Autumn Delight: Cinnamon Apple Pumpkin Shortcakes with Luscious Maple Cream Cheese

Imagine whipping up some fluffy pumpkin shortcakes and layering them with warm, gooey cinnamon apples sprinkled with brown sugar. That’s what you’re in for with this recipe! To top it off, add a swirl of creamy maple cream cheese for an indulgent touch. This dish is perfect for a fancy brunch or as a treat any time of the day.

Ingredients:

• For the Pumpkin Shortcakes:

  • 2 cups all-purpose flour
  • 1/4 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter
  • 1/2 cup whole milk
  • 1/2 cup canned pumpkin

• For the Cinnamon Apples:

  • 2 tablespoons butter
  • 5 large apples, peeled and sliced
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • A pinch of nutmeg
  • 2 tablespoons water
  • 1 teaspoon cornstarch mixed with 2 teaspoons water

• For the Maple Cream Cheese:

  • 1 cup heavy cream
  • 4 ounces cream cheese, softened
  • 3 tablespoons maple syrup
  • A pinch of ground cinnamon

Instructions:

1. Shortcakes:

   • Preheat your oven to 400 degrees.
   • In a bowl, mix together flour, brown sugar, baking powder, pumpkin pie spice, and salt.
   • Grate the cold butter into this mix, stirring just enough to coat the butter pieces with flour.
   • Whisk the milk and pumpkin together and gently combine with the dry ingredients to form a dough.
   • Turn the dough out onto a clean surface, pat it down and fold it over a few times.
   • Roll out to about ¾ to 1-inch thickness and cut into rounds using a biscuit cutter.
   • Bake for 18-20 minutes until golden.

2. Apples:

   • Melt butter in a saucepan over medium heat.
   • Add apples, brown sugar, cinnamon, and nutmeg, cooking until the apples are tender.
   • Stir in water and bring to a simmer.
   • Mix the cornstarch with water to form a slurry, add to the apples, and boil briefly to thicken.

3. Maple Whipped Cream:

   • Beat the heavy cream until stiff peaks form.
   • In another bowl, beat the cream cheese until smooth, then gradually add maple syrup and cinnamon.
   • Fold the cream cheese mixture into the whipped cream.

4. Assemble:

   • Slice each biscuit in half, layer with apples and a dollop of maple whipped cream.
   • Cap with the other biscuit half and top with more apples and cream.
   • Drizzle with any remaining sauce from the apples.

Notes:

• Ensure the cream cheese is very soft for a smooth, creamy texture. Warm it slightly if needed before mixing.

This recipe combines the sweet spices of fall with rich, comforting textures, making it a delightful treat for any occasion!