Pumpkin Cake Pops

1. Make cake from scratch using my pumpkin cake recipe or use a cake mix.

To make the frosting

1. While the cake is baking, beat together the cream cheese, butter and confectioner's sugar in a stand mixer or by hand, until light and fluffy.
2. Once the cake is cooled, cut into 12 bars and crumble into a large mixing bowl. The texture of the cake causes it to crumble easily. You can also use a fork to break any larger pieces of cake apart. Repeat with each section until the entire cake is crumbled into a fine texture.
3. Next, add the frosting mixture onto the crumbled cake. Mix using the back of a large metal spoon, until thoroughly combined. The mixture should be moist enough to roll into 1 1/2-inch balls and still hold a round shape. After rolling the cake balls by hand, place them on wax or parchment paper, cover with plastic wrap, and place in the freezer for 10-15 minutes to firm.
4. Place the candy coating in a deep, microwave-safe plastic or glass bowl. Melt in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
5. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set. Some coating may pool around the base of the ball onto the wax paper. Once the coating sets, you can break off any unwanted coating. Repeat with the remaining cake balls and let dry completely. You can make the cake balls ahead of time and store them in an airtight container on the counter or in the refrigerator for several days.