Clove
Pumpkin Cake With Cream Cheese Icing & Caramelized Pumpkin Seeds
Popular on Food52
73 Reviews
CrystalFeder
December 4, 2023
I made the cake on its own without the frosting. It’s a lovely, not to sweet cake. I made with olive oil too that gave a nice result.
samanthaalison
November 1, 2023
I was happy with how this came out! I made half of the icing and that was plenty. The caramelized pumpkin seeds really make it special.
amyhunsberger
October 9, 2023
Made this for a grown-up’s October b-day and everyone loved it, including me! The cake is light, not too pumpkin-spicy-y and not too sweet. That said, I used most of the frosting and covered the whole cake… it was a bit too much, so I will just frost the top next time. It’s a keeper!
Pamela
October 9, 2023
Made this cake gluten and dairy free for thanksgiving dinner and it was sensational. Light, airy, everything about it was perfection. I used a heaping tbsp of pumpkin pie spice instead of the listed spices. Everyone loved it! Used a df cream cheese and vegan Becel in the frosting and more icing sugar to get a fluffy texture. Certainly had more icing than I needed though. Will definitely make again. The candied pepitas were a lovely delicate touch.
Bridgett
September 30, 2022
I just made this cake; I followed the recipe to a "t." The batter came over the side of the 9" cake pan. :( I am going to try to salvage it, but if I make it again, I'll use a 9" springform pan.
Angela
November 25, 2021
Does anyone else have problems with the carmel for the pumpkin seeds? It took me 4 times to get it right without the butter & sugar separating. Any tips or tricks would be helpful.
whmcdevitt
November 25, 2021
I make this cake often around the holidays. I’ve tried many times to get the pumpkin seeds right! Never have so gave up! Lol … happy thanksgiving
Leah B.
November 25, 2021
I’ve never had trouble. Make sure you have the butter and sugar ready to go and don’t take your eyes off of it. This is a pretty common way to caramelize sugar so maybe google a video to make sure you’re doing it right?
Nancy
October 17, 2020
Just made this on vacation with limited kitchen equipment. Only had a hand mixer, but it worked fine. Per other reviews, I added half amount of dried nutmeg, 1/2 tsp, and then added 1/2 tsp pumpkin spice. Used entire 15 oz can of pumpkin (I despise having small amounts left over) and used bit less oil. Even tho I adde dry ingredients after folding egg whites, I still worked. 40 min with no tester produced a very moist cake. Next time I’ll add few minutes more. Made exactly 1/2 of frosting and it was perfect! I added a dash of vanilla in frosting and a tiny pinch of salt. I put a mixture of Trader Joe’s candied pecans and the pepitas. Next time I’ll only use the TJ’s pecans because they are simple and put cake over the top IMO. Family devoured and I will make again!
Sara B.
October 23, 2019
I've made it with and without the frosting and it's great both ways. I don't like nutmeg so substituted cardamom and ginger. Highly recommend.
Ivy F.
October 9, 2019
This cake is fantastic. I wasn't sure how long to beat the egg whites, so I ended up with them as almost meringue before folding them in, and that seems to have worked well. I ended up using way less powdered sugar in the frosting than recommended (about 1.5 c), and it came out quite nicely, but there was SO much of it.
tia
November 13, 2018
I made this for my family's early Thanksgiving this year. No one even missed the pie. I am a little curious as to how far to whisk the eggs or if it's even necessary. Normally, you whip them to soft peaks at least, but this just says "white and foamy." I figured it would be hard to mess up with so much other leavening, though, so I didn't worry about it.
My parents liked it so much that my mom is planning to bring it to their neighborhood Thanksgiving. I will definitely be making it again sometime.
My parents liked it so much that my mom is planning to bring it to their neighborhood Thanksgiving. I will definitely be making it again sometime.
whmcdevitt
November 18, 2017
Thanks for your quick response Windischgirl. I thought it would be ok but with all the preparation that goes into thanksgiving best not to find out the day of that your plans were thrown a monkey wrench! Happy thanksgiving to you!
whmcdevitt
November 18, 2017
Question...i’ve Made this cak many times and it is so good! I’m planning on making it for thanksgiving and wondered how the cake part would freeze. So much to do ahead of time it would allow me to thaw the night before and frost day of! Thanks in advance for your reply!!!
Michelle R.
