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

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs, pumpkin puree, and vanilla extract, mixing until well combined.

In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Once baked, allow the cake to cool in the pan for about 30 minutes. Then transfer it to a wire rack to cool completely.

Once cool, crumble the cake into a large bowl and mix in your desired amount of frosting until the mixture holds together.

Roll the mixture into small balls and place them on a baking sheet lined with parchment paper. Freeze for about 30 minutes to firm them up.

While the cake pops are chilling, melt your chocolate or white chocolate in a microwave-safe bowl.

Dip the tip of a lollipop stick into the melted chocolate and insert it into each cake ball. This helps to hold the stick in place.

Once the chocolate has set, dip each cake pop into the melted chocolate, allowing any excess to drip off. Decorate with sprinkles or crushed nuts if desired.

Place the finished cake pops upright in a block of Styrofoam or a cake pop stand to dry completely.