Preheat oven to 350.

Using a stand or hand mixer, mix together cake mix, pudding mix, pumpkin pie spice, water, and oil.

Add in pumpkin and continue to mix.

Add eggs, one at a time, mixing well between additions. Once batter is fully mixed, pour into two greased round cake pans and bake in oven for 30-35 minutes (check cakes with a toothpick at 30 minutes - if it comes out clean, go ahead and remove them from the oven). Once the cakes are finished baking, remove from oven, set aside for a few minutes to cool, and then remove cakes from pans and set on rack to continue to cool until they're at room temperature.

To make the frosting, pour milk into a small saucepan and heat on stove top. Watch the saucepan and, when the milk begins to form steam, remove from heat and steep the two chai tea bags in the milk for 4 minutes.**

While the chai tea bags are steeping, you can use a stand or hand mixer and begin creaming the butter, powdered sugar, and vanilla extract together. Once you've creamed the butter, sugar, and vanilla extract together (until the mixture is creamy and doesn't have any lumps of sugar), set icing aside.

After four minutes of steeping the tea, use a wooden spoon to press the tea bags against the inside of the sauce pan to extract any additional milk/tea from the bags. Discard tea bags. Allow milk/tea mixture to cool for about 10 minutes, and then pour into the frosting bowl and mix together until the milk is fully creamed with the frosting.

Once cakes are fully cool, place one cake on a platter and frost with half of the frosting. Add the other cake on top and spread the remainder of the frosting on top of the cake. Sprinkle with cinnamon.

Cut cake into slices and enjoy with friends and family!