Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

In a large bowl, cream together softened butter and sugar until light and fluffy.

Beat in eggs and vanilla extract until smooth and well combined.

Blend in milk, sour cream, and pumpkin puree until smooth.

In a separate bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fill the cupcake liners about three-quarters full and bake for 17-19 minutes.

Allow to cool in the pan for 5 minutes before transferring to a wire rack.

Prepare the frosting by beating cream cheese until fluffy, then add powdered sugar until smooth.

Frost the cooled cupcakes generously with cream cheese frosting.