I have one word to describe these mini cakes – uh-mazing!! Once again, I was browsing Food52’s site and ran across this recipe, sans the cream cheese filling. I was intrigued because I’d never had a soft pumpkin cookie. The name is very deceiving, though, as these are far from cookie texture and are much more cake-like.
Seeing that Thanksgiving is right around the corner and pumpkin-flavored anything is on a lot of people’s minds, I thought it appropriate to tackle this recipe before some of the others on my increasingly-growing “Want to Make” list of recipes. Plus, I already had all the ingredients in my house and so they were the perfect recipe to whip together Monday night.
These little gems are awesome. They’re full of pumpkin flavor and yummy spices, and best of all they’re packed with chocolate chips. However, I decided to take it to the next level and sandwich them together with cream cheese icing. I mean, who doesn’t love pumpkin and cream cheese together? AND with chocolate chips? Be still my heart.
For all of you watching your weight, the bonus is that each cookie (sans filling) is only 55 calories. That means you can have 2 cookies for just over 100 calories. Unfortunately, these cookies are like that Lays slogan – “Bet you can’t eat just one.” Yah, I failed that test. BUT, if you want something a bit healthier, skip the cream cheese filling and you can enjoy the cakes on their own. Trust me, they don’t really need the frosting, but in my opinion it makes them sublime. :)
Pumpkin Chocolate Chip Mini Cakes
Adapted from Food52
Yield: 70 cookies or 35 sandwiches
Pumpkin Mini Cakes:
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 teaspoon kosher salt
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sugar
1/2 cup vegetable oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 large egg
1 cup semi- or bittersweet chocolate chips (See note)
Cream Cheese Frosting:
8 oz. cream cheese
6 Tablespoons butter, softened
1 1/4 cups powdered sugar
1/2 teaspoon vanilla extract
orange zest, to taste (optional)
1. Preheat oven to 350 degrees F (176 degrees C) and line a cookie sheet with parchment paper or a Silpat.
2. In a medium bowl, whisk together the dry ingredients and set aside.
3. In a large bowl, whisk together the sugar, oil, pumpkin, vanilla and egg until smooth. Add the dry ingredients to the wet and stir until just combined; fold in the chocolate chips. Do not over-mix!
4. Using a #70 scoop, place level scoops of batter onto the cookie sheet, leaving an inch in between the cookies. Alternately, you can drop by a tablespoon if you don’t care about uniformly-shaped cookies. ;)
5. Bake for approximately 12 minutes, or until a toothpick inserted in the center comes out clean. (Mine took exactly 12 minutes.)
6. Allow cakes to cool completely before removing from the cookie sheet. Repeat the baking process until all the batter is used.
7. For the frosting: Cream the cream cheese and butter until smooth. On low speed, add the powdered sugar and mix until smooth. Add vanilla extract. If desired, add a little orange zest for additional flavor. Pipe a 1-inch circle onto a cake and sandwich it together with another cake. Good luck eating only one!! :)
1. I placed my chocolate chips into a food processor for a few seconds in order to break the chips into smaller pieces. It’s not necessary, but it helps disperse the chocolate since the cookie scoop is quite small. Alternately, you could just use mini chips. :)