Name: Pumpkin Shortcakes with Cinnamon Apples and Maple Whipped Cream Cheese
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: Pumpkin Shortcakes:; 2 cups Chef’s Cupboard All-Purpose Flour; 1/4 cup packed Chef’s Cupboard Brown Sugar; 1 tablespoon baking powder; 1 teaspoon pumpkin pie spice; 1/2 teaspoon salt; 6 tablespoons cold Country Creamery Unsalted Butter; 1/2 cup whole milk; 1/2 cup Baker’s Corner Canned Pumpkin; Cinnamon Apples:; 2 tablespoons butter; 5 large apples, peeled and sliced; 1/2 cup Chef’s Cupboard Brown Sugar; 1 teaspoon Simply Nature Organic Ground Cinnamon; Pinch of nutmeg; 2 tablespoons water; 1 teaspoon cornstarch + 2 teaspoons water; Maple Cream Cheese:; 1 cup heavy cream; 4 ounces cream cheese, softened (see notes); 3 tablespoons Specially Selected Maple Syrup; Pinch of Simply Nature Organic Ground Cinnamon

Steps

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Nutrition Facts

Calories

643kcal

32%
Fat

34g

52%
Saturated Fat

21g

105%
Carbohydrates

77g

25%
Fiber

4g

16%
Sugar

43g

86%
Protein

9g

18%
Cholesterol

99mg

33%
Sodium

488mg

20%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

The cream cheese needs to be really soft and warm to ensure a smooth, lump-free consistency. We put the cream cheese in an oven-safe bowl and warmed it up in the oven for 5-ish minutes to get it really nice and saucy. You could also do this in the microwave. Once it’s warm, we’d recommend beating the cream cheese on its own before incorporating the maple syrup and cinnamon into the mixture.

Pumpkin Shortcakes with Cinnamon Apples and Maple Whipped Cream Cheese

Ingredients