Makes about two dozen
[ingredients]For the cakes:
4 eggs
1 cup granulated sugar
2/3 cup brown sugar
1/2 cup oil
1/2 cup butter
15 oz. canned pumpkin
1 teaspoon vanilla extract
2 teaspoons maple extract
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda

For the filling:
1 black tea bag
8 oz. softened cream cheese
1/2 cup softened butter
A scant 1/2 teaspoon each of cinnamon, nutmeg, ginger, cloves, and cardamom
1 teaspoon vanilla
4 cups powdered sugar

[instructions]Preheat the oven to 375º. Beat together the eggs, sugars, oil, butter, pumpkin, and extracts. Sift in the flour, baking powder, cinnamon, salt, and baking soda and beat until smooth. Line a baking sheet with a greased sheet of parchment paper and drop the batter by about two tablespoons a couple inches apart on the pan. Bake for ten minutes or until a toothpick comes out clean.

Let the tea seep in about two tablespoon of boiling water until it’s cooled.
Beat together the cream cheese and butter. Add the tea, spices and vanilla and beat until combined. Add the powdered sugar a little at a time until smooth.

To assemble:
Dust half of the cakes with powdered sugar (this prevents them from sticking to plates or whatever you serve them on). Spread the filling onto each one. Now top each one with the remaining undusted cakes. Once they’re all pressed on to the frosting, you can dust the top with powdered sugar. If you want to make a leave shape, just set a small, clean leave on each cake when you’re dusting on the sugar and when you remove it you’ll have the shape of a leave on it.