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A picture of Pumpkin Shortcakes with Cinnamon Apples and Maple Whipped Cream Cheese

Pumpkin Shortcakes with Cinnamon Apples and Maple Whipped Cream Cheese

  • Author: Lindsay
  • Total Time: 55 minutes
  • Yield: 6-8 shortcakes 1x


Pumpkin Shortcakes with Cinnamon Apples for you! Warm and gooey cinnamon brown sugar apples piled between fluffy pumpkin biscuits that YOU made. Pile on the creamy twists of whipped maple cream cheese and yes, this is exactly the over-the-top brunch/dessert/snack you need. 


Units Scale

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


  1. Shortcakes: Preheat the oven to 400 degrees. Mix flour, brown sugar, baking powder, pumpkin pie spice, and salt together. Grate the cold butter into the flour and gently stir to coat the specs of butter in the flour. Be careful to not fully incorporate the butter. The goal is to still see specs of cold butter in the dough once the biscuits are ready for baking. Whisk together the milk and pumpkin and gently stir it into the flour mixture. Turn dough out onto a clean counter. The dough will look a bit messy, but do your best to bring it together by patting it down and folding it over about 7 times. Do not overwork the dough. Flatten the dough to a ¾ to 1-inch thick layer. Use a 2 ½-inch biscuit cutter or the opening of a glass to cut out 7 or 8 rounds. Bake for 18-20 minutes until golden brown.

  2. Apples: Heat the butter in a large saucepan over medium heat. Add in the apples, brown sugar, cinnamon, and nutmeg and stir until the apples are coated. Add in the water, and cook the apples for about 10 minutes until soft. Combine the cornstarch with a couple teaspoons of water to make a slurry. Add to the apple mixture, and bring to a boil, stirring until the mixture thickens. Take off the heat (you want these to cool down a bit before you layer them onto the stacks so they don’t melt all the whipped cream).

  3. Maple Whipped Cream: Using a hand mixer, beat the heavy cream until stiff peaks form. In a separate bowl, beat the cream cheese until smooth. Slowly beat in the maple and cinnamon. Fold the cream cheese mixture into the whipped cream.

  4. Assemble: Slice the biscuits in half. Add a layer of apples and maple whipped cream and place the other half of the biscuit on top. Top with more apples and whipped cream. Drizzle with the extra sauce from the apples.


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.

  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Keywords: pumpkin recipe, shortcakes, pumpkin breakfast recipe