Trim the domes off your cooled pumpkin layers
Fit a piping bag with a coupler so that you can easily switch between a round piping tip and a leaf piping tip.
Add a layer of cream cheese frosting with your offset spatula. Try to keep the layer nice and even, I shoot for about 1/4" thick frosting.
Add your second layer of cake. Add more frosting and finish with the last layer of cake on top.
Cover the whole cake in a thin layer of your cream cheese frosting. This is called the crumb coat and seals in the loose crumbs. Place into the fridge or freezer for about 20 minutes to firm up the frosting.
Add your final layer of buttercream with your offset spatula. Smooth the sides with a bench scraper to make the sides smooth and then smooth the top with your offset spatula. (see the video in the recipe card for more visual instructions)
Use your piping bag to add some wood grain to the sides of the cake and pipe a border around the top of the cake of some dollops of frosting.
Add your marzipan pumpkins on top of the frosting dollops
Fill in the spaces with piped leaves using a leaf piping tip.
Store your finished cake in the fridge until it's ready to be served but the cake will taste the best if you take it out of the fridge two hours before serving to allow it time to warm up.