As the leaves start to turn and the air grows crisp, our thoughts turn to the flavors of fall. And what better way to celebrate the season than with a delicious pumpkin cake? Whether you’re looking for a classic spiced pumpkin cake or something more unique like a pumpkin cheesecake swirl cake, we’ve got you covered.
In this article, we’ll explore 20 mouthwatering pumpkin cake recipes that are perfect for the fall season. From moist and flavorful cakes to creative twists on traditional recipes, we’ll dive into the world of pumpkin baking and share our favorite recipes with you. So grab your mixing bowl and let’s get started!
Classic Spiced Pumpkin Cake
Warm up to the flavors of fall with this moist and aromatic pumpkin cake, infused with a blend of warm spices.
Ingredients:
– 1 cup canned pumpkin puree
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup unsalted butter, softened
– 1 3/4 cups granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in pumpkin puree and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
7. Let cakes cool in pans for 10 minutes before transferring to wire racks.
Cooking Time: 30-35 minutes
Pumpkin Cheesecake Swirl Cake
Celebrate the flavors of fall with this moist and creamy Pumpkin Cheesecake Swirl Cake, featuring a swirl of pumpkin cheesecake batter throughout a classic yellow cake.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup canned pumpkin puree
– 8 ounces cream cheese, softened
– 1/4 cup granulated sugar (for cheesecake)
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F. Grease and flour a 9×13-inch baking dish.
2. Whisk together flour, baking powder, and salt. Set aside.
3. Beat sugar and butter until light and fluffy. Beat in eggs one at a time.
4. Add flour mixture and pumpkin puree; beat until just combined.
5. Prepare cheesecake batter by beating cream cheese, sugar, and vanilla extract.
6. Pour cake batter into prepared dish, leaving a 1-inch border around edges.
7. Dollop cheesecake batter over cake batter in small spoonfuls.
8. Use knife or spatula to create a swirl pattern through the cake.
9. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Moist Pumpkin Chocolate Chip Cake
This seasonal treat combines the warmth of pumpkin with the richness of chocolate, perfect for a cozy fall gathering or a special occasion.
Ingredients:
– 1 cup canned pumpkin puree
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, combine sugar, pumpkin puree, and melted butter. Beat until smooth.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in chocolate chips. Divide batter evenly between prepared pans.
7. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cooking Time: 35-40 minutes
Pumpkin Spice Latte Cake
Get ready to cozy up with this moist and flavorful pumpkin spice latte cake, infused with the warm spices of fall. This delightful dessert is perfect for a crisp autumn evening or a holiday gathering.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 2 teaspoons vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and ginger.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 30-35 minutes
Vegan Gluten-Free Pumpkin Cake
Celebrate the flavors of fall with this moist and delicious vegan gluten-free pumpkin cake. Perfect for a seasonal dessert or snack, this recipe is sure to become a new favorite.
Ingredients:
– 1 cup almond flour
– 1/2 cup coconut sugar
– 1/4 cup unsweetened applesauce
– 1/2 cup canned pumpkin puree
– 1/4 cup non-dairy milk (such as soy or oat milk)
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1 tablespoon flaxseed meal
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans.
2. In a large bowl, combine almond flour, coconut sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, whisk together applesauce, pumpkin puree, non-dairy milk, flaxseed meal, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cooking Time: 25-30 minutes
Pumpkin Caramel Pecan Cake
This moist and flavorful cake combines the warmth of pumpkin with the richness of caramel and the crunch of pecans, perfect for a seasonal dessert or snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp salt
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup caramel sauce (homemade or store-bought)
– 1 cup chopped pecans
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 9-inch (23cm) round cake pan.
2. Whisk together flour, baking powder, and salt.
3. In a separate bowl, combine sugar, pumpkin puree, and butter. Beat until smooth.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Gradually add the flour mixture to the wet ingredients, beating just until combined.
