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

In a large bowl, combine cake mix, pumpkin puree, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes.

Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool completely in the pan before crumbling it into a large bowl.

Add softened butter to the crumbled cake and mix well until a dough-like consistency is achieved. Add a tablespoon of milk or pumpkin puree at a time if the mixture is too dry.

Roll the mixture into 1-inch balls.

Melt chocolate chips in a double boiler or microwave-safe bowl. Dip each cake ball (using a toothpick) into the melted chocolate, coating completely. Add optional toppings immediately.

Place coated cake balls on a wax paper-lined baking sheet and let the chocolate set completely, about 30 minutes. Remove toothpicks before serving.