Prepare the spice cake mix as directed, but replace eggs and oil with 1 can of pumpkin purée. Bake in a 9×13 pan at the instructed temperature for 25-30 minutes or until a toothpick comes out clean.

Let the cake cool fully—at least an hour or speed up by refrigerating for 30 minutes.

Break the cooled cake into fine crumbs using your hands until it resembles wet sand.

In a bowl, beat softened cream cheese, powdered sugar, vanilla, and pumpkin pie spice until smooth.

Mix the cream cheese mixture into the cake crumbs until it reaches a play-dough consistency. Roll into 1-inch balls and place on a parchment-lined baking sheet.

Freeze the cake balls for 15-20 minutes until firm but not frozen solid.

Microwave white chocolate in 30-second intervals, stirring each time until smooth. If thick, add a little vegetable oil to thin it out.

Dip each lollipop stick tip into melted chocolate, then insert it halfway into a cake ball. Freeze for 5 more minutes to set.

Fully coat each pop in melted chocolate, letting excess drip off. Tap gently for a smooth finish. Add sprinkles before the coating sets.

Stand cake pops in a styrofoam block to dry for 30 minutes. If pops start slipping off sticks, chill them a few more minutes before continuing.