Pumpkin Cake Filled With Cream Cheese Frosting Recipe
Pumpkin baked goods are my absolute favorite to make all season long. These little cakes are perfect for a Halloween party, a Thanksgiving dessert or weekend treat! This recipe can also be used for a loaf of bread or normal cupcakes too if you don't have a pumpkin pan. Happy baking! š
Ingredients
1Ā¾ cups all-purpose flour
1Ā½ teaspoons pumpkin pie spice
ā teaspoon ground nutmeg
Ā½ teaspoon baking soda
Ā½ teaspoon baking powder
Ā½ teaspoon salt
Ā½ cup vegetable oil
2 large eggs
1Ā½ cups granulated sugar
1 cup 100% pure pumpkin puree (not pumpkin pie filling)
ā cup water
2 tablespoons of milk
4 ounces cream cheese
Ā¼ cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
Baking spray with flour
Instructions
Preheat your oven to 350Ā°F. Grease the pan of your choice!
Mix the dry ingredients; flour, pumpkin pie spice, nutmeg, baking soda, baking powder, and salt.
In a separate large bowl, stir together the oil, milk, eggs, and sugar until combined, then stir in the pumpkin. Add the flour mixture in two rounds, alternating with the water. Mix until everything comes together. It's important not to over mix!
Pour the batter into your prepared pan and bake. A toothpick in the center should come out clean!
Cupcake style pan: 16-20 minutes
Loaf: for 60 to 70 minutes
While baking, make your cream cheese frosting. Mix together cream cheese and butter until smooth. Add in vanilla. Slowly add confectioners' sugar until mixed smooth.
After the toothpick comes out clean, remove from the oven and let your cakes cool completely.
Ice or fill your cakes! Check out the video below on how I filled them!
Enjoy!
Tips for Success
Check that the can says āpure pumpkin.ā Pumpkin pie filling is pre-sweetened and spiced, and it will throw off the recipe.
Mix gently. Over-mixing can make the cakes too dense, so stop once you no longer see dry flour.
Keep an eye on them! Ovens vary, so test early and add time only if needed.
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