Mini Pumpkin Cakes with Caramel Buttercream Frosting
These Mini Pumpkin Cakes are ideal single-serve pumpkin desserts to serve at any gathering. They’re everything you love about the season—warm spices, sweet pumpkin, and creamy caramel buttercream frosting. No matter if you’re baking for Friendsgiving, a fall party, or a bake sale, these mini cakes are a great choice.
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If there’s a dessert, I’m sure you’ll be looking for appetizer ideas too—so here’s my list of 20+ flavorful fall appetizers for you to choose from. Or, for more easy appetizer recipes, check out these fall-themed charcuterie boards.
How to Make Mini Pumpkin Cakes
Ingredients you’ll need for the cake
Ingredients you’ll need for the frosting
Step-by-Step Guide
1. Start by preheating your oven to 350°F. Line an 11 x 17-inch baking sheet with parchment paper. Grease the sides and set it aside.
2. In a small bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking soda, and salt.
3. Grab a large mixing bowl and an electric or hand mixer. On medium speed, mix together the eggs, pumpkin puree, white sugar, brown sugar, vegetable oil, and vanilla until it’s all smooth and well combined.
4. Now, slowly add the dry ingredients into the wet mixture in thirds, making sure everything is incorporated.
5. Pour your batter evenly into the prepared baking sheet. Use a spatula to level it out.
6. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Once it’s done baking, let the cake cool on a rack for a few minutes, then pop it into the freezer for about 15-20 minutes to cool completely.
7. While your cake is cooling, it’s frosting time! In a large mixing bowl, beat the butter on medium speed for about a minute. Then, slowly add in the powdered sugar. Pause to scrape the bowl, and add the heavy cream and caramel syrup.
8. Keep mixing until the frosting is smooth and fluffy. Taste the frosting, and if you want a little extra caramel flavor, you can add more caramel syrup. Add a pinch of salt to balance that sweetness.
9. Once the cake has cooled completely, grab a 2-inch round cookie cutter and cut out 18 little cake circles. These will make 9 adorable mini cakes (each cake has two layers). If you don’t have a cookie cutter, a glass with a similar diameter works just as well.
10. Start by piping a generous layer of frosting on the top of the bottom cake layer. Place a second cake circle on top, and pipe more frosting onto the top.
11. To finish, you can add a little whipped cream, a sprinkle of cinnamon, or a drizzle of extra caramel syrup on top.
Serve and Enjoy!
Important Recipe Notes
- Use a thick caramel sauce like Ghirardelli for the frosting—it helps the buttercream hold its shape and adds a rich, caramel flavor.
- Make sure the cake is fully cooled before cutting and frosting to prevent melting or sliding layers.
- A 2-inch round cookie cutter works best for even mini cake layers—clean the cutter between each use for neater edges.
- You can make the cake a day ahead and store it tightly wrapped. Frost just before serving for the best texture.
- Store frosted cakes in the fridge if making ahead, but let them come to room temp before serving for the softest texture.
Mini Pumpkin Cakes w/ Caramel Buttercream Frosting
Ingredients
For the Cake:
- 2 cups all-purpose flour
- ½ tsp cinnamon
- 3 tsp pumpkin pie spice
- 2 tsp baking soda
- ½ tsp salt
- 4 eggs
- 1 (15 oz) can pumpkin puree
- 1 cup sugar
- ½ cup light brown sugar
- 1 cup vegetable oil
- 2 tsp vanilla extract
For the Frosting:
- 1.5 sticks unsalted butter (room temperature)
- 3 cups powdered sugar
- 2.5 Tbsp heavy cream
- ⅓ cup caramel syrup (I recommend Ghirardelli)
- ¼ tsp salt
Instructions
- Start by preheating your oven to 350°F. Line an 11 x 17-inch baking sheet with parchment paper. Grease the sides and set it aside.
- In a small bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking soda, and salt.
- Grab a large mixing bowl and an electric or hand mixer. On medium speed, mix together the eggs, pumpkin puree, white sugar, brown sugar, vegetable oil, and vanilla until it’s all smooth and well combined.
- Now, slowly add the dry ingredients into the wet mixture in thirds, making sure everything is incorporated.
- Pour your batter evenly into the prepared baking sheet. Use a spatula to level it out.
- Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Once it’s done baking, let the cake cool on a rack for a few minutes, then pop it into the freezer for about 15-20 minutes to cool completely.
- While your cake is cooling, it’s frosting time! In a large mixing bowl, beat the butter on medium speed for about a minute. Then, slowly add in the powdered sugar. Pause to scrape the bowl, and add the heavy cream and caramel syrup.
- Keep mixing until the frosting is smooth and fluffy. Taste the frosting, and if you want a little extra caramel flavor, you can add more caramel syrup. Add a pinch of salt to balance that sweetness.
- Once the cake has cooled completely, grab a 2-inch round cookie cutter and cut out 18 little cake circles. These will make 9 adorable mini cakes (each cake has two layers). If you don’t have a cookie cutter, a glass with a similar diameter works just as well.
- Start by piping a generous layer of frosting on the top of the bottom cake layer. Place a second cake circle on top, and pipe more frosting onto the top.
- To finish, you can add a little whipped cream, a sprinkle of cinnamon, or a drizzle of extra caramel syrup on top.
