Preheat oven to 350°F. Spray a 9x13 cake pan with vegetable cooking spray.
In a food processor, add the flour, sugar, baking soda, baking powder, and salt. Pulse a few times to combine. Add the vegan butter and pulse again until combined. Add the pumpkin puree and water, pulsing again until combined.
Spread the batter into the prepared cake pan. Bake for 30 to 35 minutes, until a tester inserted in the center, comes out clean. Remove the cake from the oven and set it aside to cool completely.
Once the cake is cooled, cut it into sections and transfer sections to a large bowl. Use a spatula or your hands to break the cake into crumbs.
For the Simple Vegan Frosting
Use a mixer to whip the butter at medium speed. Add the powdered sugar and mix on low until combined. Then add 1 tablespoon of soy milk and mix on low until combined. It should be a spreadable consistency. If not, mix in another tablespoon of soy milk.
Add the frosting to the crumbled cake mixture and use a spatula to stir these together.
Line a cookie sheet with waxed paper. Use a cookie dough dispenser to create 1" cake balls with the cake mixture. Place balls on the prepared cookie sheet. Refrigerate for about one hour. Re-roll the cake balls to make them nice and smooth and round.
For the Coating
For Dark Chocolate Coating: Place chocolate chips and 1 teaspoon of coconut oil in a microwave-safe bowl. Heat for 1 minute. Place a plate over the bowl in the microwave and let it sit for another minute. Stir to combine. If the chips are not all fully melted, return to the microwave and cook in 20-second increments until melted.
For White Chocolate Coating: Place white chocolate chips and 1 teaspoon of coconut oil in a microwave-safe bowl. Heat for 1 minute. Place a plate over the bowl in the microwave and let it sit for another minute. Stir to combine. If you want to color the melted white chocolate, use gel food coloring and add only 1 drop at most. Use separate bowls for 2 to 3 colors. Vegan white chocolate needs to set for a minute after being melted to allow it to thicken. You may need to do two coatings of white chocolate to get saturation of color. Allow the first dip to dry then redip.
Reinforcing the Stick: Remove the cake balls from the fridge. Dip a lollipop stick about ½ inch into the melted dark chocolate coating. Insert the coated stick in the center of one of the cake balls, pushing it into the ball about half-way. Repeat with the rest of the balls. Return the tray to the fridge to allow the chocolate to set for 5 to 10 minutes. This step helps bond the stick to the cake ball and it only works with melted dark chocolate.
Dipping Cake Balls: Remove 3 chilled cake balls at a time. Dip the cake ball into either the dark chocolate or white chocolate melted. Make sure the cake ball is completely coated all the way to the base of the ball meets the stick. Tap the stick gently against the edge of the bowl holding the melted chocolate to tap off any excess chocolate. Hold the cake ball over a plate and drop sprinkles on the wet chocolate. Place the cake pop stick into a styrofoam block or poke holes in a box and place the stick in the box hole. This allows the cake pops to dry upright. Repeat this process with the rest of the cake balls
Allow the chocolate to set, which can take up to an hour at room temperature or 15 to 20 minutes in the fridge.
Store cake balls in an airtight container in the fridge for up to 7 days or in the freezer for up to 2 months.
Cake Tips: You can substitute a cake mix for the first 6 ingredients in the simple cake recipe. That means you would combine the cake mix with pumpkin and water. I used Duncan Hines Classic Yellow Cake which is “accidentally” vegan
Make-Ahead Instructions: You can make cake 1 to 3 days ahead of time. Simply allow it to cool, cover, and store at room temperature. Also, you can store undipped cake balls in the fridge for 2 to 3 days in the fridge. Or you can freeze them for up to 1 month.
Storing Cake Pops: Store finished cake pops in the fridge for up to 7 days. You can freeze finished cake pops for up to 2 months.
Thaw out frozen cake balls by leaving them in the fridge overnight or leave them at room temperature for a couple of hours.