Cakes
Preheat oven to 350°F.
Line baking sheet with parchment paper.
Place butter and brown sugar in stand mixer, and beat with paddle attachment on speed 2 until smooth.
Add egg, mixing until fully incorporated on speed 2.
Add pumpkin, vanilla, cinnamon, ground cloves, baking powder, baking soda and salt, mixing well on speed 2.
Use a spatula to scrape down the sides, and mix again.
Add flour, mixing on low; scrape sides with spatula and mix until fully blended.
Scoop approximately 1-1/2 tablespoons batter, spaced evenly, onto baking sheet.
Bake for about 18 minutes, or until cakes spring back when touched.
Allow to cool for 2 minutes on baking sheet.
Transfer to baking rack to cool completely.
To assemble
In a stand mixer cream together the cream cheese and butter on speed 2 for about 4 minutes.
Add powdered sugar, milk, and vanilla; mix on low speed until combined.
Spread the flat side of 15 cakes with the cream cheese frosting.
Top each with another cake.
