Mini Pumpkin Pie Delights
Indulge in the rich, festive flavors of fall with these delightful Mini Pumpkin Pie Delights! This creative dessert transforms classic pumpkin pie into elegant, bite-sized petit fours, perfect for sharing at holiday gatherings or any special occasion. With layers of moist pumpkin-infused cake and creamy frosting, all enveloped in a smooth candy coating, each piece is a harmonious blend of taste and texture. Decorated with vibrant orange candy melts and cheerful yellow nonpareils, these treats are as visually appealing as they are delicious. Get ready to impress your guests with these charming confections!
N/A
Servings
73
Calories
15
Ingredients
Ingredients
plain flour
1 cup (sifted)
baking powder
1 teaspoon
baking soda
1/2 teaspoon
pumpkin pie spice
2 teaspoons
pumpkin puree
0.5 (14 ounce) can (measured)
large eggs
2 (beaten)
dark brown sugar
3/4 cup (packed)
vegetable oil
1/2 cup
unsalted butter
1/2 cup (softened)
powdered sugar
2 cups (sifted)
vanilla extract
1 teaspoon
cream cheese
1/4 cup (softened)
orange candy melts
as needed (for coating)
vegetable shortening
as needed (for melting with candy melts)
yellow nonpareils
as needed (for decoration)
Instructions
1
Preheat your oven to 350°F (175°C) and grease four 4-inch square sandwich pan with baking parchment to ensure easy removal.
2
In a large mixing bowl, whisk together the plain flour, baking powder, baking soda, and pumpkin pie spice until combined.
3
In another medium bowl, combine the vegetable oil, eggs, dark brown sugar, and pumpkin puree, then beat until the mixture is smooth and well combined.
4
Gradually incorporate the wet ingredients into the dry mixture, stirring until just combined. Avoid overmixing.
5
Evenly divide the batter among the prepared pans and bake for 15 minutes, or until the cakes are firm to the touch and a toothpick inserted into the center comes out clean.
6
Once baked, allow the cakes to cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
7
For the frosting, beat the unsalted butter in a bowl until it becomes light and fluffy. Gradually mix in the powdered sugar, vanilla extract, and cream cheese, beating until smooth and creamy.
8
Once the cakes are cool, carefully split each sponge in half horizontally. Spread a generous layer of frosting on the bottom half of each cake, then place the top halves back on and press down gently.
9
Using a sharp knife, cut each cake into eight wedges. Place the wedges in the freezer for about 1 hour to firm up.
10
Meanwhile, melt the orange candy melts in a microwave-safe bowl, adding a small amount of vegetable shortening to achieve a smooth, dipping consistency.
11
Dip each chilled cake wedge into the melted candy melts, ensuring it is completely coated. Place them on a wire rack to set.
12
Once the coating has hardened, fill a piping bag with the remaining frosting and decorate the tops of the wedges as desired. Finally, sprinkle with yellow nonpareils for a festive touch.
13
Serve these Mini Pumpkin Pie Delights at room temperature and watch your guests delight in every bite!
Nutrition Information
3.7g
Fat
9.4g
Carbs
0.4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Mini Pumpkin Pie Delights?
Mini Pumpkin Pie Delights are elegant, bite-sized petit fours made with layers of pumpkin-infused cake and cream cheese frosting, finished with a candy coating.
What is the recommended oven temperature for this recipe?
The oven should be preheated to 350°F (175°C).
What size pans are needed?
The recipe requires four 4-inch square sandwich pans.
Should the baking pans be greased?
Yes, you should grease the pans and line them with baking parchment for easy removal.
What dry ingredients are used in the cake batter?
The dry ingredients include plain flour, baking powder, baking soda, and pumpkin pie spice.
What wet ingredients are mixed for the cake?
The wet ingredients consist of vegetable oil, large eggs, dark brown sugar, and pumpkin puree.
How should the cake batter be mixed?
Gradually incorporate the wet ingredients into the dry mixture, stirring until just combined while avoiding overmixing.
How long do the cakes need to bake?
The cakes should bake for approximately 15 minutes.
How do I check if the pumpkin cakes are done?
The cakes are done when they are firm to the touch and a toothpick inserted into the center comes out clean.
What is the cooling process for the cakes?
Allow the cakes to cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
What are the ingredients for the frosting?
The frosting is made from unsalted butter, powdered sugar, vanilla extract, and softened cream cheese.
How do I assemble the mini cakes?
Carefully split each cooled sponge horizontally, spread frosting on the bottom half, and replace the top half.
How many pieces does each cake yield?
Using a sharp knife, each 4-inch square cake should be cut into eight wedges.
Do the cake wedges need to be frozen?
Yes, place the wedges in the freezer for about 1 hour to firm them up before coating.
How do I prepare the candy coating?
Melt orange candy melts in a microwave-safe bowl with a small amount of vegetable shortening for a smooth consistency.
How are the wedges coated?
Dip each chilled cake wedge into the melted orange candy until it is completely coated.
Where should the coated cakes set?
Place the dipped wedges on a wire rack to allow the candy coating to harden.
How are the Mini Pumpkin Pie Delights decorated?
Decorate the tops with the remaining frosting using a piping bag and sprinkle with yellow nonpareils.
What type of sprinkles are used?
Yellow nonpareils are used for a festive decorative touch.
At what temperature should these treats be served?
These delights should be served at room temperature.
How many calories are in one serving?
Each serving contains approximately 73 calories.
What is the fat content per serving?
There are 3.7 grams of fat in each serving.
How many carbohydrates are in each delight?
Each piece contains 9.4 grams of carbohydrates.
What is the protein content of this dessert?
There is 0.4 grams of protein per serving.
What type of flour is recommended?
The recipe calls for sifted plain flour.
How much pumpkin puree is required?
You will need 0.5 of a 14-ounce can of pumpkin puree.
What type of sugar is used in the batter?
The recipe uses 3/4 cup of packed dark brown sugar.
Why is shortening added to the candy melts?
Shortening helps the candy melts reach a smooth, dippable consistency.
What flavor of spice is used?
Two teaspoons of pumpkin pie spice are used for the festive fall flavor.
Are these suitable for holiday gatherings?
Yes, these mini desserts are perfect for sharing at holiday gatherings or special occasions.