Using the directions on your cake mix box, bake and then cool.
Using a long bread knife, remove the crust of the cake on all sides.
Crumble the inside of the cake into a large bow. Add a tablespoon of frosting and several drops of food coloring. Use your hands to mix together well until you have a consistent texture and color.
Use a melon ball scoop or your hands to make cake balls. Once formed, set them on a tray covered in wax paper or parchment.
Melt 2 tablespoons of chocolate. Dip the end of the cake pop sticks into chocolate. Then insert into the cake balls. Freeze for fifteen minutes.
Melt dipping chocolate, 20 seconds at a time in the microwave. Stir continuously. Do not overheat. Pour the chocolate into a mug or tall cup. Add several drops of food coloring. Mix well. Coat cake pops in chocolate. Tap the pop on the side of the cup to take off excess chocolate. After coated, insert into Styrofoam or a cake pop stand.
Using remainder of the chocolate, use a tooth pick to add melted chocolate to the back of the candy eyes. Press lightly to adhere eyes on the the cake pop surface. Using the decorative frosting, make faces and either pumpkin stems or Frankenstein hair on your cake pops.
Serve right away or store in the refrigerator for up to three weeks.