I have been a hard core pumpkin pie traditionalist for many years when it came to Thanksgiving. I mean in my head you had to have pumpkin pie, right? For some reason I felt Thanksgiving without pumpkin pie was unimaginable.
This year, for whatever reason, that pumpkin pie obsession turned loose of my little brain. When it did it seemed like a million ideas came flooding in. I think I went on and on for about a week, talking everyone's ears off, about what desserts I would make for Thanksgiving. For the most part they all looked at me like I had lost my mind. It is a look I am quite used to receiving so no big deal.
Once my mind came back from it's little trip I decided I still wanted to do something pumpkin, just not a pie. Hmmmm what to make? A pumpkin roll? Cupcakes? How about whoopie pies? But then I remembered my mother's cake she used to make when I was young. She used a spiced cake mix from the box and added canned pumpkin to it, then topped it with a spiced whipped cream frosting. Yummmmm right? SO I began digging through my piles of cookbooks, notes, and magazines. (*Mental note* I REALLY need to organize my stuff!!) I came back from my digging empty handed. I have no idea what happened to her recipe. So I figured I would look online and see if I could find something close. I could NOT believe how many recipes I found for pumpkin cake in varies forms and sizes.
I finally found a recipe I liked on Just Putzing Around The Kitchen and with a slight bit of change decided I had my cake. I will tell you that I had to be supervised when I made the frosting because I could have eaten it straight out of the bowl!
The family loved the cake and no pumpkin pie withdrawal was observed!
Pumpkin Spice Cake with Cream Cheese Frosting
For the cake:
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 stick unsalted butter, room temperature
1 1/3 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
1 cup pumpkin puree
3/4 cup milk
For the frosting:
8 ounces cream cheese, room temperature
1 cup heavy whipping cream
1/3 cup granulated sugar
1 teaspoon vanilla
Preheat oven to 400 degrees F. Grease 9 inch springform pan.
In a medium bowl sift all of the dry ingredients, stir to combine.
In a large bowl, or stand mixer, beat together the butter and the sugar until it is creamy. Beat in eggs one at a time then add the vanilla. Add the milk and pumpkin puree, mix until well combined. Add the dry ingredients and mix well.
Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake for 10 minutes, then remove from pan and cool and additional 20 minutes.
Meanwhile, in a medium bowl, beat your cream cheese until it is soft and fluffy. In a separate bowl, using an electric mixer, beat the whipping cream until firm peaks form. Transfer 1/3 of the whipped cream to your cream cheese mixture, gently stir until combined. Add the remaining whipped cream. Gently stir until completely combined.
Frost your cooled cake.