Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.

In a large mixing bowl, whisk together the canned pumpkin, sugars, oil, eggs, and vanilla extract until well combined.

In a separate bowl, sift together the flour, baking powder, baking soda, pumpkin pie spice, and salt.

Gradually add the dry mixture to the wet mixture, stirring until just combined. Avoid overmixing.

Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Once cooled, crumb the cake by breaking it into small pieces in a large bowl.

Add a few tablespoons of frosting to the cake crumbs and mix until combined. You want the mixture to be moldable but not overly moist.

Shape the mixture into small balls, about 1 inch in diameter, and place them on a lined baking sheet. Freeze for at least 30 minutes.

Melt the candy melts or chocolate according to package instructions in a microwave or double boiler.

Dip the end of each lollipop stick into the melted coating and then insert it halfway into each cake ball.

Coat each ball with melted chocolate until fully covered, tapping off excess. Place back on the baking sheet and let them set until the chocolate hardens.