Place rack in the center of the oven and preheat to 350°F. Generously coat a mini Bundt pan with oil.
In a medium bowl, whisk together the flour, baking soda, and salt.
In another bowl, use an electric mixer to beat the butter until creamy. Add sugar and beat on medium-high speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Blend in the vanilla and the pumpkin puree, mixing until all ingredients are well incorporated.
Turn mixer down to low and stir in half of the flour mixture, followed by all of the yogurt/sour cream and then the remaining flour mixture. Mix until just incorporated, taking care not to overbeat.
Pour batter into mini Bundt pans. Tap on counter to remove any air bubbles.
Place cake in preheated oven and check at the 30-minute mark. If the top is browning too quickly, carefully tent it with foil for the remainder of the baking time. Bake for a total of 65 to 75 minutes, and then use a wooden skewer to test for doneness. If cake is still gooey in the middle, continue baking and checking every five minutes.
Remove the cakes from the oven and allow it to rest on a cooling rack for 10 minutes before turning it out onto the rack. Use a small dollop of cookie butter to adhere two of the mini cakes together.
For the glaze:
Add cookie butter and powdered sugar to a small pot set over low heat. Stir constantly until mixture is warm and smooth. Add in food coloring for color and milk until it reaches desired consistency. Pour over the cooled cakes.