November 18, 2017
I was wondering the same thing, I was going to bake one today and wrap it tightly in cellophane and then stick it (separate of the frosting) in the fridge.
Windischgirl
November 18, 2017
The cake should freeze just fine (many commercial bakeries do just that!). Wrap it tightly in plastic then in a plastic bag or metal tin to prevent it from picking up flavors.
You can make the frosting ahead, fridge it in a tightly sealed container, and bring to room temp before spreading it on the cake morning of, then chill until closer to serving time.
You can make the pumpkin brittle today as well. Let cool completely on a plate, then store in a loosely covered container at room temp until serving time, to keep it crunchy (unless it’s humid in your area).
I made it two layers with a spreading of apricot jam in between. Pumpkin butter would be good too.
You can make the frosting ahead, fridge it in a tightly sealed container, and bring to room temp before spreading it on the cake morning of, then chill until closer to serving time.
You can make the pumpkin brittle today as well. Let cool completely on a plate, then store in a loosely covered container at room temp until serving time, to keep it crunchy (unless it’s humid in your area).
I made it two layers with a spreading of apricot jam in between. Pumpkin butter would be good too.
Michelle R.
November 17, 2017
This recipe is absolutely fantastic. I made it a bit different, instead using 15oz of pumpkin with 3/4 cup oil and the results were incredible. Baked for 45 minutes and it was absolutely divine. I skipped adding the toppings and my husband and I ate the entire thing over the course of 24 hours. SO GOOD!
RosemaryWard
November 8, 2017
Has anyone tried making this with gluten free 1 to 1 flour? If so are there any changes to be made in baking powder or baking times?
vg
November 21, 2018
It worked great for me! I used King Arthur All-Purpose GF Baking Mix. I made no other changes. Substituted the flour 1 for 1. The baking time was quite a bit shorter (10-15 minutes), but, I am not sure if that was due to the flour or my oven. Just keep an eye on it and take out when the tester is clean.
Judy
November 25, 2016
I made this for Thanksgiving. It was excellent. It was better than any pumpkin bread I've ever had. It was moist and flavorful. I made exactly according to directions, except I did not add the pumpkin seeds on the top. I just didn't have time for that. The 2 ½ cups of powdered sugar was just the right amount. People commented that it had the right amount of sweetness and not too sweet. I highly recommend this.
Grace
November 3, 2016
This is a DELICIOUS recipe ✓ I cut the sugar in the frosting to about 3/4 and for all those nutmeg adverse, (I just think it overpowers all it touches) totally delish with just a pinch. I also think this recipe could easily stand up to spice improv - I'd try ginger, cardamom or even some pepper. I'm going to experiment! Definitely make the caramelized pepitas - tasty texture and really classes up the joint!!
Marco A.
October 29, 2016
Excelente receta, agregando nueces picadas o calabaza caramelizada en trocitos queda mucho mejor.
csemsack
October 29, 2016
I made this today for a dinner party. Delicious! Everyone raved about the cake. I used Trader Joe's pumpkin-spiced pumpkin seeds. Cooked for 40 minutes and came out perfect, very moist!
Pamela
November 14, 2015
I just made this and it turned out perfect. The right combination of spices, easy to make. Plan to take the prize at my workplace competition for bake goods with pumpkin. Thank you for the recipe!
thebreukelenlife
November 10, 2015
This cake is delicious. Made it on a whim for dessert. So easy. Used walnuts instead of pumpkin seeds since that's what I had. My future father-in-law exclaimed that this was as good as his niece's, who went to culinary school.
Windischgirl
November 7, 2015
I scaled this up to use the entire 15 oz can of pumpkin purée ( except for the sugar...I tend to prefer less-sweet foods). I made 2 7-inch cakes and 4 baby bundts (to distract my family from eating the cake...it's for a birthday party). Just came out of the oven and it smells delicious!
Windischgirl
November 11, 2015
I made a two layer cake with frosting between the two layers and on top. Left the sides undecorated as per photo. Subbed an ounce of pumpkinseed oil for some the veg oil (it's strong--and pricey--so a little goes a long way) and made the pumpkinseed brittle. Called it Triple Pumpkin Cake. The presentation received raves, and the taste was appreciated by my colleagues. We have a winner!
em-i-lis
November 5, 2015
Sarah, do you store this in the fridge?
Margaret L.
