Petit Fours -Pumpkin Pecan Perfection

Dainty bites of bourbon pumpkin cake, filled with cream cheese pecan filling and topped with white chocolate ganache - perfect autumn petit fours for a tea or a party.

Total time for the recipe to be finished.Total Time 45 minutes minutes

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There’s something magical about fall baking, and these pumpkin petit fours are no exception! Imagine bite-sized, tender cakes with all the warm flavors of pumpkin and spice, topped with a luscious white chocolate glaze.

They’re the perfect little treats for your next gathering, and I’m telling you, this recipe is a keeper! So get cozy, grab your apron, and let’s make these irresistible bites of pumpkin spice goodness that’ll have everyone asking for more.

Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.

🗝️ Key takeaways: why this recipe is your new favorite

• These pumpkin petit fours are packed with cozy fall flavors in every bite! They’re moist, sweet, and topped with a silky glaze that makes them absolutely irresistible.
• I love them for fall parties, afternoon tea, and just as a fun snack or little dessert.
• Learn how to color the white chocolate ganache so that it doesn't seize up and get lumpy.

🧾 Gather your ingredients: what you'll need

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

📖 Make it your own: yummy variations

1. Swap out pumpkin for sweet potato puree if you’re feeling adventurous.
2. Use dark chocolate for the glaze if you want a richer flavor.
3. Swap out the cream cheese filling with vanilla buttercream for a different twist.

🍴Must have tools: essential equipment

• high sided cookie sheet
• mixing bowls
• leaf cookie cutters and a sharp knife for cutting the petit fours
• cooling rack
• small spatula or spoon for glazing

🥫 Leftover love: how to store pumpkin petit fours

Store these in an airtight container in the fridge for up to 4 days. Be sure to place parchment paper between the layers.

You can also freeze them, wrapped tightly, for up to a month—just let them thaw before serving.

💭 Insider tips: things to know

1. Make sure the cake is fully cooled before cutting, or it may crumble.
2. If your glaze is too thick, add a small amount of coconut oil to thin it out for a smoother finish.
3. Use paste food color and a toothpick to color the white chocolate after it has has melted into the cream.
4. Chill the petit fours before serving for the best texture.

👩‍🍳 Let's answer those questions: FAQs

Have other questions? Ask me in the comments!

📚 More Southern comfort: related recipes you'll love

🍽️ No waste: creative ways to repurpose

Turn any leftover cake scraps into cake pops by mixing them with a little cream cheese frosting, rolling them into balls, and dipping them in chocolate!

📞 Wrapping it up: the last word

Petit fours can be described as any bite-sized sweet, but most often, they are cake and filling. They are usually beautiful to look at. At least if you do them right.

To me, these are some of the most creative things you can make, and I enjoy them a lot. Not only can you play with a variety of flavors but you have texture, shape, and color to manipulate, too. It's like being artist Jackson Pollock with icing tubes.

You can use any shape cutter you like to compliment your occasion. Keep in mind that the yield will change depending on the size of the cutter you use.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Pumpkin Pecan Petit Fours

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Dainty bites of bourbon pumpkin cake, filled with cream cheese pecan filling and topped with white chocolate ganache - perfect autumn petit fours for a tea or a party.

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 45 minutes minutes

Servings:36 - more or less depending on cutter size

Calories:

Author:Marye Audet-White

Ingredients

Pumpkin Bourbon Cake

• ▢ 3 eggs
• ▢ ½ cup white sugar
• ▢ ½ cup brown sugar
• ▢ ⅔ cup canned pumpkin
• ▢ 2 tablespoons bourbon
• ▢ ¾ cup all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ 1 teaspoon cardamom

Cream Cheese Pecan Filling

• ▢ 8 oz cream cheese, , softened
• ▢ 1 cup powdered sugar
• ▢ 6 tablespoons unsalted butter, , softened
• ▢ 1 teaspoon vanilla extract
• ▢ 1 ½ cups finely chopped pecans
• ▢ ¼ teaspoon kosher salt

White Chocolate Ganache

• ▢ 9 ounces of high quality white chocolate, , chopped finely (can also use bittersweet)
• ▢ 1 cup heavy cream

Instructions

Pumpkin Bourbon Cake

• Preheat oven to 375 degrees.
• In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in the sugars until thick and lemon-colored.
• Add pumpkin and bourbon.
• In another bowl combine flour, cardamom, baking powder, and salt.
• Fold into the pumpkin mixture.
• Grease a jelly roll pan or cookie sheet with high sides .Line with waxed paper. Grease and flour the paper.
• Spread batter into pan.
• Bake at 375 degrees F for 15 minutes or until cake springs back when lightly touched.
• Cool thoroughly.

Cream Cheese Pecan Filling

• Beat the butter, cream cheese, and vanilla until well blended.
• Add the confectioner's and salt; beat until creamy
• Blend in the pecans.
• Add a little cream if needed to get a good consistency.

White Chocolate Ganache

• White chocolate is a little more difficult to get smooth than dark chocolate. Make sure you have chopped it as finely as possible.
• Bring the cream just to a boil and remove from heat; pour the hot liquid over the white chocolate. Stir with a spoon and then whisk until smooth.
• Pour over the petit fours and chill.
• 30 minutes before you are ready to serve the petit fours remove from the refrigerator.

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

First published October 20, 2010. Last updated September 13, 2024 for readability, more tips, and better instructions.