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Espresso Cakes with Pumpkin Filling and White Chocolate Curls

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings (but easily doubled or tripled!)
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4 mini sponge cakes

4 tablespoons prepared espresso or coffee

1 1/3 cups pumpkin pie filling from can or from leftover pumpkin pie

White chocolate bar


  1. Arrange sponge cakes on a serving plate. Spoon 1 tablespoon espresso into each cake, allowing it to absorb coffee. Spoon 1/3 cup pumpkin filling into each cake. Using a vegetable peeler, peel white chocolate into curls. Sprinkle curls over pumpkin and serve.