Pumpkin Spice Cup
Pumpkin Spice Cup made with pumpkin sponge cake and whipped cream cheese, decorated with macarons. Very unique dessert that is simple to make at home. You will love this recipe.
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How to make Pumpkin Spice Cup
- Bake pumpkin sponge cake. You can bake sponge cake a few days before assembling dessert. Cover sponge in plastic wrap and keep in the refregirator untill use.
- Make cups from chocolate. Temper dark or milk chocolate and make cups. Use good guality chocolate like Callebaut. You can skip this step and use glass cups.
- Make Pumpkin Spice Latte or Chocolate macarons. For recipe and how to make macarons, please check here.
- Prepare whipped Pumpkin spice cream. This cream needs to be made right before assembling dessert.
- Assemble Pumpkin Spice Cup dessert. Get everything ready and only then assemble dessert. I used Wilton 1M pipping tip to pipe whipped cream.
How to store
Store this Pumpkin Spice Cup in the refregirator for 72 hours. I would not recommend freezing this dessert. This dessert disappers very fast from the table.
Why you’ll love this dessert
- Dessert could be assembled in the chocolate cup or glass cup.
- All steps to assemble this dessert could be done ahead of time. The final step is to make whipped cream and assemble Pumpkin Cup.
- This is unique dessert and your freinds and family will be impressed with this presentation.
If you make this Pumpkin Spice Cup please tag me on the social media and make sure to leave a rating down below. I would love to see your creations! Check other recipes:
- Pumpkin donuts
- Sharlotka Apple cake
- Gluten free Crumbs
- Apple Fritters
- Paska Easter Bread
- Carrot cake macarons
Pumpkin Spice Cup
Pumpkin Spice Cup made with pumpkin sponge cake and whipped cream cheese in chocolate cup, decorated with macarons.
Servings 4 cups
Equipment
- 1 stand mixer or electric hand mixer
Ingredients
Pumpkin Sponge cake
- 180 gr (1 and 1/2 cup) all-purpose flour
- 5 gr (1 teaspoon) baking powder
- 5 gr (1 teaspoon) pumpkin spice powder
- 2 eggs room temperature
- 100 gr (1/2 cup) white granulated sugar
- 50 gr (1/4cup) brown light sugar
- 50 gr (1/4 cup) vegitable oil
- 150 gr (2/3 cup) pumpkin puree
Whipped Pumpkin Spice Cream
- 226 gr (8oz) cream cheese cold
- 346 gr (1 and 1/2 cup) heavy whipping cream cold
- 130 gr (1 cup) powdered sugar
- 5 gr (1 teaspoon) pumpkin spice powder
Instructions
Pumpkin Sponge Cake
- Preheat oven to 350 Fahrenheit degrees. Line up baking sheet with parchment paper.
- In the large mixing bowl whisk together flour, baking powder and pumpkin pie spice powder. Set aside.
- In a separate mixingbowl whisk eggs with sugars untill its fluffy. Add vegitable oil and pumpkin puree. Whisk again untill well combined.
- Add dry ingredients and fold with the spatula. Do not overmix.
- Transfer batter into baking sheet and level up with the spatula.
- Bake in the preheated oven for 10-15 minutes or untill toothpick inserted into center comes out clean.
- Let cool for a few minutes then transfer to a wire rack to cool completely.
Whipped Pumpkin Spice Cream
- In the mixing bowl of stand mixer with pedal attachment, add cream cheese.
- Beat cream cheese on the medium speed for 1-2 minutes or untill cream cheese is smooth and free of lumps.
- Add sifted powdered sugar and pumpkin spice powder. Beat again for a few seconds.
- Slowly drizzle in about 1/4 cup of heavy cream and beat on medium speed untill the cream cheese resembles a liquid mixture.
- Continue to add the remaining heavy cream and beat untill stiff peaks form.
- Use immediately and keep refrigerated.