Paleo Pumpkin Spice Cake Pops

Paleo On The Go

Posted on October 14 2020

If you enjoy the sweeter side of Halloween, this one’s for you. These super cute cake pops are just the right amount of spooky and sweet, made with only high-quality, paleo ingredients (nothing scary, here!) Everyone loves pumpkin spice during this time of year and our chef decided to give her take on the trend. Serve these at a Halloween party or keep around the house to snack on. Have a safe Halloween!

Pumpkin Spice Pops


Paleo Pumpkin Spice Cake Pops


  • 1/2 cup melted coconut oil
  • 1/2 cup maple syrup
  • 1/2 cup coconut sugar
  • 2 cups canned pumpkin
  • 8 eggs
  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon mace
  • 1 teaspoon allspice
  • 2 teaspoons cinnamon
  • 1 teaspoon salt


  • 1 ½ cups palm shortening
  • 1 cup honey
  • 1 T. vanilla extract
  • 6 T. arrowroot
  • 6 tsp. coconut flour
  • 6 T. coconut oil melted


  • 1 cup coconut manna, melted in microwave for one minute and stirred until smooth
  • 1 cup coconut cream
  • ¾ cup honey
  • 1 T. vanilla extract
  • ¼ tsp. green organic natural food coloring (optional)
  • And ½ tsp. orange organic natural food coloring (optional)


  1. Preheat oven to 325° and line an 11x13 pan with parchment paper.
  2. In a large bowl, combine coconut oil, maple syrup, coconut sugar, and pumpkin. Mix well.
  3. Add in the eggs and mix until incorporated.
  4. Add in the almond flour, coconut flour, baking soda, pumpkin spice, cinnamon, and salt.
  5. Mix until no dry pockets remain.
  6. Pour into prepared pan.
  7. Bake for 45-50 minutes, until toothpick inserted in center comes out clean.
  8. Cool completely.


  1. Mix all ingredients (except food coloring) in a bowl until very smooth.
  2. In one bowl, put ¾ of the coating and mix in orange food coloring.
  3. In another small bowl put ¼ of the coating and add the green coloring, if using


  1. You will need lollipop or popsicle sticks.
  2. Take the cooled cake and break it up in a bowl. Fold in the frosting until you have an even mixture. Scoop the cake into balls the size of a walnut.
  3. Stick a lollipop stick into each one.
  4. Dip the cake balls into the orange coating and set on a parchment lined tray.
  5. Place into the freezer to firm up.
  6. Put the green coating into a piping bag and pipe on green leaves around each pumpkin cake pop.
  7. Or if you are using the coating without any color, just dip in and set on parchment, then place in freezer to set the icing before serving.

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