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5 from 1 vote

Pumpkin Spice Cake with Cream Cheese Frosting and Salted Pumpkin Seeds

Servings: 12


  • For the Cake:
  • cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • teaspoons ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon kosher salt
  • 1 (15-ounce) can pumpkin puree, such as Libby's
  • ¼ cup whole milk
  • 2 teaspoons pure vanilla extract
  • 1 cup vegetable or canola oil
  • 2 cups brown sugar, lightly packed
  • 4 large eggs, at room temperature
  • For the Cream Cheese Frosting:
  • 2 (8-ounce) containers cream cheese, at room temperature
  • 2 sticks (1/2-pound) unsalted butter, at room temperature
  • 1 (1-pound) box confectioner’s sugar, sifted
  • 1 tsp vanilla extract
  • 1 tsp vanilla bean paste, optional
  • For the Salted Pumpkin Seeds:
  • ½ cup pepitas (hulled pumpkin seeds)
  • 1 tsp brown sugar
  • 1/8 tsp kosher salt


  • Preheat the oven to 350. Grease the bottom and sides of 2 (9-x-2-inch) round cake pans with butter or non-stick spray. Line the bottoms with parchment paper, and grease and flour the pans.
  • In a medium mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. In a separate bowl, combine the pumpkin, milk and vanilla extract.
  • In the bowl of an electric mixer fitted with the paddle attachment (or, using a hand mixer) beat the sugar, oil, and eggs on medium-high speed for 2 minutes, until slightly thickened. With the mixer on low speed, alternately add the dry ingredients and the pumpkin mixture to the batter in three parts, beginning and ending with dry ingredients. Mix until just combined.
  • Divide the batter evenly between the pans and bake for 30 to 35 minutes, until the cake springs back lightly when pressed and a cake tester comes out clean. Cool the cakes in the pans for fifteen minutes, then turn them onto a wire rack to completely before frosting.
  • In the bowl of an electric mixer fitted with a paddle attachment (or, using a hand mixer) beat the cream cheese, butter and vanilla on medium speed until smooth. On low speed, slowly add the confectioners’ sugar and mix until just incorporated.
  • In a small sauté pan, heat the pumpkin seeds, brown sugar and salt over low heat. Cook for 3 to 5 minutes, stirring almost constantly, until the sugar has melted and the pumpkin seeds are lightly toasted. Transfer to a plate and set aside to cool completely.
  • To assemble the cake, place one layer on a flat serving plate, rounded side down, and spread with frosting. Place the second layer on top, rounded side down, and frost the top and sides of the cake. Decorate the cake with salted pumpkin seeds.
  • Serve immediately or store in the refrigerator, tightly wrapped, for up to 3 days. Let the cake sit out at room temperature for 30 minutes before serving.
    Copyright 2015, Lidey Heuck, All Rights Reserved