PREHEAT oven to 350° F.
MELT 1 tablespoon butter in a skillet over medium-high heat. Add onions and thyme; sauté until softened and golden brown, stirring often, about 10 minutes.
STIR pumpkin, milk, eggs, 3 tablespoons brown sugar, zest and salt until smooth. Mix in bread cubes and onions.
COMBINE remaining 2 tablespoons butter, cranberries and orange juice. Cover with lid or vented plastic wrap and microwave on high 1 minute; let stand 2 minutes to soften berries. Stir in brown sugar. Using Baker's Secret® Mini-Fluted Tube Pan, divide mixture between 6 mini flutes, arranging cranberries around edge of cups; spoon pumpkin mixture over cranberries.
BAKE 30 to 35 minutes until puffy and pick inserted in center comes out clean. Immediately run a silicon or soft spatula around edge of flutes to loosen soufflés. Place a tray over pan and invert. Serve warm.
NOTE: Soufflés can be refrigerated up to 12 hours before baking. Increase bake time 10 minutes.