Mini Spiced Pumpkin Cake with Cream Cheese Frosting

Layered pumpkin cake filled with pumpkin puree and warm fall spices then topped with cream cheese frosting. This mini spiced pumpkin cake with cream cheese frosting is delicious and perfect for the fall holidays.

Mini Spiced Pumpkin Cake with Cream Cheese Frosting | Cooking with a Wallflower

Happy Sunday!

We’re less than two weeks away from Thanksgiving!

Mini Spiced Pumpkin Cake with Cream Cheese Frosting | Cooking with a Wallflower

Have I ever mentioned that Thanksgiving and Christmas are my favorite time of year? There’s something about the last two months of the year that feels just a little different, a little magical. And I wish that we could be out enjoying the holiday festivities. Instead it’s going to be a different type of holiday this year. But it doesn’t mean that we have give up all the food that we normally enjoy for the holidays. We definitely deserve a feast for all that we had to deal with.

So I thought we could use a little cake in our lives. To make the end of the year extra special even if the holidays are looking different this year.

Mini Spiced Pumpkin Cake with Cream Cheese Frosting | Cooking with a Wallflower

This mini pumpkin is only 6 inches so it’s perfect for a small family or even for just two people. It’s enough to indulge but not too much that you’ll have leftovers for the next month.

Mini Spiced Pumpkin Cake with Cream Cheese Frosting | Cooking with a Wallflower

The pumpkin cake is soo moist and perfectly spiced. Each layer is filled with pumpkin puree and cozy fall spices like cinnamon, ginger, cardamom, nutmeg, all spice, cloves, and black pepper. Each layer is lightly covered in cream cheese frosting. This cake embodies all the flavors of fall.

Mini Spiced Pumpkin Cake with Cream Cheese Frosting | Cooking with a Wallflower

And I can’t wait for you to try it. <3

Mini Spiced Pumpkin Cake with Cream Cheese Frosting | Cooking with a Wallflower

To make the pumpkin cake, preheat the oven to 350F. Line a 6 inch springform pan with parchment paper. Set aside for now.

I baked the cake in two separate batches since I only had one springform pan, but if you have two, you can do this simultaneously. I also made the cake batter in two separate batches so that I know that the cake will be even.

In a medium sized mixing bowl, add flour, ground cinnamon, ground ginger, ground cardamom, ground nutmeg, all spice, ground cloves, a pinch of black pepper, a pinch of salt, baking soda, baking powder. Whisk until all the ingredients are well combined.

Mini Spiced Pumpkin Cake with Cream Cheese Frosting | Cooking with a Wallflower

In another medium sized mixing bowl, granulated sugar, brown sugar, egg, vegetable oil, vanilla extract, and pumpkin puree. Mix until all the ingredients are combined.

Mini Spiced Pumpkin Cake with Cream Cheese Frosting | Cooking with a Wallflower

Pour the batter into the prepared springform pan, and bake for about 20 minutes. Test the cake’s readiness by inserting a toothpick into the center. If it comes out clean, the cake is done.

Mini Spiced Pumpkin Cake with Cream Cheese Frosting | Cooking with a Wallflower

Repeat with the second layer of the pumpkin cake. The two cake layers can be baked at the same time or one after another.

In a medium bowl, use a hand mixer to mix together butter, powdered sugar, cream cheese, and vanilla extract until well combined. Make sure that the butter and the cream cheese are at room temperature so that the frosting won’t be lumpy. Refrigerate the cake so that the frosting will be firmer.

Allow the cakes to completely cool before using a sharp knife to cut the top of the cakes to even it out.

Mini Spiced Pumpkin Cake with Cream Cheese Frosting | Cooking with a Wallflower

Use a spatula to spread the cream cheese on the cake.

Serve this mini spiced pumpkin cake with cream cheese frosting.

Enjoy!

Mini Spiced Pumpkin Cake with Cream Cheese Frosting | Cooking with a Wallflower

Mini Spiced Pumpkin Cake with Cream Cheese Frosting | Cooking with a Wallflower

Mini Pumpkin Cake with Cream Cheese Frosting
 
Prep time
Cook time
Total time
 
Layered pumpkin cake filled with pumpkin puree and warm fall spices then topped with cream cheese frosting. This mini spiced pumpkin cake with cream cheese frosting is delicious and perfect for the fall holidays.
Author:
Recipe type: Dessert
Serves: 6-8 servings
Ingredients
Mini Pumpkin Cake Layer 1
  • ½ cup all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1¼ teaspoons ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cardamom
  • ⅛ teaspoon all spice
  • ⅛ teaspoon ground clove
  • Pinch of black pepper
  • Pinch of salt
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 large egg
  • ¼ cup vegetable oil
  • ¼ teaspoon vanilla extract
  • ⅓ cup pumpkin puree
Mini Pumpkin Cake Layer 2
  • ½ cup all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1¼ teaspoons ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cardamom
  • ⅛ teaspoon all spice
  • ⅛ teaspoon ground clove
  • Pinch of black pepper
  • Pinch of salt
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 large egg
  • ¼ cup vegetable oil
  • ¼ teaspoon vanilla extract
  • ⅓ cup pumpkin puree
Cream Cheese Frosting
  • ¼ cup unsalted butter at room temperature
  • 1 cup powdered sugar
  • 4 oz cream cheese
  • ½ teaspoon vanilla extract
Directions:
  1. Preheat the oven to 350F. Line a 6 inch springform pan with parchment paper. Set aside for now.
  2. In a medium sized mixing bowl, add flour, ground cinnamon, ground ginger, ground cardamom, ground nutmeg, all spice, ground cloves, a pinch of black pepper, a pinch of salt, baking soda, baking powder. Whisk until all the ingredients are well combined.
  3. In another medium sized mixing bowl, granulated sugar, brown sugar, egg, vegetable oil, vanilla extract, and pumpkin puree. Mix until all the ingredients are combined.
  4. Pour the dry ingredients into the wet ingredients. And whisk until combined.
  5. Pour the batter into the prepared springform pan, and bake for about 20 minutes. Test the cake’s readiness by inserting a toothpick into the center. If it comes out clean, the cake is done.
  6. Repeat with the second layer of the pumpkin cake. The two cake layers can be baked at the same time or one after another.
  7. In a medium bowl, use a hand mixer to mix together butter, powdered sugar, cream cheese, and vanilla extract until well combined. Make sure that the butter and the cream cheese are at room temperature so that the frosting won’t be lumpy. Refrigerate the cake so that the frosting will be firmer.
  8. Allow the cakes to completely cool before using a sharp knife to cut the top of the cakes to even it out.
  9. Use a spatula to spread the cream cheese on the cake.
  10. Serve this mini spiced pumpkin cake with cream cheese frosting.

 

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