Description
Warm pumpkin shortcakes layered with cinnamon-spiced apples and maple whipped cream cheese, making the perfect cozy fall dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup brown sugar
- 3/4 cup pumpkin purée
- 1 large egg
- 1 teaspoon vanilla extract
- 8 ounces cream cheese
- 1/2 cup heavy cream
- 1/4 cup maple syrup
- 2 tablespoons granulated sugar
- 2 large apples, peeled and thinly sliced
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Cut in cold butter until mixture resembles coarse crumbs.
- In a separate bowl, mix pumpkin purée, brown sugar, egg, and vanilla extract.
- Add wet mixture to dry ingredients and stir until just combined.
- Drop spoonfuls of dough onto baking sheet and bake for 15–18 minutes. Cool slightly.
- In a saucepan, cook apples with granulated sugar, cinnamon, and lemon juice until tender. Let cool.
- Beat cream cheese until smooth. Whip heavy cream to soft peaks, fold into cream cheese with maple syrup.
- Split shortcakes, layer with cream and apples, and top with another shortcake half.
- Serve immediately with extra cream or apples if desired.
Notes
- Use tart apples like Granny Smith for balance.
- Do not overmix dough to keep shortcakes tender.
- Chill butter before using to ensure flakiness.
- Assemble right before serving to prevent sogginess.
Nutrition
- Serving Size: 1 shortcake
- Calories: 420
- Sugar: 22g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: pumpkin shortcakes, fall dessert, cinnamon apples, maple cream cheese, cozy dessert