Delicious Dessert Recipe
Try this delicious pumpkin spice cake just in time for the holidays. Perfect to serve as part of your Thanksgiving, Christmas or New Year’s celebration. You can serve it dusted with a bit of powdered sugar, a side of vanilla ice cream or, as described in this recipe, topped with cream cheese frosting.
This recipe is for a pumpkin spice sponge cake with made-from-scratch cream cheese icing. The recipe can be found on the inside label of most canned pumpkin pie filling. The recipe was originally meant to be made as a pumpkin roll, but I’ve had problems in the past with the filling oozing out and making a big mess. So I prefer to make the cake as directed, but instead of filling it with the icing and rolling it up, I cut the cake in half to make a double layer cake.
Pumpkin Cake Recipe Variations
If you like nuts, you can add up to 1 cup of chopped walnuts or pecans to the cake batter before baking. Any pumpkin pie spices can be used in this recipe – choose from allspice, cinnamon, cloves, ginger, nutmeg and even Chinese five spice powder – for a total of 1 teaspoon of dried, finely ground spices.
Also, if you want to skip the cream cheese frosting, there is another way to serve this dessert. After you cut the sheet cake in half – top it with a bit of apricot preserves – top with the remaining cake half – then dust with a bit of powdered sugar. TIP: If you are having a difficult time spreading the apricot preserves onto the cake, add the preserves to a small pan then gently warm over low heat until it just begins to soften.
Pumpkin Spice Cake Recipe with Cream Cheese Frosting
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 3 large eggs
- 2/3 cup pumpkin puree
Cream Cheese Frosting
- 1 8 oz. package cream cheese (room temperature)
- 6 tablespoons unsalted butter (room temperature)
- 2 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Grease and flour a 15" x 10" x 1" inch jelly roll pan.
- Sift together the flour, baking powder, baking soda, cinnamon, cloves and salt in a large mixing bowl.
- In a small bowl, beat together the sugar and eggs.
- Stir the pumpkin puree into the sugar and egg mixture.
- Add the liquid ingredients into the bowl of dry ingredients and stir until mixed through.
- Pour the cake batter into the prepared jelly roll pan and bake for 15 minutes.
- Let the cake cool to room temperature.
- Cut the cooled cake in half.
- Add one half of the cake to a large platter and spread with half of the cream cheese frosting mixture.
- Top with the other half of the cake and spread with the remaining cream cheese frosting.
Cream Cheese Frosting
- Add the softened cream cheese and butter to a mixing bowl.
- Beat with an electric mixer until smooth and creamy.
- Add the powdered sugar and vanilla extract and beat until smooth.
- Use the cream cheese frosting to ice the pumpkin spice cake.
Notes
Pumpkin spice cake with cream cheese frosting would make a delightful culinary addition to a tea party or bridal shower. You could even use this recipe to make pumpkin cupcakes - which can be really fun for children's birthday parties.
 Let me know if you decide to make this recipe for pumpkin spice cake with cream cheese frosting. If you have any recipe ideas that you’d like to share with The Creative Cottage, reach out to me and I just might feature your culinary creations in a future article! Leave a comment on this post or shoot me an email: info@thecreativecottage.net if you’d like to talk about possible guest blogging opportunities.
Take care,
Lynn Smythe
Founder and Chief Blogger
The Creative Cottage
Sloth Athletica
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