Pumpkin. Spice. Cake.
This is happening.
Did I mention the cream cheese frosting?
All my childhood memories of Halloween are centered around this recipe. Every Halloween, my mom would whip up a batch of these and her amazing vegetable beef soup (recipe here).
It’s not Halloween without them.
It’s kind of sad to be an adult who can’t go trick-or-treating anymore. (I have no adorable nieces/nephews/cousins living nearby that I could borrow to take trick-or-treating in the hopes of earning some candy for myself. Not that I would try that.)
My brother and I would come home from trick-or-treating, dump our candy out on the floor, and start to organize it. Yes, we were and still are strange. I would sort mine into extremelyyy detailed piles.
We’re talking regular Reese’s in one pile and Pumpkin-shaped Reese’s in ANOTHER pile.
After the sorting, we would engage in some intense candy-trading deals. I’m sure my parents were a little concerned about our candy-tactics, but we sure had fun.
Even now, as an adult, I still make both of these things every Halloween. This pumpkin cake and It’s the Great Pumpkin, Charlie Brown are all I need for the most perfect evening. And, it makes not being able to trick-or-treat a little less sad.
This cake is light + fluffy + also moist, which is everything you want in a pumpkin spice cake. Trust me. I’ve done my research. AKA I made this and fed it to friends and they approved. Sooooo, I think my point is proven.
Also, cream cheese frosting.
CREAM. CHEESE. FROSTING. You guys. This stuff is magic.
The good news is that you’ll probably have some frosting left over and if you just wanna eat that straight from the bowl, I won’t tell.
For the cake:
- 4 eggs
- 1 1/2 cup sugar
- 1 cup vegetable oil
- 15 oz pumpkin (one can)
- 2 cups flour
- 2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking soda
- Pinch of salt
For the frosting:
- 4 oz cream cheese
- 1/2 cup butter
- 2 tsp vanilla
- 2 1/2 cups powdered sugar
- 3 TBS pure maple syrup
Preheat oven to 350 degrees. Mix together eggs, sugar, oil, and pumpkin together with electric mixer. In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Gradually add the dry mixture to the wet ingredients and mix until combined. Pour into a greased 9 x 13 pan. Bake 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake bakes, make the frosting. Soften the cream cheese and butter together in the microwave for 20-30 seconds. Cream with mixer. Add vanilla, powdered sugar, and maple syrup and mix until combined. Let cake cool completely before frosting. Cover leftovers and store in the fridge.
Yield: 15 generous slices, or more if cut into smaller slices