Gluten Free Pumpkin Spice Cake Pops are a delightful way to bring cozy fall flavors to your dessert table. Fun to make, easy to decorate, and perfect for gifting or bake sales.
Pumpkin Spice
Fall is my favorite season, and I love bringing that feeling into the kitchen with warm spices and pumpkin. Living in a warm climate means I don’t get to see the leaves change color often, so I make up for it with seasonal treats. Pumpkin spice is an effortless way to capture that autumn spirit—its mixture of cinnamon, nutmeg, ginger, and cloves instantly signals cozy weather and holiday baking.
These gluten free pumpkin spice cake pops combine tender cake with bright pumpkin puree and the warming spices that make fall so comforting. They hold up well to decorating, so you can make everything from simple dipped pops with sprinkles to detailed pumpkin or mummy designs for Halloween.
Decorating Fun
Decorating cake pops is surprisingly enjoyable and creative—don’t save it just for holidays like Christmas. I discovered a few simple tricks that make the process go smoothly. One helpful tip is to dip the stick into melted chocolate before inserting it into each pop; that helps secure the stick and reduces breakage. Use colored melting wafers or white chocolate tinted with oil-based coloring for vibrant pumpkins, or keep things simple with semi-sweet chocolate and a scattering of seasonal sprinkles.
I had a great time experimenting: orange-dipped pops with green icing for stems became little pumpkins, white pops with candy eyes made quick mummies, and a handful of darker chocolate pops got a few edible leaf decorations. For larger gatherings or bake sales, a plain dipped pop with a sprinkle is a faster option that still looks polished.
Gluten Free Pumpkin Spice Cake Pops
Turning the cake pops into pumpkins is easier than it looks. After shaping and baking the cake pop rounds, dip each pop in orange-colored chocolate, then immediately sprinkle with orange sugar or tiny nonpareils while the coating is still wet. Let them set upright with the sticks in the air. Once dry, pipe small green stems and leaves with icing or use a small candy stem for a charming finishing touch. These cake pops also make thoughtful homemade gifts when wrapped individually.
Recipe Notes
Below are tips and notes to help you get the best results. I’ve included suggested ingredients and steps so you can adapt the recipe to your equipment and preferences.
Cake Pop Maker
When using a cake pop maker, fill the lower cavity completely for a rounded result. If the batter doesn’t reach the top, the pops can bake into misshapen “brains” or incomplete spheres. My cake pop maker worked well with a 7-minute cook time, but yours may vary—start with the manufacturer’s recommendation and adjust as needed.
Gluten Free Flour
Use a reliable gluten free flour blend that contains xanthan gum, or add it separately if your blend omits it. A balanced blend helps the texture of the cake hold together well for forming pops.
Dipping Chocolate
Choose dipping chocolate or candy melts that are safe for your diet and melt smoothly. Read labels carefully if you need certified gluten free or allergen-free chocolate. For coloring, use oil-based gel colors (not water-based) if tinting white chocolate so it doesn’t seize.
Gift and Presentation Ideas
Wrap individual pops in clear cello bags and tie with ribbon for a festive presentation. Clustered in a decorated styrofoam block or a small box with tissue paper, they also make a pretty centerpiece for a fall party or a holiday cookie exchange.
Gluten Free Pumpkin Spice Cake Pops
Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins
Servings: 60 cake pops
Ingredients
- 1/2 cup butter, softened
- 1 1/4 cup sugar
- 2 eggs
- 1 cup buttermilk (see notes for substitute)
- 1 cup pumpkin puree
- 1 teaspoon vanilla
- 2 1/2 cups gluten free flour blend (with xanthan gum)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 teaspoons pumpkin spice
- White or semi-sweet chocolate or candy melts for dipping
- Sprinkles, colored sugar, or icing for decorating
Instructions
- Preheat your cake pop maker according to the manufacturer’s directions.
- Cream together the softened butter and sugar until light and fluffy.
- Add eggs, vanilla, pumpkin puree, and buttermilk. Mix until combined.
- In a separate bowl, whisk together the gluten free flour, baking soda, salt, baking powder, and pumpkin spice.
- Add about one-third of the dry ingredients to the wet mixture and mix. Continue adding the dry ingredients gradually until fully combined and a smooth batter forms.
- Transfer batter to a large resealable bag and snip off one corner, or use a piping bag to fill the cake pop molds.
- Squeeze batter into each mold cavity and close the maker. Cook according to your machine’s directions (about 7 minutes worked for my maker).
- Allow the cake pops to cool thoroughly on a rack before inserting sticks and dipping.
- Dip each pop in melted chocolate or candy coating. While coating is still wet, add sprinkles or colored sugar. Let set upright, then pipe green stems and leaves if making pumpkin designs.
Notes
* To make a quick buttermilk substitute: combine 2 teaspoons of vinegar or lemon juice with enough milk to make 1 cup and let sit for 5 minutes. * Cooking time may vary by cake pop maker; check manufacturer’s guidance and test the first batch.
Nutrition
Serving size and nutrition will vary depending on ingredients and size of each pop.
Happy gluten free baking and decorating! These cake pops are an easy way to celebrate fall flavors and are flexible enough to personalize for any occasion.