Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-x-13-inch baking dish or whatever cake pans you have with butter or nonstick cooking spray (we like Baker’s Joy).

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg. Set aside.

In a large mixing bowl of a stand mixer, or with an electric mixer, beat the melted butter and sugar on medium speed until just combined. Add the eggs one at a time until combined thoroughly. Add the pumpkin and continue to mix until combined. Slowly add the bowl of dry ingredients and mix on low speed until completely combined. Finally, add the pecans and mix to combine.

Pour the batter into the greased baking dish or prepared cake pans and smooth the top. Bake for 40 to 45 minutes, or until a toothpick inserted into the middle of the cake comes out dry and clean. Set the cake on a wire rack to let the cake cool completely at room temperature before forming your cake balls.

Combine the butter and cream cheese in a bowl of a stand mixer or hand mixer. Beat until creamy, scraping the sides of the bowl as needed. Add the vanilla extract and salt and stir well to combine.

With the mixer on low, gradually add powdered sugar until completely combined. Set aside in the fridge until you are ready to make your cake balls (see note).

In a large bowl, crumble up the cake mixture with your hands or a fork. Then add some cream cheese frosting (¼ cup at a time). Be careful not to add too much. You don’t want it to be too wet.

Mix until you are able to form a dough like ball. Then take a little bit of your dough and roll it in between your palms to form 1-inch balls. There should be no cracks in your dough. If there are, add a little more frosting. We prefer small balls, but you can make your as large as you want.

Melt ¼ cup of your white melting chocolate in a microwave safe bowl. Follow the package directions to melt appropriately.

Dip the tip of the lollipop stick into the chocolate and place ¼-½ inch of the tip into the cake pop. This will act like glue and prevent your cake pop sticks from sliding out. Place these in the fridge for 30 minutes to set.

Melt another ½ cup of your white melting chocolate, then dip your cake pops in the chocolate and drizzle off the excess. Dip the pops at a 45° angle and turn them in the chocolate for best results.

Dip in fall-colored sprinkles and place right side up with the stick in a can of dry rice/beans to dry completely. Enjoy! You can keep the pumpkin spice cake pops in the fridge in an airtight container for up to a week, or freeze leftover cake pops for up to 3 months.