Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs. Mix until well combined.

In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.

Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely in the pan on a wire rack.

Once cooled, crumble the cake into a large bowl. Add the softened cream cheese and mix until well combined.

Using your hands, form the mixture into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.

In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.

Dip each cake ball into the melted white chocolate, allowing excess to drip off. Place back on the parchment-lined baking sheet.

If desired, sprinkle with decorations while the chocolate is still wet.

Refrigerate the cake balls for at least 30 minutes to set the chocolate before serving.