During every season, fall brings out my most basic side. I can’t resist the allure of vanilla-scented candles, cozy throws, artisanal mugs, and of course, all things pumpkin spice. Embracing my inner Rory Gilmore is a must during this time of year. One of my favorite autumn rituals is scouring the internet for the perfect pumpkin bread recipe. I’ve tried many, but none felt quite perfect. After countless tests and tweaks, I finally developed today’s pumpkin cake recipe with cream cheese frosting. It satisfies all my cravings for pumpkin goodness. Keep reading for some tips on making this delectable treat, and be sure to leave a comment if you give it a try.
To make this pumpkin cake with cream cheese frosting, you only need one bowl and less than 30 minutes. It’s the perfect baking project for the weekend, especially if you have kids or just want to enjoy the process without much effort. Here are the ingredients you’ll need for the cake: all-purpose flour, baking powder, baking soda, salt, cinnamon, ground ginger, melted unsalted butter, eggs, brown sugar, sugar, canned pumpkin, and vanilla extract. The method is straightforward – mix the wet ingredients, stir in the dry ingredients, and pour the batter into a pan to bake.
Let’s talk about the cream cheese frosting. It’s absolutely divine. Make sure your cream cheese is full-fat and at room temperature. Then, blend it with powdered sugar, maple syrup, and vanilla extract in a mixer. The secret to this frosting’s light and fluffy texture is the addition of heavy cream.
For success, make sure all your ingredients are at room temperature. Using high-quality canned 100% pure pumpkin, preferably organic, will elevate the flavor. Prepare your loaf pan by lightly spraying it with nonstick spray or greasing it with a small amount of butter. Allow the cake to cool for at least 30 minutes before slicing.
When it comes to texture, be cautious not to overcook the cake as it can become dry. If your pumpkin cake seems too wet or moist, it might be undercooked. After an hour of baking, insert a toothpick into the center. If it comes out with wet batter, bake for another 10 minutes. If it comes out clean or with a few dry crumbs, it’s ready. Let it cool on a wire rack.
If you’re looking for ingredient swaps or other ideas, you can use pumpkin pie spice instead of cinnamon and ginger. You can also turn this recipe into pumpkin cupcakes or muffins by filling a muffin tin and adjusting the baking time accordingly. To add more protein, incorporate two scoops of vanilla protein powder and reduce the flour slightly. Additionally, you can substitute half of the all-purpose flour with white whole-wheat flour for more whole grains. Feel free to add toasted walnuts or pecans to the batter for a delightful crunch.
If you’re looking for more pumpkin dessert recipes to enjoy this fall, here are a few recommendations: No-Bake Pumpkin Mascarpone Pie, No-Bake Pumpkin Pie Bars, and Chewy Pumpkin Spice Cookies with Cinnamon Glaze. Each one will satisfy your autumn cravings and pair perfectly with a cup of coffee.
Now it’s time to indulge in the ultimate cozy baking recipe – this pumpkin cake with cream cheese frosting. Moist, spicy, and full of flavor, it’s the perfect treat to enjoy during the fall season.
