Perfect Pumpkin Cake with Cinnamon Cream Cheese Icing

Perfect Pumpkin Cake with Cinnamon Cream Cheese Icing

Update** November 19, 2019

I’m so dead y’all, this was my first blog post so if any of you tried to make this Perfect Pumpkin Cake you were probably wondering how much sugar and vanilla was needed. I have updated the recipe below. I hope you love it and if you tried to make it previously, I soo wish you would have messaged me! 💀🤦🏻‍♀️

It’s Almost Thanksgiving

Seriously, who can believe that in 4 short days it’s Thanksgiving? With that in mind I would love to share with you one of my favorite Fall themed desserts. You guessed it; it involves Pumpkin! I have finally come up with the most Perfect Pumpkin Cake known to man! It has a Cinnamon Cream Cheese Frosting that I literally dream about. Don’t tell anyone but I have already made this cake 3 times and we are only halfway through fall.

So, if you’re like me you try many recipes and tweak them to make them your own. This is my version of the Perfect Pumpkin Cake.

Perfect Pumpkin Cake Recipe

3/4 cup butter, softened
3 eggs, room temperature
1 (15oz) can pure pumpkin
2 1/2 cups sugar
2 1/3 cup flour
1 Tbsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
1 cup buttermilk

Cinnamon Cream Cheese Icing

1 stick of butter, softened
1 block of cream cheese, softened
4 cups powdered sugar
1 tsp cinnamon

Directions

Preheat the oven to 350.

In a medium bowl combine flour, baking soda, baking powder, and pumpkin pie spice, set aside. In a medium bowl or using your stand mixer cream butter and sugar together for 2 minutes, or until light and fluffy (scraping the sides half-way). Reduce speed to low add eggs, combine well. Next add the pumpkin and vanilla mix to combine. Keeping the mixer on low alternate the dry ingredients with the buttermilk, scraping the sides when necessary, mix until dry ingredients are no longer visible.

Using a 13×9 baking pan my preference is nonstick, bake for 25-30 minutes or until a toothpick fully inserted comes out clean.

For cupcakes Line a cupcake tin and fill mixture 2/3 of the way full, bake for 18 – 22 minutes or until a toothpick fully inserted comes out clean.

While the cake is baking, grab a medium bowl and cream together room temperature butter and cream cheese on med-high until light and fluffy. Add the powdered sugar and cinnamon until fully incorporated.

*Note, I add the cinnamon first and the powdered sugar in two stages. **Note, If the icing is too thick add a tiny bit of milk to thin it out.

Now this is the tricky part, try not to eat all the delicious cream cheese icing before the cake cools! Once the cake is cool frost and share with your favorite people. My son loves this cake, I hope you guys will enjoy it too! Please let me know what you think?

*Substitutions:
Buttermilk – Mix 1 cup milk & 1 tsp vinegar let sit at room temperature for 10 minutes at this point you should see curdles in your milk (gross I know), but this is when it’s ready to go. This is my go to method, I rarely have Buttermilk on hand unless I’m making my grandmothers Buttermilk Pie, but that recipe, I will have to save for another day.
Pumpkin Pie Spice – Mix 1 1/2 tsp cinnamon, 1 tsp ginger, pinch of cloves, and a pinch of nutmeg.

Download the recipe card, HERE.

FOLLOW ME

If you haven’t already please follow me on Facebook, Pinterest, & Instagram to stay up to date with my crazy life, real estate, recipes, workouts, & more. Join my Facebook Accountability Group!

until next time…