Preheat your oven to 350°F (175°C). Grease a baking pan. Bake pumpkin spice cake according to package instructions until a toothpick comes out clean, about 25-30 minutes.

In a mixing bowl, beat together cream cheese and butter until light and fluffy, about 2-3 minutes. Gradually add confectioners' sugar until smooth and creamy.

Cut the cooled pumpkin cake into bars and crumble it into fine crumbs in a large mixing bowl.

Add the cream cheese frosting to the crumbled pumpkin cake and mix until it forms a moist dough.

Roll the mixture into 1.5-inch balls and place on wax paper. Freeze for 10-15 minutes.

Melt chocolate in a microwave-safe bowl. Once cake balls are firm, dip each one into the melted chocolate and allow excess to drip off.

Let the dipped cake pops sit on wax paper until the chocolate coating sets, about 30 minutes or refrigerate for 15 minutes.