Bake the Pumpkin Cake

Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan. In one bowl, combine flour, baking powder, baking soda, salt, and pumpkin pie spice. In another bowl, mix sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla. Combine wet and dry ingredients and stir until smooth. Pour into pan and bake for 30–35 minutes. Cool completely.

Make the Cake Pop Mixture

Crumble the cooled cake into fine crumbs in a large bowl. Add ¾ cup of cream cheese frosting gradually, mixing until the texture resembles soft dough. Avoid making it too wet.

Shape and Insert Sticks

Scoop 1 tablespoon of the mixture and roll into balls. Place on a wax paper–lined baking sheet. Dip cake pop sticks into melted candy, then insert halfway into each ball. Chill in the fridge for at least 1 hour.

Dip and Decorate

Melt orange candy melts with shortening if needed. Dip chilled cake pops straight in. Tap gently to remove excess. Decorate while coating is wet. Let set upright in foam or a tall cup. Add stems, vines, or other details after the coating hardens.