Preheat your oven to 350ºF (177ºC). Prepare three 8"x2" round cake pans by coating them with cake release or your preferred method. If using two 9" pans, expect a longer bake time. Measure your ingredients carefully, and bring eggs and buttermilk to room temperature.

In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, cloves, nutmeg, ginger, and salt until fully combined. Set this mixture aside.

In the bowl of a stand mixer, mix the room-temperature eggs, granulated sugar, brown sugar, and vanilla extract using the paddle attachment. Blend on medium-high speed for about one minute, until the mixture becomes light and bubbly. A hand mixer can be used, but you may need to mix longer, aiming for an aerated texture.

Add pumpkin puree, vegetable oil, melted butter, and room-temperature buttermilk to the egg mixture. Continue mixing until fully incorporated.

Slowly add the flour mixture into the wet ingredients, mixing on low speed just until everything is combined. Ensure the batter is smooth, but avoid overmixing.

Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until the center of the cakes spring back when gently pressed, and a toothpick inserted comes out clean.

Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely. For ease in assembling, trim the domes off the cakes. If you wish to speed up the cooling process, wrap the cakes in plastic wrap and chill them in the freezer.

In a stand mixer, beat the softened cream cheese until smooth. Add in the softened butter and mix on low speed until fully incorporated and creamy.

Gradually add the sifted powdered sugar, one cup at a time, making sure each addition is fully mixed before adding the next. Incorporate vanilla extract and salt. Continue mixing on low for 5-6 minutes until the frosting becomes light and smooth.

If desired, add white food coloring for a brighter frosting. Store any leftover frosting in the refrigerator for up to a week or freeze it for up to 6 months.

Divide the marzipan into 5-7 portions and color each piece with food coloring. Use shades such as egg yellow, orange, red, green, white, and brown for the stems.

Roll each marzipan portion into a ball and create pumpkin-like ridges using a modeling tool.

Form small stems for the pumpkins and attach them to the tops. For extra detail, dust the ridges with edible color dust—use reddish-orange for the orange pumpkins and dark green for the stems.

Once the cakes have fully cooled, use a serrated knife to trim off the domed tops for a flat surface.

Fit a piping bag with a coupler to easily switch between a round piping tip and a leaf piping tip.

Spread a layer of cream cheese frosting on top of the first cake layer, smoothing it evenly with an offset spatula. Aim for a frosting thickness of about ¼".

Add the second cake layer on top and repeat with another layer of frosting. Place the third cake layer on top, completing the cake stack.

Apply a thin layer of frosting to cover the entire cake—this is known as the crumb coat. It seals in any loose crumbs. Chill the cake in the fridge or freezer for 20 minutes to firm up the frosting.

Once set, apply a final coat of frosting, smoothing the sides with a bench scraper and leveling the top with your offset spatula. For added texture, use your piping bag to create wood grain effects around the sides of the cake.

Pipe dollops of frosting around the top edge of the cake. Gently place the marzipan pumpkins onto the frosting dollops.

Fill any gaps with piped leaves using the leaf tip. Store the cake in the refrigerator until serving. For the best taste, allow the cake to sit at room temperature for two hours before serving to bring out its full flavor.