First, slice your Pumpkin Roll in 1-inch thick slices. You should be able to get about 8.

Carefully insert a straw or popsicle stick into the bottom of each slice, and place on a wax-paper lined cookie sheet. Place in freezer for at least 30 minutes.

When ready to assemble, combine the dark chocolate chips and heavy cream in a microwave-safe bowl. Heat in 20 second increments, stirring between each, until chocolate is smooth and creamy.

Grab your pumpkin roll pops from the freezer, and dip each as desired in the chocolate. If you want, place some chocolate in a zip-top baggie, cut the corner, and use it to drizzle lines on your pops as well.

Decorate your pumpkin roll pops with the sprinkles, then place back in the freezer until the chocolate is solid.

Serve with Reddi-wip!