Sounds a little naughty doesn't it... Mmmmm, pumpkin and cream cheese. Tiny little pumpkin cakes filled with a delectable cream cheese frosting, and to top it off they were so super easy to make! Seriously, if I knew they were that easy I would have made them the first night I read the recipe.
1 1/2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 Tbsp cinnamon
1/2 Tbsp ground ginger
1/2 Tbsp ground cloves
1 cup dark brown sugar
1/2 cup vegetable oil (I used canola)
1 1/2 cups pumpkin puree, slightly chilled.
1 large egg
1/2 tsp vanilla
1/2 cup butter, softened
4 oz cream cheese, softened
1 1/2 cups powdered sugar
1/2 tsp vanilla
Preheat oven to 350 degrees. (Can I make a confession? I never preheat my oven at the beginning of a recipe. Seriously, how long does it take to warm up?? I usually turn it on just before I put the ingredients in the pan.)
Ok, back to our regularly scheduled baking... Line two baking sheets with parchment paper.
Wisk together flour, salt, baking soda, baking powder, cinnamon, ginger and cloves. In a separate bowl, wisk the sugar and oil together, then add pumpkin, egg and vanilla and wisk until well combined. Add the dry ingredients and mix well. Using a cookie scoop, place batter on cookie sheets, leaving at least an inch between each cake. Bake for 15 minutes. Let cakes cool completely on cookie sheets.
To make fillling, mix softened butter and cream cheese until well combined, add sugar and mix well, scraping sides if needed, then add the vanilla.
To assemble, put filling in a zip lock bag and cut the tip off of one corner. Turn half of the cakes so that the flat side is facing up. Top with filling, then place another cake on top. Refrigerate at least 30 minutes or up to one day. (of course we didn't wait that long to try them, but they were really good once they had been refrigerated!)