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Chai Cheesecake-Stuffed Pumpkin Skull Cakes

These spooky pumpkin skull cakes are a sweet trick full of a chai cream cheese treat. These small bites have all the best flavors of fall wrapped up in one little shareable snack that’s perfect for any Halloween gathering.

Brent Bennett & Joelle Park
Tasty Team
Total Time

40 minutes

40 min

Prep Time

20 minutes

20 min

Cook Time

20 minutes

20 min

Chai Cheesecake-Stuffed Pumpkin Skull Cakes
Total Time

40 minutes

40 min

Prep Time

20 minutes

20 min

Cook Time

20 minutes

20 min

Ingredients

for 16 servings

For the filling:

  • ¾ cup cream cheese, softened
  • ¼ cup powdered sugar
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • ¾ teaspoon ground cinnamon
  • 1 pinch ground black pepper
  • ½ teaspoon vanilla extract

For the cake:

  • ⅔ cup melted unsalted butter
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup Signature SELECT® 100% Pure Pumpkin
  • 1.25 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice

For the coating:

  • 24 oz vanilla candy melts
  • 2 tablespoons coconut oil

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Preparation

  1. Preheat the oven to 350˚F (180˚C). Grease a skull-shaped baking pan with nonstick spray.
  2. For the filling, combine the cream cheese, powdered sugar, vanilla extract, cloves, ginger, cinnamon, cardamom, and pepper with a whisk or electric mixer until fully incorporated. Scoop into 1-teaspoon balls and place on a parchment-lined tray or plate. Freeze while you prepare the cake batter.
  3. In a bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed for 2-3 minutes, until golden brown and slightly fluffy. Add the eggs and vanilla extract, and beat on medium speed for 1-2 minutes, until smooth. Manually fold in the Signature SELECT® 100% Pure Pumpkin.
  4. In a medium bowl, combine together the flour, baking soda, baking powder, salt, and pumpkin spice.
  5. Add the dry ingredients to the wet ingredients and mix on medium speed for 1-2 minutes until combined. It should resemble a soft dough.
  6. Using a 2-tablespoon scoop, form the dough into flattened disks. Wrap the dough around the chilled cream cheese balls and press into the skull-shaped baking molds filling all the gaps as best as you can.
  7. Bake for 15-20 minutes. Cool completely.
  8. If you are coating the cakes, trim any cake parts to refine the skull shape. Melt the candy coating and coconut oil according to package instructions. Dip each cake into the melted coating, allowing excess to drip off. Set on a parchment-lined tray to let the coating set at room temperature. Store in an airtight container in the refrigerator for up to 5 days.
  9. Enjoy!
  10. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.

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Chai Cheesecake-Stuffed Pumpkin Skull Cakes