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 MADE A SLIGHT CHANGE THAT SENT THIS CAKE OVER TOP.

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).

OH. MY. WORD.

This blend of cinnamon, ginger, nutmeg, allspice and cloves was the perfect addition to this cake and is now a staple in my kitchen.

***I ADDED 1 1/2 TEASPOONS INSTEAD OF THE RECOMMENDED 1 TEASPOON.***

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.