Irresistible Mini Pumpkin Cake with Brown Butter Cream Cheese Frosting: Your Ultimate Fall Treat

Mini Pumpkin Cake – Experience delightful mini layers of incredibly soft and tender pumpkin spice cake, perfectly complemented by a creamy, melt-in-your-mouth brown butter cream cheese frosting. This recipe brings the essence of autumn right to your table, offering a perfectly portioned dessert for any occasion.

As the leaves transform into a vibrant palette of reds and golds, and a refreshing crispness fills the air, there’s no better way to embrace the season than with a slice of this enchanting mini pumpkin cake. These individual cakes, crowned with a rich and nutty brown butter cream cheese frosting, are truly the quintessential fall sweet treat. Whether you’re planning a lavish Thanksgiving dessert spread or simply seeking a delightful way to celebrate the magic of autumn, these petite cakes deliver an exquisite balance of comforting pumpkin spice flavor and unparalleled creamy indulgence. Each bite is absolutely irresistible, making them a highlight of any seasonal gathering.

If you’re as much of a pumpkin enthusiast as we are, you’ll love exploring some of our other favorite pumpkin recipes:

• The Most Splendid Caramel Pumpkin Sheet Cake
• Frosted Pumpkin Sugar Cookie With Cream Cheese
• Easy Pumpkin Bread With Streusel Topping Recipe
• A Great Pumpkin S’more Cake Recipe

Why You’ll Fall in Love with This Mini Pumpkin Cake Recipe

These mini pumpkin cakes aren’t just a dessert; they’re an experience. Here’s why this recipe will quickly become a cherished favorite in your autumn baking repertoire:

• Embrace Unforgettable Seasonal Flavors: Every bite of these delightful cakes sings with the comforting notes of autumn. Made with luscious real pumpkin puree and a harmonious blend of warm pumpkin pie spice, these mini pumpkin cakes perfectly encapsulate the essence of fall. The subtle inclusion of brown butter throughout the recipe elevates the flavor profile, adding a nutty depth that transforms a simple pumpkin cake into an extraordinary seasonal masterpiece. You’ll taste hints of cinnamon, nutmeg, ginger, and even a touch of cardamom, making these truly special.
• Indulge in Rich Brown Butter Cream Cheese Frosting: What truly sets this cake apart is its decadent frosting. Our cream cheese frosting is taken to an entirely new level by incorporating rich, nutty brown butter. The process of browning butter brings out a deeper, more complex flavor, infusing the creamy frosting with irresistible caramel notes that perfectly complement the moist pumpkin cake batter. This combination creates a balance of sweet, tangy, and nutty flavors that is absolutely divine and incredibly addictive.
• The Perfect Individual Serving Size: These mini pumpkin layer cakes are meticulously crafted for individual servings, making them an ideal choice for any gathering, big or small. Their elegant presentation adds a festive touch to holiday tables, potlucks, or even a cozy evening at home. The single-serving format also makes portion control effortless and ensures everyone gets their own perfectly frosted, personal cake. They are easy to serve, no messy slicing required, and look stunning on a dessert platter.
• Simple and Accessible Baking Experience: You don’t need to be a professional baker to create these stunning mini cakes. This recipe is designed to be straightforward and uses common, readily available ingredients such as vegetable oil, all-purpose flour (referred to as purpose flour in the original), and brown sugar. The clear, step-by-step instructions ensure a smooth baking process, resulting in consistently moist, tender cakes every single time. It’s an approachable recipe that promises delicious results, even for novice bakers.

Essential Ingredients for Your Pumpkin Spice Cake

Crafting these delectable mini pumpkin cakes requires a thoughtful selection of ingredients. Below is a list of the key components you’ll need to gather from your grocery store. Each ingredient plays a vital role in achieving the perfect texture and flavor. For a precise and complete list of measurements, please refer to the detailed recipe card at the bottom of this page!

