In a medium bowl, break up a full Pumpkin Spice Cake into chunks and crumbs.
Blend almond milk cream cheese and about ½ tsp pumpkin spice stevia (or vanilla). Add more stevia as desired for sweetness.
Using your hands or a portion scoop, form the cake into round balls (about the size of a golf ball).
Poke a cake pop stick into each ball and refrigerate at least 20 minutes (or freeze). You want your cake pop cold to help the coating stick.
In a small sauce pan, melt cacao butter over very low heat briefly just until liquid. Be careful not to overheat as it will smoke and burn!
Pour the melted cacao butter into a bowl or glass for dipping. Add coconut milk, a few drops of natural orange food color (add more until you have a good orange color), and pumpkin spice stevia (maybe more to your liking). Whisk very well! You may need to whisk a couple of times throughout the dipping process.
Dip your cold cake pops while holding by the stick end. To keep the round shape, stick the pops into stiff floral foam and place in refrigerator. If your cake pops are cold, the coating should firm up quickly.