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Best Easy Cinnamon Sugar Pumpkin Cake Pops Recipe

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These cinnamon sugar pumpkin cake pops are a happy accident turned into the most-requested dessert for gatherings. Soft, moist pumpkin cake balls are brushed with butter and rolled in a crunchy cinnamon sugar coating for a bite-sized treat that looks impressive but is incredibly easy to make.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • ½ cup granulated sugar
  • ¼ cup brown sugar, packed (light or dark)
  • ¼ cup vegetable oil (or melted coconut oil)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)
  • 3 tablespoons melted butter (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a mini muffin tin generously with butter or non-stick spray.
  2. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk for about 20 seconds to evenly distribute.
  3. In a separate medium bowl, combine the wet ingredients: pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract. Whisk until smooth and glossy.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until just combined. Do not overmix.
  5. Scoop the batter into the prepared mini muffin tin, filling each cup about ¾ full. A 1-tablespoon cookie scoop works well.
  6. Bake for 10 to 12 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be lightly golden and spring back when touched.
  7. Let the cake pops cool in the tin for exactly 5 minutes, then transfer to a cooling rack to cool completely, about 15 to 20 minutes.
  8. While the cake pops cool, prepare the cinnamon sugar coating: In a small bowl, mix together ½ cup sugar and 2 teaspoons cinnamon. Melt 3 tablespoons of butter in a separate small bowl.
  9. Once the cake pops are completely cool, brush each one lightly with melted butter using a pastry brush. Work in batches of 4 to 5.
  10. Roll each buttered cake pop in the cinnamon sugar mixture, pressing gently so the sugar adheres evenly. If using lollipop sticks, insert them before rolling.
  11. Place the finished cake pops on a serving platter. Serve within a few hours, or refrigerate for up to 3 days.

Notes

Don’t overmix the batter to avoid dense cake pops. Use room temperature ingredients for best results. Brush butter while cake pops are slightly warm (not hot) for optimal sugar adhesion. Work in small batches when coating to prevent clumping. For make-ahead: bake cake pops up to 2 days in advance, store in airtight container, and coat just before serving. The cinnamon sugar coating stays crunchy for 4-6 hours.

Nutrition

Keywords: pumpkin cake pops, cinnamon sugar pumpkin, easy pumpkin dessert, fall dessert, bite-sized pumpkin treats, party dessert, pumpkin cake balls

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