• Preheat the oven to 350°F (175°C). Lightly grease an 8-inch (20-cm) baking pan.
• In a mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar.
• In a separate bowl, whisk together the oil, plant-based milk, apple cider vinegar, and vanilla extract.
• Add the wet mixture to the dry ingredients and stir until just combined.
• Pour the batter into the prepared pan and smooth the surface. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
• Break the cooled cake into pieces and transfer to a food processor. Add the cream cheese, pumpkin purée, and food coloring (if using). Process for a couple of minutes until the mixture forms a smooth, cohesive dough.
• Line a sheet pan with parchment paper. Scoop and roll the mixture into 14 evenly sized ovals or balls. Insert a cake pop stick into each and place on the prepared pan. Chill in the freezer for 30 minutes.

For mummy decoration:

• Melt the white chocolate melting wafers in a double boiler over medium-low heat until fully melted and smooth. Dip each chilled cake pop into the melted chocolate and coat evenly. Allow excess to drip off, then return to the pan, or if you want cake pops that are perfect looking from all sides, hang them from a string using clips.
• While the coating is still soft, press 2 candy eyes onto each. Place the tray of coated cake pops back into the freezer for a few minutes to allow the coating to set slightly.
• Transfer remaining white chocolate to a piping bag or resealable bag with a snipped tip and drizzle thin lines across each cake pop, without covering the eyes to resemble mummy bandages. Refrigerate until fully set.

For Frankenstein decoration:

• Place plant milk into a stand mixer bowl and sift the powdered sugar on top of it. With a whisk attachment, mix the glaze until thick and smooth. Gradually add green food coloring while the mixer runs to reach your desired tint of green.
• Dip each chilled cake pop into the green coating and coat evenly. Let excess drip off, then return to the pan, or if you want cake pops that are perfect looking from all sides, hang them from a string using clips. Press 2 candy eyes onto each pop while the coating is still soft.
• Melt the semisweet chocolate chips in a separate double boiler over medium-low heat.
• Dip the top portion of each pop into the melted chocolate to resemble hair. Use a piping bag or resealable bag with a snipped tip to add additional facial details like scars.
• Break off the last half-inch of each side of the pretzel sticks and press them into both sides of the cake pops to mimic those bolts on the sides of Frankenstein’s neck. Refrigerate until fully set. Remove from the refrigerator a few minutes before serving.