Double Pumpkin Treats with Vanilla, Cinnamon Frosting
Say whaaaa?!?! It is fall, or so I have heard. Here in Hawaii we haven't noticed much of a change in the weather. But that doesn't mean that I can't cozy up to some fall themed treats! So how about we double down on the pumpkin for good measure? Pumpkin flavored, and pumpkin shaped! Thus the name "Double Pumpkin Treats". I really hope I don't have to break it down any further for you.
For real though? How cute are these?!?!?! If you're a way more skilled baker than I am (and you probably are), you're thinking what easy piping work. If you have never tackled piping, this may look intimidating. this was my very first time using this piping tip you all. And my friend Trini from Living 808 had never done it either. And we both made some cute pumpkins.
Also cute, this pug-kin? I don't know. Just roll with me. Not only is the piping easier than it looks, but the batter for the cake is soooooooo simple! 3 ingredients only. Let me repeat that again, 3 ingredients only friend. (Now I am rhyming apparently. I blame the cute pug-kin.) Canned pumpkin pie mix, french vanilla cake batter and pumpkin pie spice. That is all. The. End.
So whether you are looking to show up that mom who does everything soooooo perfect at your kid's Halloween party of you just want to to indulge in all things pumpkin this fall, lets roll up our sleeves and get baking. Shall we?
You do need a mini bunt cake sheet. If you do not have one, then you can make cupcakes with this recipe, they just won't have the same pumpkin shape. Also, if piping intimidates you, you can use a fine tip point and draw leaves on. But really, I had never used this tip before (I stay in the wide tip circle realm my self), and it only took a few attempts before I felt good. :)
For the Mix:
1 box vanilla bean cake mix
16 canned pumpkin pie mix
1 tbsp pumpkin pie spice
cooking spray
1. In a stand mixer, combine all ingredients expect for the cooked spray. Mix until blended and smooth.
2. Generously grease your mini bundt pan and fill 2/3 to 3/4 of the way up with batter.
3. Bake at 350 degrees for 17-20 minutes.
4. Once they have cooled, remove them from the pan. Slice the tops off so that they have a flat surface.
5. And here is a BONUS friends... I made Whoopies Pies out of the tops that would have otherwise been tossed!!!
Frosting Time!
Remember how I said I had never used that one piping tip before? Well I hadn't used any of these before! So I got a little trigger happy on the inside as well. Haha. What I recommend is using a circular tip to pipe evenly around the inside. Oh... you still need the frosting recipe... okay!
1 1/2 cups salted butter (I actually don't believe in non salted butter)
1/2 cup cream cheese
4 1/2 cups powdered sugar
3-4 tbsp heavy whipping cream
1 1/2 tsp vanilla extract
2 tbsp cinnamon/sugar mix/powder*
Okay... quick frosting disclaimer... I also added cinnamon/sugar powder to mine. It tasted ah-mazing. However, when I finished making it, I realized that everything was a light brown color. So I redid the frosting for food blog land. So now you have to ask your self... do you want sugar/cinnamon butter cream that kind of washed out the dish? Or do you want to omit it and have it pop more? Either way, I get a ton of compliments on this frosting, so you can't go wrong. :)
1. Put your room temperature butter into your stand mixer. Whip for 5-7 minutes. You will frequently have to stop, turn the mixer off and scrape the sides, but it is worth it. This creates a really whipped butter.
2. Add your room temperature cream cheese and mix on med/high another 3 minutes or so.
3. Add in your powdered sugar and mix again.
4. Add the heavy cream, the vanilla and mix another 3-5 minutes. (If you want to add the cinnamon/sugar in, do so at this time.)
5. Transfer your frosting to a piping bag with your tip of choice. You can use multiple ones for the middle. I got a little creative. But you do you friend.
6. Place one pumpkin bundt cake on the bottom, pipe on the frosting and top with another pumpkin bundt cake. Repeat this process until you have completed all of your pumpkins.
If you wish to switch your piping tip to the one that I have in the images, then follow along below.
I used one that looked closest to #70. It had a long side to side split, with a secondary, smaller one making a cross out of it. As I mentioned above, I am not a gourmet cake artist. So my professional description of this has some holes. lol.
7. Place the tip in the piping bag and fill with more frosting.
8. Start at the top of the "pumpkin" and slowly move down, back track ever so slightly, so that the "leaves" have a bit of a "wave to them".
9. When you have reached the bottom of your leave, twist the piping back and you pull away.
If you mess up you can wipe it off and try again.
Also, you can place a cinnamon stick in the middle as I did to give the full pumpkin effect. :)
Enjoy!
