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1
Hot oven to 350F (180C).
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2
Lightly grease twelve 1 cup capacity mini-bundt pans.
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(If you only have 1 pan with 6 wells, the batter can remain at room temperature while the first batch bakes.)
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You can also use regular 1/2 cup capacity muffin tins using 13 cup batter per well.
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For batter: In a large bowl with an electric mixer on medium low speed, beat butter, sugar, cocoa, pie spice, baking powder and baking soda unitl creamy, gradually increasing speed to high.
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Add eggs, one at a time and beat until mixture is fluffy.
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On low speed, beat in pumpkin, milk and vanilla (mixture will look curdled).
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Gradually add flour, beating just until blended.
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Fill each prepared well with 23 cup batter (if using separate tins).
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Smooth tops.
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Bake 18 to 20 minutes until a pick inserted in center comes out clean.
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Cool in pan on a wire rack for 10 minutes.
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13
Invert pan on rack and tap to release cakes.
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Let cool completely.
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Place rack over a waxed paper lined baking sheet.
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For frosting: In a medium saucepan, bring brown sugar, butter and milk to a gentle boil.
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Stir until butter melts, sugar dissolves and mixture is smooth.
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Gradually beat confectioners' sugar and vanilla into hot mixture.
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Remove from heat and beat in red and yellow food color until frosting is pumpkin orange.
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(You may need to add some more food coloring.)
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Spoon frosting over cakes so it runs down sides, letting some cake show near the bottom.
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If frosting becomes too thick, stir over low heat or transfer to a microwave safe bowl and microwave on medium (defrost) until the right consistency.
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23
Cut wafer cookies in half crosswise and insert in center hole of cakes for inchstems inch.
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(Frosing will help them stick.)
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Cover with plastic wrap and store at room temperature up to 3 days.
