In a microwave-safe bowl, add in the white chocolate chips and heavy cream. Microwave for 30-second increments and stir after each increment until the ganache is thick and smooth. It may take stirring for 1 - 2 minutes to help melt the bits of chocolate chips.

Add in the ground cinnamon and vanilla extract. Stir until incorporated.

Cover with plastic wrap and let chill for 2 hours, no longer than that. This is the time to make your pumpkin cake.

Scoop the cinnamon white chocolate truffles with a 1 tablespoon cookie scoop.

Cut each scoop of ganache in half.

Roll the ganache into balls and place on a parchment lined pan.

Place into the fridge.

Preheat oven to 350 degrees. Grease a 9x13 pan with nonstick cooking spray and dust with flour. Tap out the excess flour. I used the spray with the flour included.

In a large bowl, add in the flour, baking soda, baking powder, ground ginger, cloves, cinnamon, pumpkin pie spice, and salt. Whisk to combine. Set aside.

In a large mixing bowl, add in the butter, vegetable oil, brown sugar, and sugar. Beat with hand mixer for 1 minute or until combined.

Add in the vanilla and the eggs one at a time and beat until each egg is incorporated. Scrape down the sides of the bowl.

Add in the pumpkin puree and beat until incorporated.

Pour the dry ingredients into the wet and beat on low until most of the flour is incorporated. Turn the mixer on medium and beat just until all of the flour is combined.

Pour the dough into the prepared pan and place into the oven. Bake for 35 minutes or until a toothpick comes out clean when inserted into the center of the cake.

Let cool completely. I placed mine into the fridge to cool faster.

Break the pumpkin cake into pieces into a large mixing bowl. Add in the vanilla frosting and stir with a spatula until the cake pop mixture comes together. Everything should be moist and there should be no crumbs in the bowl.

Using a 1 1/2 tablespoon cookie scoop, scoop the cake pops onto a piece of parchment paper.

Flatten the cake pops out in your palm.

Add a cold white chocolate truffle to the center of the cake pop.

Wrap the cake pop around the truffle and pinch together any openings you see.

Roll the cake pops between your palms to make a smooth ball.

Place on the parchment paper lined pan where the truffles come from.

In a microwave-safe bowl, add in the white candy melts. Microwave in 30-second increments and stir until there are no lumps. The mixture will be quite thick.

Add the candy melts into a sandwich bag and cut a small hole into the corner of the sandwich bag.

Drizzle the candy melts on top of each cake pop.

Store in an airtight container in the fridge.