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A moist pumpkin cake full of warm spices is topped with a cream cheese frosting with a hint of cinnamon.

Pumpkin Cake with Cinnamon Cream Cheese Frosting | www.tasteandtellblog.com

I keep hearing that people are having a hard time finding pumpkin because of a pumpkin shortage. Luckily, I’ve been able to find it (although only the large cans), but it makes me wonder if I should even be posting pumpkin recipes to tempt any of you that can’t find any!! But, fall wouldn’t be fall without pumpkin recipes, so I apologize if you are one of those that can’t get your hands on pumpkin! The good thing about only having large cans of pumpkin on hand is that it means that I am forced to make more pumpkin goodies. And the bad thing is that I end up making sweets and end up eating too much! But, while I would never categorize this cake as healthy, it is a bit healthier than some others out there – using some whole wheat flour, and less oil and the addition of applesauce. That just means an extra slice, right??

Pumpkin Cake with Cinnamon Cream Cheese Frosting | www.tasteandtellblog.com

I’m calling this cake, even though the original recipe called them pumpkin bars. This definitely has a cake texture. And holy cow – this recipe is a keeper. I took it to a family dinner, and while I was trying to be good and not eat a lot of sweets, I couldn’t stop myself from going back for “one more” little slice of this. I had to give it all away before going home, because I knew that if I took it home, I’d eat it all myself. In fact, it might have not even made it home because I would have been tempted to snack on it in the car the whole way home! And I have decided that I’m going to start adding cinnamon to everything. I loved the cinnamon kick in the glaze in the pumpkin doughnuts I made, and the addition of cinnamon in this cream cheese frosting totally made it stand out. Definitely an ingredient that you don’t want to skip!! Are you experiencing a pumpkin shortage, or are you filling your house with the smell of fall?

Pumpkin Cake with Cinnamon Cream Cheese Frosting | www.tasteandtellblog.com

Pumpkin Cake with Cinnamon Cream Cheese Frosting

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 15 servings

Pumpkin Cake with Cinnamon Cream Cheese Frosting

A moist pumpkin cake full of warm spices is topped with a cream cheese frosting with a hint of cinnamon in this recipe for Pumpkin Cake with Cinnamon Cream Cheese Frosting.

Ingredients

    Pumpkin Cake
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1 (15 oz) can pumpkin puree
  • 1/2 cup applesauce
  • 1/4 cup vegetable oil
  • 1 1/4 cups sugar
  • 4 eggs
  • Cinnamon Cream Cheese Frosting
  • 8 oz. cream cheese, at room temperature
  • 1/2 cup butter, at room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons cinnamon

Instructions

  1. Preheat the oven to 350F. Spray a 9x13" baking pan with cooking spray. Set aside.
  2. In a medium bowl, sift together the flours, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
  3. In another bowl, mix together the pumpkin, applesauce, vegetable oil, sugar and eggs. Add in the dry ingredients and mix just until combined. Do not overmix.
  4. Pour the batter into the prepared pan and bake in the preheated oven until a tester inserted in the middle comes out clean, 25-30 minutes.
  5. Cool Completely.
  6. Make the frosting: In the bowl of an electric mixer, cream together the cream cheese and butter until smooth, about 3 minutes. Add in the powdered sugar slowly, mixing until completely incorporated. Mix in the vanilla and cinnamon.
  7. Frost the cooled cake with the Cinnamon Cream Cheese Frosting.
  8. recipe from Greens and Chocolate
http://www.tasteandtellblog.com/pumpkin-cake-with-cinnamon-cream-cheese-frosting/

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More pumpkin recipes that you need to check out!

