Preheat your oven to 350°F (175°C). Grease or line a 9x13 inch baking pan. Follow the instructions on your pumpkin cake mix or recipe, combine ingredients until smooth, pour into the pan, and bake for 25-30 minutes until a toothpick comes out clean. Allow to cool completely.

Beat together cream cheese and butter until creamy. Gradually add confectioners' sugar, mixing until fluffy and smooth.

Crumble the cooled pumpkin cake into fine pieces in a large mixing bowl, ensuring there are no large chunks.

Gradually mix the cream cheese frosting into the crumbled cake using your hands until the mixture holds together.

Shape the mixture into 1.5-inch balls, place on parchment paper, and freeze for 10-15 minutes to firm up.

Melt chocolate chips in a bowl in the microwave or double boiler until smooth.

Insert a toothpick into each cake ball, dip into melted chocolate, allowing excess to drip off, then place on parchment paper to set.

While chocolate is still soft, decorate with additional melted chocolate or toppings. Let cool until the chocolate sets.