Pumpkin spice everything season is here! I don't know about you, but sometimes I need a break from all the meats and BBQ to satisfy that sweet tooth of mine. These little cakes are perfect for fall. They are packed with so much pumpkin spice, you will forget all about that PSL you were craving earlier this morning. Then you top of the moist, dense, delicious cake with cream cheese frosting and a little sprinkle of candied bacon (because we can't completely give up our meats now can we?).

I love making these cakes in the larger ramekins because they end up looking like giant frosted cupcakes! You can also make them in smaller ramekins if you don't want to be SO gluttonous. But who really wants to do that, right?

You can even make them cupcakes if you want to! Regardless, these cakes will be gone in a blink of an eye as soon as you serve them. Are you drooling yet? Time to get your bake on piggy peeps! Celebrate fall before that cold cold winter sets in. ;)

Serves 4 INSTRUCTIONS: Preheat oven to 350 degrees. In the bowl of a stand mixer, beat together butter and cream cheese. Add sugar and beat completely to combine. Add eggs one at a time, beating to combine fully between each. Beat in pumpkin and vanilla. Add dry ingredients and beat to incorporate fully. Grease 4 large ramekins. Fill the ramekins with the pumpkin batter approximately 3/4 of the way full. In a clean bowl, beat together cream cheese, butter, confectioners sugar, vanilla extract and milk for the cream cheese frosting until fully combined. Bake 20 minutes. Cool completely. Frost with cream cheese frosting and sprinkle with candied bacon.

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Pig of the Month BBQ Applewood Smoked Bacon  

*Recipe and photos by Meghan Bassett