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1
Preheat the oven to 375 degrees F.
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2
For the cake: Lightly coat a 9-by-13-inch baking dish with nonstick spray and set aside.
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3
Whisk the flour, baking powder, baking soda, salt and pumpkin pie spice together in a large bowl and set aside.
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4
In a medium bowl, whisk the eggs and sugars together.
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5
Stir in the milk and vanilla, and then add the oil.
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6
Whisk in the pumpkin puree and pour the liquid mixture over the dry mixture.
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Use a wooden spoon to stir the batter together, and then switch to a whisk and give the batter a good 3 or 4 beats before pouring it into the prepared baking dish.
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8
Use a rubber spatula to smooth out the batter and place it in the oven until the cake is golden and springs back to light pressure, 25 to 28 minutes.
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9
Remove from the oven and set aside to cool completely.
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10
Meanwhile, place the pecans on a rimmed baking sheet and toast them until fragrant, about 5 minutes.
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11
Transfer the nuts to a large plate to cool, then transfer to a cutting board and finely chop.
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Place the nuts in a medium bowl and set aside.
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13
Divide the cake into quarters and crumble it into a large bowl.
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14
Once all of the cake is crumbled, drag 2 forks through the cake in opposite directions to crumble it into a very fine crumb (you can also use a food processor to pulse the cake into fine crumbs).
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15
Set aside.
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16
For the frosting: Line a rimmed baking sheet with parchment or waxed paper and set aside.
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Using a stand mixer fitted with a whisk attachment, beat the cream cheese and butter together on medium speed until airy, about 3 minutes.
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Add the confectioners' sugar and beat until combined.
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Increase the speed to medium-high and beat until fluffy, about 5 minutes.
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20
Stir the cream cheese frosting into the cake crumbs and, once the mixture looks like wet graham crackers crumbs, roll it into ping pong-size balls.
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21
Place the cake balls on the prepared baking sheet and freeze for 1 hour.
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22
Place the chocolate in a medium microwave-safe bowl and melt at 50-percent power, stirring every 30 seconds until the chocolate is completely melted, 2 to 2 1/2 minutes (or melt the chocolate over a double boiler, stirring often, until the chocolate is melted).
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23
Remove the cake balls from the freezer and insert a lollypop stick or small appetizer-length skewer into the top of each one (stick it in far enough so it is more than halfway through but doesn't puncture the other side of the ball).
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Dip each ball into the white chocolate, using a spoon to help coat the underside.
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Tap the stick against the side of the bowl a few times and swirl the stick to encourage the excess chocolate to drip back into the bowl.
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Dip the top of the ball into the nuts, and then place the cake pop back on the parchment paper-lined baking sheet, nut-side down (so the stick points straight up).
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27
Repeat with the remaining cake balls.
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28
Let the cake pops stand at room temperature for 10 minutes before serving.
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29
Serve that day or refrigerate for up to 3 days and then serve.
