Chai Cheesecake Filled Pumpkin Skull Cakes

By Tasty · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C). Grease a skull-shaped baking pan with nonstick spray.
2. Make the filling: beat the cream cheese, powdered sugar, vanilla extract, cloves, ginger, cinnamon, cardamom and pepper until fully combined. Scoop into 1-teaspoon balls, set on parchment-lined tray and freeze while you make the batter.
3. In a stand mixer with the paddle, beat the butter and brown sugar on medium for 2-3 minutes, until golden brown and slightly fluffy.
4. Add the eggs and vanilla and beat on medium for 1-2 minutes until smooth. Fold in the pumpkin by hand.
5. In a medium bowl, combine the flour, baking soda, baking powder, salt and pumpkin pie spice.
6. Add the dry ingredients to the wet and mix on medium for 1-2 minutes until a soft dough forms.
7. Using a 2-tablespoon scoop, flatten the dough into disks. Wrap each around a chilled cream cheese ball and press into the skull mould, filling gaps as well as you can.
8. Bake for 15-20 minutes, then cool completely.
9. If coating: trim cake edges to refine the skull shape. Melt the candy coating with the coconut oil following package instructions. Dip each cake, let excess drip off, and set on parchment at room temperature to firm.
10. Store in an airtight container in the refrigerator for up to 5 days.

Summarized from Tasty's video. Watch it for the details.

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EggGingerBrown sugarCream cheesePumpkin