pumpkin cake recipe

These are meant to be more of a custardy pie center than an actual cupcake. They will sink in the middle as they cook but that&#039;s totally normal (they aren&#039;t cake)! Just fill in the center with whipped cream. Be sure to use a good cupcake liner like this one or a silcone liner and let them cool completely so they don&#039;t stick to the liner.

Gluten-Free Crustless Pumpkin Pie Cupcakes {Dairy-Free}

pumpkin puree

sugar

brown sugar

eggs

vanilla extract

coconut milk

gluten-free all-purpose flour

pumpkin pie spice

salt

baking soda

baking powder

Coconut milk whipped cream (I use So Delicious CocoWhip)

Preheat the oven to 350F. Line a muffin pan with paper liners (or silicone muffin liners).Generously spray the bottoms and sides of the liners with cooking spray.

In a large bowl, mix together the pumpkin, granulated sugar, brown sugar, eggs and egg yolk, vanilla, and coconut milk until smooth.

In another bowl, sift together the flour blend, pumpkin pie spice, salt, baking soda, and baking powder.

Add the dry ingredients to the wet and stir to fully combine.

Scoop the batter into the prepared muffin pan. The cups will be fairly full. Bake the cupcakes for 25 minutes.

Let the cupcakes cool in the pan for 30 minutes. Refrigerate for at least 1 hour before serving. Top with coconut milk or regular whipped cream. Enjoy!

Moist and tender pumpkin cake loaded with warm pumpkin spices and topped with a sweet cinnamon &amp; brown sugar streusel. Mix up a simple vanilla glaze to drizzle over the top. This streusel pumpkin cake is the best Fall pumpkin dessert recipe!

Cinnamon Streusel Pumpkin Cake

all-purpose flour

cinnamon

butter (cubed small)

(15 oz) pure pumpkin

butter, softened

heavy cream

Heat oven to 350 degrees and spray a 9x13 baking pan with cooking spray.

Combine all ingredients in a small bowl and using your fingers, or a pastry cutter, mix together until it resembles coarse wet sand. Set aside.

Cinnamon Streusel

In a large bowl add eggs, sugar, canola oil, and pumpkin. Use a handheld blender, or a stand mixer, to beat until combined.

In a separate bowl, combine the flour, baking powder, baking soda, cinnamon pumpkin pie spice, and salt. Stir with a wire whisk to break up clumps.&nbsp;

Add half of the dry ingredients into the wet and beat together. Add the other half and mix until combined.&nbsp;

Pour into the prepared baking dish and sprinkled the cinnamon streusel over top.

Cook for 30-38 minutes or until center is no longer "jiggly" and looks set. The edges will be golden brown. Let cool on a cooling rack.

Once cooled make the glaze: beat the butter and vanilla extract until soft and creamy. Add the powdered sugar, cinnamon, and 1 tablespoon heavy cream. Keep adding heavy cream, in 1 tablespoon increments, until desired consistency is reached.

Drizzle over the cake and serve.

Pumpkin Cake

These Salted Caramel Pumpkin Bars are the perfect fall dessert! They&#x27;re quick to prepare, gorgeous on a serving tray and absolutely delicious!

Salted Caramel Pumpkin Bars

pumpkin puree (such as Libby's)

evaporated milk

salted caramel sauce (I used Trader Joe's brand)

nutmeg

Butter

butter

graham crackers (coarsely crushed)

Preheat oven to 350 degrees F. and spray a half sheet pan (18x13-inches) with cooking spray.

Place pumpkin, evaporated milk, eggs, sugar, caramel sauce, cinnamon and nutmeg into a large mixing bowl.  Whisk until well combined.  Pour into prepared sheet pan.  Sprinkle cake mix over top then drizzle evenly with melted butter.  Top with crushed graham crackers.

Bake for 45 minutes, or until baked through.  Let cool before cutting into squares.  Before serving, drizzle each bar with warmed salted caramel sauce.  You can also serve with a dollop of whipped cream or scoop of vanilla ice cream.

Pumpkin Dump Cake

pumpkin

tsp pure vanilla extract

Tbsp all purpose flour

tsp pumpkin pie spice

tsp salt

15.25 oz box yellow cake mix

pecans

1/2-2/3 cup English toffee bits

unsalted butter (melted)

Preheat oven to 350°F. Spray a 13 x 9 inch baking dish with baking spray.

In a large bowl whip together pumpkin, evaporated milk, vanilla, granulated sugar, brown sugar, flour, pumpkin pie spice, salt and eggs using an electric mixer or whisk. Whip until fully combined then pour into the baking dish.

Sprinkle cake mix evenly all over the top covering pumpkin completely. Sprinkle the top with pecans and toffee bits.

Pour melted butter evenly over pecans and toffee bits. Bake for 50-60 minutes or until set when gently shaken and the top is golden. (Check at 40 minutes and lay a piece of aluminum foil loosely on top to prevent over browning.)

Cool in the pan for 2 hours on a cooling rack then chill for at least 2 hours before cutting. Store leftovers chilled.

This No Bake White Chocolate Pumpkin Mousse Cake recipe is the perfect easy fall dessert. It’s a no-bake dessert that has layers of white chocolate mousse topped with a mascarpone pumpkin mousse and whipped cream!

No Bake White Chocolate Pumpkin Mousse Cake

Graham Cracker Crumbs

Brown Sugar

Cinnamon

Unsalted Butter, melted

White Chocolate, melted

Water

Unflavored Gelatin

Heavy Whipping Cream

Powdered Sugar

Cream Cheese, softened

ounces Mascarpone Cheese, cold

Pumpkin Puree

teaspoon Pumpkin Pie Spice

Sugar

Pecans, optional

Line the bottom of a 9-inch (22.8-cm) springform pan with parchment, wrapping around the removable bottom of the pan.

