Harvest Pumpkin Cake

Indulge in the warm, spiced flavors of autumn with this Harvest Pumpkin Cake, a beautifully moist dessert that captures the essence of the season. Featuring rich pumpkin puree and a medley of cozy spices like cinnamon, nutmeg, and ginger, this cake is perfectly balanced with a luscious cream cheese frosting infused with a hint of cinnamon. Ideal for fall gatherings, Thanksgiving celebrations, or simply cozy evenings at home, this easy-to-make recipe combines quick prep with a fluffy, tender crumb. With just a few pantry staples and minimal effort, this festive cake is destined to become a seasonal favorite. Don't forget to sprinkle on some cinnamon or chopped nuts for a finishing touch that will wow your guests!

Nutriscore Rating: 37/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground ginger
• 1 teaspoon salt
• 1.5 cups granulated sugar
• 0.5 cup light brown sugar, packed
• 0.5 cup unsalted butter, melted and slightly cooled
• 1 cup pumpkin puree
• 3 large eggs
• 2 teaspoons vanilla extract
• 0.5 cup whole milk
• 8 ounces cream cheese, softened
• 0.25 cup unsalted butter, softened
• 2 cups powdered sugar
• 0.5 teaspoon ground cinnamon
• 1 teaspoon vanilla extract (for frosting)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line it with parchment paper for easy removal.

Step 2

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

Step 3

In a large mixing bowl, combine the granulated sugar, brown sugar, and melted butter. Mix until well combined.

Step 4

Add the pumpkin puree, eggs, and vanilla extract to the sugar mixture. Mix until smooth and fully incorporated.

Step 5

Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients, stirring until the batter is just combined. Do not overmix.

Step 6

Pour the batter into the prepared baking pan and spread it out evenly.

Step 7

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 8

Remove the cake from the oven and let it cool completely in the pan on a wire rack before frosting.

Step 9

To prepare the frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.

Step 10

Add the powdered sugar, cinnamon, and vanilla extract to the cream cheese mixture. Beat until the frosting is light and fluffy.

Step 11

Spread the frosting evenly over the cooled cake. Optionally, sprinkle additional ground cinnamon or chopped nuts on top for garnish.

Step 12

Slice and serve your Harvest Pumpkin Cake. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	1842.2 grams (1842.2g)

Amount per serving	% Daily Value*
Calories	5899

Total Fat 252.10g	323%
Saturated Fat 148.10g	740%
Polyunsaturated Fat 2.00g
Cholesterol 1216mg	405%
Sodium 5598mg	243%
Total Carbohydrate 874.00g	318%
Dietary Fiber 17.20g	61%
Total Sugars 656.00g
Protein 66.00g	132%

Vitamin D 174IU	868%
Calcium 749mg	58%
Iron 20mg	110%
Potassium 1599mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.6%

Protein: 4.4%

Carbs: 58.0%