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Pumpkin Spice Cake with Cream Cheese Frosting

Course Dessert
Cuisine Dessert
Keyword Fall Dessert, Halloween Recipes, Pumpkin Bars, Pumpkin Cake, Pumpkin Dessert, recipes for a crowd
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 20 slices
Calories 315kcal
Author Stephanie Simmons

Ingredients

For the Cake

  • 4 eggs
  • 1 and 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 1 15 oz. can pumpkin NOT pumpkin pie filling
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 and 3/4 tsp cinnamon
  • 3/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/8 tsp ginger
  • 1/8 tsp salt
  • 1 tbsp real maple syrup

For the Frosting

  • 6 ounces cream cheese
  • 1 stick (1/2 cup) salted butter
  • 2 tsp vanilla
  • 3 cups powdered sugar
  • 3 tbsp real maple syrup

Instructions

  • Prep: Preheat oven to 350 degrees. Line a 9x13 or 10 x 15 pan with parchment paper or spray with nonstick spray. 
  • Make the cake: In a large mixing bowl, mix eggs, sugar, oil, and pumpkin with electric mixer until just combined. In a medium bowl, whisk together the flour, baking powder, baking soda, spices and salt. Add dry mixture to the wet ingredients in 2 additions, mixing well after each. Add the TBSP of maple syrup and mix. 
    Pour batter into prepared pan. Bake 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. (It may have some moist crumbs on it - but shouldn't have wet batter). Let the cake cool completely before frosting. 
  • Make the frosting: While the cake bakes, make the frosting. Soften cream cheese and butter together in the microwave for 20-30 seconds. (See note if browning the butter). Cream well with mixer. Add vanilla, powdered sugar, and maple syrup and mix until combined. 
  • Serve + Store: Frost the cake when cool. Use the back of a dinner spoon to make swirls in the frosting, if desired. Store leftovers, covered tightly, in the fridge for up to 4 days. 
  • Make ahead tips: The cake can be made a day in advance. Bake as directed, and let it cool completely. Cover well with plastic wrap/foil and leave at room temp. Frosting can be made a day ahead too - cover well and store in the fridge. Let frosting sit out for 10 minutes before frosting so it's pliable. If the top of the cake tears a little when you try frosting it, cover it and chill in fridge for 15 minutes. 

Notes

NOTE: If using a 10 x 15 pan, start with 5 minutes less on the bake time (20-25 mins). 
NOTE: If you want to use brown butter in the frosting - follow the below steps. 
  • In a nonstick pot or pan over medium heat, melt the butter. Turn the heat to medium-low and continue cooking the butter - stirring constantly. The butter will get foamy, then turn golden, then start to turn brown and develop a nutty/caramely sort of aroma. Once it reaches a deep golden color, remove from the heat and let cool in the freezer for 15 minutes. 
  • Beat the cooled (it won't be totally cold - if it's a little warm that's fine) melted brown butter with the softened cream cheese. It will be lumpy at first, but just keep mixing and it will smooth out after 1-3 minutes. Continue with frosting steps as directed in recipe above. 

Nutrition

Calories: 315kcal