Mini Chocolate-Pumpkin "Pie Cakes" Recipe

Name: Mini Chocolate-Pumpkin "Pie Cakes"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour; 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, divided; 1/2 cup cold butter, cut into small pieces; 1 cup canned pumpkin; 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream; 1/4 cup packed brown sugar; 1 egg; 3-1/4 tsp. ground cinnamon, divided; 1 pkg. (2-layer size) devil's food cake mix; 1 jar (7 oz.) JET-PUFFED Marshmallow Creme; 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Servings: persons

1 cup flour
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, divided
1/2 cup cold butter, cut into small pieces
1 cup canned pumpkin
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup packed brown sugar
1 egg
3-1/4 tsp. ground cinnamon, divided
1 pkg. (2-layer size) devil's food cake mix
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1
Heat oven to 400 degrees F.
2
Place flour in large bowl.
3
Cut in 4 oz.
4
cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs; shape into ball.
5
Place on lightly floured surface; pat into 1-inch-thick rectangle.
6
Cut into 24 equal pieces; press onto bottoms and up sides of 24 mini muffin pan cups.
7
Mix pumpkin, sour cream, sugar, egg and 1 tsp.
8
cinnamon until blended; spoon into crusts.
9
Bake 20 to 25 min.
10
or until centers are set.
11
Cool 10 min.
12
in pan.
13
Remove to wire racks; cool completely.
14
Heat oven to 350F.
15
Prepare cake batter as directed on package.
16
Blend in 2 tsp.
17
of the remaining cinnamon.
18
Spoon about 1 Tbsp.
19
cake batter into each of 24 medium muffin pan cups sprayed with cooking spray.
20
Place 1 pumpkin pie in each cup.
21
Cover with remaining cake batter.
22
Bake 18 to 20 min.
23
or until toothpick inserted in centers of cupcakes comes out clean.
24
Cool in pans 10 min.
25
Remove to wire racks; cool completely.
26
Beat remaining cream cheese and marshmallow creme in large bowl with mixer until blended.
27
Add COOL WHIP; beat on low speed just until blended.
28
Frost cupcakes and sprinkle with remaining cinnamon.

815

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup flour, 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, divided, 1/2 cup cold butter, cut into small pieces, 1 cup canned pumpkin, and more.

Yes, Mini Chocolate-Pumpkin "Pie Cakes" falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Chocolate-Pumpkin "Pie Cakes"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions