Nonstick cooking spray
2 ¼ cups all-purpose flour
1 ½ tsp pumpkin pie spice
1 ½ tsp baking powder
¾ tsp salt
½ tsp baking soda
¾ cup (1 ½ stick) unsalted butter, soft
¾ cup packed brown sugar
¾ cup granulated sugar
3 large eggs
1 (15 oz) 100% pure pumpkin
¾ tsp vanilla extract
6 – 4 inch cinnamon sticks
Orange Cream Cheese icing (see below)
Preheat oven to 350. Spray two 6 cavity mini fluted tube pans with nonstick spray
Combine flour, pumpkin pie spice, baking powder, salt, baking soda in medium bowl. Beat butter, brown sugar and granulated sugar in large mixing bowl for 3-4 minutes or until creamy.
Add eggs; beat well. Add pumpkin and vanilla extract; beat well. Gradually beat in flour mixture.
Spoon evenly into cavities and tap pan on counter to release air bubbles.
Bake for 20 minutes or until done – cool on wire racks for 10 minutes then invert onto wire racks and cool completely.
With serrated knife, cut off bottoms of each cake so surface is level.
Prepare Orange Cream Cheese Icing - see below
Spread 1 T icing over cut side of each cake to within ¼ inch of edge; be sure to spread mixture over hole in center. Reserve remaining icing.
Place 6 cakes without icing on top of cakes with icing.
To serve thin remaining icing by adding 2 T of milk and beat until smooth.
Drizzle over cakes and garnish with cinnamon stick center in each “pumpkin”
Orange Cream Cheese Icing
(Makes 1 cup)
1 8oz cream cheese (1/3 less fat works great) – room temperature
½ tsp orange extract
1 cup powdered sugar
2 T milk
Beat cream cheese and orange extract in bowl until smooth. Gradually beat in powdered sugar until all combined.
Thin with milk as directed.