Preheat your oven to 350°F (175°C) and grease your mini autumnal-shaped molds.
In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 2 minutes.
Add the pumpkin puree, egg, poudre douce spice blend, and vanilla paste to the butter-sugar mixture. Mix until well combined.
In a separate bowl, whisk together the flake salt, baking soda, and all-purpose flour.
Gradually add the dry ingredients to the wet mixture, mixing just until everything is incorporated. Be careful not to overmix, as this can make the cakes tough.
Spoon the batter into your greased mini autumnal-shaped molds, filling each about two-thirds full.
Place the molds on a baking sheet for easy handling and to catch any potential drips.
Bake in the preheated oven for 15-20 minutes, or until a toothpick or cake tester inserted into the center of a cake comes out clean. The exact baking time may vary depending on your oven and the size of your molds, so keep a close eye on them.
Once done, remove the mini pumpkin cakes from the oven and allow them to cool in the molds for a few minutes.
Carefully remove the cakes from the molds and place them on a wire rack to cool completely.
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