Spray the bottom and sides of a 9x13 baking dish with nonstick cooking spray.
In a large bowl, mix together the spice cake mix and pumpkin. The batter will be very thick.
1 box spice cake mix, 15 ounces pure pumpkin
Pour the batter into the baking dish.
Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and cool.
Once the cake is cool, break it into pieces and crumble it into a large bowl.
Add the cream cheese frosting, and mix the crumbs into it until you have a 'dough'. (I find it is easiest to just use my hands for this)
2 tablespoons cream cheese frosting
Using a cookie dough scoop, or a spoon, scoop the dough, roll it into balls, and place on a plate or baking sheet.
Melt about ¼ cup of the white chocolate chips in the microwave 30 seconds at a time until smooth and melted, then dip the ends of the cake pop sticks in the white chocolate, and insert about halfway into the cake pops.
12 ounces white chocolate chips
Place the cake pops in the freezer for about 15-20 minutes so the chocolate hardens. In the meantime, melt the rest of the white chocolate chips.
Remove the cake pops from the freezer and dip each into the melted white chocolate. Place back on the plate or baking sheet.
Decorate with sprinkles right away (if desired), before the white chocolate hardens.