In the bowl of a stand mixer, combine the softened cream cheese and butter and mix until smooth - scraping the sides often.

Add in the powdered sugar and combine on low until combined.

Bump up the speed and mix on medium for an additional minute or until frosting is smooth and fluffy looking.

In another bowl of a stand mixer, crumble the premade pumpkin cake (or loaf).

Add in about half of the frosting to begin. Mix with the cake crumbles and add additional frosting if needed to combine the crumbs. You should be able to press the cake together and form a ball. Continue to add frosting until this consistency is achieved.

Chill the cake ball mixture for approximately 20-30 or until firm.

Meanwhile, melt the white chocolate in a microwave safe bowl in 30 second increments until smooth.

Once the cake ball mix is chilled, remove from the fridge and use a small ice cream scoop or tablespoon to measure out the cake ball mixture into even portions. Roll between your hands to form a sphere.

Place the cake balls on a sheet of parchment and repeat until the entire mixture is shaped.

Use a spoon or a fork to dip each cake ball into the melted white chocolate. Tap the spoon/fork on the side of the bowl to tap off the excess white chocolate. Place on the parchment to harden. Repeat with the remaining cake balls.

Once all the cake balls have been dipped and solidified, sprinkle with additional pumpkin pie spice to decorate.