Preheat the oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.

In a mixing bowl, combine pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.

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

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

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

Let the cake cool completely in the pan before removing.

Once the cake is cool, crumble it into a large bowl until fine crumbs form.

Use a cookie scoop to portion out the cake crumbs and roll them into balls, placing them on a baking sheet lined with parchment paper.

Insert lollipop sticks into each cake ball and freeze for at least 30 minutes.

Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.

Dip each frozen cake pop into the melted chocolate, allowing excess to drip off.

Sprinkle with decorations before the chocolate sets.

Place the coated cake pops upright in a styrofoam block or a cake pop stand to set.