Chocolate Chip Pumpkin Cake Pops (easy 4-ingredient fall treat)
These Chocolate Chip Pumpkin Cake Pops are a cozy, 4-ingredient fall treat made with pumpkin purée, pumpkin cake mix, hemp hearts, and mini chocolate chips. They’re soft, perfectly sweet, and packed with a sneaky boost of protein and vitamin A. The perfect fun-to-make dessert for toddlers and moms alike!
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.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
If you make this recipe, don’t forget to leave a review and TAG ME in your creations on social media @toddlerdietitiantiff! It would mean the world to me!
Did You Enjoy This Recipe?Let me know how it was or tag me on Instagram @toddlerdietitiantiff