Preheat your oven to 350°F (175°C). Prepare your pumpkin spice cake mix according to the package instructions, usually mixing with eggs, oil, and water until smooth. Pour the batter into a greased baking pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack.

Once your pumpkin spice cake has cooled, gently crumble it into fine crumbs using your hands in a large mixing bowl.

Take your cream cheese frosting and add it directly to the crumbled cake. Use a spatula to mix until fully combined and moist.

Roll about a tablespoon of the mixture into 1-inch balls and place them on a parchment-lined baking sheet.

Melt the orange candy melts in a microwave-safe bowl in 30-second intervals until smooth.

Dip the end of each cake pop stick into the melted candy, then insert it into the center of each ball.

Dip each cake pop into the melted orange candy coating, rotating to ensure an even coating.

Shape small pieces of green fondant or candy into stems and press them onto the tops of the cake pops.

Using a piping bag filled with melted chocolate, pipe fun faces or designs on each pumpkin cake pop.

Arrange the cake pops on a platter and enjoy!