October 26, 2016
Not sure what Sarah would say, but I made this a few weeks ago, and didn't feel the need to refrigerate it. I just kept a small piece of plastic wrap pressed onto the cut edge. (Of course, it lasted only three days with just two of us at home.) It kept beautifully and was even better the second and third days.
Leah B.
November 3, 2015
I made this last year for Thanksgiving and it was so fabulous I'll be making it again this year. Only thing I'm doing last year is using all the pumpkin seeds. I'm not a huge fan of pumpkin seeds so I didn't put them all on the finished cake and that was a mistake - they're absolutely delicious in this recipe and the crunch adds a nice texture.
linda
November 2, 2015
I would like to use half butter and half melted coconut oil. Would that work?
Kimberley F.
February 9, 2015
Baked up this wonderful cake for a dinner party with good friends last night. It was a huge hit and so easy to make (I had all the ingredients in my pantry!) It cooked perfectly in a 9" glass bottomed springform pan for 40 minutes on a convection setting. The caramelized pepitas were perfect on the creamcheese icing which only needs to cover the top as Sarah suggests. This cake will definitely become part of my signature desserts.
B
December 29, 2014
Sarah,
My girlfriend made this and it definitely had the wow factor. I want to try making it but have three questions. The pumpkin purée, can that be bought or do I have to purée it? And, does the nutmeg have to be freshly grated or can the McCormick tin of nutmeg be used and how much? Is baking time less in convection mode?
My girlfriend made this and it definitely had the wow factor. I want to try making it but have three questions. The pumpkin purée, can that be bought or do I have to purée it? And, does the nutmeg have to be freshly grated or can the McCormick tin of nutmeg be used and how much? Is baking time less in convection mode?
Sarah J.
December 30, 2014
Yes, use store-bought pumpkin purée. The nutmeg can be freshly grated or ground from the store. You'll have to look up adjustments for convection baking, as it often is a matter of changing the temperature. Hope it goes well!
Gwen
December 15, 2014
Hi Sarah! Thanks for this great recipe! I used ground Allspice as I was out of cloves. Also used olive oil as that's all I have in my cupboard. I live at high altitude but didn't need to make any adjustments for that. This recipe is great for these adaptations. Thanks again!
Margaux
November 22, 2014
It's simple and REALLY good. Moist, nice and spiced, and light. Add the cream cheese frosting (a few pinches of cinnamon and about half the sugar for me) and it's perfect! Didn't have pumpkin seeds but I bet they would be super yummy on top
Julie
November 13, 2014
I made this cake and it was great -- rave reviews from all those I shared it with. Thanks!!
parksgirl
November 8, 2014
Made this today. Insanely good. I skipped hauling out the stand mixer for the cake and just whisked and then folded everything together by hand. I subbed applesauce for 1/2 the oil. Don't skip the caramelized pepitas - that sweet crunch take the cake to another level.
chris
October 12, 2014
This cake was seriously GOOD! I gave this a ten on ten rating. Didn't change a thing. All my guests loved it. It does have a lot of fat in it but hey, eat a small portion. It is very satisfying! Thank you so much for this delicious recipe. It is a "keeper"!
BakerK
October 11, 2014
Hi Sarah! Have you ever made this recipe into a layer cake? I'm assuming I should just double the recipe to make two 9-inch layers, but I wanted to double check, in case you have any tips. Thanks.
Sarah J.
October 11, 2014
Hi! I haven't made it into a layer cake, but yes, just double the recipe! You'll want to weigh the batter if you're concerned about making the layers even (see more about this here: https://food52.com/blog/11228-2-ways-to-get-equal-amounts-of-batter-into-cake-pans). Good luck!
Beth100
October 10, 2014
Love the single-layer recipe size! I'm wondering if applesauce could be substituted for some of the oil, and if so, how much?
Jennifer
October 10, 2014
I doubled this recipe to make a layer cake for my father-in-law's birthday, with the following modifications: used half melted butter, half vegetable oil (but it's SO much oil! Is there a way to cut this down?); beat the eggs to soft peaks instead of just frothy --if you do this, I recommend rapping the pans because I got some big air bubbles. The cake is moist and pumpkiny, I think it would be good with some grated or candied ginger to give it some zip and it wouldn't hurt to amp up the spices either. I made a whipped chocolate cream cheese frosting to go with it but it might be overpowering of the pumpkin flavor. Oh, and I will sprinkle on Trader Joe's pumpkin-spiced pumpkin seeds on top.
