If your toddler loves cake pops (or anything dipped in chocolate), you have to try these easy Chocolate Chip Pumpkin Cake Pops! I’ve been making these 3-ingredient pumpkin mini muffins for years, literally just pumpkin, spice cake mix, and chocolate chips, and my friends were always obsessed. They’re soft, perfectly spiced, and somehow taste even better the next day.
So this year, I decided to level them up by adding some hemp hearts for healthy fats + protein, and rolling them into bite-sized cake pops. A fun, coziest fall treat that feels like dessert but is nourishing enough to share with your toddler!
Why You and Your Toddler Will Love These Chocolate Chip Pumpkin Cake Pops
- only 4 ingredients that you mix right into one bowl!
- kid-approved and so fun to roll, dip, and decorate together
- sneaky nutrition from hemp hearts and pumpkin puree (hello, omega-3s + protein + fiber + vitamin A!)
- chocolate or white "chocolate" (coconut butter) coating makes them feel special without being overly sweet, but this could totally be skipped or even use yogurt or coconut butter "icing"
- quick to make + easy to store for snacks or lunchbox treats
They’re the perfect fall snack to enjoy after school, during a playdate, or as a fun weekend kitchen activity together. You could even turn my apple cinnamon energy bites into "cake pops" too by adding a stick and white chocolate coating!
Jump to:
- Why You and Your Toddler Will Love These Chocolate Chip Pumpkin Cake Pops
- Ingredients You'll Need
- How To Make Your Chocolate Chip Pumpkin Cake Pops
- Hint For The Best Pumpkin Cake Pops
- Substitutions
- Variations
- Equipment
- Storing Your Pumpkin Cake Pops
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Chocolate Chip Pumpkin Cake Pops (easy 4-ingredient fall treat)
Ingredients You'll Need
Here's what you'll need to make these chocolate chip pumpkin cake pops:
- pumpkin purée – the star of the show! It keeps the cake pops soft, moist, and naturally sweet
- pumpkin mix or spice cake mix – your shortcut to that perfect pumpkin spice flavor without measuring a dozen ingredients
- hemp hearts (use code TIFF10 for 10% off Tiny Sprouts) – my secret add-in for a little protein and healthy fats to balance out the sweetness
- mini chocolate chips – for those melty chocolate pockets inside every bite
- (optional chocolate coating) chocolate chips or coconut butter + coconut oil – for the smooth, shiny coating that makes these feel like true cake pops
See recipe card for quantities.
How To Make Your Chocolate Chip Pumpkin Cake Pops
- Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, mix together pumpkin purée, spice cake mix, hemp hearts, and mini chocolate chips until a thick, smooth batter forms.
- Step 2: Scoop tablespoon-sized portions onto a parchment-lined baking sheet (or into a mini muffin pan). Bake for 10–12 minutes, or until a toothpick comes out clean and tops are just set.
- Step 3: Let them cool completely. Then stick popsicle sticks or traditional cake pop sticks halfway inside.
- Step 4: Melt chocolate chips or coconut butter with a bit of coconut oil until smooth. Dip each cake pop, set them on parchment paper, and sprinkle extra hemp hearts, sprinkles, or mini chocolate chips before the chocolate sets for a cute, fall-inspired touch! Or even add candy eyes (for older kiddos) for a Halloween them!
Hint For The Best Pumpkin Cake Pops
For that glossy, bakery-style finish, try a double-dip method for the coating! After your first chocolate coating, place the cake pops in the fridge for about 10–15 minutes to let the chocolate fully set. Then, dip them a second time in melted chocolate for a thicker, smoother shell and chill again until firm.
Substitutions
These chocolate chip pumpkin cake pops are super flexible and can be adapted for gluten-free depending on the cake mix used! They're already egg-free and dairy-free (if using dairy-free chocolate chips)!
- cake mix: any vanilla, yellow, or even chocolate cake mix will work if you don’t have spice cake or pumpkin cake mix! Just add ½–1 teaspoon of pumpkin pie spice or cinnamon to bring back that fall flavor.
