Pumpkin Mini Cakes with Brown Sugar Cream Cheese Frosting
Pumpkin’s been a part of Thanksgiving since the very beginning. I’m always amazed at how many people don’t really care for pumpkin pie. I crave the pudding-like consistency and sweetness, with mountains of whipped cream. For those who like pumpkin, (but not pie), Pumpkin Mini Cakes with Brown Sugar Cream Cheese Frosting are the perfect size, tender little bites of heaven.
Pumpkin Mini Cakes with Brown Sugar Cream Cheese Frosting
I know, the title is a mouth full! I have to give credit to my sweet niece, Tagan, for these babies. She made and shared Pumpkin Mini Cakes with Brown Sugar Cream Cheese Frosting with our family about 4 years ago. I like to crush ginger cookies and sprinkle the crumbs on top of them and add a little sugar leaf decoration.
Begin by preheating the oven to 350 degrees. Line a mini muffin pan with paper liners. Sift together the flour, baking powder, baking soda, salt and cinnamon and set aside. In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Fill paper liner 3/4 full with cake batter. Bake in preheated oven for 11 minutes, or until a toothpick inserted into the center of a mini cake comes out clean. Allow to cool.
While the cakes are cooling, make the Brown Sugar Cream Cheese Frosting. First, melt butter and allow it to cool. In a large bowl, combine cream cheese, butter, brown sugar, powdered sugar, vanilla and almond extract. Beat with an electric mixer. When mixture starts to stiffen, stop mixer and add honey. Continue to beat until light and creamy. Fill piping bag with frosting and swirl over the top of the mini-cakes.
If desired, crush some ginger cookies in a zip-top bag, (I like Anna’s Ginger Thins), with a rolling pin and sprinkle on top of frosted cakes. Add a little Wilton sugar leaf to finish each one.
Pumpkin Mini Cakes with Brown Sugar Cream Cheese Frosting
Prep time
Cook time
Total time
Bite-size Pumpkin Mini Cakes will be ideal for your holiday buffet, swirled with creamy Brown Sugar Cream Cheese Frosting and sprinkled with ginger cookie crumbs.
Author: Renée
Recipe type: Dessert
Serves: 4 dozen
Ingredients
For Pumpkin Cake
- 2 cups white sugar
- 1¼ cups vegetable oil
- 1 teaspoon vanilla extract
- 2 cups canned pumpkin
- 4 eggs
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup chopped walnuts (optional)
For Brown Sugar Cream Cheese Frosting
- 1 (8 ounce) package cream cheese, softened
- 3 cups of powdered sugar
- 2 tablespoons unsalted butter
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 tablespoon honey
- 6 ginger cookies, (I like Anna's Ginger Thins)
- sugar leafs for garnish
Instructions
For Pumpkin Cakes
- Preheat oven to 350 degrees F. Add paper liners to a mini muffin pan.
- Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts.
- Fill paper liner ¾ full of cake batter.
- Bake in the preheated oven for 11 minutes, or until a toothpick inserted into the center of a mini cake comes out clean. Allow to cool.
- Brown Sugar Cream Cheese Frosting
- Melt butter and allow to cool.
- In a large bowl, combine cream cheese, butter, brown sugar, powdered sugar, vanilla and almond extract. Beat with an electric mixer. When mixture starts to stiffen, stop mixer and add honey.
- Continue to beat until light and creamy.
- Fill piping bag with frosting and swirl over the top of the mini-cakes.
- If desired, crush some ginger cookies in a zip-top bag and sprinkle on top of frosted cakes.
- Add a little Wilton sugar leaf to finish each one.
What’s your vote, YES or NO on pumpkin pie? If yes, do you like it with ice cream or whipped cream? If no, what are you looking forward to at your Thanksgiving table?
We are giving thanks for your support of Cheery Kitchen this November. It’s always great having you here.
We're Alison and Renée, and we're so glad you've joined us! Our kitchens are our happy place, where we're whipping up memories. Get comfy and check things out. We hope you find inspiring dishes and ways to better your life. Feeling optimistic, trying new things and sharing with those we love brings joy in all we do. It's time to cook, create and celebrate. CHEERS! 
