I used a spice cake mix for the base, but since I like my spicy things extra spicy I added some additional cinnamon and ginger. The recipe can be found at the end of this post. You can use a yellow or chocolate cake mix (leave out the spices) as well. When you use a chocolate base, you can't even tell the pumpkin is in there. Stealthy way to get your kids (or people who think they hate pumpkin because all they've ever had was really bad pumpkin pie) to eat more pumpkin!
Here's the batter, ready to go into the oven:
And fresh out of the oven:
When the cakes have cooled, gather ingredients and make the cream cheese frosting (recipe at bottom of post).
Turn one cake upside down (flat-side up) and place on serving plate. If your flat side is in need of leveling, do so now. Check the other one too, since they will be lying on top of each other. Flat + flat = sturdy cake. Dome + dome = sliding disaster waiting to happen.
Place a brown or green ice cream cone on top of the cupcake to serve as a stem. Done!