Preheat the oven to 350 degrees Fahrenheit
Grease a 9 X 11 baking pan
Add the spice cake box mix, pumpkin puree, egg, water, and oil to a mixing bowl.
Using a whisk or hand mixer, blend the mix until the consistency is smooth.
Pour the batter into the baking pan
Bake in the oven for 33 minutes or until a toothpick stuck into the cake comes out clean.
Let the cake cool for 10 minutes once removed from the oven.
Using a fork, rake the pumpkin spice cake into small crumbs.
Let cool for 15 more minutes.
Add the cream cheese frosting and mix together in a clumping motion with clean hands until the cake has become a thick dough-like ball.
Prep a baking sheet with parchment paper.
Use the small ice cream scoop to create 1.5-inch balls, rolling until circular in your hands.
Place the pumpkin spice balls on a parchment-covered baking sheet and refrigerate them for 10 minutes.
While the pumpkin balls are in the fridge, melt the white chocolate melting chips in the microwave at 30-second intervals. Add a teaspoon of oil if necessary to thin out the candy coating.
Remove the pumpkin spice cake balls from the fridge and use a spoon to dunk each one into the melted white wafers and coat thoroughly.
Place back onto the parchment paper and garnish with extra pumpkin spice on top.
Let dry at room temperature for 15 minutes or in the refrigerator for 5 minutes.
Enjoy immediately or place in an airtight container for later.