📋 Instructions

1. 1Heat the oven — Preheat the oven to 350°F (175°C) and grease an 8-inch square baking pan. Line the bottom with parchment so the cake releases cleanly.
2. 2Whisk the dry ingredients — Whisk the flour, baking powder, pumpkin pie spice, and salt in a medium bowl. Set it aside while you mix the wet ingredients.
3. 3Mix the wet ingredients — Beat the eggs and brown sugar for 2 minutes until slightly pale, then stir in the oil and pumpkin puree. The mixture should look glossy and smooth.
4. 4Combine and bake — Fold the dry ingredients into the wet just until no flour streaks remain, then spread into the pan. Bake 30 to 35 minutes, until the center springs back and a toothpick comes out with a few moist crumbs. The edges will be lightly golden.
5. 5Cool and crumble — Let the cake cool in the pan for 15 minutes, then turn it out and cool completely. Crumble it into fine crumbs in a large bowl with your fingers.
6. 6Add the frosting — Stir the cream cheese frosting into the crumbs until the mixture holds when squeezed. Use your hands for the last bit; it should feel like soft cookie dough, not paste.
7. 7Roll and chill — Scoop into 1-tablespoon balls and roll smooth, then place on a parchment-lined tray. Chill in the refrigerator for 20 minutes, until firm to the touch.
8. 8Melt the chocolate — Melt the white chocolate wafers in a heatproof bowl over barely simmering water, or microwave in 20-second bursts, until smooth and fluid. Stir in a few drops of orange gel coloring if you like.
9. 9Dip the pops — Dip each stick tip into chocolate, insert it halfway into a ball, and let set for 1 minute. Dip the whole ball, tap off the excess, and stand it upright on parchment. Add sprinkles while the coating is still wet, then let set at room temperature for 15 minutes.