Pumpkin Buttermilk Mini Cakes

• flour, sugar, baking powder, baking soda, salt, pumpkin puree, brown sugar, eggs, buttermilk, vegetable oil, vanilla extract, and pumpkin spices
• 2 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 can pumpkin puree (15 ounces)
• 1/2 cup brown sugar
• 2 eggs
• 1 cup buttermilk
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground clove
• cream cheese, butter, vanilla extra, confectioners' sugar, cinnamon, pumpkin liquor, pumpkin seeds
• 8 ounces cream cheese at room temperature
• 1 stick (or 1/2 cup) unsalted butter, softened
• 1 teaspoon vanilla extract
• 3 cups confectioners' sugar
• 1 teaspoon cinnamon
• 2 tablespoons pumpkin liquor
• 1/2 cup pumpkin seeds

1. Preheat oven to 350 degrees Fahrenheit. Line a 10x15in sheet pan with parchment paper. Grease with butter and dust with flour, dumping out the excess.
2. In bowl, sift together the flour, granulated sugar, baking powder, baking soda and salt. Whisk and set aside. In another large bowl, whisk together the pumpkin puree, brown sugar, eggs, buttermilk, vegetable oil, vanilla extract, and pumpkin spices until thoroughly incorporated.
3. Gradually add the dry ingredients to the wet indregients and stir until just combined. Pour the batter onto the sheet pan, making sure all edges and corners are reached. Smooth the top with a spatula to create an even layer. Place in the oven and bake for 20-25 minutes, until toothpick inserted in the center comes out clean. Remove and let cool completely.
4. To make the cream cheese frosting:rnUsing an electric beater or standard mixture, beat the cream cheese, butter, and vanilla extract until light and fluffy, a few minutes. Gradually add the confectioners' sugar until smooth. Add the cinnamon and pumpkin liquor and whisk until completely incorporated. If the frosting is too thick, add more pumpkin liquor, if too thin, add more sugar.
5. Transfer to a piping bag or ziploc bag (you could also skip this step and use a spatula to apply the frosting) and place in the fridge while you cut out the cake.
6. Using a round stencil, 3 inches in diameter (I used the top of the pumpkin puree can, but you can use stencil you like), cut out equal-sized circles from the sheet cake. To assemble, place one cake round and pipe or spoon on a layer of frosting. Place another cake round on top and repeat until you've reached three layers (or how many you like / or as many before it looks like the Leaning Tower of Pisa). If your cakes lean and you are nervous they'll fall over, stick some wooden dowels in the center for support.
7. Frost the top layer with more buttercream and garnish with some pumpkin seeds for decoration. Serve and enjoy!

flour, flour, sugar, baking powder, baking soda, salt, pumpkin puree, brown sugar, eggs, buttermilk, vegetable oil, vanilla, cinnamon, ground nutmeg, ground ginger, ground clove, cream cheese, cream cheese, unsalted butter, vanilla, sugar, cinnamon, pumpkin liquor, pumpkin seeds

Taken from food52.com/recipes/39038-pumpkin-buttermilk-mini-cakes (may not work)