Make the cake pops
Preheat the oven to 350°F. Combine the cake mix, water, pumpkin, oil, 1 tablespoon pumpkin spice blend, and 2 tablespoons of
Tangy Tamarind and Sweet Chili seasoning in a large bowl. Grease a
9×13-inch baking dish (or two
9-inch cake pans), pour in the batter, and bake according to package directions, or until a tester comes out clean. Cool completely, then crumble the cake into fine crumbs. Add the frosting and remaining pumpkin spice and mix until cohesive and able to hold together when pinched. Using about 2 tablespoons per pop (about 1½ inches in diameter), form 32 equal-sized balls, pressing and rolling firmly. Arrange on a platter or sheet pan. (You can freeze the cake balls at this stage, then store for up to 3 months and dip later.)
Make the coating and decorate
Melt the white chocolate or candy melts in a microwave-safe bowl in 30-second intervals, stirring between each. Dip about ½ inch of each lollipop stick into the melted chocolate, insert into the cake pops, and freeze until completely firm, about 10 minutes. Re-melt the candy melts if needed and thin with a little vegetable oil for dipping consistency. Transfer to a heat-safe measuring cup or tall glass, dip each cake pop and twist as you lift to coat evenly, then tap gently to remove excess. Sprinkle with
Tangy Tamarind and Sweet Chili seasoning. To set, stick the pops into styrofoam or an inverted egg carton with holes. Store refrigerated until ready to eat.
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