Fall desserts just got all sophisticated 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!
These Pumpkin Petit Fours consist of three simple recipes
If you have one hour to spare you can be munching on these little gems in almost that same amount of time!
The cake is so moist as you can see from the picture, it’s just the perfect texture for a petite four!
No crumbs, easy to eat with your fingers
Actually these are a bit too easy to eat!
Their small stature often causes over indulgence!
I will bet you cannot eat just one!
But instead of baking in round pans, bake all the batter in 1- 12″ x 18″ sheet pan!
Cut it in half after it’s cooled then fill with your cinnamon spiced pumpkin buttercream and stack the other cake layer on top!
Ice with a thin layer of ganache and then with a sharp knife dipped in hot water for clean smooth cuts, cut into 1″ cubes!
If you decide to use homemade pumpkin puree to make the pumpkin spice 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.
- For the Pumpkin Spice Buttercream:
- Vegan Buttercream 1 cup
- Canned Pumpkin or Homemade Pumpkin Puree ½ cup
- Cinnamon ½ teaspoon
- Nutmeg pinch
- Cloves pinch
- For the Pumpkin Cake:
- Vegan Butter 12 Tablespoons (170g)
- Granulated Sugar 1¼ cup (250g)
- Egg Replacer *I am usingthe Plant Based Egg by Freely Vegan 2 teaspoons
- Plant Milk ⅓ cup (78ml) *I am using soy milk
- Vanilla Extract 1 teaspoon (5ml)
- Pumpkin Puree 1 cup (225g)
- All Purpose Flour 2 cups (250g)
- Baking Powder 1½ teaspoons
- Salt ½ teaspoon
- Ground Cinnamon 1 teaspoon
- Ground Nutmeg ½ teaspoon
- Cloves pinch
- Ground Ginger ½ teaspoon
- ½ Recipe Vegan Ganache
- First prepare the cake recipe and grease a sheet pan (12" x 18") lined with parchment paper.
- Preheat the oven to 350°F
- All ingredients are to be at room temperature before mixing:
- Cream the vegan butter and sugar on medium high speed until light and 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 and egg replacer and add to the creaming mixture while mixing on low speed just until incorporated.
- Add the pumpkin last mix well.
- Spread into the prepared pan and 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 blog post, add the spices and pumpkin at the last stage of mixing, whip well to combine.
- Prepare the vegan ganache and 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 and cut it in half down the center (like a book fold) so you now have 2 layers
- Spread the pumpkin buttercream over one cake layer and 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 into perfect 1"x1" bite sized squares
- Transfer to a serving platter and add a spot of ganache (in a parchment paper cone) on each one.
Store for up to 1 week in the refrigerator or for up to 3 months in the freezer