Pumpkin Cake with Maple Cream Cheese Frosting

Pumpkin Cake with Maple Frosting
I recall little things, milestones, and the moments in between. Each meant it was time for something. That time I turned 25? Ice cream. That time the coffee grinder broke before the morning rush? 15 hours of sleep. When I graduated from college? Drinks, and lots of ’em. Moving away to Minneapolis? White Cheddar Popcorn. Receiving my yoga certification? Let’s face it, I did yoga. There have been many more moments, some of which will reside forever in a pleasant space at the back of my mind, in which the next steps have been clear. Some occasions, though, are so glorious, so marvelous in that unexpected way you could never have guessed two years before, that they call for cake. And this, my friends, is one of those times.

See, I have actual things to celebrate these days. Things that deserve a plethora of aromatic spices. Things that make using up some of my stash of pumpkin puree worth it. Things that justify-no, demand-that we swirl pure maple syrup with cream cheese and confectioners sugar. Things that deserve the most moist and crumbly, pumpkin-packed, frosting-slathered cake we could ever imagine. Things like two year anniversaries.
Pumpkin Cake with Maple Frosting
Friends, I am so wonderfully humbled that, after two years together, we are still doing this. I am gorging on pumpkin cake in your honor and thanking you from the bottom of my heart for following, sharing your thoughts, and providing all-around support while I ramble about my love affair with deliciousness. Thank you. I feel so privileged to be able to share this blog with you.

One Year: Pan Con Tomate Y Manchego. Favorite!
Two Years: Spiced Brown Butter Nectarine Scones

Pumpkin Cake with Maple Cream Cheese Frosting
Adapted from Bon Appetit

1 3/4 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 large eggs
1 cup brown sugar
1 cup canned pure pumpkin
1/2 cup canola oil

4 oz cream cheese, room temperature
2 tbsp unsalted butter, room temperature
1 cup confectioners sugar, sifted
2 tbsp pure maple syrup

Preheat oven to 350 degrees Fahrenheit. Lightly coat an 8×8″ baking dish with nonstick spray and line with parchment paper, leaving a slight overhang on all sides. Whisk flour, baking powder, cinnamon, ginger, salt, allspice, nutmeg, and cloves in a medium bowl. In a large bowl, whisk eggs, pumpkin, brown sugar, and oil until smooth. Stir in dry ingredients until combined. Scrape batter into prepared baking dish and smooth to the edges. Bake until edges begin to pull away from sides of dish and tester inserted into center comes out clean, about 30 minutes. Let cool completely.

Use an electric mixer to beat cream cheese and butter in medium bowl. Once combined, reduce speed and gradually add confectioners sugar, then maple syrup. Spread frosting over cooled cake. Serve.


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  1. Roasted Shallot and Apple Mashed Potato Pancakes | Queen Smithereen.

    […] And if that doesn’t suit your fancy, we’ve reached the part at the end where I wish you a happy holiday and I introduce to my little friend called Other Thanksgiving Recipes: Best-Ever Dirty Mashed Potatoes; Honey Roasted Root Vegetables; Brown Sugar Pomegranate Cranberry Sauce; Brown Butter, Goat Cheese, and Chive Drop Biscuits; Honey Buttermilk Biscuits; Mozzarella, Scallion, and Olive Cornbread; Pumpkin Spice Drop Cookies with Marshmallow Icing; Pumpkin Cake with Maple Cream Cheese Frosting […]


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