13 Fall Cake Pops

Cake pops are perfect for fall parties cause they’re easier to eat than regular cake and look super cute. You make them by mixing crumbled cake with frosting, rolling into balls, then dipping in melted chocolate. They take some time but most of it is waiting for things to chill. These fall flavors capture all the cozy tastes of the season in bite-sized treats that everyone loves.

Pumpkin Spice Cake Pops

These taste like fall in a ball. The pumpkin spice cake is moist from canned pumpkin and the cream cheese frosting adds tang. Dip them in orange candy melts to keep the fall theme going. The spices – cinnamon, nutmeg, ginger – make your kitchen smell amazing while you’re making them. Perfect for Halloween parties or just when you want something seasonal. Get the recipe here.

Apple Cinnamon Cake Pops

Use spice cake mix and add diced apples for little bursts of fruit flavor. The cinnamon buttercream holds everything together and tastes like apple pie. These are great for using up apples that are getting soft. Dip in white chocolate and roll in cinnamon sugar for a simple but pretty finish. They taste even better the next day when the flavors have time to blend. Get the recipe here.

Caramel Apple Cake Pops

These combine two fall favorites – caramel and apples. The apple cake is studded with tiny apple pieces and the caramel frosting is rich and buttery. Dip them in white chocolate and drizzle with more caramel sauce. The trick is getting the apple pieces small enough that they don’t make the pops fall apart. These are always a hit at fall festivals. Get the recipe here.

Carrot Cake Pops

Carrot cake makes really good cake pops cause it’s so moist to begin with. The cream cheese frosting is traditional and holds everything together perfectly. Add mini chocolate chips or chopped walnuts for extra texture. These don’t taste “healthy” even though there’s vegetables in them. Kids who normally won’t eat carrot cake will usually try these cause they’re small and cute. Get the recipe here.

Cranberry Orange Cake Pops

The cranberries add tartness that balances the sweet cake and the orange zest makes everything bright and fresh. Use dried cranberries so they don’t make the pops too wet. The orange cream cheese frosting ties all the flavors together. These are perfect for Thanksgiving when you want something different from the usual pumpkin everything. Get the recipe here.

Brown Butter Sage Cake Pops

These sound weird but trust me, they’re amazing. The brown butter adds nutty depth and the sage gives just a hint of herbal flavor that’s not overwhelming. These are more sophisticated than most cake pops and perfect for grown-up fall parties. The sage leaves on top look really pretty as decoration. These are definitely my favorite on this whole list. Get the recipe here.

Caramel Coated Pecan Pie Cake Pops

These taste like the filling of pecan pie but in portable form. The cake has chopped pecans mixed in and the frosting is made with brown butter and more pecans. They’re rich and sweet like the real pie but easier to eat at parties. Roll them in chopped pecans instead of sprinkles for extra crunch and to make them look more like the actual pie. Get the recipe here.

Apple Butter Cake Pops

Apple butter gives these a deeper, more concentrated apple flavor than fresh apples. The spices in apple butter – cinnamon, allspice, cloves – add warmth without you having to measure them all out separately. These are great for using up a jar of apple butter that’s been sitting in your fridge. The flavor is intense but not overwhelming. Get the recipe here.

Cinnamon Sugar Donut Cake Pops

These taste like cake donuts but in pop form. Use a vanilla cake base with lots of cinnamon, then roll the finished pops in cinnamon sugar instead of dipping in chocolate. They’re simpler than most cake pops but sometimes simple is better. Perfect for breakfast parties or when you want something that’s not too sweet or fancy. Get the recipe here.

Maple Walnut Cake Pops

The combination of maple and walnuts is classic for good reason – they just taste right together. Toast the walnuts first for better flavor and crunch. Use maple extract in the cake and real maple syrup in the frosting. These remind you of pancakes but are way more portable. Great for brunch parties or fall gatherings. Get the recipe here.

Pumpkin Cream Cheese Cake Pops

These are like pumpkin cheesecake but easier to make and serve. The pumpkin cake is spiced perfectly and the cream cheese frosting adds tang and richness. The cream cheese makes them extra moist so they hold together really well. These are probably the most popular fall cake pop flavor for good reason – they just work. Get the recipe here.

Salted Caramel Pear Cake Pops

Pears are underrated for fall desserts but they’re so good. The pear cake is delicate and the salted caramel frosting adds richness and that sweet-salty thing everyone loves. Use ripe pears and puree them smooth so you don’t get chunks. The salted caramel drizzle on top makes these look professional even if you’re not a great decorator. Get the recipe here.