Mini Pumpkin Roll Desserts

1. Preheat oven to 350°F (175°C).
2. Prepare the spice cake mix according to package directions, but replace the liquid with one can of pumpkin puree (not pumpkin pie filling). Add an extra 1/2 teaspoon of vanilla and a sprinkle (approx. 1/4 teaspoon) of nutmeg.
3. Pour the doctored cake mix in a thin, even layer onto a sheet pan.
4. Bake at 350°F until just baked (approximately 15-20 minutes, depending on the thickness of the layer).
5. Let the cake cool completely on the sheet pan.
6. Once cooled, use a biscuit cutter to cut the cake into small, round pieces.
7. For the frosting, combine one container of store-bought cream cheese frosting with an 8-ounce block of cream cheese, a good pinch (approx. 1/4 teaspoon) of salt, and a splash (approx. 1/2 teaspoon) of vanilla extract. Mix until smooth and dreamy.
8. Pipe a layer of the prepared frosting onto one cake round, then place another cake round on top.
9. Pipe more frosting on top of the assembled mini pumpkin roll.
10. Finish by garnishing with a candy piece or a dusting of powdered sugar or cinnamon.