For the pumpkin cakes:
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2 cups all-purpose flour
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1 tsp baking powder
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1 tsp baking soda
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1 1/2 tsp ground cinnamon
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1 tsp ground ginger
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1/4 tsp ground nutmeg
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1/4 tsp ground cloves
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1/2 tsp salt
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1 cup pumpkin puree
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3/4 cup packed light brown sugar
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2 large eggs
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1/2 cup vegetable oil
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1/2 cup Breyers® Homemade Vanilla Ice Cream, melted
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1 tsp vanilla extract
For the cream cheese filling:
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4 oz cream cheese, softened
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1/4 cup unsalted butter, softened
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1 1/2 cups powdered sugar
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1 tsp vanilla extract
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Pinch of salt
Steps
1
Preheat oven to 350°F. Line two large baking sheets with parchment paper.
2
Prepare the pumpkin cakes: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt.
3
In a separate large bowl, whisk together pumpkin purée, brown sugar, eggs, vegetable oil, melted Breyers® Homemade Vanilla Ice Cream and vanilla extract until smooth. Add dry ingredients and stir until just combined.
4
Scoop the batter into 16 evenly sized mounds on the prepared baking sheets, leaving about 2 inches between each. Bake for 10 to 12 minutes, or until the cakes spring back when lightly touched. Let cool completely.
5
Prepare the filling: Beat cream cheese and butter until smooth and creamy. Add powdered sugar, vanilla and salt and beat until light and fluffy. Spread or pipe cream cheese filling onto the flat side of 8 pumpkin cakes. Top with remaining cakes and gently press together.
Comments
Recipe provided by Breyers®