Beat butter with cream cheese, until light and smooth.

Add powdered sugar, milk/cream vanilla, and pumpkin pie spice.

Mix until fully blended together and fluffy.

Remove 2-4 tablespoons of the frosting to tint it green with a drop of the avocado color.

Add some orange to the large portion to achieve the desired orange color, I use a small amount and add some vanilla extract which is brown and gives it a soft orange pumpkin color.

Place frosting into a piping bag and decorate.

I placed the orange frosting in a piping bag with a #2D tip and started piping the pumpkins. Begin at the top of each cupcake and pipe down three lines one on each outer edge and one down the center.

Then pipe two additional lines in the spaces in between the other three. Apply the green stems with tip #66.