1. Make the cake! Preheat the oven to 350 F and thoroughly grease and flour a 9″ cake pan.
2. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg in a medium mixing bowl. Set aside. In another large bowl, stir together the brown and white sugar, then add the eggs and oil and whisk to combine. Add the vanilla extract, and pumpkin and stir until combined.
3. Add half the dry ingredients to the wet, stirring, then add half of the milk. Stir gently. Add the remaining dry ingredients, and the remaining milk. Stir until just combined. Pour the cake batter into the floured cake pan. Place in the oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack and cooling completely.
4. Once the cake has cooled, crumble it into small pieces in a large bowl, using your hands to break up any large chunks.
5. Make the frosting! In the bowl of a stand mixer fitting with the paddle attachment, or using a handheld electric mixer, whip the butter until smooth, about 2 minutes. Add 1 1/2 cups of icing sugar, and the milk, with the mixer on low. Once the sugar is combined, turn the mixer to high and beat for a couple more minutes. Add the additional 1/4 icing sugar if the frosting does not seem stiff enough. Add the food colouring (if using) and beat for another minute until the colour is well incorporated.
6. Measure out 1 1/2 cups of frosting and place it into the bowl with the crumbled cake. Use a large wooden spoon or your hands to fully incorporate the icing into the cake. If it is too crumbly, add up to 1/4 cup more frosting. Be careful, you don’t want to make it too moist! Chill the bowl for 1 hour in the refrigerator.
7. Prepare a parchment-lined baking sheet. Using your hands, roll the cake mixture into approximately 40 balls, about 1 tbsp each. Place the prepared cake balls back into the fridge will you prepare the melted chocolate.
8. I like to use a glass measuring cup (as pictured) to dunk my cake balls. I melt the chocolate in this cup, using the microwave. Be careful with the microwave, as overheating the chocolate will cause it to seize up and be virtually un-dunkable.* I like to heat it in 30 second increments, at 60% power, stirring in between until the chocolate is nice and smooth!
9. Remove the cake balls. Take your cake pop stick, dip it in the melted chocolate, and insert it into the cake pop (be sure not to poke through the top)! Dunk the cake pop into the melted chocolate, gently tapping off the excess chocolate. Cover the coated pop in sprinkles if desired, then place right side up into a cardboard box (as described in the post above). Repeat with remaining cake pops.
10. Cake pops take about 1 hour to dry, at which time you can decorate further or place in the fridge to enjoy for later!

Cake pops will keep at room temperature for 1-2 days, but are best if stored in the fridge. They’ll last for 4-5 days. You can also freeze them, prior to dipping or after. Thaw the balls in the fridge.