Preheat oven to 350 F. If you are using cake pop pans it is not necessary to grease them. If you are using muffin cups, line with paper cups.
In a large bowl, cream sugar & butter. Mix in applesauce & tomato soup.
In another bowl, whisk together flour, spices, baking powder & baking soda.
Add dry ingredients to the wet ingredients along with walnuts or pepitas. Fold together, mixing lightly. Do not overmix batter.
Bake about 20 minutes or until a toothpick comes out clean.
Cream Cheese Frosting
Place cream cheese in a bowl & beat with mixer until smooth. Slowly add powdered sugar, vanilla & salt. Combine well.
For Pumpkin Spice Frosting: Divide cream cheese mixture (from recipe above) in half. To one half of the mixture add the pumpkin pie spice.
In a piping bag, fitted with a star piping tip, place the white cream cheese frosting on one side & the pumpkin spice frosting on the other side of the bag, Pipe a swirl over each ‘spice cake pop’. Decorate with some whole pepitas if desired.