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Published: September 25, 2026

These Pumpkin Spice Mini Cakes are soft, moist and full of warm pumpkin spice flavor, topped with smooth cream cheese frosting and a rich pecan praliné. Made as twelve 3-inch mini cakes, they’re the perfect little fall dessert when you want something special without making a full sized cake.

WHY YOU’LL LOVE THIS RECIPE

🤎Soft and moist - The pumpkin keeps these mini cakes soft and moist with a tender texture.

🤎Full of pumpkin spice - Warm cinnamon, nutmeg, ginger and cloves give these cakes their cozy fall flavor.

🤎Perfectly sized - Each cake is just 3 inches, making them the perfect individual-sized dessert.

🤎Makes twelve - This recipe makes twelve mini cakes, making it great for sharing or serving at a gathering.

🤎Smooth cream cheese frosting - The creamy frosting adds a tangy richness that pairs beautifully with the pumpkin cake.

🤎Rich pecan praline - Homemade pecan praliné adds a deep, nutty flavor and a smooth, creamy texture.

🤎Perfect for fall - Pumpkin, warm spices, pecans and cream cheese make these mini cakes especially cozy for autumn.

Tips & Tricks

→ Use a powerful food processor for the pecan praline - A strong food processor is important for turning the caramelized pecans into a smooth paste. The nuts need to be processed for several minutes, so a powerful machine will make the process much easier and give you a smoother result.

→ Be patient when making the pecan praline - Don't worry if your pecans don't immediately turn into a paste. At first, they will break down into finely ground pecans, then gradually become a thicker, clumpy mixture before eventually turning into a smooth, glossy paste. Keep processing and scrape down the sides of the food processor as needed. This can take several minutes, so don't give up too early.

→ Do not burn the caramel - When making the caramel for the pecan praliné, keep a close eye on the color. You want a beautiful amber caramel, but taking it too dark will give the praliné a bitter, burnt flavor. Remove it from the heat as soon as it reaches the right color.

→ Do not overmix the cake batter - Once you add the dry ingredients, mix only until everything is just combined. Overmixing develops too much gluten, which can make the mini cakes dense and less tender.

→ Let the cakes cool completely before frosting - Make sure the mini cakes are completely cool before adding the cream cheese frosting. If the cakes are still warm, the frosting can soften or melt and become difficult to spread neatly.

→ Grease the mini cake pans generously - Make sure to generously butter your 3-inch mini cake pans before adding the batter. This is especially important with small cake pans because you want the cakes to release easily without sticking or breaking.

→ Do not overbake the cakes - Keep a close eye on the mini cakes toward the end of the baking time. They are done when a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. Overbaking can make these small cakes dry, so it's better to take them out as soon as they're baked through.

Mini Dessert & Baking Pans

Zenker Ring Mold Pan

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Fat Daddio's Mini Pans

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Wrenbury Mini Cheesecake Pan

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Frequently Asked Questions

1. Can I use a different type of nut for the praliné?
Yes! You can make this praliné with other nuts such as hazelnuts, almonds or walnuts. Keep in mind that each nut has a slightly different flavor and oil content, so the final texture may vary a little.

2. Can I use store-bought pecan praliné?
Yes, if you already have pecan praliné available, you can use it instead of making it from scratch. Just make sure it has a smooth, spreadable consistency so it works well with the frosting.

3. Can I use a regular muffin tin instead of 3-inch mini cake pans?
You can, but the cakes will have a different shape and baking time. A regular muffin tin will produce smaller individual cakes, so start checking them earlier and adjust the baking time according to their size.

4. Can I make the mini cakes ahead of time?
Yes. You can bake the cakes a day ahead, wrap each in plastic wrap and store them in an airtight container at room temperature once completely cooled. Prepare the frosting and praliné separately, then assemble the cakes when you're ready to serve them.

5. How should I store the finished mini cakes?
Because of the cream cheese frosting, store the finished cakes in an airtight container in the refrigerator. They are best enjoyed within about 3 days. Let them sit at room temperature for around 30 minutes before serving so the cake and frosting can soften slightly.

6. Can I make the pecan praliné ahead of time?
Absolutely. The pecan praliné can be made ahead and stored in an airtight container in the refrigerator. It will become firmer when chilled, so let it come closer to room temperature before using it if you need a softer, more spreadable consistency.

