Pumpkin Spice Spool Cakes

Instructions

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1. - Preheat oven to 325°F. Prepare Spool Cake Pan with vegetable pan spray.
2. - In medium bowl, combine flour, pumpkin pie spice, baking powder, baking soda and salt.
3. - In large bowl, beat butter and sugar with electric mixer until fluffy. Add egg, beating well. Add flour mixture to butter mixture alternately with pumpkin and milk, mixing thoroughly after each addition. Fill pan cavities about 1/2 full.
4. - Bake 17-19 minutes or until toothpick inserted in center comes out with 1 or 2 crumbs. Cool in pan 5 minutes. Remove from pan; cool completely.
5. - In large bowl, beat cream cheese and confectioners' sugar until smooth and creamy. Add milk and beat until well combined. Cut a small 3/4 in. hole in top of each cake, being careful not to cut all the way to the bottom. Spoon or pipe filling into cakes. Position cakes on a cooling grid set on a cookie sheet.
6. - Melt candy according to package directions. Stir in oil until well combined. Pour glaze over tops of cakes. Tap cookie sheet on countertop to even out glaze. If needed for a thicker coverage, glaze can be scraped from cookie sheet, gently reheated and poured over cakes. Refrigerate 10 minutes. Gently slide a spatula under each cake to release from cooling grid.
7. - Decorating Options:
   Drizzle white glaze over top of spool cake.
   Drizzle a layer of white glaze over top of spool cake, allowing it to drip down sides. Dust with cinnamon.