6. Pour batter into prepared pan and drizzle with caramel sauce.
7. Sprinkle chopped pecans on top of the cake.
8. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
Cooking Time: 40-45 minutes
Pumpkin Bundt Cake with Cream Cheese Glaze
This moist and flavorful pumpkin bundt cake is topped with a tangy cream cheese glaze, perfect for fall gatherings or any time of the year. The combination of spices and pumpkin puree creates a deliciously comforting dessert.
Ingredients:
For the cake:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
For the glaze:
– 8 ounces cream cheese, softened
– 1/4 cup powdered sugar
– 2 tablespoons unsalted butter, softened
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 12-cup bundt pan and set aside.
2. Whisk together flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
3. In a large bowl, beat sugar and pumpkin puree until smooth. Add butter and beat until combined. Beat in eggs one at a time, then stir in vanilla extract.
4. Gradually add dry ingredients to wet ingredients, beating until just combined.
5. Pour batter into prepared pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.
6. Let cake cool in pan for 10 minutes before transferring to a wire rack to cool completely.
7. For the glaze, beat cream cheese, powdered sugar, and butter until smooth. Drizzle over cooled cake.
Cooking Time: 45-50 minutes
Pumpkin Roll Cake with Cream Cheese Filling
This moist pumpkin roll cake is filled with a tangy cream cheese filling, perfect for the fall season. With its inviting aroma and delicious flavor, it’s sure to be a hit at any gathering.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– Cream cheese filling ingredients: 8 ounces cream cheese, softened; 1/2 cup powdered sugar; 1 tablespoon milk
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, combine sugar, pumpkin puree, melted butter, eggs, and vanilla extract. Stir until smooth.
4. Gradually add dry ingredients to wet ingredients, stirring until just combined.
5. Pour batter into prepared pan and spread evenly.
6. Bake for 12-15 minutes or until cake is golden brown.
7. While cake is still warm, spread cream cheese filling on top.
Cooking Time: 12-15 minutes
Pumpkin Dump Cake with Cinnamon Streusel
A warm and comforting dessert perfect for the fall season. This Pumpkin Dump Cake with Cinnamon Streusel is a simple, yet impressive treat that’s sure to become a family favorite.
Ingredients:
– 1 cup canned pumpkin puree
– 1 package yellow cake mix (15 oz)
– 1/2 cup unsalted butter, melted
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup heavy cream
– 1/2 cup brown sugar
– 1/2 cup chopped walnuts (optional)
– Cinnamon streusel topping (see below)
Instructions:
1. Preheat oven to 350°F.
2. Mix pumpkin puree, cake mix, melted butter, cinnamon, nutmeg, and salt in a large bowl until well combined.
3. Pour mixture into a 9×13-inch baking dish.
4. Top with heavy cream, brown sugar, and chopped walnuts (if using).
5. Bake for 45-50 minutes or until golden brown.
Cinnamon Streusel Topping:
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
Mix dry ingredients in a bowl. Add cold butter and mix until crumbly. Sprinkle over cake before baking.
Pumpkin Coffee Cake with Crumb Topping
A delicious fall treat that combines the warmth of pumpkin and spices with a crunchy crumb topping.
Ingredients:
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
– Crumb Topping (see below)
Crumb Topping:
– 1/2 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup cold unsalted butter, cut into small pieces
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, combine sugar, pumpkin puree, melted butter, egg, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour batter into prepared baking dish.
6. Top with Crumb Topping (see below).
7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Crumb Topping:
1. In a small bowl, whisk together flour and sugar. Cut in cold butter until mixture resembles coarse crumbs.
2. Sprinkle crumb topping evenly over coffee cake batter.
Pumpkin Sheet Cake with Brown Butter Frosting
Celebrate fall flavors with this moist pumpkin sheet cake topped with a rich brown butter frosting. Perfect for potlucks, picnics, or simply satisfying your sweet tooth.
Ingredients:
For the cake:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup canned pumpkin puree
For the frosting:
– 4 tablespoons (1/2 stick) unsalted butter
– 2 cups confectioners’ sugar
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan.
