Break off the Pop Tart crusts from Pop Tarts and pulse in food processor
Break up the Pop Tarts, add to the food processor, and pulse to a fine crumb
Add Pumpkin Spice Cream Cheese and mix until all blended
Make Pop Tart Balls (depends on the size, but should make 20-24)
Place in fridge on parchment paper
Melt Almond Bark
Dip a little of the lollipop stick into melted Almond Bark and stick it into the ball
Dip entire ball into Almond Bark and drip off excess melts
Place on parchment paper
Add sprinkles when the pop is wet
Repeat for each pumpkin pie pop
Notes
I used the entire 8 oz container of Pumpkin Pie Spice Cream Cheese, but you might want to use 4 oz. I really love the pumpkin pie flavor and they were delicious with 8 oz.