Begin by following the instructions on the box for the pumpkin cake mix, mixing in the necessary eggs, oil, and water. Bake the cake according to the time specified on the box.

Once the cake is fully baked, allow it to cool completely. Once cooled, crumble the cake into a large bowl until it's fine and crumbly.

Add the cream cheese frosting to the crumbled cake, mixing well until everything comes together to form a moist mixture.

Roll small amounts of the mixture into balls, about the size of a golf ball, and place them onto a baking sheet lined with parchment paper.

Insert lollipop sticks into each cake ball and freeze for at least 30 minutes.

Melt the white chocolate melts or candy coating according to the package instructions.

Once the cake pops are firm, dip each one in the melted chocolate, allowing any excess to drip off.

Before the chocolate sets, sprinkle the tops with your preferred toppings.

Place the coated cake pops back on the parchment-lined sheet to set completely, or place them in the fridge for 10–15 minutes to speed up the process.