Equipment
Ingredients
- 15 ounces pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1¾ cups brown sugar
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 8 ounces cream cheese softened
- ½ cup butter softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- Green food coloring
- Cinnamon sticks
Instructions
- Preheat oven to 350°F and grease mini Bundt pans.
- Beat pumpkin, eggs, oil, brown sugar, and vanilla.
- Add dry ingredients and mix until combined.
- Bake 20-25 minutes until toothpick comes out clean.
- Cool completely and trim bottoms flat.
- Make cream cheese frosting by beating cream cheese, butter, and vanilla.
- Add powdered sugar and beat smooth.
- Use frosting to sandwich cake halves together.
- Color remaining frosting green and pipe leaves.
- Add cinnamon stick stems. Serve and enjoy!
Notes
Storage: Store covered in refrigerator for up to 5 days.
