Miniature Pumpkin Cake Towers Recipes

MINIATURE PUMPKIN CAKE TOWERS

Miniature Pumpkin Cake Towers image

I make these pumpkin treats every autumn and they are gone in minutes. The spice combination is perfect for fall, and it is all wrapped up in a pretty little cake.-Deb Lyon, Bangor, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 10 servings.

Number Of Ingredients 19

Ingredients

1 can (15 ounces) pumpkin
2 cups sugar
3/4 cup canola oil
4 large eggs, room temperature
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground ginger
SPICED CREAM CHEESE FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup shortening
1/2 cup butter, softened
1 tablespoon 2% milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 cups confectioners' sugar
Hot caramel ice cream topping, warmed

Steps:

In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. Combine the flour, baking powder, cinnamon, nutmeg, salt and ginger; gradually beat into pumpkin mixture until blended. Transfer to 2 greased 15x10x1-in. baking pans; spread batter evenly in pans., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks. , For filling, in a large bowl, beat the cream cheese, shortening and butter until light and fluffy. Beat in the milk, cinnamon and vanilla. Gradually beat in confectioners' sugar until smooth., Using a 3-in. round cookie cutter, cut out 30 circles from cakes. Spread 1 cup filling over 10 cake circles. Repeat. Top with remaining cakes. Pipe remaining filling over tops. Store in the refrigerator. Garnish with ice cream topping.

Nutrition Facts : Calories 830 calories, Fat 46g fat (15g saturated fat), Cholesterol 134mg cholesterol, Sodium 361mg sodium, Carbohydrate 100g carbohydrate (76g sugars, Fiber 3g fiber), Protein 8g protein.

MINI PUMPKIN CHEESECAKE

Mini Pumpkin Cheesecake image

So tasty, cute, and totally YUMMY! All the greatness of the original versions, but MINI! No need for a traditional water bath or for the lengthy cooling time.

Provided by Lisawas

Categories Fruits and Vegetables Vegetables Squash

Time 2h40m

Yield 24

Number Of Ingredients 15

Ingredients

1 ½ cups white sugar
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon pumpkin pie spice
2 tablespoons all-purpose flour
3 (8 ounce) packages cream cheese, softened
4 eggs
1 (15 ounce) can pumpkin puree
¼ cup sour cream
1 teaspoon vanilla extract
¼ teaspoon almond extract
24 mini graham cracker pie crusts (such as Keebler®)
1 ½ cups whipped cream
1 pinch ground cinnamon, or more to taste

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl.
Beat cream cheese in a large bowl until fluffy. Beat in eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture; mix until smooth and thoroughly combined. Spoon mixture evenly into the mini pie crusts.
Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving.
To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.

Nutrition Facts : Calories 296 calories, Carbohydrate 31.1 g, Cholesterol 65.9 mg, Fat 17.5 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 8.4 g, Sodium 286.1 mg, Sugar 19.7 g

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