• Pumpkin Puree: Ensure you use pure pumpkin puree, not pumpkin pie filling, for the best authentic pumpkin flavor and moisture.
• Brown Sugar: This adds a rich molasses flavor and contributes to the cake’s moistness.
• Large Eggs: Room temperature eggs are crucial for proper emulsification and a light, fluffy cake structure.
• Vegetable Oil: A neutral oil like vegetable oil keeps the cake incredibly moist and tender.
• Vanilla Extract: Enhances all the other flavors in both the cake and frosting.
• Pumpkin Pie Spice: A pre-mixed blend of warm spices, essential for that classic fall taste.
• All-Purpose Flour: The foundational dry ingredient for the cake’s structure.
• Powdered Sugar: The key to a smooth, sweet, and perfectly textured frosting.
• Cream Cheese: Provides the signature tangy flavor and creamy texture for the frosting. Use full-fat, block-style cream cheese at room temperature.
• Heavy Cream: Helps achieve the ideal consistency and richness in the frosting.
• Unsalted Butter: Used for both the cake (if applicable, but mainly for browning in frosting) and the brown butter frosting. Using unsalted butter gives you control over the salt content.
• Egg Yolk: (This was listed in the original, but not explicitly used in the instructions for either cake or frosting. I’ll omit it from the expanded ingredient roles to avoid confusion unless it’s genuinely part of the recipe card below.) I’ll refer to the recipe card for the definitive list and match my descriptive text to it. *Self-correction: The recipe card doesn’t list egg yolk, so I will remove it from the bullet list above in the rewritten content.*
• Pinch of Salt: A small but mighty ingredient that balances and enhances all the sweet flavors.

Step-by-Step Instructions: Creating Your Perfect Mini Pumpkin Cake

Follow these detailed steps carefully to achieve a wonderfully moist pumpkin cake and a lusciously smooth brown butter cream cheese frosting.

For the Cake Layers:

• Prepare Your Oven and Pans: Start by preheating your oven to 325°F (160°C). This ensures a consistent baking temperature from the start. Lightly spray two 6-inch round cake pans (or mini bundt cake pans, as initially suggested) with non-stick cooking spray. For extra assurance against sticking, line the bottoms with parchment paper, then spray the parchment paper again. This crucial step guarantees your delicate cakes will release easily. Set the prepared pans aside.
• Combine Dry Ingredients: In a large mixing bowl, thoroughly whisk together your all-purpose flour, baking powder, pumpkin pie spice, ground cardamom, ground cinnamon, ground ginger, ground nutmeg, and a pinch of salt. Whisking ensures all the spices and leavening agents are evenly distributed, leading to a uniform cake texture and flavor. Set this bowl of dry ingredients aside.
• Cream Wet Ingredients (Part 1): In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar, light brown sugar (packed for accurate measurement), and room temperature large eggs. Beat these on medium speed for about 5 minutes until the mixture becomes notably light, fluffy, and pale yellow. Proper creaming incorporates air, which contributes to the cake’s tender crumb.
• Incorporate Liquids: Reduce the mixer speed to medium. Gradually add the vegetable oil and pure vanilla extract, mixing for approximately 30 seconds until they are fully incorporated into the sugar and egg mixture. Scrape down the sides of the bowl to ensure everything is well combined.
• Add Pumpkin Puree: Mix in the pumpkin puree on low speed until it is just combined. Be careful not to overmix at this stage; you want to maintain the airy texture created in the previous step.
• Combine Dry and Wet Mixtures: With the mixer on the lowest speed, slowly add the prepared dry ingredients to the wet pumpkin mixture. Mix only until the ingredients are just combined and no streaks of flour remain. Overmixing can develop the gluten in the flour, resulting in a tougher cake. A few small lumps are perfectly fine.
• Bake the Cake Layers: Evenly divide the pumpkin cake batter between your two prepared 6-inch cake pans. Bake for 25-30 minutes, or until a wooden toothpick inserted into the center of the cakes comes out clean or with just a few moist crumbs attached. Avoid overbaking, as this can dry out the cake.
• Cool Completely: Allow the mini pumpkin layer cakes to cool in their pans on a wire rack for 20 minutes. This helps them firm up before handling. After 20 minutes, carefully invert them onto the cooling rack to cool completely to room temperature. This is crucial before frosting to prevent the frosting from melting.

For the Brown Butter Cream Cheese Frosting:

• Prepare the Brown Butter: In a medium-sized, light-colored saucepan (to easily monitor the color change) over medium heat, melt the unsalted butter. Continue to cook, stirring frequently, until the butter begins to foam, then small brown bits appear at the bottom, and a rich, nutty aroma fills your kitchen. This process usually takes 5-8 minutes. Once you achieve a beautiful golden brown color, immediately transfer the browned butter to a separate glass bowl to stop the cooking process. Let it cool completely to room temperature – it should be slightly solidified but still soft enough to mix.
• Cream Brown Butter and Cream Cheese: In a separate bowl (preferably the bowl of your stand mixer), beat together the cooled brown butter and room temperature cream cheese until the mixture is smooth and free of lumps. This should take 2-3 minutes on medium-high speed.
• Whip the Frosting: Gradually add the powdered sugar, starting with 5 cups, to the butter and cream cheese mixture. Begin mixing on low speed to avoid a sugar cloud, then increase to medium speed. Once combined, add the heavy cream and pure vanilla extract, along with a pinch of salt. Continue to beat on medium speed for an additional 2 minutes until the frosting is light, fluffy, and perfectly creamy. If the frosting is too thick, add more heavy cream one tablespoon at a time; if it’s too thin, add more powdered sugar.

Assembly of Your Mini Pumpkin Cake:

• First Layer: To secure your cake, place a small dollop of frosting in the center of your cake board or serving plate to act as “glue.” Carefully place the first cooled cake layer, top side up, onto the frosting. Spread about 1 cup of the rich brown butter cream cheese frosting evenly over the top surface of this layer.
• Second Layer and Crumb Coat: Place the second cake layer, top side down (this creates a flat top surface for a cleaner finish), on top of the frosted first layer. Next, apply a very thin “crumb coat” of frosting over the entire cake – the top and sides. This thin layer traps any loose crumbs, ensuring a smooth, pristine final frosting layer. For best results, freeze the cake for 10-15 minutes to allow this crumb coat to set firmly.
• Final Frosting and Serving: Once the crumb coat is set, generously frost the entire cake with the remaining brown butter cream cheese frosting, aiming for smooth, even coverage. You can use an offset spatula or a piping bag for decorative flair. Serve the finished cake at room temperature for the best flavor and texture experience.

Expert Tips and Tricks for Baking Your Mini Pumpkin Cake

Achieve baking perfection with these valuable tips and insights for your mini pumpkin cakes. These tricks will ensure your cakes are moist, flavorful, and beautifully frosted every time.

• Master Flour Measurement: Precision in measuring flour is paramount for a perfectly tender cake. To avoid a dense cake caused by too much flour, do not scoop directly from the bag. Instead, gently spoon the all-purpose flour into your measuring cup until it overflows, then level it off with a straight edge or a knife. This method prevents compacting the flour and ensures you use the correct amount.
• Embrace Room Temperature Ingredients: This tip is a game-changer for both the cake and frosting. Always ensure your large eggs, cream cheese, and unsalted butter are at room temperature before you begin mixing. Room temperature ingredients emulsify (blend smoothly) much better, creating a homogeneous batter that is free of lumps and results in a lighter, more evenly textured cake and a smoother, creamier frosting. Plan ahead by taking them out of the fridge at least 30 minutes to an hour before you start.
• The Golden Rule: Don’t Overmix! When you combine the dry ingredients with the wet ingredients, mix only until they are just barely combined. Overmixing the batter develops the gluten in the all-purpose flour, which can lead to a tough, chewy cake rather than a soft and tender one. A few small lumps are preferable to an overmixed, glutenous batter.
• The Power of Fresh Spices: The vibrant flavor of your pumpkin spice cake truly shines when you use fresh spices. Ground spices, like those in pumpkin pie spice, gradually lose their potency and aroma over time. If your spices have been sitting in the cupboard for more than six months to a year, it’s highly recommended to replace them. Fresh spices make a noticeable difference in the overall taste profile of your cake.
• Prevent Sticking for Easy Release: No one wants a cake stuck to the pan! To guarantee your cakes release easily, always line the bottom of your 6-inch cake pans with parchment paper. After placing the parchment, spray both the paper and the sides of the pan with a good quality non-stick cooking spray. You can even lightly flour the pans after spraying for extra insurance, tapping out any excess.
• Cool Cakes Completely for Perfect Frosting: Patience is a virtue when it comes to frosting! It is absolutely essential that your cake layers are completely cool to room temperature before you begin to frost them. Attempting to frost warm cakes will cause your beautiful brown butter cream cheese frosting to melt, slide off, and create a messy outcome. Allow ample cooling time on a wire rack.
• Mastering the Art of Brown Butter: Browning butter is simple but requires attention. Use a light-colored saucepan so you can clearly see the butter’s color transformation. Begin melting the unsalted butter over medium heat, stirring occasionally. As it melts, it will foam, then the milk solids at the bottom will start to turn amber. Once you notice a delightful nutty aroma and the butter turns a rich golden-brown color, remove it from the heat immediately to prevent it from burning. Transfer it to a cool bowl right away to stop the cooking process.

