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Pumpkin Spice Cake pops

  • Author: Mila Clarke Buckley


Delicious carb-conscious cake pops. 


Units Scale

For the cake:

  • 1 stick of butter
  • 3 eggs
  • 1 cup of Truvia® Sweet Complete™ All-Purpose Sweetener
  • 2 teaspoons caramel flavor
  • 1 teaspoon vanilla extract
  • 1/2 cup canned pumpkin
  • 2 cups almond flour
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt


For The Frosting

  • 1/2 stick of butter
  • 1 block of cream cheese
  • 1 teaspoon caramel flavor
  • 1/2 cup Truvia® Confectioners Sweetener
  • (optional: orange/copper food coloring)


For the chocolate shell

  • 1 1/2 cups of sugar-free white chocolate
  • 2 tablespoons avocado oil



  1. Pre-heat your oven to 350 degrees Fahrenheit.
  2. Thoroughly spray your cake pans with non-stick spray and set aside.
  3. Start out by creaming butter and Truvia® Sweet Complete™ All-Purpose Sweetener for the cake. Beat until the butter and sugar are fluffy and light in texture.
  4. Add in your eggs and beat them one at a time until fully incorporated. 
  5. Then add in caramel flavor, vanilla, and canned pumpkin.
  6. Next, mix together all of your dry ingredients in a separate bowl, and slowly add them to the wet ingredients in your mixer bowl. 
  7. Once it’s combined and all lumps are removed, pour the batter into cake pans and bake for 25 minutes at 350 degrees Fahrenheit, or until a toothpick inserted comes out clean. 
  8. While the cake is cooling, make your frosting by combining the Truvia® Confectioners Sweetener, extracts, softened butter and cream cheese together until smooth. You can add orange/copper food coloring at this step. Refrigerate after all is combined. 
  9. Once the cake is done and completely cooled, mix the cake and frosting together. 
  10. Scoop into balls (1.5 tablespoons), and stick in the fridge on a baking tray lined with parchment for 2-3 hours. 
  11. It’s recommended that you work with the cake balls right out of the fridge so they have time to set and won’t crumble when you put them on a stick. 
  12. After the balls are close to being chilled, you can make your chocolate shell.
  13. Microwave your chocolate mixed with avocado oil for 30 seconds at a time, and stir in-between each time in the microwave. You’ll know your chocolate is ready when it is shiny and fluid. 
  14. Just a heads up, it is possible to microwave it too much, and the chocolate will become dry and crumbly. You need to microwave it to a point that it’s just melted. 
  15. Assemble the cake balls onto the stick and dip them into the chocolate. You can place them in a foam block for perfect rounds, or if you don’t mind a flat side, lay them down on your baking tray. 
  16. Let them sit in the fridge for 1 hour until the shell hardens. 
  17. Sprinkle with pumpkin spice mix (optional). 
  18. Enjoy!


  • Serving Size: 1 cake pop
  • Calories: 105
  • Sugar: 0.8 g
  • Sodium: 49.1 mg
  • Fat: 7.5 g
  • Carbohydrates: 2.7 g
  • Fiber: 0.4 g
  • Protein: 1.8 g
  • Cholesterol: 31.2 mg

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