I have never baked so much with pumpkin like this season. There’s just something about the combination of pumpkin and cream cheese that I love. So here it is, another pumpkin dessert.
My favorite type of pumpkin (especially for desserts) is butternut. It has a beautiful sweet meat. Here we don’t have canned pumpkin puree, it’s just not available on our market, so I always make my own from scratch. I take a butternut squash (about 35 oz), wash it, cut into smaller pieces, place them on baking sheet lined with parchment paper and bake for 45 minutes at 220C. Let them cool and spoon out meat.
I adapted the recipe from Cinnamon and Thyme. 
This fall cake is, like so many other seasonal cakes, rich with cinnamon and similar spices. After baking such a treat, your whole house smells lovely even the next day. What is your favorite spice? Which one do you use most often? Cinnamon is definitely the most frequent guest in my kitchen, although I almost always use a pinch of cardamom in cakes like this.
PrintPumpkin spice cake
- Total Time: 45 minutes
- Yield: 1 cake 1x
Description
This pumpkin spice cake is a delightful autumn dessert, rich with cinnamon, ginger, and cloves, creating a warm and inviting aroma that fills your home.
Ingredients
- 7/8 cup (200 g) butter, softened
- 10.5 oz (300 g) brown sugar
- 4 large eggs
- 14 oz (400 g) pumpkin puree
- 2 tsp vanilla extract
- 14 oz (400 g) all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- 2 tsp baking powder
- 1/2 cup milk
Instructions
- Preheat your oven to 220°C (428°F). Prepare a baking sheet lined with parchment paper.
- To make pumpkin puree, wash a butternut squash, cut it into smaller pieces, and place them on the prepared baking sheet. Bake for 45 minutes. Let cool, then spoon out the meat and puree it.
- Reduce oven temperature to 180°C (356°F) for the cake.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the pumpkin puree and milk until well combined.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, and cardamom.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into a greased and floured cake pan.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
For best results, use homemade pumpkin puree from butternut squash. The cake can be stored in an airtight container for up to 3 days. Feel free to adjust the spices to your taste; a pinch of cardamom adds a unique flavor. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 200
- Fat: 18
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 80
Sounds like a great recipe, I love anything with pumpkin in it!
The cake was a bit dense and definitely need more baking powder but overall delish.
Hi, April, thanks for trying the cake. I actually like it dense and moist like this, but sure you can add more baking powder if you don’t like this type of sponge cake