Preheat the oven to 350°F. Grease a cupcake pan or line it with cupcake liners.

In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon ground cinnamon, and 1½ teaspoons pumpkin pie spice until well combined.

In the bowl of a mixer, combine 1 cup packed light brown sugar, 1 cup granulated sugar, 2 sticks (1 cup) melted butter, and 4 lightly whisked eggs. Beat until the mixture is smooth and fully combined.

Gradually add the dry ingredients into the wet mixture, mixing on low speed until everything is just incorporated.

Stir in 1 (15-ounce) can pumpkin puree until fully blended and the batter is smooth.

Fill each cupcake liner about halfway full with batter. This recipe makes about 24 regular-sized cupcakes.

Bake on the top rack for about 22 minutes, or until a toothpick inserted in the center comes out clean.

Let the cupcakes cool in the pan for 2 minutes, then transfer them to a wire rack to cool completely—about 1 hour—before frosting.

In a mixing bowl, beat ½ cup (1 stick) softened butter until light and fluffy.

Add 8 ounces softened cream cheese and beat together for 1–2 minutes until smooth.

Gradually add 4 cups powdered sugar, one cup at a time, mixing well after each addition until the frosting is smooth and creamy.

Mix in 1 teaspoon vanilla extract and beat for another minute until the frosting is light and fluffy.

Frost each cooled cupcake generously, then sprinkle about ¼ cup crushed graham crackers over the tops for a “pumpkin pie crust” effect.