Mini Pumpkin Cakes with Cream Cheese Frosting Recipe

If you love the cozy flavors of fall and want a delightful treat that’s just the right size, you’re going to adore this Mini Pumpkin Cakes with Cream Cheese Frosting Recipe. These little cakes pack all the warm spices and pumpkin goodness into a bite-sized dessert that’s perfect for sharing—or sneaking a couple all to yourself! Trust me, once you try them, you’ll want to make these again and again.

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Ingredients You’ll Need

The ingredients in this Mini Pumpkin Cakes with Cream Cheese Frosting Recipe are simple yet essential—they work together to create that tender, flavorful crumb and the luscious frosting your taste buds will thank you for. Here’s what to keep in mind when shopping.

• Flour: All-purpose flour works best for a tender but sturdy cake texture.
• Baking Powder & Baking Soda: These leavening agents ensure your mini cakes rise just right.
• Spices (cinnamon, nutmeg, ginger, cloves): Freshly ground if possible—this really amps up the aroma and flavor.
• Unsalted Butter: Use unsalted to control the salt level; it adds richness.
• Sugar: Regular granulated sugar balances sweetness perfectly without overpowering.
• Oil: Adds moisture; use a neutral flavor like vegetable or canola oil.
• Egg: Helps bind and add structure.
• Pumpkin Purée: Canned pumpkin purée is convenient and consistent; avoid pumpkin pie filling which has added spices and sugar.
• Cream Cheese: Full fat is best—makes the frosting smooth and flavorful.
• Powdered Sugar: For that silky texture in the frosting and easy sweetness adjustment.

Variations

One of the best parts about this Mini Pumpkin Cakes with Cream Cheese Frosting Recipe is how easy it is to customize. I love tweaking little things to suit my mood or dietary needs—you can do that too!

• Dairy-Free Version: I swapped the butter and cream cheese for plant-based alternatives with great results—just be sure your substitutes are firm enough for frosting.
• Nutmeg-Free: If you’re not a fan, leave out the nutmeg and just boost the cinnamon for a slightly different spice profile.
• Mini Bundt Cakes: I once tried making these in mini bundt pans for a festive look—it was a hit at a fall brunch!
• Maple Syrup Sweetener: Replace some sugar with pure maple syrup for a lovely depth of flavor. Just reduce any extra liquid accordingly.

How to Make Mini Pumpkin Cakes with Cream Cheese Frosting Recipe

Step 1: Prep Your Pans and Oven

Start by preheating your oven to 350°F (175°C). Grease four 3-ounce ramekins generously with butter or cooking spray—this little step helps your mini cakes release cleanly after baking. Having those ramekins ready means you’re off to a smooth start.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and all those warm spices: cinnamon, nutmeg, ginger, and cloves. Pro tip: Give the spices a quick sniff and adjust if you want more punch—you can never go wrong with a little extra cinnamon!

Step 3: Cream the Butter and Sugar

Using a stand mixer with a paddle attachment or a handheld mixer, cream the butter, sugar, and oil on medium-high speed until the mixture becomes light, fluffy, and smooth. This sets the stage for a moist and tender cake. I usually take about 3-4 minutes here, don’t rush it!

Step 4: Add the Egg and Pumpkin

Next, add the egg and mix until combined. Then, pour in the pumpkin purée and mix again, scraping down the sides with a spatula to make sure everything is well incorporated. This step adds that signature pumpkin moisture and richness you’ll love.

Step 5: Combine Wet and Dry Ingredients

With the mixer on low speed, slowly add the dry flour mixture to your wet ingredients. Mix just until everything is combined—overmixing can make the cakes tough, and nobody wants that. The batter will be a bit thick but luscious.

Step 6: Bake Your Mini Pumpkin Cakes

Divide the batter evenly into the four prepared ramekins, leveling the tops with the back of a spoon or an offset spatula. Pop them into the oven and bake for 22 to 25 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean. Let the cakes cool in the ramekins for about 15 minutes before carefully loosening the edges with a knife and inverting them onto a cooling rack.

Step 7: Make the Cream Cheese Frosting

While the cakes bake, whip up the frosting. In a bowl, beat together the softened butter and cream cheese until super smooth and creamy. Scrape down the bowl, then sift in the powdered sugar and mix on low speed until lump-free and perfectly spreadable. Cover and chill it while the cakes finish cooling—this helps it pipe beautifully.

Step 8: Assemble and Frost the Mini Cakes

Once the cakes are completely cool, use a serrated knife to gently level off the domed tops, creating a flat surface for stacking. Fit a piping bag with a large round tip (I love an Ateco 869), fill it with frosting, and pipe five dollops around the edge of each cake layer plus one in the middle. Stack two layers together carefully. Repeat for the other two layers. These mini layered cakes are as charming as they are delicious!

How to Serve Mini Pumpkin Cakes with Cream Cheese Frosting Recipe

Garnishes

I usually top these mini cakes with a sprinkle of finely chopped toasted pecans or a little dusting of cinnamon to echo the flavors inside. Sometimes, a small caramel drizzle adds an extra wow factor—just the right amount of indulgence without overpowering that cream cheese tang.

Side Dishes

These cakes pair wonderfully with a cup of hot chai tea or coffee—that spicy warmth complements the pumpkin spices. I’ve also served them with a scoop of vanilla ice cream for a special dessert twist that my family goes crazy for.

Creative Ways to Present

For holiday gatherings, I love placing these mini pumpkin cakes on a rustic wooden board surrounded by autumn leaves and tiny pumpkins—it makes a stunning centerpiece. You can also serve them in clear mini glass jars layered with frosting and cake crumbs for a fun twist that’s great for parties.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), store the mini cakes in an airtight container in the fridge. Because of the cream cheese frosting, refrigeration is best to keep them fresh and prevent spoilage. They’ll stay moist and flavorful for up to 3 days.

Freezing

I’ve frozen the unfrosted mini cakes wrapped tightly in plastic wrap and placed in a freezer bag. When you’re ready, thaw overnight in the fridge, then frost them fresh. The cream cheese frosting doesn’t freeze well, so it’s best to spread it after thawing.

Reheating

To enjoy leftovers at their best, I let the cakes warm up to room temperature for about 15 minutes before eating. If you’re short on time, a quick 10-second zap in the microwave works too—just don’t overheat or the frosting can get melty.

FAQs

Final Thoughts

This Mini Pumpkin Cakes with Cream Cheese Frosting Recipe is one of my all-time favorites for autumn baking. They’re absolutely charming, bursting with cozy flavors, and just the right size to satisfy your sweet tooth without guilt. Plus, making them is such a joy—I hope you have as much fun in the kitchen as I do. Give these a try and watch your friends and family fall in love with every bite!

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