• Preheat your oven to 350°F. Line an 11x17-inch baking sheet with parchment paper, grease the sides, and set it aside.

For the cake

• In a small bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking soda, and salt.
• In a separate large mixing bowl, using an electric or hand mixer on medium speed, beat together the eggs, pumpkin puree, white sugar, brown sugar, vegetable oil, and vanilla until fully combined.
• Gradually add the dry ingredients to the wet ingredients in thirds, mixing after each addition until fully incorporated. Be sure to scrape down the sides of the bowl as needed.
• Pour the batter into the prepared baking sheet and spread it evenly. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
• Remove the cake from the pan and transfer it to a cooling rack. To speed up the cooling process, place the cake in the freezer for about 15-20 minutes until completely cool.

Prepare the frosting

• In a large bowl, beat the butter on medium speed for 1 minute. Gradually add the powdered sugar and beat until mostly combined.
• Add the heavy cream and caramel syrup, then continue to beat until the frosting is smooth and fluffy. Taste the frosting, and if needed, adjust the salt or add more caramel.

Assembly

• Once the cake is completely cool, use a 2-inch round cookie cutter to cut out 18 circles from the cake.
• To assemble the mini cakes, pipe a layer of frosting onto the top of 9 cake circles. Place the remaining 9 circles on top to create the second layer, then pipe another layer of frosting on top.
• If desired, garnish the mini cakes with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel.
• Enjoy these delightful mini pumpkin cakes!