Preheat oven to 375 degrees. Line an 11x7-inch baking pan with parchment paper.
Cake: In a mixing bowl, using an electric mixer with a whisk attachment, mix together egg yolks and powdered monk fruit sweetener until pale in color.
In a separate mixing bowl, whisk together dry ingredients. To bowl of dry ingredients, pour in egg yolk and monk fruit sweetener mixture. Add pumpkin puree, melted butter, and vanilla extract. Stir ingredients until well-combined.
In another separate mixing bowl, using an electric mixer with a whisk attachment, mix egg whites until fluffy. Fold egg whites into batter, being careful to not overwork and deflate the egg whites.
Pour batter into prepared baking pan and, using a rubber spatula, smooth into even layer.
Transfer pan to oven to bake until golden brown on top, about 22-25 minutes. Remove pan from oven and set aside for 15 minutes to cool slightly.
Once cooled, using hands, crumble cake. The cake should be quite moist. Using a small ice cream scooper, scoop out one scoopful of cake and roll into a ball. Transfer rolled cake ball to parchment paper-lined baking sheet and push a lollipop stick about halfway through the cake ball. Continue doing this until all of the cake has been formed into balls. Transfer cake balls to refrigerator to chill for at least 1 hour, preferably overnight.
Chocolate Coating: After cake balls has chilled, in the microwave in a microwave-safe bowl, add chocolate chips and melt in 30 second increments until smooth. Alternatively, you can melt the chocolate on the stovetop using the double boiler method. See notes below for instructions on how to do this.
Final Steps: One-by-one, dip cake balls into melted chocolate and gently shake off any excess chocolate by tapping lollipop side on side of bowl. Place each into halved fruit or vegetable (see note below for how to create a rimless cake pop) or directly on to parchment paper-lined plate or baking sheet before transferring to refrigerator for 30 minutes to set before serving.