Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

In a large mixing bowl, mix spice cake according to package instructions, then add pumpkin puree and blend until smooth.

Pour the batter into the greased pan and bake for about 25-30 minutes, or until a toothpick comes out clean.

Allow the cake to cool completely, then crumble it into fine pieces in a large bowl.

Mix in melted butter and eggs until a moist, cohesive mixture is formed.

Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet, then freeze for at least 30 minutes.

Melt chocolate in a microwave-safe bowl and dip one end of each lollipop stick into the chocolate before inserting into each ball.

Coat each ball fully in chocolate, allowing excess to drip off before setting aside.

Sprinkle decorations over the pops while the coating is still warm, then allow them to cool until set upright.