Delicious Pumpkin Minicakes (or Pumperdoodles)


I’m not sure what I want to call these, but whatever their name may be, they are delicious. These minicakes were one of those happy little accidents that (for me) rarely ever happens in the kitchen. I had far too much pumpkin pie filling left over after baking 2 pies, and decided to make a little concoction of pumpkin filling and snickerdoodles. The results, well, too bad you weren’t there to eat them with me. I think I ate half the batch in two days. Thanks to the park days ladies who helped me polish them off.

Download the printable recipe card HERE.

Without any further ado, I give you The Pumperdoodle (or Pumpkin Minicake)

Pumpkin Minicakes

Makes about 18


  • 6 tablespoons butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 1/4 cup flour
  • pinch of salt
  • 1/2 teaspoon soda
  • 1 teaspoon cream of tartar

Cream butter, sugar and egg. Beat well. Sift together dry ingredients and mix into butter and sugar mixture. Press about 1 large spoonful of dough into bottom of cupcake cups.


  • 1 cup pumpkin puree*
  • 1/3 cup firmly packed brown sugar
  • 3 tablespoons all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch salt
  • 2/3 cup heavy cream
  • 1/4 cup maple syrup
  • 2 eggs, slightly beaten
  • 1/2 tsp vanilla extract

Preheat oven to 325º. In a large bowl, combine pumpkin puree, brown sugar, flour, cinnamon, nutmeg, cloves and salt and whisk until smooth. Add the cream, maple syrup, eggs and vanilla and whisk until just smooth. Pour 2-3 tablespoons of filling onto dough.
Bake cupcakes about 20 minutes, or until lightly browned. Chill and serve with maple whipped cream: 1 cup heavy cream with 3 tablespoons of maple syrup until soft peak forms.

*Notes: I used fresh pumpkin. To prepare, preheat oven to 425ºF. Cut the pumpkin in half and place it cut-side down on a baking sheet. Roast until tender, 50-60 minutes. Remove from oven and puree in food processor or blender until smooth. Also, if you don’t have maple syrup on hand, a traditional pancake syrup works well, too.

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    1. Melissa says:

      If anyone has ideas on what this thing should be called, speak up!

    2. Laurie says:

      Mmmmm, looks finger lickin! I like the name you had-Pumperdoodles.

    3. Brooke says:

      These look to die for! I love it that they have a filling. It’s almost like a little surprise on the inside. Thanks for the recipe card as well. You always seem to think of everything!

    4. em bailey says:

      I can’t wait to make them! They look delish!
      I really can’t get over how creative you are!
      I wsh I were you:)

    5. Katie Brown says:

      I agree–those look delicious! And by look delicious, I partly mean that I’m jealous of your camera and your photography skills. It puts my own attempts on my food blog to shame.

    6. Brooke says:

      I have a bit of a proposition for you. I’m not sure if you’re familiar with tastespotting or not, but The Daring Bakers post on there a lot. It’s a blogging group that has members from all over the world that bake things once a month and then post about it on tastespotting as well as their own blogs. Here is a link to the website to hear a little more about it:

      There is also a group called the Iron Cupcake challenge that has competitions each month. It can be found here:

      I think if anyone would be fantastic at this, it would be you!

    7. maegan says:

      Ahhhhh, dang, I KNEW I left Park Days too soon!!! YUMMY! I’m a HUGE pumpkin fan.

    8. Mel says:

      I have been craving pumpkin sweeets and you have come to my rescue! I read through your recipe and i have just one question:

      When you say “Pour 2-3 tablespoons of filling onto dough”, do you mean in each muffin cup, or in the whole batter prior to pouring in the cups? If you mean in each muffin cup, are they supposed to be a filling or are they the top layer of the muffin?

      Thanks for your post!

    9. Mel says:

      Wow, Thanks for the prompt response!
      I will try them out and let you know…

      mmmmmuffins! :)

    10. Mel says:

      I made them :)….I tollllld you i was craving! lol

      They were soo good, especially out of the oven. I found i had to put them in for an extra 7 mins to get the pumpkin a little more firm. You were right about the cake and pumpkin coming together and somewhat marbleized.

      Thanks for sharing, Melissa!

    11. Cary Sangh says:

      Random question: I’m starting my own blog to share health and fitness tips. Do you find it hard or easy to post regularly?

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