Pumpkin Cakes with Cream Cheese Frosting

Love it? Pls Share it!

This post may contain affiliate links. I only recommend products I use and love. Read the full disclosure here

Pumpkin cakes are the cutest fall treat! Made in mini Bundt pans, stacked with cream cheese frosting, and decorated with cinnamon stick stems, these little cakes look just like pumpkins and taste even better!

Is it really fall without pumpkin desserts? I think not. These little pumpkin cakes are one of my favorite ways to celebrate the season. They’re adorable, easy to make, and packed with cozy pumpkin spice flavor. As you know, at Bullock’s Buzz, I love sharing recipes that not only taste amazing but are fun to make, too. And these cakes check both boxes.

If you’ve been looking for a festive dessert that makes people smile before they even take a bite, these pumpkin cakes are it! They are right up there with my delectable Pumpkin Spice Bars with Cream Cheese Frosting as one of my favorite fall treats.

Reasons Why You Will Love This Pumpkin Cakes Recipe

How to Make Pumpkin Cakes

What I really like about this recipe is its simplicity. You’re essentially baking mini Bundt cakes, stacking them together with cream cheese frosting, and adding a cinnamon stick for the stem. With a quick swirl of green frosting vines, they turn into picture-perfect pumpkins that will wow at any fall gathering.

I’ve included photos of each stage so you can follow along easily.

🥄 Kitchen Tools You Will Need to Make Pumpkin Cakes

Having the right tools makes this recipe go smoothly:

• Mini Bundt cake pans (two 6-count pans or 1 12-count)
• Mixing bowls
• Electric mixer or whisk
• Spatula
• Piping bag (or zip-top bag with corner snipped)
• Wire cooling rack

Ingredients You Will Need to Make Pumpkin Cakes

You’ll need a few pantry staples along with cream cheese and cinnamon sticks to bring these festive cakes to life. Full recipe in the printable recipe card below.

For the Cakes:

• pumpkin puree
• eggs
• vegetable oil
• vanilla extract
• brown sugar
• flour
• baking powder
• baking soda
• pumpkin pie spice
• ground cinnamon
• salt

For the Frosting:

• cream cheese, softened
• butter, softened
• vanilla extract
• powdered sugar

For Decorating:

• Cinnamon sticks
• Green food coloring

Step-by-Step Instructions

These pumpkin cakes bake up quickly and are so much fun to decorate. Follow the steps below, and don’t forget to peek at the in-process photos.

Step One: Prep

Preheat your oven to 350 degrees and grease two mini Bundt pans with nonstick cooking spray.

Step Two: Mix the Wet Ingredients

Next, in a large mixing bowl, beat together the pumpkin puree, eggs, vegetable oil, brown sugar, and vanilla extract until smooth.

Step Three: Add the Dry Ingredients

Stir in the flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt. Mix until just combined.

Step Four: Fill and Bake

Spoon the batter into greased mini Bundt pans, filling each cavity about 2/3 full. Bake at 350°F for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool completely, then remove them from the pan and trim the bottom of each cake to flatten it.

Step Five: Cool and Trim

Once the cakes are completely cooled, remove them from the pans. Then use a serrated knife to trim the bottoms flat so they stack evenly.

Step Six: Make the Frosting

While the cakes are cooling, make the frosting by combining the cream cheese, butter, and vanilla, and mixing until smooth. Slowly add the powdered sugar and continue mixing until the frosting is fluffy. Once ready, set aside about one cup of the frosting.

Step Seven: Assemble the Pumpkins

Spread the remaining frosting on the bottom piece of half the mini Bundt cakes, then press the remaining half of the cakes on top. Insert a cinnamon stick in the center of each cake for a stem.

Step Eight: Decorate

Lastly, add a few drops of green food coloring to the icing you set aside earlier, and transfer it to a piping bag. Cut off the very tip of the bag (or use a smaller round tip) and pipe vines and leaves on the top of each cake.

And just like that, you’ve got a little pumpkin patch ready to share (or keep all to yourself!).

Recipe Tips and Tricks

• If you don’t have a piping bag, use a zip-top bag with the corner snipped. Start with a small hole and cut off more if needed.
• Make sure the cakes are completely cool before frosting, or the cream cheese frosting will melt.
• Want a shortcut? Use store-bought cream cheese frosting instead of homemade.

Recipe Variations, Additions, and Substitutions

• Try a chocolate cake mix for a fun twist on the pumpkin look.
• Swap the green frosting for candy melts if you prefer.
• Use pretzel rods instead of cinnamon sticks for edible stems.

Frequently Asked Questions (FAQs)

Q: Can I make these ahead of time?
A: Yes! Bake and stack the cakes a day ahead, then add the vines and cinnamon sticks just before serving.

Q: Can I freeze pumpkin cakes?
A: Absolutely. Freeze unfrosted cakes for up to 2 months. Thaw before assembling and decorating.

Show Off Your Pumpkin Cakes!

Did you make these adorable pumpkin cakes? If so, I’d love to see how they turned out! Share a picture on Instagram and tag me @bullocksbuzz or use #bullocksbuzz.

And don’t forget, save this recipe to Pinterest, click the little heart to bookmark it, and share with friends and family! If you loved it, leave a ⭐⭐⭐⭐⭐ rating on the recipe card, too.

Looking for More Pumpkin Treats?

• Pumpkin Spice Bars with Cream Cheese Frosting
• Pumpkin Snickerdoodle Cookies
• Pumpkin Spice Syrup
• Copycat Starbucks Pumpkin Cream Cold Brew

Printable Recipe Card