Recommended Tools for Effortless Baking

Equip your kitchen with these essential tools to make the process of baking your mini pumpkin cakes even more enjoyable and efficient!

• Stand mixer: Indispensable for creaming ingredients and whipping fluffy frosting.
• Cooling rack: Essential for allowing cakes to cool evenly and prevent sogginess.
• 6 inch cake pans: The perfect size for creating these adorable mini layer cakes. Fat Daddio’s is a highly recommended brand for quality bakeware!
• Piping bag: Great for neatly filling cake pans and applying frosting, especially for a smooth crumb coat.
• Serrated knife: Ideal for leveling cake tops if needed, ensuring perfectly flat layers.
• Large bowl: Essential for mixing dry ingredients and pumpkin puree. A set of nesting bowls is always a great investment!
• Electric hand mixer: A great alternative to a stand mixer for beating batters and whipping frosting.

Frequently Asked Questions About Mini Pumpkin Cake

Here are some common questions and helpful answers to ensure your mini pumpkin cake baking experience is a success!

Can I use a different type of oil instead of vegetable oil?
Absolutely! While vegetable oil is a neutral choice that ensures a moist cake, you can substitute it with an equal amount of other neutral-flavored oils like canola oil or sunflower oil. For a slightly different, more pronounced flavor, you could also use melted and cooled coconut oil. Just make sure it’s not too strong to overpower the pumpkin and spice flavors.

What can I use if I don’t have pumpkin pie spice?
No pumpkin pie spice on hand? No problem! You can easily create your own blend. A common homemade version combines 2 parts ground cinnamon, 1 part ground ginger, 1 part ground nutmeg, and a small pinch of ground cloves or allspice. Adjust these ratios to your personal preference for a customized spice blend.

Can I make these cakes in cupcake form?
Yes, this recipe is incredibly versatile and works wonderfully as cupcakes! To make these into pumpkin cupcakes, simply divide the pumpkin cake batter into a lined cupcake pan. Keep in mind that the baking time will be significantly shorter – typically around 18-22 minutes. Test for doneness with a toothpick inserted into the center of a cupcake.

How can I make the frosting sweeter or less sweet?
Achieving your desired sweetness in the brown butter cream cheese frosting is easy. To make the frosting sweeter, gradually add more powdered sugar, about ¼ cup at a time, beating until it reaches your preferred level of sweetness and consistency. If you prefer a less sweet frosting, you can slightly reduce the initial amount of powdered sugar. Be aware that reducing sugar too much might affect the frosting’s stability and consistency; if it becomes too thin, you can thicken it with a bit more softened cream cheese.

Can I make the cake layers ahead of time?
Yes, this is a fantastic make-ahead dessert! You can certainly bake the cake layers ahead of time. Once they have completely cooled to room temperature on a cooling rack, wrap each layer tightly in several layers of plastic wrap to prevent them from drying out. Store them in the refrigerator for up to 5 days, or even freeze them for longer storage (see freezing instructions below).

What’s the best way to store leftover frosting?
If you have any leftover brown butter cream cheese frosting, it can be stored in an airtight container in the refrigerator for up to 5 days. When you’re ready to use it again, make sure to bring it to room temperature and give it a good beat with an electric hand mixer or stand mixer to restore its wonderfully creamy and fluffy consistency.

Can I use a hand mixer instead of a stand mixer?
Absolutely! An electric hand mixer is a perfectly suitable alternative if you don’t have a stand mixer. You’ll achieve similar results; just make sure to mix on medium speed for the recommended amount of time to ensure proper aeration and a smooth texture for both your cake batter and frosting.

Storing and Freezing Your Mini Pumpkin Cakes

Proper storage is key to keeping your delicious mini pumpkin cakes fresh and flavorful for as long as possible.

• Storing: If frosted, keep the mini pumpkin cakes in an airtight container at room temperature for up to 3 days. For longer freshness, or if your kitchen is warm, refrigerate the frosted cakes for up to 5 days. Always bring them to room temperature before serving for the best texture and flavor.
• Freezing: For longer storage, wrap the unfrosted cake layers individually and tightly in plastic wrap, then place them in an airtight container or freezer-safe bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, thaw the cake layers in the refrigerator overnight or at room temperature for a few hours before frosting and serving.

