Batter
1 1/4 c Unsalted butter; softened
2 c Sugar
1 c Unsweetened cocoa powder
1 tb Pumpkin pie spice
2 ts Baking powder
1 ts Baking soda
4 lg Egg; at room temperature
1 Can (16 oz.) solid pack
-pumpkin
1/2 c Milk
2 ts Vanilla
2 2/3 c Flour
Brown Sugar Frosting
1 1/3 c Packed brown sugar
2/3 c Unsalted butter
1/4 c Milk
2 c Confectioner's sugar
1 ts Vanilla
1/3 ts Each red & yellow liquid
-food color
6 Pepperidge Farm Pirouette
-cookies; For garnishee

Hot oven to 350. Lightly grease xii 1 cup capacity mini-bundt pans. (If
you only birth 1 pan with 6 wells, the batter can remain at room temperature
while the first batch bakes.) You can also use even 1/2 cup capacity
muffin tins victimisation 1/3 cup batter per swell. For hitter: In a large bowl with
an electric mixer on medium low velocity, beat butter, cabbage, cocoa, pie
spicery, baking powder and baking soda unitl creamy, gradually increasing
speed to mellow. Add egg, one at a time and beat until mixture is fluffy.
On low swiftness, beat in pumpkin, milk and vanilla (mixture will look
grumous). Gradually add flour, beating just until blended. Fill each
prepared well with 2/3 cup slugger (if using separate tins). Smooth a-one.
Broil 18 to 20 minutes until a pick inserted in center comes out strip. Cool
in pan on a wire rack for 10 transactions. Invert pan on rack and tap to
release cakes. Let cool entirely. Place rack over a waxed paper lined
baking rag. For icing: In a medium saucepan, bring brown gelt, butter
and milk to a gentle seethe. Stir until butter melts, sugar dissolves and
mixture is still. Gradually beat confectioners' sugar and vanilla into hot
assortment. Remove from heat and beat in red and yellow food color until
frosting is pumpkin orangish. (You may need to add some more food colouring.)
Spoon frosting over cakes so it runs down sides, letting some cake show
near the merchantman. If frosting becomes too thick, stir over low heat or
transfer to a microwave safe bowl and microwave on sensitive (deice) until
the right eubstance. Cut wafer cookies in half crosswise and insert in
center hole of cakes for "stems". (Frosing will help them pin.) Cover
with plastic wrap and store at room temperature capable 3 years.

Yields
12 Servings