Pumpkin Pecan Petit Fours
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.
Servings 36 - more or less depending on cutter size
Calories
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.