Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt until evenly combined.

In a large bowl, beat together pumpkin puree, sugar, vegetable oil, and vanilla extract until well blended. Add eggs, one at a time, incorporating each before adding the next.

Gradually add the dry ingredients to the wet mixture, blending until just combined. Be careful not to overmix.

Pour the batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick comes out clean. Let it cool completely.

Once cooled, crumble the cake into a large bowl until fine crumbs form.

Mix in frosting of your choice gradually until the crumbs are moist enough to hold together when rolled, starting with 1/2 cup and adjusting as needed.

Form small balls (about 1 inch in diameter) from the mixture and place on a tray lined with wax paper.

Chill the tray in the refrigerator for about 30 minutes to firm up the balls.

Melt the chocolate candy melts according to the package instructions, stirring until smooth.

Dip one end of each lollipop stick into the melted chocolate then insert it into the center of each cake ball to secure.

Once the chocolate on the stick has set, dip each cake pop into the melted chocolate, coating evenly and letting excess drip off.

Sprinkle toppings over the cake pops before the chocolate sets.

Place the dipped cake pops upright in a block of Styrofoam or a cake pop holder to set completely before serving.