Ingredients You Will Need For This Recipe

For the Pecan Praliné

Pecans: The base of the praline. Toasting them first brings out their flavor and makes the finished praliné more aromatic.
Granulated sugar: Caramelizes around the pecans, creating the deep caramel flavor that makes the praliné so rich and delicious.
Water: Helps the sugar dissolve evenly before it caramelizes.

For the Mini Cakes

Large eggs: Provide structure and help bind the ingredients together while also adding richness and moisture to the cakes.
Light brown sugar: Adds sweetness, moisture and a subtle caramel flavor that pairs beautifully with the pumpkin and warm spices.
Granulated sugar: Adds sweetness and helps create the right texture in the cake without making it too heavy.
Pumpkin puree: Gives the cakes their pumpkin flavor while adding plenty of moisture, helping keep the mini cakes soft and tender. Use plain pumpkin puree rather than pumpkin pie filling.
Sunflower oil: Adds moisture and helps keep the cakes soft. A neutral oil such as sunflower oil, vegetable oil or canola oil can also be used.
Heavy cream: Adds richness and extra moisture to the batter, helping create a soft and tender texture. I use 32% fat heavy cream.
All-purpose flour: Provides the structure for the mini cakes while keeping them tender.
Vanilla bean powder or vanilla bean paste: Adds a warm vanilla flavor that complements the pumpkin and spices. Vanilla extract can also be used.
Ground cinnamon: The main warm spice in the cake, adding classic pumpkin spice flavor.
Nutmeg
Ground ginger
Ground cloves
Fine sea salt: Balances the sweetness and enhances the flavors.
Baking powder and baking soda: Work together to help the mini cakes rise and give them a light, soft texture.

For the Frosting

Unsalted butter: Creates the rich, creamy base of the frosting and helps give it enough structure to hold its shape.
Powdered sugar or caster sugar: Sweetens the frosting.
Cream cheese: Gives the frosting its creamy texture and slightly tangy flavor, which balances the sweetness of the cake and pairs especially well with pumpkin.
Whipping cream: Lightens the frosting and gives it a softer, creamier texture.
Vanilla bean paste or vanilla bean powder: Adds a rich vanilla flavor that complements the cream cheese and warm spices. Vanilla extract can also be used.

Step By Step Instructions With Photos

1. First, prepare the pecan praliné.

2. If your pecans are not toasted, toast them in the oven at 180°C for about 5-7 minutes.

3. Once toasted, roughly chop the pecans and place them on a baking tray lined with parchment paper.

4. To make the caramel, combine the water and sugar in a saucepan. Place over high heat and let the sugar caramelize without stirring until it reaches a beautiful amber color. Be careful not to let it burn.

5. Once the caramel has reached the desired color, pour it over the pecans and let it set for a few minutes.

6. Once completely set, break the pecan caramel into pieces and place them in a powerful food processor.

7. Process until the mixture first turns into finely ground pecans, then continue processing until it turns into a smooth paste. Make sure to scrape down the sides of the food processor from time to time. This should take about 10 minutes, depending on the food processor.

8. Once smooth, transfer the pecan praliné to a separate bowl and set aside.

9. Next, prepare the mini cakes.

10. Preheat the oven to 180°C and grease 12 3-inch mini cake pans with butter.

11. In a large bowl, beat the eggs with the light brown sugar and granulated sugar until pale and fluffy.

12. Add the oil, pumpkin purée and heavy cream, and mix until combined.

13. Add the flour, baking powder, baking soda, salt, vanilla and spices.

14. Mix everything together until just combined. Do not overmix the batter.

15. Divide the batter evenly between the 12 3 inch of the mini cake pans.

16. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean.

17. Once baked, let the mini cakes cool in the pan for about 5 minutes. Then carefully remove them from the pan and place them on a tray or wire rack. Cover them with a clean tea towel and let them cool completely before moving on to the frosting.

18. While the cakes are cooling, prepare the frosting.

19. In a large bowl, beat the sugar and softened butter until smooth and slightly fluffy.

20. Add the cream cheese and vanilla bean powder, and mix until just combined.

21. Lastly, add the heavy whipping cream and mix until the frosting is thick enough to pipe.

22. Once ready, transfer the frosting and pecan praliné into two separate piping bags.

23. Once the cakes have completely cooled, pipe a generous amount of frosting onto each cake.

24. Using the back of a small teaspoon, gently make a well in the center of each frosting mound. Pipe the pecan praliné into each well.

25. Finally, top with some chopped pecans and enjoy!

Yield: 12

Author: Angie