In honour of this trifecta of celebrations, Grayce and I have teamed with Staub Canada to shower some love on the pumpkin with a series of recipes. Why should pumpkin spice lattes get all the glory? As this is the last post in the series, we are finishing off the meal with dessert! After all, what’s a celebration without cake?

This Pumpkin Spice Cake is super easy! As we all know, I’m not a baker, so if I can make this, it must be pretty simple. The house smells great as this bakes! I hope you enjoy!

Looking for some other ways to get some pumpkin goodness into your life? Check out our “Easy Trick or Treater Pumpkin Soup“, “Pumpkin Spice Oatmeal Muffins” and “Cozy Up Pumpkin Chili“!

Pumpkin Spice Cake 

 What you need:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 ½ tsp ground cinnamon
• 2 tsp Pumpkin Spice Mix*
• 1 cup vegetable oil
• 3 large eggs
• 3/4 cup maple syrup
• 1/2 cup brown sugar
• 1 (15 oz can = 1 7/8 cup) can pumpkin puree
• 1 1/2 tsp vanilla extract
• Cream Cheese Frosting (see recipe below)
• Candy pumpkins (optional)

What you do:

• Preheat the oven to 350°F (177°C) 
• Grease a 9″ x 13″  Staub ceramic rectangular dish (we love this festive one in orange!)
• Whisk (we used the Zwilling Twin Pur whisk) your dry ingredients – flour, baking powder, baking soda, salt, cinnamon and Pumpkin Spice Mix – together in a large bowl

• Set aside
• Time for the wet stuff! Whisk the oil, eggs, maple syrup, brown sugar, pumpkin and vanilla extract together until combined

• Pour the wet stuff into the dry ingredients and use a mixer or whisk until completely combined

• The batter will be slightly thick

• Pour the batter into the greased Staub ceramic rectangular dish and spread

• Bake in the middle oven rack for 30-35 minutes (note that everyone’s oven is slightly different, so your baking times may be slightly different – mine was 33 minutes). Best way to check on when your cake is done? Insert a  toothpick in the centre of the cake and if it comes out clean, the cake is done. [If the edges of the cake are browning a little too quickly in the oven, loosely cover it with aluminum foil]

• Remove the cake from the oven and set the pan on a wire rack to cool. Cool completely. [Impatient? To speed up your cooling process, after about 45 minutes, you can place the cake in the refrigerator]
• While your cake is cooling, make the Cream Cheese Frosting (see recipe below)
• Once the cake has cooled, frost away!

• Decorate with super-cute little candy pumpkins

• To make the cake easier to cut (and to help set the frosting), refrigerate for 30 minutes before serving
• Cover leftover cake tightly and store in the refrigerator for up to 5 days

• Super-moist, super-easy cake!

• Great for groups!

• Pumpkin Spice Cake!

Make ahead tip:  You can make this cake in advance, as I did, and leave it I frosted. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 months. Before frosting, bring to room temperature, then make your frosting, frost and serve. The frosted cake freezes well, up to 3 months. To serve a previously frozen cake, thaw  overnight in the refrigerator, bring to room temperature or serve cold.

Cream Cheese Frosting

What you need:

• 8 ounces (224g) block cream cheese (use the full strength stuff!) softened to room temperature
• 1/2 cup unsalted butter, softened to room temperature
• 3 1/4 cups icing sugar 
• 1 tsp vanilla extract
• 1/8 tsp salt

What you do:

• In a large bowl using a handheld mixer, beat the cream cheese and butter together on high speed until smooth and creamy

• Add the icing sugar, vanilla and salt

• Beat on low speed for 30 seconds to incorporate, then switch to high speed and beat for 2 minutes

*Pumpkin Spice Mix:

What you need:

• 3 tbsp cinnamon
• 1 tbsp ginger
• 2 tsp nutmeg
• 1 tsp ground cloves
• 1 tsp ground allspice

What you do:

• Mix together
• Store in an airtight jar

Yield: 12 servings

Pumpkin Spice Cake

Prep Time: 15 minutes

Cook Time: 40 minutes

Additional Time: 2 hours

Total Time: 2 hours 55 minutes

An easy to make dessert to celebrate National Pumpkin Day, Halloween or Thanksgiving! Great for family get togethers!

Print

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 ½ tsp ground cinnamon
• 2 tsp Pumpkin Spice Mix* (see recipe below in notes)
• 1 cup vegetable oil
• 3 large eggs
• 3/4 cup maple syrup
• 1/2 cup brown sugar
• 1 (15 oz can = 1 7/8 cup) can pumpkin puree
• 1 1/2 tsp Vanilla extract
• Cream Cheese Frosting (see recipe below in notes)
• Candy pumpkins (optional)

Instructions

1. Preheat the oven to 350°F (177°C) 
2. Grease a 9" x 13"  Staub ceramic rectangular dish (we love this festive one in Orange!)
3. Whisk (we used the Zwilling Twin Pur whisk) your dry ingredients - flour, baking powder, baking soda, salt, cinnamon, and Pumpkin Spice Mix - together in a large bowl.
4. Set aside.
5. Time for the wet stuff! Whisk the oil, eggs, maple syrup, brown sugar, pumpkin, and Vanilla extract together until combined.
6. Pour the wet stuff into the dry ingredients and use a mixer or whisk until completely combined. The batter will be slightly thick.
7. Pour the batter into the greased Staub ceramic rectangular dish, and spread.
8. Bake in the middle oven rack for 30-35 minutes. (Note, everyone's oven is slightly different so your baking times may be slightly different - mine was 33 minutes.) Best check on when your cake is done? If you insert a toothpick in the center of the cake comes out clean. [If the edges of the cake are browning a little too quickly in the oven, loosely cover it with aluminum foil.]
9. Remove the cake from the oven and set the pan on a wire rack to cool. Cool completely. [Impatient? To speed up your cooling process, after about 45 minutes, you can place the cake in the refrigerator.]
10. While your cake is cooling, make the Cream Cheese frosting.
11. Once the cake has cooled, frost away!
12. Decorate with super cute little candy pumpkins
13. To make the cake easier to cut (and to help set the frosting), refrigerate for 30 minutes before serving. 
14. Cover leftover cake tightly and store in the refrigerator for 5 days.

Notes

Cream Cheese Frosting

What you need:

1. 8 ounces (224g) block cream cheese (don't use light), softened to room temperature
2. 1/2 cup unsalted butter, softened to room temperature
3. 3 1/4 cups Icing sugar
4. 1 tsp Vanilla Extract
5. 1/8 tsp salt

What you do:

1. In a large bowl using a handheld mixer, beat the cream cheese and butter together on high speed until smooth and creamy.
2. Add the Icing sugar, vanilla, and salt.
3. Beat on low speed for 30 seconds to incorporate, then switch to high speed and beat for 2 minutes.

*Pumpkin Spice Mix:

What you need:

1. 3 tbsp cinnamon
2. 1 tbsp ginger
3. 2 tsp nutmeg
4. 1 tsp ground cloves
5. 1 tsp ground allspice

What you do:

1. Mix together
2. Store in an airtight jar

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Twin Pure Black Large Whisk | ZWILLING J.A. HENCKELS Canada Ltd.
• 
  Ceramic Rectangular Dish 13″ X 9″ / 34 X 24 cm | ZWILLING J.A. HENCKELS Canada Ltd.
• 
  Tradition Utility / Slicing Knife 8″ / 160 mm | ZWILLING J.A. HENCKELS Canada Ltd.