My Favorite Pumpkin Dessert

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Fall is finally here, albeit here in Northern California we’ve only been teased with a few partially cloudy days. And this week we’re back in the 90’s. *insert sobbing crying emoji here*

But alas I will not be deterred, I just crank up the AC for a couple hours and turn on my oven anyway! Solidarity, sisters!

I was first introduced to a “spice cake” version of this recipe by a co-worker at a job I was working at nearly, no, almost exactly 10 years ago. Yikes! Time flies. I found a similar recipe in my good old Better Homes & Gardens Cook Book (you know the little red plaid binder everyone’s mom has in their kitchen?) and saw there was a version using pumpkin. Well sign me up! The first time I made this I contemplated taking a bath in the cream cheese frosting. It was that good.

So here is my go-to Pumpkin Spice Cake recipe. The key thing about this cake is following the instructions exactly. You will get the most moist cake ever!



Let butter and eggs stand at room temperature for 30 minutes. Pre-heat oven to 350. Prepare a 13x9x2 baking pan (I’ve used glass Pyrex and AirBake and had great results with both).


In a medium bowl (or 4 cup glass measuring cup) combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger and set aside.

In a bowl or stand mixer bowl, beat butter and shortening on med-high speed 30 seconds. Add sugar & vanilla and beat until combined. Add eggs one at a time, beating well after each egg.

IMG_0512In another large measuring cup stir together buttermilk and pumpkin until combined well (as few lumps as possible, I’ve found a fork works great for this).

Begin to alternately add flour mixture and buttermilk mixture to your mixing bowl, beating on low speed after each addition until just combined, stopping to scrape the sides as needed.

Pour into your baking pan and bake at 350. Check with a toothpick after 30 minutes, if it comes out clean, remove it from the oven. Don’t over bake it, no one likes dry cake! Allow to cool completely before frosting.



Cream Cheese Frosting

In a mixing bowl or stand mixer bowl; combine one 8oz package of cream cheese (that you’ve let stand at room temp at least 20min), 1/2 tsp vanilla extract, and 1/4 tsp almond extract until soft. Slowly add 2 1/2-3 cups powdered sugar (to taste) and beat until smooth.

The frosting can be made in larger batches and used on home made cinnamon rolls…or just eaten with a spoon. Don’t forget to share the finished product with your friends and family! It’s sure to be a hit that will keep them asking for more every year. This cake is also a nice alternative at Christmas if everyone is all pumpkin pie’d out! Enjoy!

2 thoughts on “My Favorite Pumpkin Dessert

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