Preheat oven to 350 F. In a large bowl, whisk together flour, sugar, salt, pumpkin pie spice, baking powder and baking soda.
In another medium bowl, whisk together milk, pumpkin puree, eggs, vegetable oil and vanilla extract. Using a hand mixer, beat wet ingredients into the dry ingredients and beat until smooth.
Pour cake batter into a greased 9x13-inch baking dish. Bake for 40-45 minutes. Let cool completely.
For the cream cheese frosting, beat the softened butter, cream cheese and powdered sugar. Add in vanilla extract and milk and beat until smooth. Add in more milk as needed to thin frosting.
Crumble the cake into a large bowl. Add in the cream cheese frosting and mix together until a mixture forms. Form the mixture into balls using a large cookie scoop. Place onto plates and refrigerate for at least 30 minutes.
Melt the white chocolate candy coating in the microwave in 30 second intervals, stirring in between until fully melted. Dip pumpkin cake balls in the chocolate and place onto plates. Refrigerate for at least 30 minutes, until the chocolate has hardened.