Pumpkin Cheesecake with Caramel Sauce from Taste and Tell
Pumpkin Chocolate Chip Bars from Two Peas and Their Pod
Pumpkin Caramels and Chocolate Pumpkin Cupcakes from I Am Baker

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25 Responses to Pumpkin Cake with Cinnamon Cream Cheese Frosting

  1. You can’t beat the pumpkin and cream cheese combination. Looks great! Love that it is on the healthier side.

  2. This cake looks awesome!! I have had a pumpkin shortage… my plans to do a pumpkin pound cake over the weekend got nixed because they sold out! 2 weeks before I bought the last 2 cans the day I went… I need to go to Sams or a bulk store and stock up! I’m obsessed with cinnamon in the fall… cinnamon in everything from drinks to food… and a candle in almost every room!

  3. Bev Weidner says:

    Seriously, I’m not a “sweets” type of gal, but that creamy cheesey frosting may make me a believer.

    DEAR GAWD.

  4. Magen says:

    This looks SO good! I’m trying to do no sweets this month, but this is VERY tempting.

  5. Erin says:

    This looks delicious! I’m in favor of all things pumpkin. I haven’t had a pumpkin shortage, just a shortage of time to begin my fall baking. This looks like a great recipe. The substitution of wheat flour and applesauce definitely make second, and third, helpings okay!

  6. Haha! I made a pumpkin cake recipe almost exactly like this one over the weekend for a friend’s birthday! It was so good and a recipe I will totally make again! I plan on sharing the recipe I used in 2 weeks as part of my pumpkin themed week!

  7. I just made a very similar cake a week ago! It was amazing!!

  8. I’m so glad I’ve been able to find pumpkin in my store. Otherwise I wouldn’t be able to make this! I must have some. :)

  9. Maria says:

    I can’t get enough pumpkin! Love this cake!

  10. Kristy says:

    This looks very similar too my birthday cake that my dad makes – only your version is a bit healthier. :)

  11. Joanne says:

    I’ve been able to find it…but at 3 bucks for one of those 14 oz cans! Super overexpensive. Thankfully I still have about 10 cans leftover from last year…cause I so need to try this cake!

  12. Katrina says:

    No pumpkin shortage here in Ottawa…or Ontario, so we’re good! Keep posting lovely pumpkin recipes. I love them!

  13. I loved these bars/cake too! I think I called them bars so I could eat more of them since they weren’t called cake :)

  14. I’ve found plenty of pumpkin in KS! But I keep getting nervous about the shortage and keep buying more just in case!

  15. Ryan says:

    Oh wow, this looks like just my type of cake! I would love a piece right now, especially with that yummy frosting! Its so perfect and fallish!

    Pumpkin has been hard to find here but thankfully I was able to come across some at Trader Joes and Wal Mart and stocked up!

  16. Deborah, all of your pictures are stunning. You do a great job of styling them. I’m suddenly very hungry!

  17. grace says:

    no shortage of pumpkin here, as it’s not a flavor i particularly enjoy. cinnamon cream cheese frosting, on the other hand, i find ridiculously addictive. :)

  18. heather mccurdy says:

    Pumpkin shortage? Buy a cheese pumpkin. cut it up, bake it down, and puree the pumpkin after pulling the peel off. Use same amount as recipe calls for canned. :-)

  19. Pumpkin shortage?!! Yikes! I haunt even looked for canned pumpkin yet so idk if we r in the same dilemma here in Pkx. There r so many fresh pie pumpkins at the grocery that I’ve been picking up a few of those. I think I will make this lovely cake for my neighbor who has been helping us out w getting the kids to school lately.

  20. Paul says:

    The frosting for this is PERFECT.

    But one thing I thought was quite funny and really felt the desire to point out… look at the picture of the cake with the fork. The cake bite on the fork is backwards, as though the fork stabbed into the cake from the bottom and not from the top. Muahaha, I caught you!

  21. Rhiannon says:

    How do you think this recipe would fare baked as cupcakes?

    • Deborah says:

      @Rhiannon, I’m not quite sure. The original recipe was meant to be bars – not cake – but it resembled cake more than a bar to me. So that is the only reason I would hesitate. I’m not much help here – sorry!! :)

  22. Shelly says:

    Made this today. Crazy delicious!!! Cake is rich and frosting is light. Cinnamon in the frosting is a great add!

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