Pumpkin Cream Cheese Cake
I know Labor Day just ended, but pumpkin has officially entered the chat. Honestly, what’s better than waking up on a crisp fall morning to a cup of coffee and warm, gooey, pumpkin cake? I will answer that question for you - nothing. Cue this fluffy pumpkin cake with a layer, yes you read that right, a layer of cream cheese in the middle. My whole family is obsessed, even my extremely picky grandpa, so I already know I am going to be making this 1,000 more times this fall. You just can’t go wrong with the flavors of pumpkin and cream cheese.
For this recipe I used cassava flour. I have not tested it with any other flour, and I know from personal baking fails it does not sub evenly for any other flour. I personally love cassava flour for recipes like this because it bakes so light and makes baked goods fluffy. I would stick to the original recipe and not try any swaps!
You will notice in the recipe it calls for room temp cream cheese, this is extremely important! If you pull it right out of the refrigerator it is going to be hard to spread it out evenly on top of the batter. Sit it out about an hour before you make the recipe.
Pumpkin Cream Cheese Cake
Ingredients
- 1/3 cup ghee
- 1/3 cup sugar
- 2 eggs
- 2 tsp vanilla
- 1/2 cup pumpkin purée
- 3/4 cup cassava flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/4 cup dark chocolate chips
- 4 oz room temperature cream cheese
- 2 tbsp powered sugar
Instructions
- Pre heat oven to 350°F.
- Add ghee and sugar to a mixing bowl. Use an electric hand mixer to mix together, about one minute, until it has a fluffy textutre.
- Add the eggs, vanilla, and pumpkin to the bowl and continue to mix until it is combined.
- Add in the cassava flour, salt, baking soda, and pumpkin pie spice and use a spatula to gently stir it all in. Add the chocolate chips and stir them in as well.
- In a separate small bowl, add the cream cheese and the powdered sugar, use the electric hand mixer to beat together.
- Grease an 8x8 baking dish. Add half of the cake mix and spread out evenly. Using a spatula, gently spread the cream cheese layer on top of the batter. This is why it is important to use room temp cream cheese so that it spreads more easily.
- Spread the second half of the batter on top of the cream cheese layer, making sure it goes all the way to the edges of the dish.
- Place in the oven and bake for 25 minutes. Let cool completely and cut into squares.
