For the cake:

1. Preheat your oven to 350 degrees. In a large bowl, whisk together the eggs, vegetable oil and pumpkin puree until combined. Whisk in the sugar and brown sugar until smooth.
2. Add the flour, baking soda, baking powder, salt, pumpkin pie spice and cinnamon into the wet ingredients. Whisk until a smooth cake batter forms without any lumps, being careful to not over-mix.
3. Grease and line two 9-inch cake pans with cooking spray and parchment paper. Evenly pour the batter into the two cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the middle comes out clean. Let the cakes cool slightly in the pans before turning them out onto a cooling rack to cool completely before frosting.

For the frosting:

1. In the bowl of an electric mixer, beat the cream cheese on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and add in one cup of powdered sugar at time until a smooth frosting forms.
2. Add the vanilla extract and melted milk chocolate into the frosting and mix on low speed until combined and smooth.

To assemble:

1. Use your desired cake stand or plate of choice. Start with one cake layer as the base and work your way up. Frost the top of the first cake layer, top it with the second cake layer, and then frost the top and sides of the assembled cake. Enjoy!