准备

Make the cakes

• Set the oven rack in the lower third of the oven. Preheat the oven to 400°F. Line two baking sheets with parchment paper or nonstick silicone baking mats.
• In a medium bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves; set aside.
• In the bowl of a standing mixer fitted with the paddle attachment, combine the butter, brown sugar, and granulated sugar and beat on medium-high speed until light and fluffy, about 2 minutes, scraping down the sides of the bowl halfway through. Beat in the oil, egg, and pumpkin puree, beating until blended after each addition. With the mixer on low speed, beat in the flour mixture in three batches, alternating with the milk.
• Scoop 8 scoops of batter with a #40 ice cream scoop or 2 tablespoons’ worth, about 2 inches apart, onto each of the prepared baking sheets. Baking one pan at a time, bake the cakes, rotating the sheet about two-thirds of the way through the baking time, until a cake tester inserted into the center of the cakes comes out clean, 8 to 10 minutes. Remove the baking sheets to cooling racks and let the cakes cool for 10 minutes. Then remove to the rack with a metal spatula and allow to cool completely.

To make the cream

• In the bowl of a standing mixer fitted with the paddle attachment, combine the butter, superfine sugar, cinnamon, and salt and beat until light and fluffy, and until the sugar has dissolved and is no longer gritty, 5 to 10 minutes. Scrape down the sides of the bowl about halfway through. Beat in the vanilla. Transfer to a small bowl; set aside.
• 在一个小锅中，将面粉和牛奶搅拌均匀，直到光滑。用中火煮，直到混合物形成非常浓稠的糊状，而面粉的味道已经煮熟了6至10分钟。
• 转移到搅拌机碗中，然后搅拌直至完全冷却。以中高的速度打入黄油糖混合物，直到轻巧蓬松，4至5分钟。

Assemble the pies

• With a small spatula or butter knife, spread the flat sides of 8 of the cooled cakes with about 2 Tbs. of the cinnamon cream. Top with the remaining 8 cakes.