Let the record stand that I made it until October 4th without posting anything pumpkin… the gates are open now though. Let the pumpkin excess begin!
Starting the season off strong with a super moist, nicely spiced pumpkin cake with cream cheese frosting and sweet and salty pumpkin seeds. The cake is wonderful on it’s own and would make a nice loaf cake as well if you’re not feeling the frosting and the pumpkin seeds. I added a little sugar at a time to the frosting until I got the level I wanted- I like my frosting more towards straight cream cheese than super sweet frosting-y but choose your choice. It’s hard to go wrong because pumpkin is life and makes everything taste like a big Fall hug.
- 1 2/3 cups flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1.5 tablespoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 0.25 teaspoon ground cloves
- 1 cup plus 2 tablespoons (9 ounces) pumpkin puree
- 1 cup vegetable oil
- 1 1/3 cups sugar
- 1 teaspoon salt
- 3 large eggs, at room temperature, yolks and white separated
- 8 tablespoons butter, divided, at room temp
- 8 ounces cream cheese, at room temp
- 2.5 cups powdered sugar
- Preheat oven to 325 degrees F and position rack in the center. Butter a 9” round cake pan. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg and cloves in a medium bowl and set aside.
- Beat together pumpkin, oil, sugar and salt in a large bowl. Beat egg yolks in one at a time. Beat in the flour mixture, slowly until just incorporated.
- Whisk the three egg whites until frothy and white. Fold into batter using rubber spatula. Pour batter into cake pan and bake for 45 minutes until a toothpick comes out clean when inserted into cake.
- Let cake cool completely, remove from cake pan and set on cake stand.
- Meanwhile, beat together 8 tablespoons butter and all of cream cheese until smooth. Sift in powdered sugar, a little at a time, until you reach desired sweetness.
- Frost cake aggressively on top. Garnish with pumpkin seeds. Keeps well in fridge.
Inspired by Food52