Don’t you daydream of those perfectly calm, pandemic-free weekend mornings? The ones with a bold pot of coffee brewing, crisp and cool weather outside, and cozy layers? Well, I’ve discovered the dish that’ll accompany the said scene beautifully.
This pumpkin cake is perfection — it’s delicate and golden, offering just the right hint of fall flavors without the artificial crap. While you can totally use pumpkin pie spice if it’s seeking attention in your pantry, I opted for cinnamon, ginger, and nutmeg.
Baked in a rimmed baking sheet, the 1 1/2-inch-high product makes for a perfect portion with a shmear of cinnamon cream cheese frosting — not as intimidating as a loaf, perhaps.
For dessert? Sure. For breakfast or brunch? Absolutely.
Makes one 10x15” sheet pan
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup vegetable oil
3 large eggs, at room temperature
1 cup packed dark brown sugar
1/3 cup granulated sugar
2 tablespoons maple syrup
1 can pumpkin puree
1 1/2 teaspoons vanilla extract
CREAM CHEESE FROSTING
8 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
2 cups confectioners’ sugar, plus more if you want it thicker!
1 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon salt
1. Preheat the oven to 350 degrees, and line a 10x15” baking pan with parchment paper with hanging over all four sides.
2. Whisk flour, baking powder, baking soda, salt, and spices in a large bowl. Set aside. Whisk the oil, butter, eggs, brown sugar, granulated sugar, maple syrup, pumpkin, and vanilla until combined. Pour the wet ingredients into the dry ingredients and use a rubber spatula until a thick better consistency is reached.
3. Spread batter into pan. Bake for 28-32 minutes. Test with a toothpick — it will be ready if if it comes out clean!
4. Transfer pan to a wire rack. Cool bars completely. (Safe to store in refrigerator after an hour to speed up the cooling process!)
5. In a stand mixer fitted with a whisk attachment, beat cream cheese and butter on high speed until smooth and creamy. Add confectioners’ sugar, vanilla, cinnamon, and salt. Beat for another minute until desired consistency is reached, adding more confectioners’ sugar if needed. Refrigerate for 30 minutes at minimum; spread onto prepared pumpkin cake and slice into squares.
Cover and store in the refrigerator for up to 5 days! Plain cake lasts one week!
