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Spiced Pumpkin Shortcakes with Apple Filling

Author: Gwen Adams

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!

At a glance

9 large filled shortcakes
Nutrition information


Choose your measure:



  • 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.

Nutrition Information

  • Serving Size I shortcake, 153g
  • Servings Per Batch 9 servings
Amount Per Serving:
  • Calories 304
  • Calories from Fat 123
  • Total Fat 14g
  • Saturated Fat 8g
  • Trans Fat 0g
  • Cholesterol 46mg
  • Sodium 363mg
  • Total Carbohydrate 44g
  • Dietary Fiber 3g
  • Sugars 20g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.