Mini Chocolate-Pumpkin "Pie Cakes"

145 24 servings, 1 "pie cake" (66 g) each
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24 servings, 1 "pie cake" (66 g) each

Part pumpkin pie, part chocolate cake - these Mini Chocolate-Pumpkin "Pie Cakes" are mini in size but have all the big, classic flavours of two dessert favourites.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Place flour in large bowl. Cut in cream cheese spread and butter with pastry blender or 2 knives until mixture resembles coarse crumbs; shape into ball. Place on lightly floured surface; pat into 1-inch-thick rectangle. Cut into 24 equal pieces; press onto bottoms and up sides of 24 mini muffin pan cups.
  • Mix pumpkin, sour cream, sugar, egg and 1 tsp. cinnamon until blended; spoon into crusts.
  • Bake 20 to 25 min. or until centres are set. Cool 10 min. in pan. Remove to wire racks; cool completely.
  • Heat oven to 350°F. Prepare cake batter as directed on package. Blend in 2 tsp. of the remaining cinnamon. Spoon about 1 Tbsp. cake batter into each of 24 medium muffin pan cups sprayed with cooking spray. Place 1 pumpkin pie in each cup. Cover with remaining cake batter.
  • Bake 18 to 20 min. or until toothpick inserted in centres of cupcakes comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
  • Frost cupcakes with Cool Whip. Sprinkle with remaining cinnamon.

How to Store

Keep refrigerated.


Substitute pumpkin pie spice for the cinnamon.


  • 24 servings, 1 "pie cake" (66 g) each

Nutritional Information

Serving Size 24 servings, 1 "pie cake" (66 g) each
Calories 240
% Daily Value
Total fat 14g
Saturated fat 6g
Cholesterol 45mg
Sodium 250mg
Carbohydrate 27g
Dietary fibre 1g
Sugars 13g
Protein 4g
Vitamin A 25 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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