Bake the spice cake according to the package directions

Allow the cake to cool and crumble the cake in a large bowl

Add 1 c of the pumpkin puree and stir to combine

Check to see if your mixture is moist enough by making a small ball

Add .5 c more pumpkin if you need a little more moisture to help the cake pops stay together.

Using a medium (2 in) scoop roll all the cake pops

Refrigerate for 30 minutes while you melt the chocolate

While melting the chocolate if it doesn’t flow easily add 1 T of oil. I prefer coconut oil, but you can use shortening as well

If you are making these cake pops place a cake pop stick in the rolled cake pops and dip into the chocolate. If you are making these truffles leave out the stick and dip the truffle using 2 forks

Place the dipped cake pops onto a parchment lined baking sheet and sprinkle with the sprinkles before the chocolate hardens

Once all the cake pops (or truffles if you aren’t using the stick) have hardened you are ready to eat, store, or giveaway.

I do like to store mine in the refrigerator, but they will be fine in the storage bags.

Enjoy!