Preheat the oven to 350°F and spray the mini bundt pan well with nonstick baking spray.
In a large bowl with a hand mixer or a stand mixer fitted with a whisk attachment, mix the cake mix, pumpkin puree, and cinnamon together just until combined. Do not add any of the ingredients recommended on the back of the cake mix box.
1 (16oz.) box spice cake mix, 1 (15oz.) can pumpkin puree, 1 teaspoon ground cinnamon
Spoon the mixture evenly into the mini bundt pan cavities, filling about ⅔ full.
Bake for 15 to 20 minutes or until a toothpick inserted comes out clean.
Flip the cakes out of the pan onto a wire rack and allow them to cool completely.
While the cakes cool, prepare the cream cheese frosting by creaming together the butter and cream cheese with a paddle attachment until smooth.
8 ounces cream cheese, ¼ cup salted butter
Then add the vanilla extract and powdered sugar gradually and mix until smooth.
½ teaspoons vanilla extract, 1 cups powdered sugar
Trim the flat side of the cakes so that they are completely flat and will fit together well.
Add ¼ cup of frosting to two separate bowls and mix one with the green food coloring and one with orange. Leave the rest of the frosting plain. Transfer the green and orange frostings to their own
Orange food coloring, Green food coloring
Spread a little of the plain frosting on the flat side of one cake and press the flat side of another cake into it.
Melt the chocolate chips in a bowl and dip the top of each wafer piece into the chocolate. Put those in the fridge for 5 minutes to harden.
¼ cup semi-sweet chocolate chips, 1 wafer cookie
Dust with powdered sugar if desired and use the orange and green colored frosting to pipe leaves and vines onto each pumpkin bundt cake.