Tuesday, November 8, 2016

Continuing the Pumpkin Theme...

So as soon as October arrived, we started talking about pumpkins and all of those delicious things we love that are made with pumpkin. Then we delved into apples a little bit, but now that we're in November, I'm back to pumpkin again. After all, it's just about time for me to stir up a big ol' batch of pumpkin bread for friends and family. You can find that recipe here.
And last week I made this amazing pumpkin cake. It's a recipe I shared with you just about a year ago, but as soon as I tasted it, I knew I had to share it again. It's that good. Actually, even better than last year, thanks to one little tweak I'll talk about later.

Here's what you'll need.
For the cake:
  • 1 cup sugar
  • 2 eggs
  • 1 cup pumpkin puree (not to be confused with pumpkin pie filling)
  • 1/2 cup canola or vegetable oil
  • 1 cup all purpose flour
  • 1 tsp. cinnamon or pumpkin pie spice ***see note in instructions below***
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
For the frosting:
  • 1/4 cup cream cheese
  • 2 Tbs. softened butter
  • 3/4 cup confectioners sugar
  • 1/2 tsp. vanilla

Preheat your oven to 350 degrees, then grease a square baking pan. 8 x 8 or 9 x 9, whatever you have.
Next, mix together your sugar and eggs at medium speed for about two minutes.
Add the pumpkin and oil.
And mix until blended.
Now add your flour, baking soda, baking powder, salt and...
Wait for it...
Instead of adding the cinnamon/pumpkin pie spice,
I love spices, but I am not a fan of pumpkin pie spice. The flavors always seem flat to me, so when I'm making my pumpkin pie, I always go with the cinnamon, ginger and cloves measurements listed on the Libby's Pumpkin Puree can. Then I discovered a recipe for making your own pumpkin pie spice over at My Baking Addiction (recipe here).
This blend of cinnamon, ginger, nutmeg, allspice and cloves was the perfect addition to this cake and is now a staple in my kitchen.

Okay, so beat those ingredients in at low speed for one minute.
Pour into your pan.
Bake 25-30 minutes, or until a toothpick inserted in the center comes out clean. Since I was using and 8 x 8 pan it took a little longer.

Cool on rack.
For the frosting, mix together your cream cheese and butter until well blended.
Then, with your mixer on low speed, add the confectioners sugar and blend well.
Then beat in your vanilla.
Oops. Looks like someone was a little eager to dig in.
Moist, delicious, pumpkin perfection.
The discovery of this new pumpkin pie spice blend has changed my baking forever. Talk about kicking things up a notch. This'll do it.

Now it's your turn.
What's cooking in your kitchen? Are you a spice person? What's your favorite?

Mindy Obenhaus lives in Texas with her husband and kids. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com.


  1. Hi Mindy!

    I made this recipe last year for Christmas. It was s-o-o-o good! I made part of the recipe into little loaves for gift giving and baked some larger loaves for our own eating indulgence. So easy to do, and it added that extra something I needed for the annual goodie exchange with the neighbors.

    I'm going to have to try this cake! It sounds like a good one to take to one of our carry-in dinners at church. :)

    And I'm with you on the pumpkin pie spice. I've never bought the pre-mixed version, preferring to mix my own. I'll have to jump over to my baking addiction and grab that recipe!

    1. Jan, I promise you won't regret it. You'll love the ramped-up flavor.

      And this cake is perfect for potlucks, though since it only makes a small cake, you might have people begging for more.

  2. That's a lot of pumpkin bread!!!!!

    And this is a timely reminder because I have a potluck to go to in two weeks and I've been assigned dessert and I couldn't think up what to bring. Woot. Now I know! Thanks!

    1. Yes, it is a lot, Kav. When my kids were little, I used to give it as teacher gifts for Thanksgiving, as well as to family. Now it seems to be mostly for family. I might need to start making larger loaves for each of the kids, now that they're grown. Otherwise, they keep coming back and raiding my freezer.

      This cake will be the perfect dessert for you. Especially since it's so easy to make. Seasonal, easy and delicious. A perfect combination.

  3. Yum!! I want to make this soon! I love the idea of making my own spice mix. I just pinned the mix on Pinterest to have it on hand.

    Do y'all buy new spices every so often? When I moved I threw away a lot of really old spices I knew I'd had for ages. I probably need a system. Maybe I'll write a date on every jar.

    1. Missy, that's exactly what I did when I organized my spice cabinet a few years ago. Since I didn't keep them in their original containers, I put a label on each with the expiration date.

      If you like pumpkin, Missy, you will love this cake. I already want to make it again. I'm afraid I'll eat it all myself, though.

  4. I am in love with all things pumpkin and apple. I love them. I love the fall scents and sounds and foods and that's reason enough to never be a skinny person again!!! This looks marvelous!

  5. For spices, I've always tossed the ginger aside and went double on nutmeg... I love nutmeg with custard-based things. And I like the hint of cloves in pumpkin, but not much else except spice cookies!!!

    But then I mixed pepper with ginger on accident, so I use that peppered ginger on meats and in cookies, and it's amazing.

    I'm a big fan of having fun with spices!!!

    1. I thought it was the kids who mixed the pepper and the ginger, Ruthy. Either way, happy accident.

      I do love spices, though. Especially this time of year. Sweet or savory.

  6. I passed that pumpkin pie spice recipe on to my daughter, Mindy. She loves all things pumpkin spice.

    I have some spices I use all the time and then the odd ones that expire before I can possibly use them.

    1. Don't you hate that, Mary Cate? Like when a recipe calls for a spice that you know you won't use in anything else. That's why I always appreciate those free samples of spices that Penzey's always throws in my order. Fun to try something new when it doesn't cost me anything.