Start by grabbing a large mixing bowl and adding your yellow cake mix, water, vegetable oil, eggs (including that extra yolk), pumpkin puree, and your cozy spices. Don’t forget a splash of vanilla extract! Stir everything together until you have a smooth, thick, and creamy batter that smells like fall in a bowl.

Pour the batter into a greased or parchment-lined baking pan and bake for about 23 minutes. You’ll know it’s done when the top springs back with a gentle press. While it bakes, feel free to do a little happy dance, you’re on your way! Let the cake cool down completely.

When the cake has cooled, crumble it finely into a large bowl. Add the whipped cream cheese frosting and mix until it forms a soft, dough-like consistency. If it feels a bit dry, add a little more frosting; if it’s too wet, sprinkle in some extra crumbs. You want a texture that’s easy to shape but holds together well.

Next, scoop out portions of the mixture using a small spoon and gently roll each into a smooth ball about the size of a ping-pong ball. Arrange the balls on a parchment-lined tray and freeze for at least 30 minutes to firm them up for easier dipping.

At the same time, heat your orange candy melts following the package guidelines. Dip the tip of each lollipop stick into the melted candy, then gently insert it into each cake ball to secure the stick in place. This little trick keeps your pops intact during dipping.

Finally, dip each cake pop into the melted candy melts, making sure it’s fully coated. If you want to add some flair, sprinkle on edible glitter, crushed nuts, or festive autumn sprinkles while the coating is still soft. Then, let them set and enjoy your beautiful, delicious pumpkin cake pops!