2. Whisk together flour, sugar, baking powder, and salt. Add softened butter, eggs, and pumpkin puree; mix until smooth.
3. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
4. For the frosting, melt butter in a saucepan over medium heat. Cook, stirring frequently, until browned and fragrant (about 5 minutes). Remove from heat; whisk in confectioners’ sugar and vanilla extract.
5. Allow cake to cool completely before spreading frosting evenly.
Cooking Time: 25-30 minutes
Pumpkin Angel Food Cake
Elevate your fall celebrations with this delightful pumpkin angel food cake, featuring a moist and flavorful sponge infused with the warmth of pumpkin puree. Perfect for serving at gatherings or as a sweet treat for family and friends.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour, sifted
– 1 cup (200g) granulated sugar
– 1/2 cup (120ml) whole milk, at room temperature
– 1/4 cup (60g) pumpkin puree
– 3 large egg whites, at room temperature
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 10-inch (25cm) angel food cake pan and line with parchment paper.
2. In a medium bowl, whisk together flour and sugar.
3. In a large bowl, whisk milk, pumpkin puree, egg whites, and vanilla extract until smooth.
4. Gradually add dry ingredients to wet ingredients, whisking until just combined.
5. Pour batter into prepared pan and smooth top.
6. Bake for 40-45 minutes or until golden brown.
Cooking Time: 40-45 minutes
Pumpkin Cupcakes with Maple Frosting
Pumpkin Cupcakes with Maple Frosting Recipe
Celebrate the flavors of fall with these moist pumpkin cupcakes topped with a rich maple frosting. Perfect for a seasonal gathering or as a treat to brighten up your day.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
– Maple frosting (recipe below)
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together pumpkin puree, milk, eggs, and vanilla extract.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Maple Frosting:
– 1/2 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 2 tablespoons pure maple syrup
Instructions:
1. Beat butter and powdered sugar until smooth.
2. Add maple syrup and mix until combined.
Pumpkin Pound Cake with Vanilla Glaze
This moist and flavorful pumpkin pound cake is perfect for the fall season, topped with a sweet and tangy vanilla glaze. It’s an ideal dessert to serve at your next gathering or enjoy on a cozy night in.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1 3/4 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 4 large eggs, at room temperature
– 1 tsp vanilla extract
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy, about 2 minutes.
4. Beat in pumpkin puree and eggs one at a time, followed by vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
8. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Vanilla Glaze:
– 1 cup powdered sugar
– 2 tbsp unsalted butter, softened
– 1/4 tsp vanilla extract
Whisk together until smooth and drizzle over cooled cake.
Pumpkin Layer Cake with Spiced Buttercream
Celebrate the flavors of fall with this moist and aromatic pumpkin layer cake, topped with a rich spiced buttercream frosting. Perfect for any autumnal gathering or special occasion.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup canned pumpkin puree
– 1 teaspoon vanilla extract
For the frosting:
– 1 cup unsalted butter, softened
– 2 cups powdered sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 2 tablespoons heavy cream
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour three 8-inch round cake pans.
2. Whisk together dry ingredients in a medium bowl.
3. In a large bowl, combine sugar, butter, eggs, pumpkin puree, and vanilla extract. Beat until smooth.
4. Gradually add the dry mixture to the wet mixture, beating until just combined.
5. Divide batter evenly among prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
6. Let cool completely before frosting with spiced buttercream.
Cooking Time: 20-25 minutes per layer
Pumpkin Upside-Down Cake
Moist pumpkin cake filled with caramelized brown sugar and buttery pumpkin seeds is a perfect treat for fall gatherings.
Ingredients:
– 1 cup canned pumpkin puree
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 cup unsalted butter, melted
– 1 cup granulated sugar
– 2 large eggs
– 1/2 tsp vanilla extract
– 1/4 cup chopped pumpkin seeds
– 1/4 cup brown sugar
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, melted butter, sugar, eggs, and vanilla extract. Whisk until smooth.
