The Perfect Pumpkin Dessert
It doesn’t quite feel like fall until you’ve had a pumpkin dessert! Perfect served with Thanksgiving dinner or just as a treat throughout the season. This recipe was adapted from Better Homes & Gardens I made a few changes to mine including a delicious cream cheese frosting to top it all off. And who doesn’t love an individual cake?!
Getting ready for Thanksgiving dinner with family today and where I’ve made more than my share of turkey dinners, the whole process can sometimes feel overwhelming. Especially when you decide to make dessert on top of everything else. So I’m writing this post with those of you in mind, maybe you’ve made a million dinners maybe this is you first, either way why not make it easier on yourself with a pumpkin dessert your guests will love. No store bought desserts required!
Also great about this recipe is they’re easily made the day before if you wish to serve with dinner the next day. I don’t know about you but I just don’t have the oven space to cook a ton of different dishes at once so knowing dessert doesn’t need some of that prime oven real-estate puts me a little more at peace.
This recipe made 8 mini cakes but the great thing with the individual pans is you can make more easily if you need to! I have 10 guests coming for dinner tonight so I double batched this recipe and it worked out perfectly! One pumpkin dessert for each guest plus extra if anyone wants to take one home, and you know one or two were used for quality control purposes 😉
To those of you celebrating Canadian Thanksgiving this weekend, I wish you a wonderful weekend filled with family, friends and good food! xo
What I Love About This Recipe
- As I mentioned above, I love that this recipe is easily made the day before. Since you already have enough on the go the day you make you dinner
- It is a very easy to follow recipe, good for even the most novice baker
- It’s made with easy to find ingredients that you most likely have in your pantry already
- The cakes themselves are pretty much made in one bowl, no mixing stand required and less clean up
- The recipe is easily multiplied depending on how many guests you have
- I chose to make mini cakes with mine but this recipe would also work with a bigger cake pan as well
- Toppings are versatile, I love having pumpkin dessert with some sort of cream cheese frosting but you could do a simple glaze as well like the original recipe calls for
- Individual desserts are just more fun in my opinion!
Uses For Leftover Pumpkin Puree
The thing with making pumpkin dessert is we’re often leftover with a can of pumpkin puree wondering what we should do with it. Here are a few ideas so that pumpkin doesn’t go to waste!
- Mix it into smoothies
- Use it in your morning oatmeal
- Stir some into your cream cheese for a spread on a toasted bagel
- Use it to make a pumpkin based soup
- Add it into a chili
- Pumpkin goes great in Mac and cheese!
Pumpkin Pecan Mini Cakes
It doesn’t quite feel like Fall until you’ve enjoyed a delicious Pumpkin Dessert! There Pumpkin Pecan Mini Cakes are the perfect way to enjoy the season. Warm pumpkin spices, crunchy pecans and a dollop of cream cheese frosting. Recipe adapted from Better Homes & Gardens
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Total Time: 45 minutes
- Yield: 8 Individual Cakes
- The zest of 1 Orange plus juice
- 2 Eggs
- 1 Cup of Water
- 1 Cup of Granulated Sugar
- 3/4 Cup Pumpkin Puree
- 1/4 Cup of Avocado Oil
- 2 Tsp of Vanilla Extract
- 1 Cup of All-purpose Flour
- 1 Cup of Whole Wheat Flour
- 2 1/2 Tsp Baking Powder
- 2 Tsp Of Pumpkin Pie Spice
- 1/2 Tsp Sea Salt
- 3/4 Cup of Finely Chopped Pecan Pieces
Cream Cheese Frosting
- 6 0z. of Soften Cream Cheese
- 1 Tbsp of Soft Butter
- 1/2 Tsp of Vanilla Extract
- 1 Cup of Powdered Sugar
- 1-2 Tbsp of Milk
- Preheat oven to 325F and grease cake pans (I used 4 individual mini cake pans and did this in 2 batches)
- In a large bowl, add orange zest and juice of one orange, and ingredients through to vanilla and mix to combine
- Then add in dry ingredients through to sea salt and stir to combine
- Sprinkle pecans on the bottom of the cakes pans, just so they lightly cover the bottom of the pans
- Dollop in cake batter leaving room for the cakes to rise
- Place cakes pans in the oven and bake for 30 minutes (time may vary depending on your cake pans, so check throughout with a toothpick, it should come out clean if they are done)
- Remove from the oven and pan onto a cooling rack and allow to cool
- While cakes are cooling, in a mixing stand or using a hand held mixer, add the cream cheese, butter and vanilla and blend on high, adding in powdered sugar a bit at a time, continue to mix for one minute adding in milk as needed. Cream cheese frosting should be smooth and creamy
- Dollop cream cheese frosting on top of mini cakes and sprinkle some additional pecan pieces on top and serve!
*These cakes can be served a warm as well, just add the cream cheese frosting after to heated them if not serving immediately after baking