As soon as it gets a little cooler outside and the sun sets a little earlier, nothing feels cosier to me than a pumpkin spice latte. And these vegan pumpkin spice cake pops are my favourite autumn dessert to go with it. Every time I make them I’m surprised again by how simple it actually is. Bake a cake, crumble it, mix with vegan cream cheese, roll into balls, dip in tempered chocolate, done. The white chocolate pattern on top sounds fancy but only takes a spoon and two minutes.
As a dessert, party treat or gift in a pretty box, these vegan cake pops are hard to beat. And because they can be prepared ahead, they’re perfect to bring along for celebrations.
What is pumpkin spice?
Pumpkin spice blends are widely available at larger supermarkets, especially in autumn. Making your own is cheaper and more aromatic though, I use this recipe by Zucker & Jagdwurst and add a few ground cloves. Classic pumpkin spice contains cinnamon, ginger, nutmeg, allspice and cloves, a spice blend that originates from American baking and is traditionally used for pumpkin pie. And you will definitely have across pumpkin spice latte!
What do you need for these pumpkin spice cake pops?
Spelt flour
I love baking with light spelt flour, it gives the cake a slightly nutty note. Plain wheat flour works just as well.
Vegan cream cheese
The cream cheese holds the crumbled cake together and makes the mixture wonderfully creamy. Any neutral vegan cream cheese works.
Pumpkin spice
Shop-bought or homemade, see above. A full tablespoon gives a really intense autumnal flavour.
Dark and white chocolate
The dark chocolate forms the main glaze, the white chocolate the decorative pattern. Vegan dark chocolate from 60% is usually dairy-free anyway. Vegan white chocolate is available at health food stores or online.
Wooden skewers
20cm wooden skewers are available at most supermarkets.
Tips for parties and gifts:
These pumpkin spice cake pops can be prepared a day ahead, keep them in the fridge so the chocolate stays snappy. As a gift they look beautiful in an airtight reusable box*. A homemade pumpkin spice blend in a little spice jar makes a lovely addition.
Why temper the chocolate for the pumpkin spice cake pops?
Tempered chocolate is glossy, snappy and sets perfectly, untempered chocolate turns grey and soft. The seeding method is the easiest approach for home use: melt 2/3 of the finely chopped chocolate in a double boiler to 45-50°C (113-120°F), then remove from the heat and stir in almost all of the remaining chopped chocolate. This cools the mixture and helps it crystallise properly. Leave a few pieces aside for adjustments if needed. The chocolate should now reach a temperature of around 31°C (89°F), feeling cooler and slightly thicker but still workable.
A few tips: chop the chocolate finely for even heat distribution. The water in the pot should simmer, not boil, and the melting bowl must not touch the water. A kitchen thermometer makes things much easier.
This YouTube video by CupcakeJemma explains the method really well.
Vegan Pumpkin Spice Cake Pops
Recommended Equipment
Ingredients
- 120 g flour
- 45 g coconut sugar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla
- 1 tablespoon pumpkin spice
- 120 ml plant milk
- 40 ml plant oil
- 1 teaspoon apple cider vinegar
- 3 tablespoons vegan cream cheese
- 100 g vegan brown chocolate
- 30 g vegan white chocolate
Instructions
- Preheat oven to 180°C/ 350°F.
- Now, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- Combine flour, sugar, baking soda, vanilla and pumpkin spice in a large bowl, then combine plant milk, plant oil and apple cider vinegar in a measuring cup and mix well. Then quickly mix together until just combined.
- Pour the dough into a small baking tin lined with parchment paper and bake for 25 minutes.
- Break the slightly cooled cake into a bowl and mix with cream cheese.
- Take a handful out and roll into a ball. Repeat with the rest of the mixture. It should make 6 or 7 balls.
- Put them into the freezer.
- Now temper the chocolate for the glossy, snappy glaze using the seeding method (see blog post). Don't worry, it's not as complicated as it looks at first glance:Chop the chocolate finely. This makes it easier to melt and ensures even heat distribution. Fill a pot with a little water and heat on low. The water should not boil, just simmer gently. Place a double boiler or heatproof bowl over the pot so that the bottom does not touch the water.Add 2/3 of the chopped chocolate to the double boiler. Stir regularly until completely melted. Monitor the temperature carefully: vegan milk chocolate should be heated to 40-45°C (104-113°F), vegan dark chocolate to 45-50°C (113-120°F).Remove the double boiler from the heat and stir in almost all of the remaining chopped chocolate. This lowers the temperature and helps the chocolate crystallise. Leave a few pieces aside for fine-tuning if needed. Target temperature for vegan milk chocolate is 29-30°C (84-86°F), for dark chocolate aim for 31°C (88°F).
- Stick the wooden skewers into the cold balls and dip into the chocolate glaze. The balls should not be frozen, just very cold, so the chocolate glaze can dry fast. Put on parchment paper to firm up. I don't recommend drying it on a plate, that tends to stick too much.
- Now add 2/3 of the white chocolate to the double boiler. A little dark chocolate remaining in the bowl is fine, we're just creating a different colour here. Heat to 40-45°C (104-113°F), remove from the heat, stir in the remaining white chocolate and cool down to 28-29°C (82-84°F).Using a spoon, drizzle a pattern over the cake pops.
- Keep in the fridge until serving, so the chocolate is nice and crunchy.
Nutrition
FAQ:
Can I freeze the pumpkin spice cake pops?
Yes, best frozen without the glaze, then dipped in fresh chocolate after thawing.
How long do the pumpkin spice cake pops keep?
Three to four days in an airtight container in the fridge. At room temperature maximum one day, the chocolate softens.
Can I make the pumpkin spice cake pops without the stick?
Yes, without the skewer they become pumpkin spice truffles, which are even easier to handle and make a great gift alongside other homemade sweets.
What can I use instead of vegan cream cheese?
Vegan buttercream works too, but it’s sweeter and richer. I prefer cream cheese because it lets the spices come through more clearly.
Do I really need to temper the chocolate?
You don’t have to, but tempered chocolate is glossy, snappy and doesn’t get sticky. Without tempering the glaze turns matt and soft. It’s worth the effort, especially if the pumpkin spice cake pops are meant as a gift.
Love autumnal baking? Then check out my vegan earl grey cake with bergamot glaze: moist, intensely aromatic and ready in one hour.
More vegan chocolate recipes with a tempered glaze: my almond butter date energy balls and my vegan chocolate sheet cake with four variations.
