In a large bowl combing cake mix, water, oil, eggs, pumpkin, brown sugar, and pumpkin pie spice. Beat with a mixer for 30 seconds on low, then 2 more minutes on high speed. Fold in chocolate chips. Line cupcake pan with paper liners and fill each cup 2/3 of the way. Bake for 20-22 minutes. Remove from oven and let cool.
For the Frosting:
In a mixing bowl combine cream cheese, vanilla, pumpkin pie spice, and butter. Beat with a mixer until smooth and fluffy. While mixing add 1 cup of powdered sugar at a time until combined.
Frost cupcakes with the frosting, and sprinkle with a little toasted coconut on top. Enjoy!
*Use this combination of spices if you can't find pumpkin pie spice: 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground allspice, 1/4 tsp ground cloves.**To toast the coconut: Use flaked sweetened coconut. Heat a skillet over medium heat and add coconut. With a wooden spoon keep the coconut moving until it’s browned and toasted. Remove from heat and let cool on a sheet of wax paper.