Bake the pumpkin spice cake according to the package instructions. Once baked, allow it to cool completely on a wire rack.

Crumble the cooled cake into fine crumbs in a large bowl.

Mix in the cream cheese frosting with the cake crumbs until well combined.

Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Freeze for 1 hour.

Melt the orange candy melts in a microwave-safe bowl. Stir in 30-second intervals until smooth.

Dip each cake pop stick into the melted candy, then insert it into each cake ball.

Coat each cake pop in the melted orange candy, letting any excess drip off.

Shape small pieces of green fondant or candy into stems and attach them to the tops of the pops.

Once firm, use a piping bag to create fun faces with melted chocolate.