Autumn cake with pumpkin and cream cheese
Simple recipe for spiced pumpkin cake with cream cheese frosting
Today I invite you to try a delicious and very aromatic spiced pumpkin and cream cheese cake. You can prepare this fluffy and moist pumpkin cake very quickly, even without using a mixer! After baking, the cake smells wonderfully of spices, and the delicate cream cheese frosting completes the whole. This is a very simple recipe for an autumn pumpkin cake that will be perfect for an afternoon warming tea or a cup of aromatic coffee. So if you have pumpkin at home and a craving for something delicious, be sure to try this recipe!
Table of contents
Autumn cake with pumpkin and cream cheese step-by-step recipe
If you like sweet baked goods using pumpkin, and you prefer recipes that don’t require too much work, then this recipe is for you!
Pumpkin and cream cheese cake recipe with video
Wyposażenie
- Baking pan approximately 10/30 cm in size.
Składniki
Ingredients for pumpkin cake
- 250 g pumpkin puree (thick and not too watery – 1 cup)
- 50 g oil (¼ cup)
- 150 ml milk
- 2 eggs (size L)
- 1 teaspoon vanilla (optional)
- 85 g sugar (white – scant ½ cup)
- 85 g brown sugar (scant ½ cup)
- 250 g wheat flour (all-purpose – 1⅔ cups)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger (ground)
Ingredients for cream cheese frosting
- 150 g cream cheese (cold)
- approx. 30 g powdered sugar (2 tablespoons or to taste)
- 0.5 teaspoon cinnamon (optional)
- 60 g heavy cream (⅓ cup – cold)
Instrukcja
How to make pumpkin and cream cheese cake step by step
Step 1 – preparations
- Turn on the oven to 170℃ in convection mode, or 180℃ in top/bottom heat mode.
- Grease the baking pan with butter and dust with flour, or line with parchment paper.
- In a bowl, mix the flour, baking powder, and spices.250 g wheat flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger
Step 2 – preparing the pumpkin cake
- In a larger bowl, mix the wet ingredients for the cake and the pumpkin puree.250 g pumpkin puree, 50 g oil, 150 ml milk, 2 eggs, 1 teaspoon vanilla
- Add both sugars and mix until combined.85 g sugar, 85 g brown sugar
- Add the flour with spices and mix briefly – just until combined.
- Pour the batter into the prepared baking pan.
Step 3 – baking the cake
- Place the pan with the cake in the preheated oven and bake for about an hour – until a skewer comes out clean.
- After baking, let the cake cool.
Step 4 – preparing the quark cream
- Transfer the cream ingredients to a bowl and blend with a mixer on high speed until they combine into a smooth cream.150 g cream cheese, approx. 30 g powdered sugar, 0.5 teaspoon cinnamon, 60 g heavy cream
- Spread the cream over the cooled cake.
Film
Uwagi
Wartości Odżywcze
Why is it worth baking such a pumpkin cake with cream cheese frosting in autumn?
I got the idea for my today’s pumpkin cake with cream cheese frosting from Angie on TikTok. I really liked her recipe because it’s super simple to prepare and only requires very basic ingredients that you usually have at home or can easily get in any store. I tried the recipe and the cake turned out amazing! Super tasty, and also moist and soft. Such a cake stays fresh for a long time and doesn’t dry out if stored properly. If you like aromatic, fragrant cakes in autumn, then you must try this recipe!
What ingredients are essential for baking a pumpkin cake?
To make such a simple pumpkin cake at home, you will need a few basic ingredients. Below is a condensed list of the products I used and possible substitutes.
- pumpkin puree – I highly recommend Hokkaido pumpkin for making pumpkin puree – its flesh is not very watery, and it has a beautiful, strong orange color; you can also use butternut squash
- sugar – I added two types of sugar to the cake (according to the original recipe), but you can use one of them – white or brown, or even substitute it with xylitol or erythritol
- milk – I used 1.5% UHT milk, you can use milk with a different fat content, or even substitute it with plant-based milk
- cream cheese – I used regular cream cheese from Biedronka (Delikate), you can use any favorite cream cheese, or even cheesecake curd from a tub
- heavy cream – I used 30% UHT cream in a carton, you can also optionally use 36% cream
How to make pumpkin puree for the cake?
I most recommend baking pumpkin for puree – you can see my preparation video for such a puree. When I have a whole Hokkaido pumpkin, I just cut it in half and remove the seeds and “fibers” from the inside. I place the pumpkin cut-side down on a baking sheet lined with parchment paper and bake it for about 30-40 minutes at 180 degrees Celsius. When it’s soft, I cool it down and then peel off the skin. Usually, pumpkin prepared this way is so soft that I just mash it thoroughly with a potato masher, but if there are any small pieces left, I sometimes additionally blend it with a hand blender. And that’s it, the puree is ready to use :)
How can you additionally decorate a pumpkin cake with cream?
In addition to the cream cheese frosting, I drizzled the top of the cake with a little homemade caramel sauce. This sauce not only added sweetness to the cake but also an interesting look. So if you have caramel sauce at home – store-bought or homemade – you can use it for decoration. Just gently pour it over the top and then gently swirl the cream with the sauce. You can also make a delicious homemade caramel sauce using my recipe :)
Frequently Asked Questions – FAQ
Can ready-made pumpkin puree be used for pumpkin cake?
Yes, for preparing the cake, you can use both homemade pumpkin puree and ready-made puree. It’s important that the puree has an appropriate, rather thick consistency. If you have store-bought puree and it is very moist and loose, then reduce the amount of milk added so that the batter is not too thin.
Does pumpkin cake with cream cheese need to be stored in the refrigerator?
If it’s not too hot at home, the cake transferred to an airtight container can sit on the kitchen counter for about 2 days and nothing should happen to it. If it needs to be stored longer, it’s worth putting it in the refrigerator so that the cream cheese frosting doesn’t spoil.
Can pumpkin cake be frozen?
Pumpkin cake can be frozen, although it’s best to freeze the cake itself without the cream cheese frosting.
I hope my autumn cake with pumpkin and cream cheese will appeal to you and grace your table this autumn. Be sure to try this recipe and let me know in the comments how you liked it! And if you enjoy autumn baked goods with pumpkin and other vegetables, be sure to check out my other recipes for sweet baked goods with vegetables!
Don’t forget to also check out my Instagram and, while you’re at it, I recommend my free app where you’ll find all my recipes!
Recommended recipes for pumpkin cakes and baked goods
Be sure to also check out my other recipes for delicious, sweet baked goods prepared with pumpkin - in various forms and with different additions. Here I recommend, among others, three such recipes, and many more on the blog.
Popularne Przepisy
Polecane przepisy
Spiced Pumpkin Cake with Cream Cheese - Easy Recipe
If you like aromatic, cinnamon-spiced autumn cakes baked with delicious pumpkin, then you must check out this recipe for spiced pumpkin cake with cream cheese frosting. It's a fluffy, delicious, and moist bake that pairs perfectly with a cup of aromatic and warming tea or coffee. This is a very simple pumpkin cake prepared with aromatic spices like cinnamon, nutmeg, or ginger. It's an excellent idea for a not-too-sweet autumn cake that is easy to prepare, even without a mixer! Hokkaido pumpkin in the cake makes it moist, flavorful, and gives it an amazing color, while the cream cheese frosting adds a delicate taste.
Be sure to check out my detailed step-by-step recipe with photos from the preparation and also with a short video, where I show you how to make an easy pumpkin cake for autumn. With these tips, baking a pumpkin cake will be successful for everyone!
