Pumpkin Cake with Cream Cheese Frosting

Ahhh - fall is here! Literally as I’m typing this it’s the first day of fall, it’s a rainy day, I’ve got hazelnut pumpkin scented candle burning, and soup is on the menu for tonights dinner. I genuinely love this season so much! Although I’m ready to dive head first into sweater season, I’m also leaving for Italy next week and it’s still pretty warm there! I’m packing bright hues and fun textures, because… when in Rome, ya know?! Once we get back though I know it will be full on fall here with the leaves turning orange and a crispness in the air. I’m so looking forward to it!

That leads me right to this recipe. It truly is THE recipe of the season. I first made this recipe when I lived in San Diego a couple of years ago, and let me tell you it just hits different when it’s actually cool outside while you’re eating it. The cake itself is super moist and has such a good flavor from the pumpkin puree and pumpkin spice seasoning. It’s perfectly complimented with the cream cheese frosting that mellows out the spices. Not to mention, it’s so easy to make. Sometimes baking feels intimidating to me, but trust me you can’t mess up this cake. It comes together quickly and you will want it on repeat for each upcoming holiday… or just for the heck of it.

Yield: 9 pieces

Author: Leslie Bobo, RDN

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Pumpkin Cake

This pumpkin cake with cream cheese frosting is absolutely delectable and embodies all the flavors of fall! It's moist and loaded with seasonal spices like nutmeg and cinnamon. The velvety cream cheese frosting is *literally* the icing on top and adds a nice contrast to the cakes spices. This cake will quickly become a seasonal favorite!

Ingredients

Cake

• 2 eggs
• 1 cup sugar
• 1/2 cup melted coconut oil
• 1 cup pumpkin purée
• 1 tbsp. pumpkin pie spice
• 1 tsp. vanilla extract
• 1 cup all purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt

Frosting

• 4 oz room temp cream cheese
• 4 tbsp. room temp butter
• 1/2 cup powdered sugar
• 1/2 tsp. vanilla

Instructions

1. Preheat oven to 350°F.
2. Add the eggs, sugar, coconut oil, pumpkin puree, pumpkin pie spice, and vanilla to a bowl. Whisk together until blended well.
3. To the same bowl add the flour, baking powder, baking soda, and salt. Use a spatula to mix together.
4. Transfer the batter to a parchment lined 8x8 baking pan. Bake for 35 minutes.
5. For the icing, place all ingredients in a bowl and use a hand mixer to mix together. Mix for a couple of minutes until the frosting is light and fluffy.
6. After the cake comes out of the oven let it cool completely before spreading the icing on top.

www.thegatheringpage.com/recipes/pumpkin-cake-cream-cheese-frosting

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