If you’re looking to bake THE best pumpkin cake for fall, or for your Thanksgiving feast, this pumpkin spice cake with cream cheese glaze is it. I cannot tell you how moist and delicious this pumpkin spice cake is. You can adjust the sugars from brown to coconut palm sugar, as well as the flours to make it gluten free if you wish.

You must make this with fresh pumpkin purée – I don’t use the canned so not sure how the flavour changes. Earlier in the day or the day before, wash a pumpkin pie pumpkin, cut in half, remove seeds, and bake on a parchment paper lined pan for about an hour at 350. Scoop out the flesh once cooled, and puree. Freeze remaining in a sandwich bag.

Pumpkin Spice Cake with Cream Cheese Glaze

Ingredients

1-1/2 cups (400 mL) packed brown sugar or coconut palm sugar

1/4 cup (60 mL) softened butter

3 eggs

3/4 cup (175 mL) grapeseed oil

2 cups (500 mL) roasted pumpkin purée

2-1/2 cups (625 mL) all purpose flour OR gluten free flour (I use a mix of tapioca, rice, almond and sorghum flours)

2 tsp (10 mL) baking powder

1 tsp (5 mL) baking soda

3/4 tsp (4 mL) salt

2 tsp (10 mL) pumpkin spice (see recipe here)

Method

Mix together flours, baking powder, baking soda, salt and pumpkin spice. Set aside.

In a stand mixer, beat sugar and butter until fluffy. Add eggs, one at a time. Add oil and stir until well blended. Add pumpkin puree. Add flour into two batches, and blend well until smooth.

Pour into a oiled and floured Bundt cake pan. Bake at 350 degrees for about 1 hour.

Once cake is cooled, place on a platter or cake stand. Prepare cream cheese glaze.

Cream Cheese Glaze

Ingredients

½ package (4 ounce) packages cream cheese,

1/4 cup butter, softened

2 cups (500 mL) sifted confectioners’ sugar

2 tbsp (30 mL) roasted pumpkin puree

1 tsp (5 mL) pumpkin spice

Method

In a stand mixer, beat butter, cream cheese, puree and spice together until well blended. Add sugar in two batches. Pour over Bundt cake and serve.

Yield: 1 cake

Pumpkin Spice Cake with Cream Cheese Glaze

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If you’re looking to bake THE best pumpkin cake for fall, or for your Thanksgiving feast, this pumpkin spice cake with cream cheese glaze is it.

Prep Time 10 minutes

Cook Time 1 hour

Additional Time 1 hour

Total Time 2 hours 10 minutes

Ingredients

• 1-1/2 cups (400 mL) packed brown sugar or coconut palm sugar
• 1/4 cup (60 mL) softened butter
• 3 eggs
• 3/4 cup (175 mL) grapeseed oil
• 2 cups (500 mL) roasted pumpkin purée
• 2-1/2 cups (625 mL) all purpose flour OR gluten free flour* see notes 
• 2 tsp (10 mL) baking powder
• 1 tsp (5 mL) baking soda
• 3/4 tsp (4 mL) salt
• 2 tsp (10 mL) pumpkin spice

Cream Cheese Glaze

• ½ package (4 ounce) packages cream cheese,
• 1/4 cup butter, softened
• 2 cups (500 mL) sifted confectioners’ sugar
• 2 tbsp (30 mL) roasted pumpkin puree
• 1 tsp (5 mL) pumpkin spice

Instructions

1. Mix together flours, baking powder, baking soda, salt and pumpkin spice. Set aside.
2. In a stand mixer, beat sugar and butter until fluffy. Add eggs, one at a time.
3. Add oil and stir until well blended. Add pumpkin puree.
4. Add flour into two batches, and blend well until smooth.
5. Pour into a oiled and floured Bundt cake pan.
6. Bake at 350 degrees for about 1 hour.
7. Once cake is cooled, place on a platter or cake stand.
8. Prepare cream cheese glaze.
9. In a stand mixer, beat butter, cream cheese, puree and spice together until well blended.
10. Add sugar in two batches. Pour over Bundt cake and serve.

Notes

If you use a pre-made gluten-free flour, it should contain xanthan gum. I use my own mix of tapioca, brown rice, almond meal and sorghum flours + 1/4 tsp xanthan gum.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 301Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 59mgSodium: 60mgCarbohydrates: 55gFiber: 3gSugar: 26gProtein: 6g