1 cup pumpkin puree
4 eggs, beaten
1 cup white sugar
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup butter, melted
1 cup butter, chilled
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
Butterfly 8 individual pans before spreading the pumpkin mixture. Place pans upside down onto a large baking sheet. Grease and flour 12 separate pans.
Butterfly 8 individual pans. Place decorations on pans, covering with parchment or waxed paper. The lid should be peeled off. Spoon pumpkin filling into pans, and spread around edges.
Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted in center of the cake comes out clean. Allow to cool slightly, then turn out onto a wire rack. Cool completely and cut into squares.