Prepare white cake mix with vegetable oil, eggs, and water as directed in greased 9x13 pan. Allow to cool.

Beat cream cheese, ¼ cup pumpkin and butter in a large bowl with mixer on medium speed until smooth; gradually beat in powdered sugar.

Cut the cooled cake into 12 rounds with 2-inch cutter or glass; slice rounds in half horizontally.

Pipe or spread frosting on cake rounds; top each with ¼ teaspoon pumpkin, remaining 12 cake rounds and remaining ¼ teaspoon pumpkin.

Garnish with cranberries, pistachio seeds, and/or coconut, if desired. Makes 12 mini layer cakes.