First make your frosting. If you're using store bought, you can skip this step. For homemade frosting, mix ¼ cup of softened butter and 1 cup of powdered sugar until smooth. Stir in 1-2 teaspoons of milk if too thick, then stir in vanilla. Measure out ¼ cup of frosting for this recipe.

In a large bowl, stir together pumpkin pie, graham crackers, and frosting until well combined. Shape mixture into 1 ¼-inch balls. Place on a parchment paper lined baking sheet and freeze for 30 minutes.

Melt the coating in the microwave for 1 ½ to 2 minutes, stirring every 30 seconds. Stir in pumpkin pie spice. Dip a lollipop stick into the melted coating about 1 inch, then press a pie ball onto the stick, being careful not to insert the stick too far. Dip the ball into the coating again, allowing excess to drip back into the bowl. Return to the baking sheet and sprinkle with additional graham cracker crumbs if desired. Repeat with remaining balls and melted coating. Refrigerate for another 30 minutes.

If desired, use extra candy melts and add some cinnamon to make it darker in color, then drizzle over cake pops. Store in the refrigerator for up to 3 days.