Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan. Combine dry ingredients in a large bowl, mix wet ingredients, blend, and bake for 25-30 minutes until a toothpick comes out clean. Cool completely.

While cooling, beat cream cheese and butter until smooth. Gradually add sifted confectioners' sugar until fluffy. Stir in vanilla extract.

Crumble the cooled pumpkin cake into a large bowl until fine crumbs remain.

Mix the cream cheese frosting into crumbled cake until dough-like consistency forms. Adjust moisture if necessary.

Roll mixture into 1½-inch balls, place on wax paper, and chill for 10-15 minutes in the freezer.

Melt chocolate by microwaving or using a double boiler until smooth.

Insert lollipop stick into each chilled cake ball, dip in melted chocolate, and let excess drip off.

Optionally drizzle more melted chocolate or add toppings before the coating hardens.