Author: Betsy Cohen
Prep time: 45 mins
Cook time: 40 mins
Total time: 1 hour 25 mins
  • 9-12 miniature pumpkins
  • Streusel topping:
  • 3 tablespoons unsalted butter, softened
  • ½ cup light brown sugar
  • 3 tablespoons all purpose flour
  • Pumpkin cake:
  • 4 tablespoons unsalted butter
  • ½ cup + 2 tablespoons light brown sugar
  • 2 tablespoons sugar
  • 1 egg
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¼ cup heavy whipping cream
  • ½ cup pumpkin puree
  • ½ teaspoon vanilla extract
  1. For the miniature pumpkins:
  2. Cut off the top of the pumpkin similarly to how you cut off a larger pumpkin’s top. Remove and discard the top unless you wish to use it for the final display, something I choose not to do. Scoop out the seeds and excess string and set aside on 2 parchment paper lined baking sheets.
  3. For the streusel:
  4. Preheat oven to 350°.
  5. Place all of the ingredients in a small bowl. Mix this together with your fingers or a fork until it is combined. Set aside.
  6. For the cake:
  7. ln a small bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and cloves. Set aside.
  8. Cream the butter with both sugars for 3 minutes on medium high speed, scraping down the bowl as needed. Add the egg and mix until combined.
  9. Add ½ of the dry ingredients followed by the cream. Add the remaining dry ingredients.
  10. Add the pumpkin puree and vanilla. Mix only until smooth.
  11. Carefully spoon the cake into the carved pumpkins. Do not fill higher than the inside rim of the pumpkin. Top the Pumpkinettes with 1 tablespoon of streusel topping.
  12. Place the Pumpkinettes on a baking sheet and bake in a preheated 350° oven for 40 minutes. Place the tray on a cooling rack and cool.
  13. Betsy's tidbits:
  14. The pumpkin cake recipe makes between 9-12 Pumpkinettes (depending on the size of the miniature pumpkins). The recipe may be doubled without a problem.
  15. The pumpkins may be carved a day or two ahead of time.
  16. Should some of the cake flow out over the sides of the pumpkin while in the oven, do not worry about it. Just peel the tasty treats off the side of the pumpkin and enjoy the nosh!
  17. Pumkinettes are best served hot or warm. The pumpkin inside is soft and delicious when eaten with bites of the cake and streusel.
  18. In the video I said that I was scooping 'baked' batter into the miniature pumpkins. To clarify, the batter is NOT baked before it gets scooped into the pumpkins.
Recipe by Desserts Required at https://www.dessertsrequired.com/pumpkinettes