Pumpkin Mini Cakes with Brown Sugar Cream Cheese Frosting

Pumpkin Mini Cakes with Brown Sugar Cream Cheese Frosting

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.

Pumpkin Mini Cakes with Brown Sugar Cream Cheese Frosting

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.

Pumpkin Mini Cakes with Brown Sugar Cream Cheese Frosting

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

5 from 1 reviews
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:
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
  1. Preheat oven to 350 degrees F. Add paper liners to a mini muffin pan.
  2. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  3. 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.
  4. Fill paper liner ¾ full of cake batter.
  5. 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.
  6. Brown Sugar Cream Cheese Frosting
  7. Melt butter and allow to cool.
  8. 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.
  9. Continue to beat until light and creamy.
  10. Fill piping bag with frosting and swirl over the top of the mini-cakes.
  11. If desired, crush some ginger cookies in a zip-top bag and sprinkle on top of frosted cakes.
  12. 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.

Pumpkin Mini Cakes with Brown Sugar Cream Cheese Frosting

About The Author

Renée

Renée is passionate about making and sharing ALL things delicious! Her happy place really is her kitchen where she loves whipping up memories with her family and friends. Raised in sunny Southern California she's spent her adulthood in Idaho, both sides of her great state. She's married to an amazing man, and together they have 5 children, who gave them five more, and now they have 28 grandchildren. So there’s always a reason to cook and celebrate around their place!

Leave a reply

Your email address will not be published.

CommentLuv badge

Welcome to CK!

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! Read More…

Subscribe

Sign-up Now - Don't Miss the Fun! Subscribe
CK-envelope-graphic-1

Subscribe To Our Newsletter

Join our mailing list to receive the latest and greatest from Cheery Kitchen. 

Thank you! You're all set.

Pin It on Pinterest

Share This