Pumpkin Petit Fours

Fall desserts just fancy with these Pumpkin Petit Fours!

Petit Four literally translated to “small oven” encompasses a variety of miniature bite sized pastries.
Always stunning and definitely not as difficult to make as they may look!

Pumpkin Petit Fours consist of three simple recipes

Pumpkin Cake, Pumpkin Spice Buttercream, 2 Ingredient Vegan Ganache.

The cake is so moist as you can see from the picture, it’s just the perfect texture for a petite four!

Their small stature often causes over indulgence! I will bet you cannot eat just one!

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Notes for Success:

Using a Half Sheet Pan for this cake recipe then cutting in half for two layers 
Alternatively you can use 2 – 1/4 sheet pans if you perfer

Although the recipe ingredients listed below calls for just 1 cup of buttercream, I always make the full recipe.
I love having extra buttercream on hand and it stores in the refrigerator for a many weeks

If you decide to use homemade pumpkin puree for the pumpkin buttercream
Be sure to strain it for about an hour through cheesecloth to drain out as much extra liquid as possible
The canned variety is much thicker and more “dry” and will not “break” your buttercream emulsion as easily as the homemade variety will

Any dry blend store brand egg replacer will work here I use Bob’s Red Mill with great results

CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE PUMPKIN VELVET CAKE

Pumpkin Petit Fours

Pumpkin Petit Fours consist of three simple recipes~ Pumpkin Cake, Pumpkin Buttercream & Ganache

The cake is so moist and it's just the perfect texture for a petite four!

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs

Servings 32

Ingredients

  

1x2x3x

For the Pumpkin Spice Buttercream:

• 1 Cup Vegan Buttercream
• ½ cup Canned Pumpkin
• ½ teaspoon Cinnamon
• pinch Nutmeg

For the Pumpkin Cake:

• 12 Tbs Vegan Butter (170g)
• 1¼ Granulated Sugar (250g)
• 2 teaspoon Egg Replacer *see notes
• ⅓ cup Plant Milk (78ml)
• 1 teaspoon Vanilla Extract (5ml)
• 1 cup Solid Pumpkin (225g)
• 2 cup All Purpose Flour (250g)
• 1½ teaspoon Baking Powder
• ½ teaspoon Salt
• 1 teaspoon Ground Cinnamon
• ½ teaspoon Ground Nutmeg
• pinch Cloves pinch
• ½ teaspoon Ground Ginger

for the icing

• ½ Recipe Vegan Ganache

Instructions

 

• First preheat the oven to 350℉ & grease & parchment line a half sheet pan (12" x 18")
• All ingredients are to be at room temperature before mixing the cake batter:

  Cream the vegan butter & sugar on medium high speed until light & fluffy approximately 5 minutes.
• Add the plant milk slowly while continuing to mix on medium-low speed, scrape the bottom and sides of the bowl to ensure an even mix.
• Sift the flour with the baking powder, salt, spices & the egg replacer (I do not reconstitute the egg replacer in liquids)

  Add to the creaming mixture while mixing on low speed just until incorporated.
• Add the pumpkin & mix well to combine.
• Spread into the prepared pan & bake immediately in the preheated oven for approximately 25-30 minutes or when a toothpick inserted into the center comes out with moist crumbs.
• While the cake is cooling, prepare the buttercream as per the recipe on that page & add the spices & the pumpkin at the last stage of mixing
• Prepare the vegan ganache & set it aside to cool, but remains pour able.
• Once the cake has cooled completely flip it out onto a cutting board, peel off the parchment paper & cut it in half down the center (like a book fold) so you now have 2 layers (If the cake has domed at all be sure to trim it as flat as possible)
• Spread the pumpkin buttercream over one cake layer then place the other cake layer on top.
• Pour ganache over the top (no need to cover the sides, as we are to cut the edges to expose the layers on each petit four as shown in the pictures)
• Cut the rough edges (yes you are supposed to eat those!! Quality control!!)
• Cut the sheet into perfect 1"x1" bite sized squares
• Transfer to a serving platter and add a spot of ganache on each one

Notes

 

Storage: Petit fours should be kept refrigerated until serving, however they will be fine at room temperature for well over 4 hours

Store for up to 1 week in the refrigerator or for up to 3 months in the freezer

Tried this recipe?Let us know how it was!