FOR MORE DELICIOUS RECIPES LIKE THIS, BE SURE TO TRY THESE FAVORITES:

• The Ultimate Brown Butter Chocolate Chip Cookies: No Chill Time!
• The Best Apple Crisp Cheesecake (With Crumble)
• Caramel Spice Cake With Salted Caramel Frosting

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Full Recipe Card

Mini Pumpkin Cake

Molly Murphy

Mini layers of soft and tender pumpkin spice cake with a creamy and melt in your mouth brown butter buttercream

Print Recipe
Pin Recipe

Course Dessert

Cuisine American

Servings 8 people

Ingredients

 

 

For the Cake Layers

• ⅔ cup granulated sugar
• ½ cup light brown sugar packed
• 3 large eggs room temperature
• ½ cup vegetable oil
• 1 teaspoon pure vanilla extract
• 1 cup pumpkin purée not pumpkin pie filling
• 1 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon pumpkin pie spice
• ¼ teaspoon ground cardamom
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¾ teaspoon salt

For the Brown Butter Frosting

• ½ cup unsalted butter
• 4 ounces cream cheese room temperature
• 5-6 cups powdered sugar
• 1-2 tablespoons heavy whipping cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

 

For the Cake

• Preheat your oven to 325°F. Spray two 6-inch round cake pans with non-stick cooking spray, line with parchment paper, and spray again. Set aside.
• In a medium-sized bowl, whisk together the flour, baking powder, pumpkin pie spice, cardamom, cinnamon, ginger, nutmeg, and salt until combined. Set aside.
  1 ½ cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon pumpkin pie spice, ¼ teaspoon ground cardamom, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¾ teaspoon salt
• In the bowl of an electric stand mixer fitted with the paddle attachment, cream the granulated sugar, brown sugar, and eggs on medium speed until light and fluffy, about 5 minutes.
  ⅔ cup granulated sugar, ½ cup light brown sugar, 3 large eggs
• Add the vegetable oil and vanilla extract, and beat on medium speed until fully incorporated, about 30 seconds. Add the pumpkin purée and mix on low speed until combined, about 30 seconds more.
  ½ cup vegetable oil, 1 teaspoon pure vanilla extract, 1 cup pumpkin purée
• With the mixer on the lowest speed, gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
• Evenly distribute the batter between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
• Let the cakes cool in the pans for 20 minutes, then transfer them to a wire rack to cool completely. Once they reach room temperature, wrap them in plastic wrap and store them in the fridge for up to 5 days, or in the freezer for up to 6 months.

For the Brown Butter Frosting

• In a medium-sized saucepan, melt the butter over medium heat. Continue to cook, stirring constantly, until the butter foams, the milk solids separate, and the butter begins to brown and emit a nutty aroma. Once browned, remove from heat, transfer to a glass bowl, and let it cool completely to room temperature.
  ½ cup unsalted butter
• In the bowl of a stand mixer fitted with the paddle attachment, combine the browned butter and room temperature cream cheese. Beat on medium-high speed for 2-3 minutes until creamy.
  4 ounces cream cheese
• Gradually add the powdered sugar, starting with 5 cups, then the vanilla extract, heavy cream, and a pinch of salt. Mix on low speed until just combined, then increase to medium speed and beat for an additional 2 minutes. If the frosting is too thick, add more cream or powdered sugar to achieve the desired consistency.
  5-6 cups powdered sugar, 1-2 tablespoons heavy whipping cream, 1 teaspoon vanilla extract, Pinch of salt

Assembly

• Place a small dollop of frosting in the center of your cake board to act as glue. Place the first cake layer, top side up, on the cake board. Spread about 1 cup of frosting evenly over the top.
• Place the second cake layer, top side down, on top of the frosting. Apply a thin crumb coat of frosting over the entire cake to lock in any crumbs. Freeze the cake for 10-15 minutes to set the crumb coat.
• Frost the cake with the remaining brown butter frosting, ensuring smooth, even coverage. Serve the cake at room temperature.

Keyword fall, spiced, mini, pumpkin, cake, fall, brown butter frosting, cream cheese frosting

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