Once the cake has cooled, break up half of the cake into crumbs and place in a large bowl. Save the other half of the cake for a different recipe.
To the bowl, add the pumpkin puree and pudding and mix until well combined.
Scoop some of the cake mix with a small cookie scoop and form the mixture into small balls. Place on a small parchment lined baking sheet. Transfer to the freezer and let chill for at least 30 minutes.
Melt the white chocolate. Reserve a couple spoonfuls of the melted white chocolate and mix with a drop or two of orange food coloring.
Place a cake ball on a cake pop stick and dip into the regular melted white chocolate, coating the whole ball and letting the excess drip off. Place on parchment paper or standing up in a block of styrofoam. Let set for 20 minutes, preferable in the fridge.
Melt the orange white chocolate again if necessary and drizzle some on top of the cake pops. Let chill again for 20 minutes then enjoy!