Mini Pumpkin Spice Cakes with Cinnamon Cream Cheese Icing

Happy Friday Friends!  I’m so excited today to be participating in the Virtual Progressive Thanksgiving Dinner and today I’ve got an oh-so-yummy pumpkin dessert to  share with you guys.   Mini Pumpkin Spice Cakes with Cinnamon Cream Cheese Icing … are you drooling yet?

Mini Pumpkin Spice Cakes with Cinnamon Cream Cheese Icing

Mini food is so fun!  These pumpkin spice cakes are moist and full of delicious fall flavors and paired with rich cream cheese icing with a  hint of cinnamon is perfection.

Mini Pumpkin Spice Cakes with Cinnamon Cream Cheese Icing

One of my favorite parts of fall are the pumpkin treats and these do not disappoint.

Mini Pumpkin Spice Cakes with Cinnamon Cream Cheese Icing

Mini Pumpkins Spice Cakes with Cinnamon Cream Cheese Icing are a great dessert option on Thanksgiving for all the pumpkin lovers.

Mini Pumpkin Spice Cakes with Cinnamon Cream Cheese Icing

Here’s the yummy recipe and below you’ll find everything you need for your Thanksgiving dinner from décor, to recipes, centerpieces, printables and more.  You don’t want to miss out on what all these awesome ladies are sharing!

Mini Pumpkin Spice Cakes with Cinnamon Cream Cheese Icing

Serves 6
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Meal type Dessert
Occasion Thanksgiving


pumpkin cake

  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 eggs
  • 15oz pumpkin puree (canned)
  • 1 2/3 cup sugar
  • 1 cup oil


  • 8oz cream cheese
  • 1/2 stick butter
  • 2 cups powdered sugar
  • 1/2 cup milk
  • 1/2 teaspoon cinnamon


pumpkin cake
Step 1
Combine the first five ingredients (dry ingredients) in a bowl and whisk till combined.
Step 2
In a mixing bowl, add the eggs, pumpkin, sugar and oil. Mix on low to medium-low speed till combined.
Step 3
On low speed, add the dry ingredients to the mixer. Mix till combined.
Step 4
Spray your mini bundt pans with spray oil. Pour batter into pans and fill to approximately 3/4 full.
Step 5
Bake at 350 for 20-25 minutes. Let cool for 10 minutes before using a butter knife to loosen around the outside of the cake pans. Dump over and let them cool.
Step 6
Add cream cheese and butter to a mixing bowl and beat on high for 1 minute.
Step 7
Add powdered sugar and mix on low till combined and then on high for 1 minute.
Step 8
While the mixer is on low, slowly drizzle in the milk. Mix till combined. Add cinnamon and mix till combined.
Step 9
Drizzle Icing on top of cooled pumpkin spice cake


Please visit the following blogs:

Thursday, November Fourteenth:

Printables –

Worthing Court

Mom 4 Real

Decor –

Just Paint It

Making Lemonade

Centerpieces –

The Everyday Home

Designer’s Sweet Spot

Table Decor and Ideas –

Creating This Life

My Soulful Home

Major Hoff Takes a Wife

Drinks –

Southern Color

Deja Vue Designs

Appetizers –

Our Southern Home

Sweet Pea

Friday, November Fifteenth:

Soups –

Town and Country Living

Just Us Four

Salads –

Cedar Hill Farmhouse

Fresh Idea Studio

Main Dishes –

Designed by BH

First Home Love Life

Side Dishes –

All Things Heart and Home

Desserts –

Domestically Speaking

Lilacs and Longhorns

Parting Gifts –

House on the Way

Dukes and Duchesses

Thanks for stopping by friends & have a wonderful weekend!

© Copyright 2013 Maryann @ Domestically Speaking, All rights Reserved. Written For: Domestically Speaking


    • Maryann @ Domestically Speaking says

      Absolutely Karen! It also makes a great sheet cake. That’s usually how I’m make it for a large group.

  1. says

    Maryann, Anything pumpkin is a favorite of mine, but these are beyond. So adorable and delicious. Thank you for sharing another way to use pumpkin!

  2. says

    This looks so good! I’d much prefer cake over pie for dessert and need to talk my mom into making this for our dinner. Maybe I’ll make it and she won’t have any choice but serve it!

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