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Image of Chocolate Covered Pumpkin "Cake Pops"

Chocolate Covered Pumpkin "Cake Pops"

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Chocolate Covered Pumpkin Cake Pops are a decadent yet healthy treat, perfect as a sweet snack or special dessert. The "cake" center is really a raw energy bite, full of nourishing ingredients and super easy to make. Plus they are naturally gluten-, dairy-, and nut-free and just so darn good!


  • ½ cup raw unsalted sunflower seeds
  • ½ cup unsweetened flaked coconut
  • 7-10 Medjool dates pitted (if the dates aren’t very soft, soak in hot water for 10 minutes and then drain)
  • 3 tablespoons pumpkin puree not pumpkin pie filling; canned is fine
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon pure vanilla extract

Optional Toppings


  • Add the sunflower seeds, coconut, dates, pumpkin puree, salt, cinnamon, nutmeg, and vanilla extract to a food processor.
  • Pulse to combine, then blend on high until the ingredients are very well combined, scraping the sides of the bowl occasionally.
  • Take a tablespoon-sized scoop of the pumpkin mixture, roll into a ball, then place on a parchment-lined plate or baking sheet. Repeat the process with the remaining pumpkin mixture. Refrigerate for 30 minutes.
  • Serve immediately, store in a tightly sealed container in the fridge for up to 5 days, or proceed with instructions.
  • For Chocolate Dipped Pumpkin Cake Pops
  • Melt the chocolate in the microwave for 30 seconds, stir, then microwave for an additional 30 seconds. Repeat until the chocolate is melted. If you prefer not to use a microwave, melt the chocolate in a heat-proof glass bowl placed over a simmering pot of water, carefully stirring until melted.
  • Carefully roll each pumpkin bite in the chocolate, then remove and place on a parchment-lined sheet pan. Continue until all the bites are covered.
  • Insert the cake pop stick or straw into the base of each chocolate-covered pumpkin bite.
  • Refrigerate for at least 30 minutes or until the chocolate is set. Serve immediately or store in a tightly sealed container in the fridge for up to 5 days.
  • For Coconut Covered Pumpkin Cake Pops
  • Roll each pumpkin bite in coconut flakes, then place on a parchment-lined sheet pan.
  • Refrigerate for at least 30 minutes. Serve immediately or store in a tightly sealed container in the fridge for up to 5 days.


*Most chocolate on the market contains dairy, so if you want to keep this recipe dairy-free make sure to look for chocolate marked as such. I like Enjoy Life brand, which is available at Whole Foods and online.
Invite your child to assist with preparing the cake pops by allowing him or her to dump all the ingredients into the food processor (being careful to keep little hands away from the blade) and then rolling the "dough" into balls once the mixture has been processed.