Dessert

Pumpkin Spice Mini Cake with Maple Cream Cheese Frosting Recipe

ByCleo Brixton October 26, 2025October 26, 2025

Introduction

This Pumpkin Spice Mini Cake is a cozy, flavorful treat perfect for autumn or any time you crave a spiced dessert. Moist pumpkin-flavored cake layers are topped with a luscious maple cream cheese frosting that adds just the right touch of sweetness.

A square cake with one thick layer covered in smooth, creamy beige frosting is placed on a dark ornamental tray with leaf patterns. The frosting is spread thickly, showing swirled texture on top and decorated with small dark brown and caramel-colored crumbs scattered evenly. A single star anise rests near the center on the frosting. To the right, there is a large knife with a dark handle, decorated with tiny bits of crumbs and a few dark flowers. Behind the cake, a cup filled with a frothy cream drink topped with some brown spices is partially visible, all set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 stick (1/2 cup) salted butter, melted
1/2 cup brown sugar
3/4 cup pumpkin butter
1/4 cup canned pumpkin puree
2 eggs, at room temperature
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons hot espresso or hot water
1 1/2 sticks salted butter, at room temperature (for frosting)
4 ounces cream cheese, at room temperature
2 cups powdered sugar
1/4 cup maple syrup
1 teaspoon vanilla extract (for frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9×9 inch cake pan with parchment paper to prevent sticking.
Step 2: In a large bowl, whisk together the melted butter, brown sugar, pumpkin butter, pumpkin puree, eggs, and 1 tablespoon vanilla extract until smooth.
Step 3: Add the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt to the wet ingredients. Mix gently until fully combined but don’t overmix.
Step 4: Beat in the hot espresso or hot water to loosen the batter slightly and enhance the flavors.
Step 5: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: While the cake bakes, prepare the frosting. Place 1 1/2 sticks of butter in a skillet over medium heat. Cook until it browns lightly and smells toasted, about 2-3 minutes. Remove from heat and transfer the browned butter to a bowl. Let cool to room temperature.
Step 7: Add the cream cheese to the browned butter and beat until creamy. Gradually beat in the powdered sugar and maple syrup until the frosting is light and fluffy. Add 1 teaspoon vanilla extract and mix until combined. If the frosting feels too soft, add more powdered sugar to thicken.
Step 8: Once the cake is cool, spread the frosting evenly over the top. Decorate as you wish, slice, and serve.

Tips & Variations

Use freshly toasted spices for an extra fragrant pumpkin spice flavor.
Substitute espresso with hot water if you prefer a milder coffee flavor.
Try adding chopped nuts or chocolate chips to the batter for added texture.
For a dairy-free version, use vegan butter and cream cheese alternatives.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature before serving or warm gently for a few seconds in the microwave for a soft, fresh-baked feel.