Spiced Pumpkin Shortcakes with Apple Filling: the answer to your end-of-summer blues

Summertime goes by all too quickly for those of us in Vermont.

This past year, we enjoyed snow into May. Cold days started returning in mid-August, and (would you believe it) our first official frost happened with four days still left of summer – it wasn’t even over yet!

As much as we appreciate and are thankful for our five seasons (mustn’t forget our unofficial mud season!), it’s always a little bittersweet when we blink our eyes and it’s September already.

“If you don’t like the weather in New England now, just wait a few minutes.” – Samuel Clemens, a.k.a Mark Twain.

Summer may be over earlier than planned, but we often wears shorts and sandals until the first snow flies anyway. Though Mother Nature typically opts for immediate or early change (right, Mr. Twain?), we’re very gradual in our acceptance.

Bullheaded, stubborn, call it what you will, we New Englanders don’t move on to fall until we’re good and ready.

I love to tell people about my dad. He wears shorts all year ’round unless he’s forced to throw on pants for a formal occasion. No kidding. He’s so well-known for his attire, most people in the county will point and stare if they happen to notice his shins aren’t showing. My fondest memory is of him pulling a groomer behind the snowmobile: -5°F not including the wind chill, wearing a snowmobile jacket, furry rabbit hat, and his favorite beat-up cotton shorts – a big ol’ grin poking through his icicle beard. He’s the extreme example of this special brand of stubborn.

Anyway, gone are the days of freshly picked strawberries topping our shortcake biscuits, enjoyed in the late-afternoon sunshine on the freshly cut lawn.

Gone… but not forgotten. In fact, I’d like to eat fruit-topped biscuits all year long. Stubborn as I am, I do believe I will! Pumpkin-spiced shortcakes, with a generous portion of warm and gooey apple filling in the middle? Please and thank you! Topped with mountains of whipped cream, of course.

Preheat the oven to 425°F, and line a baking sheet with parchment paper.

Dry IngredientsWhisk together 2 cups self-rising flour, 1/4 cup sugar, and 1 tablespoon pumpkin pie spice; set it aside for now.

Wet-MiseIn a separate bowl (or measuring cup), mix together 1 cup pumpkin purée, 2 tablespoons heavy cream, and 1 tablespoon vanilla.

Adding-wet-to-dryMake a well in the flour/sugar mixture. Pour the pumpkin mixture into the well and stir until everything comes together.

It will look a little wet, but don’t freak out and add more flour. Pumpkin is quite moist, so these will be more tender than typical shortcakes.

Scooping

Using a muffin scoop or 1/4-cup measure, scoop the dough onto the prepared baking sheet, leaving  at least 1″ space in between each shortcake.

Sprinkling-SugarSprinkle the tops with coarse sparkling sugar, if desired.

Bake the shortcakes for 14 to 16 minutes, until they’re golden brown.

Finished-ShortcakeRemove them from the oven, and let them cool right on the pan (or on a rack) while you prepare the apple filling.

Apple Filling CollagePlace 4 cups diced, cored, unpeeled apples in a microwave-safe bowl. Add 1/4 cup sugar, 2 tablespoons softened butter, 1 tablespoon apple pie spice, and 1/8 teaspoon salt, and toss together until evenly coated.

Microwave in 1-minute bursts until the apples are slightly softened; it should take about 5 minutes. They’ll cook down a bit, as you can tell by the pictures.

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.

Whipped-CreamWhip 1 cup  of heavy cream until soft peaks form. Add the 2 tablespoons of sugar and beat until the cream forms stiff peaks.

Time to assemble, so we can get to eating!

Shortcake AssemblySplit the cakes in half horizontally.

Top each bottom half with 1/4 cup apple filling and a plop of whipped cream. Add the top half, and finish with another scoop of whipped cream, if you’re feeling naughty.

My recommendation for this dessert is to grab a bowl, throw on your favorite shorts, find some sunshine, and enjoy. When you’re in the kitchen, it can be any season your imagination desires!

PumpkinShortcake_900w

Read, make, review (please), and enjoy our recipe for Spiced Pumpkin Shortcakes with Apple Filling. Nutritional information is included.

Print just the recipe.

Gwen Adams
About

Gwen Adams grew up in northern New Hampshire, on top of a mountain, surrounded by nature and not much else. After graduating from Lyndon State College in 2010, Gwen sought a career that combined her passion for writing with her love of baking. She found ...

comments

  1. Ricki Soucy

    I love everything about pumpkin, except as pie. These will be made tomorrow as a trail and if they prove as enticing as I expect they will, they are going to my sister’s in place of the pie this year.

    Reply
    1. Suzanne C

      Ricki, my dad doesn’t like traditional pumpkin pie, either. But I tried it with a crumb crust made from Trader Joe’s Triple Ginger Cookies and he flipped his lid. Could not stop eating it. You make the crust just like a graham cracker crust. I added just a tiny pinch of cinnamon, because we are all crazy for it. Give it a try- it might change your mind! 🙂

  2. Heather

    I always have KAF AP flour on hand but have never baked with self-rising before. I’m going to have to pick up a bag. In the meantime – would subbing 2C KAF AP with 2 tsp baking powder and 3/4 salt work? I also never buy pumpkin pie spice. I’ve tried a lot of variations for making my own and I really like the taste from the KAF Pumpkin Cake Bar recipe – 1-1/2tsp cinnamon, 1/2 tsp each ginger, nutmeg, cloves. I’ll check back for a “GO” on the flour substitution. Thanks KAF : )

    Reply
    1. Gwen Adams, post author

      Hi Heather! Here is a link to our recipe for homemade self-rising flour It’s fairly close to what your estimation was. You would add 1 tablespoon of baking powder and 1/2 teaspoon salt to the 2 cups of all-purpose flour. I hope you enjoy them. Happy baking! -Gwen

    1. Gwen Adams, post author

      Hi Diane W,

      You could certainly substitute the 2 cups of self-rising flour for 2 cups of our Gluten-Free All-Purpose Baking Mix to make these shortcakes. Make sure you add all of the remaining ingredients and the follow the instructions as-is. Happy Baking! -Gwen

Leave a Reply to Ricki Soucy Cancel reply

Your email address will not be published. Required fields are marked *