Make the cake mix as per the box instructions. Let it cool completely, then crumble it up with a fork.
In a large mixing bowl, add the crumbled cake mix, pumpkin puree, and vanilla frosting and mix well.
Using your hands, shape into small balls and place them on a lined sheet. Freeze for 30 minutes, or until they firm up.
Once firm, add the cake pop sticks to each one. Melt the white chocolate, then dip each cake pop in it until fully coated.
Let the cake pops set on a lined sheet until the white chocolate firms up.
Notes
TO STORE. Store these chocolate-covered pumpkin cake pops in an airtight container in the fridge for up to 7 days.TO FREEZE. Place the cake pops in a ziplock bag and store them in the freezer for up to 6 months.