The Best Dessert To Make This Fall
Every season has its signature flavors. Fall brings to mind pumpkin, spice and everything nice. That's why we've chosen this dessert recipe as one of the best of the season. It brings together all of the things we love about autumn all in one bite. Topped with creamy cheese icing and finished with a drizzle of maple syrup, this dessert is a crowd pleaser. Make this dish for your family and friends, your holiday guests, or anytime you want a decadent treat. Forget the pumpkin pie this Thanksgiving and serve this instead. You won't regret it!
Pumpkin Cake with Maple Cream Cheese Frosting Recipe
Nonstick vegetable oil spray
1¼ cups all-purpose flour
½ cup whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon kosher salt
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
2 large eggs, room temperature
1 cup (packed) light brown sugar
1 cup canned pure pumpkin
½ cup virgin coconut oil, warmed, slightly cooled
4 ounces cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
⅔ cup confectioners sugar, sifted
2 tablespoons pure maple syrup
Preheat oven to 350°. Lightly coat an 8x8" baking dish with nonstick spray and line with parchment paper, leaving a 2" overhang on all sides. Whisk all-purpose flour, whole wheat flour, baking powder, cinnamon, ginger, salt, allspice, nutmeg, and cloves in a large bowl.
Whisk eggs, pumpkin, brown sugar, and oil in another large bowl until smooth. Mix in dry ingredients. Scrape batter into prepared baking dish; smooth top.
Bake cake until edges begin to pull away from sides of dish and a tester inserted into the center comes out clean, 30–35 minutes. Let cool.
Frosting and assembly
Using an electric mixer on medium-high speed, beat cream cheese and butter in a medium bowl just to combine. Reduce speed to low and gradually add sugar, then maple syrup and salt; beat until smooth. Spread frosting over top of cooled cake.