Preheat the oven to 350 degrees. Line a 13x9 inch baking pan with foil then spray with non-stick cooking spray.
Using an electric mixer at medium speed, combine the eggs, sugar, oil, vanilla, orange zest and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, nutmeg, salt and baking soda.
Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth-- do not over mix or cake will become tough. Spread the batter evenly into prepped baking pan. Bake approximately 30 minutes until cooked through. Let cool completely before frosting. Cut into rectangles.
To make the frosting: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar, orange juice, vanilla and cinnamon and mix at low speed until combined.
Transfer frosting to a piping bag with a large star tip.
Pipe 2 rows of 3 star-tipped dots on each cake rectangle.
Finish with two round dark chocolate candies (I found mine in the Central Market bulk section) to act as "spooky eyes."