Preheat oven to 350°F. Prepare three 8-inch round pans with baker's floured spray (or grease and line with parchment rounds).

Combine all wet ingredients (butter, pumpkin puree, buttermilk, eggs, and vanilla) in a large mixing or stand mixer bowl and beat until well mixed. Blend in cake mixes on low speed for 30 seconds, and then beat for 2 minutes until well combined.

Divide batter evenly between the prepared cake pans (I find a kitchen scale helpful for this part - this guarantees your cake layers will bake to the same height.)

Bake for 30-35 minutes (or until a toothpick comes out clean). Allow cake layers to cool for 10-15 minutes before removing from pans – it helps to run an offset spatula or knife around the perimeter of the pan first. Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired. (This is a great time to make your frosting!)

Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla, salt (if needed) and food color and beat until well combined.

Once your cakes are cool, level them (if needed). Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle.

Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like - a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer.

Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part. Once your cake is covered, place it into the fridge to set the frosting.

Roll out your fondant to about 1/8”, using a bit of cornstarch if needed to keep it from sticking. With a knife or cutters, cut out two large and one small triangle for the eyes and nose. With a circle cutter, cut a slightly-larger-than-half-circle shape. With a smaller cutter, cut out the center of the half-circle to make a mouth shape. Use a knife to cut a ‘snaggletooth’ out of the smile.

Transfer your leftover frosting to a piping bag fitted with the tip of your choice (I used the largest star tip from this set). Pipe frosting in small swirls around the top rim of the cake (I alternated large swirls with slightly smaller ones). Add some sprinkles around the top border of the cake, and around the base as well if desired.

Annnd you’re done! Step back and admire your beautiful cake!