I had never heard of
before I saw a sweet little line of them in Magnolia Bakery this past weekend. Ever since I passed on the sandwiched little cakes, I've been wanting to make a batch of my own with a seasonal spin. I referred to Martha Stewart, who not only provided an easy-to-follow recipe (
), but one that included pumpkin (something I add to just about everything in fall). They turned out light and fluffy with a decadently creamy filling and their petite size makes them a welcomed alternative to pumpkin pie.