Preheat oven to 350°F (175°C). In a mixing bowl, combine cake mix, pumpkin puree, eggs, cinnamon, and nutmeg until smooth. Pour into a greased baking pan and bake according to package instructions until golden brown.

Allow the cake to cool completely before crumbling it into fine pieces in a large bowl.

Gradually mix in about 1/2 cup frosting until combined but not overly wet. Roll into 1-inch balls.

Melt chocolate melts according to package instructions. Dip each lollipop stick into melted chocolate before inserting it halfway into each ball.

Chill assembled pops in the fridge for at least an hour. Dip each pop into melted chocolate again, allowing excess to drip off, then add sprinkles if desired.