Pumpkin Cake {Easy Recipe!}

Nine squares of pumpkin cake on a board, with the middle one on its side to show the inside. All of them are topped with cream cheese frosting.

4.93 from 28 votes

Pumpkin Cake {Easy Recipe!}

This SUCH an easy and delicious recipe for Pumpkin Cake. Those warming flavours fused together and baked make for tasty square treats in time for Halloween or any day. Don’t forget the cream cheese frosting to make sure it’s a little bit EXTRA.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

200 g Soft light brown sugar
125 g Unsalted butter See notes
212.5 g Pumpkin puree Half a tin | See notes
200 g Self raising flour
1 tsp Bicarbonate of soda
3 Eggs Medium
2 tsp Ground cinnamon
1/2 tsp Ground nutmeg
1 Lemon Zest only

Topping:

Cream Cheese Icing (Click for recipe)

Instructions

‌Preheat your oven to 180℃ fan/200℃/Gas Mark 6.
Place a baking sheet or baking tray into the oven to warm while it is preheating.
In a large bowl, add your sugar and butter to a bowl and mix using an electric whisk until the mixture is combined and light and fluffy.
Put in your pumpkin, flour, bicarbonate of soda, eggs, cinnamon, nutmeg and lemon zest. Whisk until just combined.
Line a square tin (20cm x 20cm) with baking paper or baking parchment. Pour in your cake mixture and smooth out.
Bake for 30 minutes or until a sharp knife comes out clean.

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Notes

Topping: Follow this cream cheese frosting recipe here to top your cake. I then like to sprinkle a little ground cinnamon.

Pumpkin puree: Use half of a 425g tin and freeze the other half to avoid wastage. Simply spoon it into a freezer bag, remove the air out of it and freeze. Defrost thoroughly before you use it. Alternatively you could bake a double batch and freeze one cake.

Using fresh pumpkin: If you’d rather use fresh pumpkin, scoop out the flesh, cook it, puree it and weigh about 213g. You need to cook it for long enough for it to be very thick and not watery. Freeze any leftovers into portions so you can bake another day.

To cook evenly: Avoid an undercooked base by putting the tin you’re cooking on onto a PREHEATED baking sheet when it’s in the oven. (Put a baking sheet into the oven when you preheat it, then when your cake is prepared in the regular tin, sit it ON TOP of the extra baking sheet which is already hot.)

Butter: This should ideally be unsalted. Also, use your butter at room temperature, or if it has come straight from the fridge, microwave for a few seconds until slightly softened.

Nutritional information: This is per portion and does not include the icing.

Nutrition