Catie
October 9, 2014
This cake was amazing, and so beautiful too. Feels like a carrot cake and pumpkin bread had a beautiful, delicious child.
I've made it twice now, and it was a hit with both groups. The second time I made it in an 8-inch springform pan instead of a 9-inch cake pan, and that worked just as well. It was deeper, obviously, so it had to bake a bit longer to cook all the way through, more like 50-55 min rather than 40-45, but just an FYI for anyone who might prefer a taller, smaller cake.
I've made it twice now, and it was a hit with both groups. The second time I made it in an 8-inch springform pan instead of a 9-inch cake pan, and that worked just as well. It was deeper, obviously, so it had to bake a bit longer to cook all the way through, more like 50-55 min rather than 40-45, but just an FYI for anyone who might prefer a taller, smaller cake.
elaine
October 8, 2014
I made this cake again today for our group of ladies who get together every Wednesday afternoon for crafts. I realized that I used 8 tablespoons of butter and 8 tablespoons of cream cheese for the icing, along with the 2 1/2 cups of icing sugar. On Sunday when my hubby and I made it together, I didn't add vanilla to the icing, but today I did as I had read somewhere that vanilla was missing from the icing recipe. Both my hubby and I preferred the icing without the vanilla...as did one of our granddaughters. Delicious again...10/10!
Sarah J.
October 8, 2014
So glad you liked it, Elaine!! I don't add vanilla to the frosting when I make it (it's not a mistake), but I bet it's still good even with the vanilla!
Jane H.
November 2, 2015
I LOVE good vanilla, but I found out that sometimes it can completely change the taste and use. I love to make quick preserves. I made a quick fig preserve during fig season and loved it. The second time I made it, I added Madagascar vanilla. My preserves went from "good for spreading on toast" to " a great topping for ice cream". At any rate, I'm careful about what I add vanilla to.
elaine
October 7, 2014
My hubby and I quickly made this on Sunday (he called out the ingredients and I put it together) and it was delicious!
Brenda B.
October 6, 2014
My daughter made it this evening; she objects to walnuts and substituted a combination of dried cranberries and chocolate chips--fantastic. Texture is indeed light and cakey rather than loaf-y, but not a lot of fuss to make. A notable omission, to me, was that of vanilla in the icing--cream cheese icing without vanilla!?--so I added a teaspoon (plus the touch of cinnamon). Lovely.
Lisa
October 5, 2014
I made this last night and it was amazing. I like the single layer because we are just two so I don't feel guilty having a ton left over that I will eventually eat.
Droplet
October 5, 2014
Would love to make this, Sarah but I am currently in Europe and don't have access to traditional canned pumpkin varieties. Could you please tell me how runny was the puree you used so I can adjust the recipe to use steamed butternut squash instead? Thank you :)
Sarah J.
October 7, 2014
Hi Droplet! My purée was not at all runny. If your purée is runny, I'd recommend letting it drain on some paper towels, patting it dry, and then doing this a second time until the purée is most but not oozing any liquid. Hope this helps!
Rachel J.
October 2, 2014
Could you sub flour for whole wheat flour? Would it change anything ratio-wise?
Sarah J.
October 2, 2014
I'd recommend substituting half of the flour for whole-wheat or white whole-wheat. That would be okay! If you substitute all of the flour with the whole-wheat, the cake might be a little denser. You could also try whole-wheat pastry flour!
Rachel J.
October 2, 2014
Thanks so much Sarah!! It is very cool to get an actual response on a recipe question, another reason why I love food 52!
Pegeen
October 2, 2014
Sounds delicious. This calls out for a pumpkin cake pan! http://www.williams-sonoma.com/products/the-great-pumpkin-cake-pan
(It's Nordicware so I'm sure it can be found from many sources.)
(It's Nordicware so I'm sure it can be found from many sources.)
Scribbles
October 1, 2014
This sounds great and gives me yet another reason to make that homemade pumpkin puree!
EmilyC
September 27, 2014
This looks incredible! I've made Tartine's pumpkin tea cake, so I can only imagine how good this is in cake form with the cream cheese frosting and caramelized pumpkin seeds.
Sarah J.
September 29, 2014
Thanks so much!! I hope you try it. It's really, really, really good. My boyfriend (who has had it 3 times at this point), can attest.
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