Pumpkin Spice Cake & Pumpkin Cream Cheese Frosting

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Disclaimer: This recipe is not created by me, nor do I claim any credit for the development of this recipe. Full credit goes to In Bloom Bakery for this recipe. I am simply sharing it with the modifications that I made on my platform.

Happy September, everyone! I can hardly believe that we’re already into the ninth month of the year… I know it feels like we say this every month, and every year, but truly… where did this year go? I feel like I blink and it’s a new month… but alas, it’s September, and the unofficial start of fall! With the official beginning of the autumn season only a few short weeks away, I’m itching to enjoy some apple and pumpkin desserts again. Plus, I may or may not have treated myself to a new mixing bowl from Mason Cash, that I’m completely obsessed with, and wanted an excuse to use…

But, I digress—if you love pumpkin spice season, this recipe is for you! It’s got a strong pumpkin spice flavour that pairs deliciously with the pumpkin cream cheese frosting. Let’s jump into this recipe.

Tools & Equipment

The tools and supplies that you’ll need to make this is actually very minimal, and you likely already have most of it in your kitchen anyways. One thing I will note is that this recipe does use quite a few dishes, so be prepared to be doing quite the clean up throughout, and at the end!

Pumpkin Spice Cake

Yields 9 servings

Original recipe from In Bloom Bakery

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Ingredients

• 2 ¼ cup of all purpose flour
• 1 tbsp pumpkin pie spice
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 10 tbsps unsalted butter, softened
• 1 ½ cups granulated white sugar
• 2 eggs, room temperature
• 1 tsp vanilla extract
• ½ cup buttermilk, room temperature
• 1 cup canned pumpkin puree, room temperature

Directions

1. Preheat your oven to 350°F, and grease your 9x9" metal baking pan. Line it with parchment paper.
2. In a medium sized bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set the mixture aside.
3. In another large bowl, add the softened butter and granulated white sugar, and cream them together for approximately 2 minutes using your electric hand mixer on high speed, or use a stand mixer.
4. Once combined, add the eggs and vanilla, and mix on medium speed until pale in color and smooth (about 1 minute).
5. Add in the buttermilk and canned pumpkin puree, and mix on medium-low speed until combined. The mixture will look curdled, but this is normal!
6. Combine the dry ingredients by adding them to the wet ingredients and mix on low speed until the cake batter is combined. Scrape the sides of the bowl with a rubber spatula as needed.
7. Pour the batter into your baking pan, and bake for 35-38 minutes, or until a toothpick comes out clean from the centre.
8. Let the cake cool in the pan on a wire rack for at least 30 minutes, and then pull up on the parchment paper to release it from the pan. Let the cake continue cooling on the rack until it is completely cooled.

Pumpkin Cream Cheese Frosting

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Ingredients

• 8oz (1 package) plain cream cheese
• 3-5 tbsp canned pumpkin puree
• 1 ½ tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1 cup icing sugar (you can add more if you like it sweeter!)

Directions

1. In a medium mixing bowl, mix the cream cheese using a hand mixer on a medium speed until it's soft and whipped.
2. Add the pumpkin puree, vanilla extract and pumpkin pie spice to the cream cheese. Mix on a medium speed until well combined.
3. Sift in your icing sugar gradually, mixing together with the hand mixer on a medium speed. Continue this process until it's your desired sweetness, and then cover and place in the fridge to cool for about 1 hour.
4. Once cooled, frost the top of your pumpkin spice cake, smoothing it out. Lightly dust with more pumpkin spice, or cinnamon. Enjoy!

There you have it! A delicious fall dessert to enjoy, that’s relatively easy to make. I modified this recipe from a Pumpkin Spice Latte Cake, to just be pumpkin spice, but if you’re wanting to add a little espresso kick, I highly recommend checking out the original recipe from In Bloom Bakery here!

* Note: Links and linked products featured in this blog post are commissionable links. Should you purchase a product with these links, I will make a small commission at no additional cost to you.