The basic recipe for this moist cake is from Bon Appétit. I added the pumpkin drizzle at the end to make it a little more festive. Be sure not to overbake your cake and let the cream cheese and butter sit on your counter so they are easy to blend without any lumps when you make your frosting.
Click here for a link to the cake recipe.
For pumpkin drizzle: Reserve about 4 tablespoons of pumpkin from the cake. MIx in a a teaspoon of cinnamon, a tablespoon of cream and 1 tablespoon of confectioners sugar. Blend together and thin out with additional cream if too thick. Place mixture in a small ziplock bag and snip the bottom corner to create a tiny opening (you have just made your own pastry bag!) Squeeze contents to the corner and decorate your cooled cake.