- hemp hearts: swap for ground flaxseed or chia seeds for a similar boost of healthy fats and fiber, or feel free to omit
- mini chocolate chips: use dairy-free, white chocolate, or even cinnamon chips for a fun twist
- pumpkin purée: you can use sweet potato purée or mashed banana if needed (I'd sub with 1 cup and add extra if needed), just note it’ll slightly change the flavor and sweetness
Variations
Feel free to change up the mix-ins with these chocolate chip pumpkin cake pops to make them your own!
- chocolate chip pecans - add about ¼ cup of finely chopped or crushed pecan pieces in with the chocolate chips
- white chocolate chip - swap the mini chocolate chips with white chocolate chips and add a white chocolate coating instead
- plain pumpkin - omit the mini chocolate chips (recommended for toddlers under 2 yo) for plain pumpkin
Check out these apple cinnamon energy bites for a fun, no added sugar alternative!
Equipment
All you need to make these chocolate chip pumpkin cake pops is a mixing bowl and spoon to stir everything together, a baking sheet (or mini muffin tin if you prefer that shape), and some parchment paper to keep things from sticking. A cookie scoop helps make evenly sized pops, and a microwave-safe bowl is perfect for melting your chocolate coating. Cake pop sticks or popsicle sticks are totally optional, but they do make dipping easier or you can skip them and enjoy these as “pumpkin pop bites,” which are perfect for little hands!
Storing Your Pumpkin Cake Pops
Once your chocolate chip pumpkin cake pops are set, store them in an airtight container in the fridge for up to 5 days. For longer storage, place them in a freezer-safe container or bag and freeze for up to 2 months, just let them thaw in the fridge overnight before serving.
If you’re packing one for your toddler’s snack or lunchbox, pop it in cold straight from the freezer, it’ll soften up perfectly by snack time!
Tiff's Dietitian Tip
Did you know pumpkin is packed with vitamin A, which supports your little one’s immune system, vision, and skin health?! Just half a cup of pumpkin purée gives toddlers over 100% of their daily vitamin A needs!
Pairing it with a little healthy fat like the hemp hearts in these cake pops, actually helps their bodies absorb that vitamin A even better. So yes, these chocolate-dipped treats are officially doing double duty as a fun fall dessert and a sneaky nutrition boost! Plus they're way lower in sugar than the traditional cake pop!
FAQ
Absolutely! Vanilla, yellow, or even chocolate cake mix all work great. Just add ½-1 teaspoon of pumpkin pie spice or cinnamon if you’re not using spice cake or pumpkin mix to keep that cozy fall flavor.
Nope! You can skip them or swap in ground flaxseed or chia seeds for a similar texture and nutrient boost. Or feel free to completely omit!
Definitely. Keep them in the fridge for up to 5 days or freeze for up to 2 months. Perfect for prepping before a playdate or fall get-together. I even stored half unfrosted for little pumpkin cake bites!
Make sure your cake pops are cool but not frozen solid before dipping, and let the chocolate fully set in the fridge between coats for that perfectly smooth finish.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these chocolate chip pumpkin cake pops:
Chocolate Chip Pumpkin Cake Pops (easy 4-ingredient fall treat)
Equipment
Ingredients
- 1 box pumpkin or spice cake mix
- 1 15 oz can pumpkin purée
- ¼ cup hemp hearts
- ⅓ cup mini chocolate chips can omit for lower sugar
- ½ cup chocolate chips or coconut butter + 1 teaspoon coconut oil optional for coating
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, stir together pumpkin purée, muffin mix, hemp hearts, and mini chocolate chips until smooth and thick.
- Scoop tablespoon-sized portions onto a parchment-lined baking sheet (or use a mini muffin tin). Bake for 12-15 minutes, until set and a toothpick comes out clean.
- Let them cool completely. Crumble the baked bites into a bowl and roll into smooth cake pop-sized balls.
- Melt chocolate chips or coconut butter (for lower sugar option) with coconut oil. Dip each pop, then place on parchment paper and chill until the coating sets. Optional: sprinkle extra hemp hearts, mini chips, or add candy eyes before the chocolate hardens.
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