Preheat the oven to 350F degrees. Spray a mini bundt pan well with non-stick baking spray (I like the kind with flour in it.)
In a large bowl, add in the cake mix, pumpkin puree and cinnamon. (Do not add any of the ingredients recommended on the cake mix box.) Using an electric hand mixer, mix together starting on low speed and gradually speed it up. Mix until just combined, it will be very thick.
Spoon the mixture evenly into the mini bundt pan cavities (about ⅔ full).
Bake for 15 to 20 minutes or until a toothpick inserted comes out clean.
Remove the cakes from the pan and allow them to cool completely on a wire rack.
While they are cooling, make the cream cheese frosting by creaming together the butter and cream cheese.
Then add the vanilla extract and powdered sugar (gradually) and mix until smooth.
Trim the flat side of the cakes so that they are completely flat and will fit together well (discard trimmings or eat them as a snack).
Divide the cream cheese into 3 bowls. Mix the green food coloring into one.
Add the orange into another, leaving the third plain.
Spread a little of the plain frosting on the flat side of one cake.
Press the flat side of another cake onto it.
Melt the chocolate chips in a bowl and dip the top of each wafer half into the chocolate. Place them in the refrigerator for 5 minutes to harden.
Meanwhile, sprinkle the cakes with some powdered sugar.
Place the chocolate covered wafer pieces into the top of each of the cakes.
Use the orange and green colored frosting to pipe leaves and vines onto each pumpkin bundt cake (see notes below if you don't have a piping bag).
Notes
Cream cheese and butter need to be room temperature. If the cream cheese is not room temperature, it won't smooth out and will have lumps in it.
A muffin tin can be used if you do not have a mini bundt pan (see FAQ above).
Canned frosting can be used, just make sure that you have enough for what the recipe calls for.
Note: You don't need a piping bag. Just put the frosting into Ziploc bas and push all the frosting into one corner of the bag. Snip a small portion of the tip of the bag then gently push out the frosting to pipe it onto the bundt cakes.
These can be frozen, see above on how to do that.
Make sure you use pumpkin puree and NOT pumpkin pie filling.