At a Glance

25 mins. to 38 mins.
18 mins. to 21 mins.
43 mins. to 59 mins.
9 large filled shortcakes
Do you have a hard time letting go of summer? So do we. This filled pumpkin shortcake is a fall-themed riff on its strawberry cousin, using the spices and flavors of this colorful season. Perfectly seasoned apples complement the moist, spiced pumpkin shortcake that surrounds them. And whipped cream — mustn't forget the whipped cream!
Volume Ounces Grams



  • 4 cups diced unpeeled cooking apples (Granny Smith, Galas...)
  • 1/4 cup sugar
  • 1 tablespoon Apple Pie Spice
  • 2 tablespoons unsalted butter, softened
  • 1/8 teaspoon salt

Whipped cream

  • 1 cup heavy cream
  • 2 tablespoons sugar


  1. To make the shortcakes: Preheat the oven to 425°F; line a baking sheet with parchment.
  2. Whisk together the flour, sugar, and pumpkin pie spice; set aside.
  3. In a separate bowl, mix together the pumpkin, heavy cream, and vanilla.
  4. Make a well in the flour/sugar mixture, pour the pumpkin mixture into the well, and stir until everything comes together.
  5. Using a muffin scoop or 1/4-cup measure, scoop the dough onto the prepared baking sheet, leaving at least 1" of space between each shortcake.
  6. Sprinkle the tops of the shortcakes with coarse sparkling sugar, if desired.
  7. Bake the shortcakes for 14 to 16 minutes, until they're golden brown. Remove them from the oven, and cool them right on the pan, or on a rack.
  8. To make the filling: Place the apples, which you've diced into 1/2" cubes, into a microwave-safe bowl.
  9. Add the sugar, apple pie spice, butter, and salt, and toss together until evenly coated.
  10. Microwave in 1-minute bursts until the apples are slightly softened, about 5 minutes.
  11. To make the whipped cream: Whip the heavy cream in a medium-sized bowl until soft peaks form.
  12. Add the sugar and beat until the cream is stiff.
  13. To assemble the shortcakes: Split each cake in half horizontally.
  14. Top each bottom half with 1/4 cup apple filling and a generous dollop of whipped cream.
  15. Add the top halves, and top with more whipped cream, if desired.
  16. Yield: 9 large filled shortcakes.

Tips from our bakers

  • Care to make your apples on the stove-top? Easy enough. Simply melt the butter in a medium-sized pan over medium heat. Add in the apples, sugar, spice, and salt, combine, and cook over low to medium heat until the apples are slightly softened, about 5 minutes.