I have a problem, y’all.
When Fall rolls around each year and I see that the grocery store has moved the pumpkin puree to the end cap or center aisle (hello impulse shoppers!), it’s like moths to the flame. Every time. No lie. There is no buying just one can. I’ll buy seven! There’s just something about this time of year that sends my mind in a tizzy. If you could hear the voices inside my head, they’d probably sound something like this:
I mean, I don’t mean to be THAT girl, but I cannot deny my love for pumpkin. There’s just so many things you can do with it. What’s not to love?!
I found this recipe scribbled down in a 3 ring binder in my recipe collection. I made it several years ago and actually forgot all about it! I did a little tweaking and turned it into something new that I am absolutely loving. These little cakes are so stinkin’ delicious. Make sure you have a tall glass of milk on hand, because you’re gonna want it after you have one of these bad boys!
- 2 sticks butter, room temp
- 1 cup canned pumpkin (roughly half the can)
- 1 egg
- 1 tsp vanilla flavoring
- 2 c all purpose flour
- 1/2 c sugar
- 1/2 c brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- dash of salt
- 3 tbs butter
- 1/2 cup brown sugar
- 1/4 c milk
- 1 1/2 c powdered sugar
- chopped pecans (No limit. Use however much you like!)
- Preheat oven to 350 F
- In a large bowl, combine flour, baking powder & soda, cinnamon, pumpkin pie spice and salt
- In another bowl, cream butter, sugar and brown sugar together
- Blend egg, vanilla and pumpkin into butter/sugar mixture
- Mix flour mixture into the butter/sugar mixture
- On a greased cookie sheet, drop a tablespoonfuls of the batter spaced roughly 1-2 inches apart
- Bake for 10-11 minutes
- Remove the cookies and immediately transfer them to a wire rack to finish cooling completely
- Prepare glaze as follows:
- Glaze: In a small saucepan, stir butter and sugar over medium heat and allow to bubble. Stirring constantly, cook for roughly 1 minute. The sauce will begin to thicken slightly. Pour milk into mixture and stir.
- Beat in powdered sugar and continue to cook for another 2-3 minutes. The sauce should thicken considerably. You’re going to want to frost the cookies quickly, as this sauce will harden fast.
- I personally dunked the cakes into the sauce, allowing only the top to be glazed (pictured below), but you can also brush the glaze on with a basting brush.
- While the glaze is still wet on the cakes, sprinkle with pecans. Using a spoon, drizzle a little more of the sauce over the pecans.
What are some of your favorite fall sweet treats? I absolutely love cooking with pumpkin and am always looking for a new way to use it in the kitchen! If you try this recipe for glazed pumpkin praline mini cakes, I’d love to hear your thoughts on it!