Ingredients:

  • 115g unsalted butter, melted and cooled
  • 150g brown sugar, packed
  • 1 large egg, room temperature
  • 120ml pumpkin puree, blotted
  • 5ml vanilla extract
  • 190g all-purpose flour
  • 5g baking soda
  • 2g salt
  • 6g pumpkin pie spice
  • 225g full-fat cream cheese, softened
  • 55g unsalted butter, softened
  • 360g powdered sugar, sifted
  • 5ml vanilla extract
  • 2g ground cinnamon
  • 22.5ml heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Whisk together melted butter and brown sugar until smooth. Beat in the egg, blotted pumpkin puree, and vanilla until velvety.
  3. Sift flour, baking soda, salt, and pumpkin pie spice into the wet ingredients; fold gently with a spatula.
  4. Allow the batter to rest for 5 minutes to hydrate the starches.
  5. Scoop 2 tablespoons of batter onto baking sheets and bake for 12 minutes.
  6. Transfer cakes to a wire cooling rack and let cool completely for 30 minutes.
  7. Beat softened cream cheese and butter together, then mix in powdered sugar, vanilla, and cinnamon until firm and stabilized.
  8. Stir in heavy cream if needed for consistency, then pipe the filling onto the flat side of one cake and sandwich with another.