Pumpkin Spice Fluted Cake with Cream Cheese Icing

Preheat oven to 325F. In a medium bowl, sift and whisk together flour, pumpkin pie spice, baking powder, and salt. In a separate bowl, whisk together the sugars, melted butter, oil, pumpkin puree, and eggs, then add dry ingredients to the wet and mix them until combined. Fill pan and bake on the middle rack for 35-45 minutes until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack upside down; remove pan once it’s at room temperature. Make icing: Whip cream cheese and butter in a stand mixer fitted with the paddle attachment, reduce the mixer’s speed to low and add pumpkin puree, cinnamon, and powdered sugar, then mix until combined and spread over the warm cake. Make leaves: Melt Candy Melts colors separately; spread each color side by side over on parchment paper and set aside and let harden 10-15 minutes then cut the candy leaves using a small leaf cutter. Make Acorns: Dip ⅓ of donut hole into the melted Light Cocoa Candy Melts; add the Chocolate Jimmy Sprinkles and mini pretzel stick. Arrange the candy leaves, acorns, and a Bumble Bee Icing Decorations as desired.