Grind the graham crackers into fine crumbs using a food processor or blender.

In a microwave-safe bowl, combine graham cracker crumbs with the brown sugar, cinnamon and melted butter. Stir the melted butter into the crumbs until there are no dry crumbs left.

Pour the crumbs into your springform pan and press firmly into the bottom and up the sides of the pan to create a thick crust. Refrigerate the crust while you are preparing the filling.

For the Crust:

Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.

Place 1 tablespoon of cold water in a small dish. Sprinkle the powdered gelatin over the water, spreading evenly. Allow the gelatin to turn to a solid (about 2-3 minutes)

In a microwave-safe bowl, microwave the white chocolate at 50% power in 30-second increments, stirring each time until the chocolate is melted and smooth. Set aside.

Next, melt the gelatin in the microwave for 5-8 seconds until it turns back to a liquid. Watch it closely!

Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.

Slowly add the powdered sugar and liquid gelatin and continue beating on high speed until stiff peaks form. Set the whipped cream aside.

Soften the unwrapped cream cheese in the microwave for 15 seconds. Change the mixer to the paddle attachment and beat the cream cheese until it’s completely smooth.

Scrape down the sides of the bowl, and add the melted chocolate, beating until it’s completely mixed into the cream cheese.

Lastly, fold in the prepared whipped cream and mix until all ingredients are combined. Pour the filling into the prepared crust, spread evenly. Set aside.

For the White Chocolate Mousse: 

Place mixing bowl in the freezer for 5 minutes to chill. Beat the mascarpone at a low speed, slowly adding heavy cream (scrape down the bowl as needed) until mascarpone resembled a liquid mixture and add all remaining heavy cream.

Increase speed to medium-high beating until cream gets bubbly. Slowly add the powdered sugar, brown sugar and pumpkin pie spice and continuing beating until soft peaks form.

Slowly add the pumpkin puree and continue beating until stiff peaks form. Pour the filling over the white chocolate layer, spread evenly. Cover and refrigerator 3-4 hours.

For the Pumpkin Mousse:

Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. To prepare the whipped cream, pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.

Pipe the borders of the pie with whipped cream using a large open round tip. Garnish with pecans. Store covered in the refrigerator.

For the Topping: 

Made this for Thanksgiving.  It was the perfect dessert after a heavy meal.  I love the addition of the brown sugar and cinnamon in the crust.  It sets apart from plain graham cracker crusts.  I did add extra pumpkin and pumpkin pie spice in the pumpkin mousse layer because I just LOVE the pumpkin flavor.  This recipe is a keeper!!

This Vegan Pumpkin Cake recipe is the perfect mix of moist, fluffy, and spiced. Top with vegan cream cheese frosting for the ultimate fall dessert.

Vegan Pumpkin Sheet Cake

all purpose flour ((240 grams) flour

fine sea salt

pumpkin puree (15 oz. (425 grams))

oil oil

milk ((120 milliliters) any vegan milk works

Preheat oven to 350°F/180°C. Prepare a 9x13 sheet pan (with sides) by greasing &amp; flouring or lining with parchment paper.

In a bowl, sift together the flour, baking powder, baking soda, sea salt, cinnamon and pumpkin pie spice. Set aside.

In the bowl of a stand mixer or with a hand mixer in a larger bowl, add the pumpkin puree, sugar, oil vanilla extract and milk. Mix together for at least 3 minutes on medium speed until all the ingredients are fully incorporated and mixed together.

Add half the dry ingredients in, mixed for about 30 seconds on medium, then add the other half, mixing for another 30 seconds, scraping down the sides as needed. Mix for about no more than 2 more minutes on medium speed until everything is fully incorporated.

Pour the batter into your sheet pan. Using your spatula, smooth out the top, and tap the tap twice on a counter to remove any air bubbles.

Bake for 25 to 30 minutes until the centre is fully cooked through.

Remove from oven and allow to cool fully in the pan on a wire rack before adding the frosting.

Spread as much or as little vegan cream cheese frosting as you&#039;d like on the full sheet cake. Place in your fridge for the frosting to fully thicken up. Slice, and enjoy!

I made this for my family Fall gathering/Birthday party and it was absolutely delicious! Everyone loved it! Will be making this for years to come! 

I’ve been looking for the perfect vegan pumpkin cake EVERYWHERE. I’m so glad I came across this recipe! The recipe just works and honestly is one of the most delicious cakes I’ve ever made. Thank you!

I made this for the first time for our family Thanksgiving dinner dessert yesterday (we’re in Vancouver, BC 🙂) and it was so delicious! I added your vegan cream cheese icing and it was perfect. Everyone from my non-vegan Dad to my little 7 year old loved it. Thank you for another easy and tasty recipe!

Hi Jessica,

I was wondering how this cake could be stored? Would putting it in the freezer be okay? This looks heavenly by the way. 

OMG this is so so delicious my husband and I are can’t stop eating it! I didn’t have enough all purpose flour so I subbed in 1/4c ww flour for ap and it adds a little nuttiness so amazing thank you for sharing. 

Delicious cake and pretty easy to make. Was a hit at Christmas dinner. Will make again for sure. Thanks for the great recipe!

This was a hit with the grown-ups at my daughter's birthday party. It turned out great. The only variation from the recipe was using homemade pumpkin pie spice following Sally's Baking Addiction's recipe.

Um... YUM! I'm so happy to have come across this DEE-LICIOUS recipe! SUPER MOIST &amp; FLUFFY... wow... melt in your mouth. The spice is oh so very nice. Thank you for such a simple, but SO FLAVORFUL cake. Chefs Kiss!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1708645225/nsxzkslalgxzf7w9tlay.mp4

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