Pumpkin Spice Cake with Brown Sugar Cream Cheese Frosting

Pumpkin Spice Cake with Brown Sugar Cream Cheese Frosting

Pumpkin season is finally here and I’m celebrating with a delicious pumpkin spice cake. And I’m topping it off with a brown sugar cream cheese frosting. Yum! It’s the perfect sweet treat to end a fall time afternoon tea.

Pumpkin Spice Cake

  • 2 cups Cake Flour
  • 1/1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Ground Allspice
  • 1 1/4 cups Light Brown Sugar, firmly packed
  • 1/2 cup Salted, Sweet Cream Butter, softened
  • 2 Eggs
  • 1 cup Canned 100% Pumpkin (not pumpkin pie filling)
  • 2 tsps Vanilla Extract
  • 1/2 cup Whole Buttermilk

Preheat oven to 350 degrees. Spray an 17×12″ rimmed baking sheet with cooking spray and line with parchment paper.

In medium bowl, combine flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and allspice. Whisk together and set aside.

Combine butter and brown sugar in a large mixing bowl. Beat on high-speed until fluffy, about 2-3 minutes. Add eggs one at a time, beating after each. Add pumpkin and vanilla; beat until incorporated.

Add flour mixture to brown sugar mixture in thirds, alternating with buttermilk and combine after each addition. Start and end with flour mixture.

Spread the batter into the prepared pan and bake until golden brown and toothpick inserted in center comes out clean, about 14-15 minutes.

Let cake cool completely before removing from pan. Remove from pan and trim edges off. Freeze cake for 30 minutes to reduce crumbs. Frost cake with Brown Sugar Cream Cheese Frosting and slice into squares or rectangles. You can also cut with a cookie cutter, but if doing this, cut first then frost. Serve immediately.

Brown Sugar Cream Cheese Frosting

  • 1/2 cup Salted, Sweet Cream Butter, softened
  • 8 oz Cream Cheese, softened
  • 1 cup Confectioners’ Sugar
  • 1/2 cup Light Brown Sugar, firmly packed
  • 1 tsp Vanilla Extract

Beat butter and cream cheese together in large bowl on medium-speed until creamy. Add remaining ingredients, beat on low and slowly increase to high-speed until frosting is smooth and fluffy. Frost Pumpkin Spice Cake and serve immediately.



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