![['Close-up view of pumpkin spice cake pops topped with chopped hazelnuts.', 'Side view of delicious pumpkin spice cake pops with a creamy coating.', 'Juicy pumpkin spice cake pops displayed elegantly, featuring a soft texture.', 'Tasty pumpkin spice cake pops on a plate, drizzled with chocolate and nuts.']](https://worldrecipesguide.com/wp-content/uploads/2026/07/pumpkin-spice-cake-pops_1_U1-3.webp)
Pumpkin Spice Cake Pops
Delight in these vegan pumpkin spice cake pops, coated in rich non-dairy chocolate and topped with toasted hazelnuts for a perfect fall treat.
Ingredients
Main
- 0.5 loaf Fluffy Vegan Pumpkin Bread, cooked and cooled
- 3 tbsp Vegan Cream Cheese
- 1 tbsp Maple Syrup (to thin)
- 0.25 tsp Pumpkin Pie Spice
- 1 cup Non-Dairy Chocolate of choice
- 0.33 cup Toasted Hazelnuts, chopped (optional topping)
Instructions
- Crumb the pumpkin bread into a bowl, then mix the cream cheese, maple syrup, and pumpkin pie spice until smooth. Combine with bread to form a moist dough.
- Shape the dough into balls, insert skewers, and prepare your coating station with melted chocolate and toppings.
- Microwave the chocolate until about 80% melted, then stir until smooth. Dip each cake pop into the chocolate, then sprinkle with toppings and set aside to dry.
- Repeat the dipping process for all cake pops, reheating the chocolate as needed. Let them cool completely to harden the coating.
Notes
Use a grilling skewer for best results and ensure the chocolate coating is smooth for easy dipping.