I love baking from scratch, down to the icing and cake mix. If you don't have time to make each step from scratch, just use box cake mix and pre-made icing... but trust me, it is worth taking the extra time to make everything yourself!
Quick instructions - Bake mini cakes, cool for 20 mins, cut one mini cake in half, smear with cream cheese filling on one side, sandwich together, then cover with icing. (full recipe for each step is at the bottom).
Try your hand at being an artist and sculpt the cakes into a pumpkin shape with the icing. After I covered the mini cakes with icing, I refrigerated them for about 20 mins, and used a chopstick to sculpt the pumpkin form. Top with half a pretzel stick for the stem and enjoy!