4. Add the flour mixture to the wet ingredients and stir until just combined.
5. Arrange brown sugar and chopped pumpkin seeds in the prepared baking dish.
6. Pour batter over the sugar mixture and smooth top.
7. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 40-45 minutes
Pumpkin Spice Cake with Caramel Drizzle
Warm up with the cozy flavors of fall in this moist and aromatic Pumpkin Spice Cake, topped with a rich caramel drizzle.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp salt
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 2 large eggs
– 1 tsp vanilla extract
– 1/4 cup unsalted butter, melted
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– Confectioners’ sugar, for dusting
– Caramel drizzle (see below)
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In another bowl, combine sugar, pumpkin puree, milk, eggs, vanilla extract, and melted butter. Whisk until smooth.
4. Add the dry ingredients to the wet mixture, then stir in cinnamon and nutmeg.
5. Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
6. Allow cakes to cool completely before drizzling with caramel sauce (see below).
Caramel Drizzle:
Melt 1/4 cup unsalted butter in a small saucepan over medium heat. Add 1/2 cup heavy cream and bring to a simmer. Remove from heat and whisk in 1 tsp vanilla extract and 1 cup confectioners’ sugar. Allow to cool slightly before drizzling.
Cooking Time: 30-35 minutes
Pumpkin Marble Cake
This moist and flavorful Pumpkin Marble Cake is perfect for fall gatherings or as a delicious dessert any time of the year. With its rich pumpkin flavor and swirls of creamy white chocolate, it’s sure to be a hit with family and friends.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup white chocolate chips
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, butter, eggs, and vanilla extract. Whisk until smooth.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Melt white chocolate chips in the microwave or in a double boiler.
6. Pour half of the cake batter into each prepared pan. Dollop melted white chocolate on top of the batter.
7. Use a knife or spatula to create a marbled effect by swirling the two batters together.
8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Pumpkin Icebox Cake
This Pumpkin Icebox Cake is a unique dessert that combines the flavors of pumpkin and cream cheese with the convenience of an icebox cake. Perfect for fall gatherings or as a sweet treat any time of year.
Ingredients:
– 1 cup heavy cream
– 1/2 cup powdered sugar
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 8 ounces cream cheese, softened
– 1/2 cup canned pumpkin puree
– 1 1/2 cups graham cracker crumbs
– Whipped cream and chopped nuts for topping (optional)
Instructions:
1. In a large bowl, whip the heavy cream until stiff peaks form.
2. Add powdered sugar, vanilla extract, and salt; mix until combined.
3. Beat in the softened cream cheese until smooth.
4. Stir in the pumpkin puree.
5. Crush the graham crackers and layer them with the whipped mixture in a 9×13-inch dish.
6. Refrigerate for at least 2 hours or overnight.
7. Top with whipped cream and chopped nuts, if desired.
Cooking Time: None needed! This cake is best served chilled, straight from the refrigerator.
Pumpkin Mousse Cake with Gingersnap Crust
This moist and creamy pumpkin mousse cake is perfectly balanced by the crunch of a gingersnap crust. A perfect dessert for fall gatherings or special occasions.
Ingredients:
For the crust:
– 1 1/2 cups gingersnap cookies, crushed
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
For the cake:
– 1 can (15 ounces) pure pumpkin puree
– 8 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup heavy cream
– Whipped cream, for serving
Instructions:
1. Preheat oven to 350°F (180°C). Line a 9-inch springform pan with parchment paper.
2. Prepare the crust by mixing crushed cookies, sugar, and melted butter in a bowl. Press mixture into prepared pan.
3. In a separate bowl, combine pumpkin puree, cream cheese, sugar, eggs, and vanilla extract. Beat until smooth.
4. Pour cake batter into the crust-lined pan and bake for 45-50 minutes or until a toothpick comes out clean.
5. Allow cake to cool completely before serving with whipped cream.
Cooking Time: 45-50 minutes
Summary
Get ready to indulge in the flavors of fall with these 20 delicious pumpkin cake recipes! From classic spiced pumpkin cake to unique twists like pumpkin cheesecake swirl and pumpkin spice latte cake, there’s something for every taste and dietary preference. Whether you’re a fan of moist and fluffy or rich and decadent, this collection has it all. So go ahead and get baking with these pumpkin-packed treats that are sure to become new fall favorites.
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