Into a medium mixing bowl add in the spice cake mix. Microwave the dry cake mix for 60 seconds doing two 30 second intervals. Stirring after each 30 seconds. Allow the cake mix to cool completely.

Into a medium mixing bowl combine the pumpkin puree and room temperature cream cheese until smooth.

Add in the cooled cake mix into the pumpkin cream cheese mixture and blend until combined.

Cover the cheesecake mixture with plastic wrap and chill for 2 hours.

Line a sheet pan with parchment paper, set aside.

Use a small cookie scoop to scoop out the cheesecake dough. Roll cheesecake bites into a ball and set on the parchment lined sheet pan. Continue until all the dough has been rolled into cheesecake bites.

Using a microwave safe bowl heat the white almond bark in 30 second intervals. Stirring well in between each interval until the almond bark is fully melted and smooth.

Dip the chilled cheesecake bites into the melted almond bark. Tapping any extra off, replace the cheesecake bite back onto the parchment lined sheet pan. Repeat step until all the cheesecake bites are dipped into the almond bark.

While the almond bark is still wet sprinkle the tops of the bites with pumpkin pie spice.