Mini Pumpkin Layer Cakes

Preheat the oven to 350°F (175°C) and grease mini cake pans.

In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

In another bowl, beat together pumpkin puree, granulated sugar, brown sugar, and eggs until smooth.

Gradually mix in the dry ingredients until just combined.

Fold in melted butter until the batter is smooth.

Divide the batter evenly among the prepared mini cake pans.

Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

In a mixing bowl, beat cream cheese and powdered sugar until smooth.

Add vanilla extract and mix until well combined.

In a separate bowl, whip heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Once the cakes are cool, spread cream cheese frosting between layers of each mini cake.

Stack the layers to form mini cakes and frost the tops and sides.

Chill the cakes in the refrigerator for at least 30 minutes before serving.

Garnish with additional spices or a sprinkle of pumpkin seeds if desired.

Spice Level:

Allergens