Pumpkin Cake Pops

Gather the ingredients.

Prepare a baking sheet by lining it with aluminum foil or waxed paper.

Place the cake in a large bowl and crumble it roughly with your hands. Once it's in fine crumbs, add about 2/3 of the frosting and begin to mix it with your hands into the cake crumbs, working until the mixture is evenly moistened. You want the cake mixture to easily hold together when you press it into a ball, but still retain a little texture. If the cake mixture is too dry, add more frosting until you're happy with the taste and texture.

Using a cookie scoop or teaspoon, form the mixture into small balls. Roll the balls between your palms, then press them down slightly so that they're squat balls, similar to a pumpkin shape. Once all of the pumpkins are formed, place them on the prepared baking sheet and freeze until firm, at least 1 hour.

After the pumpkin cake pops have been frozen, take them out of the freezer. Melt the candy coating in the microwave and stir until completely smooth.

Use a skewer to poke a hole in the top of a pumpkin, then dip the tip of a lollipop stick in the candy coating and press it into the hole. This will help anchor the stick into the cake pop.

After all of the pumpkins have been skewered, dip a pumpkin fully into the candy coating until it's submerged. Take it out of the coating and gently tap the stick against the lip of the bowl so that excess coating drips off. Sit the pumpkin back on the baking sheet with the stick up in the air and let the coating set completely.

Once all of the pumpkins are dipped and the coating has hardened, melt the chocolate chips and put it into a plastic bag. Snip a corner off the bag and use it to pipe on their eyes and mouths. An easier alternative is to use a food-safe marker to draw faces on the pumpkins.

Store pumpkin cake pops in an airtight container in the refrigerator for up to a week. For the best taste and texture, allow them to come to room temperature for about 20 minutes before serving.