake Pops
- Cake pop sticks
- Foam core
For the Pumpkin Bread (following instructions on the bag of Pamela's pumpkin bread):
- 3 eggs
- 3/4 cup milk
- 1/2 cup butter melted
- 1 package of Pamela's Gluten-Free Pumpkin Bread Mix
For the Cake Pops:
- 3 oz cream cheese softened
- 2 Tbsp butter softened
- 1 cup powdered sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp vanilla extract
- 24 oz white chocolate chips
- 2 Tbsp coconut oil or vegetable shortening
For the Pumpkin Bread:
- Make pumpkin bread according to the package instructions by preheating the oven to 350º F and greasing a 9×5 inch loaf pan. Combine the eggs, milk and melted butter in a medium bowl, then add Pamela's Pumpkin Bread mix and combine well. Pour batter into loaf pan and bake for 50 minutes until cooked through. Cool completely.
For the Cake Pops:
- Crumble the cooled pumpkin bread mixture until no large clumps remain. Set aside.
- In a bowl attached to your standing mixer, combine cream cheese and butter. Mix until smooth. Add in the cinnamon and vanilla extract and mix until combined. Gradually add in the powdered sugar, mixing until incorporated.
- Add about 1/3 cup of the cream cheese frosting to the pumpkin bread mixture, stirring until completely combined. The bread should be just moist enough to roll into small balls. If the mixture is not holding together, add more cream cheese frosting one tablespoon at a time.
- Roll the pumpkin bread mixture into 1-inch balls and place on a baking sheet lined with wax paper or a silicone mat. Let chill in the refrigerator or freezer for at least 30 minutes, or until firm.
- In a microwave-safe bowl, add the white chocolate chips and coconut oil. Melt the white chocolate chips in the microwave in 30-second increments, stirring in between, until completely melted. Mine took me about 2 minutes total. You can also do this over a double boiler on the stovetop if you'd like.
- Dip each cake pop stick into the melted white chocolate and then insert into the pumpkin bread ball. Continue with all of the balls. This will ensure the stick stays firmly in place inside the dough ball. Place the cake pops back into the refrigerator or freezer for 5-10 minutes, until once again chilled with the stick in place.
- Next, dip each cake ball into the white chocolate mixture until it is completely coated with chocolate. You can use a spoon to help you cover the cake pop if needed. Tap the cake pop very gently to remove any excess white chocolate. You want the chocolate coating to be very thin so it doesn't weigh down the cake pop and so the pop doesn't fall off the stick. Sprinkle a little cinnamon over the top of the cake pop.
- Let the cake pop sit upright in a floral foam block or in a cake pop holder until cool. Repeat with remaining cake pops. Allow each cake pop to set before eating. Enjoy!
- If you do not want to make your own cream cheese frosting, you can use store bought cream cheese frosting instead.
- Instead of white chocolate chips for the coating, you can also use almond bark.
- If you do not want to make cake pops, you can make cake balls instead. After the first chill, just dip the balls in the white chocolate mixture and let set on a sheet of wax paper. They’re quicker to do and just as tasty!
- You want to make sure that the pumpkin bread crumbs are moist enough to roll into a ball but not too moist that it makes the dough too soft.
- If the melted white chocolate starts to get too thick, place it back in the microwave to heat it up slightly. It’s easier to work with and thinner when it’s warmed. If it’s still too thick, add another tablespoon of coconut oil or vegetable shortening to thin it out.
- When you dip the cake pops into the melted chocolate, gently tap off the excess white chocolate. If you don’t then the cake pop might be too heavy and fall off the stick.