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Mini Cream Cheese Pumpkin Cakes on wooden cutting board with cinnamon sticks.

Mini Cream Cheese Pumpkin Cakes

Pumpkin season is the best time to bake, and these mini cream cheese pumpkin cakes are a fun way to celebrate it. They’re soft, spiced, and topped with a dreamy frosting that makes each bite irresistible. Shaped like little pumpkins, they’re perfect for any fall gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Course Dessert
Cuisine American
Servings 12 cakes

Ingredients
  

  • 15 ounces pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 3/4 cups brown sugar
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt

For The Frosting:

  • 8 ounces cream cheese softened
  • 1/2 cup butter softened
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar

For Decorating:

  • Cinnamon sticks
  • Green food coloring

Instructions
 

  • Set your oven to 350°F and grease two mini Bundt pans well with nonstick spray. This keeps the cakes from sticking and helps them release smoothly.
  • In a large bowl, beat together the pumpkin puree, eggs, vegetable oil, brown sugar, and vanilla extract until smooth and well blended.
  • In another bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Mixing them separately first helps avoid clumps.
  • Gradually add the dry ingredients into the wet mixture, stirring until everything is combined. The batter should be thick but pourable.
  • Spoon the batter evenly into the prepared mini Bundt pans. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool completely in the pan before removing them. Once cooled, carefully trim a thin slice off the rounded bottoms so they sit flat.
  • Beat the softened cream cheese, butter, and vanilla extract together until smooth. Slowly add the powdered sugar and continue mixing until creamy.
  • Spread or pipe a layer of cream cheese frosting onto the cut side of half the cakes. This will serve as the “glue” that holds your pumpkins together.
  • Place the remaining cakes on top, flat sides pressing into the frosting. Now you’ll have little pumpkin-shaped cakes, ready for decorating.
  • Insert a cinnamon stick into the center hole of half the cakes. These will serve as the “pumpkin stems.”
  • Color the reserved frosting with green food coloring. Pipe vines and leaves on top of each cake around the cinnamon stick stem. Your mini cakes will now look just like little pumpkins, ready to serve and enjoy.

Notes

Grease the Pans Well: Mini Bundt cakes can stick easily, so spray every nook of the pan.
Cool Completely: Don’t rush the cooling process, or the frosting will melt off.
Adjust Frosting Consistency: If it’s too thick, add a teaspoon of milk. If too thin, add more powdered sugar.
Make Ahead: Bake the cakes a day in advance and frost the next day for easier prep.