Preheat the oven to 325ºF. Line an 8-inch square baking dish with parchment paper, leaving some overhang on the sides for easy removal later on. Spray with nonstick cooking spray

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and both sugars together on high until creamy, about 2 minutes. Add the sour cream, pumpkin puree, vanilla, salt, spices, and cornstarch, and continue beating until smooth. Add the eggs and mix until combined--try not to overmix at this point.

Pour batter into prepared baking dish and place in the oven for 40-45 minutes, or until edges are set and center jiggles slightly. Remove cheesecake from the oven and allow to cool completely. Place cooled cheesecake in the freezer for at least 4 hours or overnight.

Remove cheesecake from the freezer and lift out of the pan onto a cutting board. Using a sharp knife, cut the cheesecake into 1-inch cubes. Insert a lollypop stick into the center of each cube, then place cheesecake pops onto a wax-paper lined baking sheet.

In a microwave-safe bowl, heat the chocolate and coconut oil in the microwave at 30-second increments, stirring occasionally, until fully melted and smooth. Dip cheesecake pops into the melted chocolate, shake off any excess, then place back onto lined baking sheet. Refrigerate until chocolate has set. Leftover cheesecake pops can be stored in an airtight container in the refrigerator for up to one week.