Add cake into a large bowl and mash with your hands or a potato masher. Add frosting a half cup at a time, until you get a soft, rollable consistency. Mix well to combine.

Roll the cake mixture into balls about 1.5” (3.8cm) in diameter. If the mixture is too soft to shape, pop them in the freezer for 10 minutes to firm up.

Using a chopstick or lollipop stick, roll over the shaped cake pops in segments to make them look like pumpkins. Set them on a plate in a single layer and pop into the freezer for 15 minutes.

Melt the black candy melts in a clean bowl, using the microwave in 10 second increments or by placing the bowl over boiling water.

Take the cake pops out of the freezer. Dip a stick into the candy melts about an inch of the way up. Insert the stick into the cake pop so that it goes halfway through the middle.

Repeat with the rest of the cake pops. Freeze for another 15 minutes to set.

Melt the orange candy melts in a clean bowl. Add 1-3 teaspoons of coconut oil or vegetable shortening to help thin out the candy melts. Transfer into a glass for easier dipping.

Dip the cake pops into the orange candy melts all the way to the stem of the pumpkin, covering all of the cake. Let the excess gently drip off.

Set dipped cake pop onto a parchment lined sheet to set.

Add green food colouring to the reserved frosting. Transfer to a piping bag and pipe green swirls connected to the stem for vines.

Serve the cake pops or keep in the fridge to serve later. Let them come to room temperature before eating for the softest filling.