Preheat the oven to 350 degrees.
Spray your mini bundt pan well with non-stick baking spray.
Mix the cake mix, pumpkin puree, and cinnamon together. (Do not add any of the ingredients recommended on the cake mix box.) Start on low speed with your hand mixer, and gradually speed it up. Mix until just combined. It will be very thick.
Spoon the mixture evenly into the mini bundt pan cavities. (fill 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.
Divide the cream cheese into 3 bowls. Mix the green food coloring into one, orange into another and leave the third plain.
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.
Use the orange and green colored frosting to pipe leaves and vines onto each pumpkin bundt cake.