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Preheat the oven to 350°F. Lightly grease two mini Bundt pans (6" pans with a 2-cup bakeable capacity is best).
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To make the cake: In a small bowl, whisk together the flour, spice, baking powder, salt, and baking soda. Set aside.
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In a medium bowl, combine the pumpkin, brown sugar, oil, eggs, and vanilla. Whisk until smooth and no lumps remain.
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Add the dry mixture to the wet mixture and whisk gently until fully combined.
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Divide the batter evenly between the prepared pans; about 1 1/2 cups or 440g per pan. Use a small offset spatula to smooth the tops.
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Bake for 28 to 32 minutes, or until the cake springs back when gently pressed and a toothpick or thin knife inserted into the center comes out clean.
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Remove the cakes from the oven and allow them to cool in the pan for 10 minutes before turning them out onto a rack to cool completely, about 1 hour. While the cakes are cooling, prepare the frosting and stem.
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To make the frosting: In the bowl of a stand mixer fitted with the flat beater attachment or working in a large bowl with an electric hand mixer, beat the butter and salt until smooth, about 2 to 3 minutes at medium speed. Stop and scrape down the sides of the bowl as needed.
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With the mixer running on low speed, add about half (roughly 2 1/2 cups) of the confectioners' sugar, and continue mixing slowly until well blended.
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Add the vanilla and 2 tablespoons (28g) of the milk, and continue beating until the mixture is fluffy.
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With the mixer running on low speed, add the remaining confectioners’ sugar followed by the remaining milk. Beat on medium speed until the mixture is fully incorporated and smooth.
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In a very small microwave-safe bowl, combine the entire packet of natural orange food coloring with the water. Stir together and microwave in 2-second intervals until the color has dissolved and the mixture is smooth.
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Add 1 teaspoon of the hydrated orange color to the frosting and beat at high speed until the frosting is light and fluffy. Add additional color, 1/4 teaspoon at a time, until the desired color is reached. (The frosting can be made up to 3 days in advance; store in a covered container at room temperature until ready to use. Beat for about 1 minute on high speed before using.)
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To make the stem: Place the chocolate in a small microwave-safe bowl and microwave in 20-second increments at 50% power, stirring after each interval, until fully melted and smooth, 1 to 2 minutes total. Alternatively, place the chocolate in a small heatproof bowl set over a saucepan of barely simmering water (make sure the bowl doesn’t touch the water). Stir occasionally until melted and smooth.
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Use a serrated knife to remove the larger rim of the ice cream cone, cutting about 3/4" from the top. Spread the melted chocolate over the ice cream cone and place it upright on a piece of parchment or a small plate. Transfer, uncovered, to the refrigerator until fully set, at least 15 to 20 minutes.
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To assemble the pumpkin Bundt cake: Once the mini Bundt cakes are completely cool, use a serrated knife to trim off the domed bottoms (the side that was facing up during baking) so they sit flat when assembled.
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Place one Bundt cake, trimmed-side up, on a cake board or serving plate. Use a small offset spatula to spread a generous 1/2 cup (about 150g) of frosting evenly over the flat surface. Top with the second Bundt, trimmed-side down, to form a spherical pumpkin shape.
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Apply a thin layer of frosting over the entire cake (this is called the “crumb coat”). Refrigerate the cake for 15 minutes to set.
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Once chilled, frost the pumpkin cake with a second, thicker layer of frosting. Use a small offset spatula to create vertical strokes around the cake, mimicking the ridges of a pumpkin.
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Place the stem on top of the pumpkin in the hole of the Bundt cake and use the remaining melted chocolate to pipe a face onto the cake, if desired.
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Storage information: Store any leftover pumpkin Bundt cake, covered, at room temperature for up to 4 days.
