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 as they may look to execute!
At least that is the case here with my Pumpkin Petit Fours consisting of 3 simple recipes.
If you have an 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 too easy to eat!
Beware! Their small stature often causes over indulgence!
I will bet you cannot eat just one!
*There is no video for this recipe, however this pumpkin cake recipe has been adapted from my Banana Cake, so if you want to see a video tutorial for how the cake is mixed CLICK HERE and obviously sub in pumpkin puree for the banana.
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 ¼ sheet pan (9" X 13" X 1") and line it 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 in 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 pieces that are 9" X 6½"
- 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 the remaining cut slab into 4 strips, then cut each strip into 8 pieces, they should end up being 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