Pumpkin Pie Petit Fours

READY IN: 1hr 15mins
YIELD: 32 pieces




  • Preheat the oven to 350°F Grease and line 4 x 4” cake sandwich pans with baking parchment.
  • In a large bowl, mix together the flour, baking powder, bicarbonate of soda and spice.
  • In the medium bowl, beat together the oil, eggs, sugar and pumpkin puree until smooth. Add to the dry ingredients and mix together well.
  • Divide the mixture between the prepared tins and bake for 15 minutes until firm to the touch and a skewer, when inserted into the center, comes out clean.
  • Leave to cool on a wire rack.
  • To make the frosting-beat the butter until light and fluffy. Gradually beat in the sugar and vanilla and finally beat in the cream cheese, a little at a time.
  • Split the sponges in half. Spread half of the frosting over the bottom half of each cake. Place on the top half and press down firmly. Cut each into 8 wedges and place in the freezer for 1 hour.
  • Heat the candy melts in the microwave until melted, adding a little shortening to get a smooth, fluid, dipping consistency.
  • Dip the cake wedges into the candy melts and leave on a wire rack to set. Finally, fill the piping bag with the rest of the frosting and decorate the pies. Sprinkle with the non pareils.