Pumpkin Cookie Butter Bundt Cakes
Transform your fall baking with these irresistibly moist and flavorful Pumpkin Cookie Butter Bundt Cakes! Packed with cozy spices like cinnamon and nutmeg, creamy pumpkin puree, and the indulgent richness of cookie butter, these mini Bundt cakes strike the perfect balance between sweet and spiced. Their soft and tender crumb, achieved with the perfect blend of ingredients and a splash of whole milk, makes every bite melt in your mouth. Topped with a delicate dusting of powdered sugar, they make an elegant dessert for gatherings or a festive treat to savor with your favorite warm beverage. Quick to prepare and ready in under an hour, this recipe is a must-try fall baking delight that will wow your friends and family. Perfect for autumn desserts, Pumpkin Cookie Butter Bundt Cakes are your new seasonal favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 Eggs
- 2 teaspoons Pure vanilla extract
- 1 cup Pumpkin puree
- 0.5 cup Cookie butter
- 0.25 cup Whole milk
- 0.25 cup Powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease an 8-cavity mini Bundt cake pan thoroughly with butter or non-stick spray.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Add the eggs one at a time to the creamed mixture, beating well after each addition. Mix in the vanilla extract.
Fold in the pumpkin puree and cookie butter until well combined and smooth.
Gradually add the dry ingredient mixture to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Spoon the batter evenly into the prepared mini Bundt cake cavities, filling each about two-thirds full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the cakes comes out clean.
Remove the pan from the oven and let the cakes cool in the pan for 10 minutes. Then carefully invert the cakes onto a wire rack to cool completely.
Dust the cooled cakes with powdered sugar for a sweet finish before serving. Enjoy!
Nutrition Facts
Calories |
3602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.6 g | 205% | |
| Saturated Fat | 81.6 g | 408% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 2828 mg | 123% | |
| Total Carbohydrate | 503.8 g | 183% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 279.3 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 336 mg | 26% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1242 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
