Pumpkin Cake

This Pumpkin Cake recipe includes a brown butter and pumpkin puree cake with a cheesecake center for a perfect Fall dessert that will impress your loved ones.

Whether you're hosting a holiday dinner or just craving a sweet treat, this pumpkin cake recipe is sure to impress and satisfy. This pumpkin puree recipe takes that idea and tips it on it’s head by stuffing the center with cream cheese for a great Fall dessert.

Why you’ll love this

Moist and Flavorful

This easy Pumpkin Cake recipe is incredibly moist, thanks to the addition of pumpkin puree. Each bite is bursting with the warm and comforting flavors baked pumpkin alongside the cinnamon topping.

Cream Cheese Surprise

Prepare to be delighted by a creamy and tangy surprise inside! This Pumpkin Cake is stuffed with a luscious cheesecake center that adds an extra layer of indulgence to every slice.

Easy to make

With simple instructions and readily available ingredients, you can whip up this spice cake with pumpkin recipe in no time. Whether you include the cheesecake center or smear it on top as a frosting, this is is great with or without. Delight your loved ones with this elevated twist on a classic pumpkin dessert - it's perfect for any occasion or a delightful treat just because!

Versatile and delicious

This Pumpkin Cake is sure to impress as a dessert or sweet treat. It's perfect for fall-themed potlucks, with a moist texture that is easily customize it by adding your own spices or toppings to make it unique.

Ingredients and substitutions for Pumpkin Cake

• Butter: Unsalted butter was used to make the browned or caramelized butter for the cake with 180 grams or 6.3 ounces providing the quantity of butter needed for the cake. You require more due to the loss of moisture that occurs during the browning process.
• Sugar: The use of light brown sugar compliments the pumpkin and adds a depth of flavor. You could replace with a mix of light and dark brown sugar. It's not recommended to substitute with only superfine or caster sugar as this would only add sweetness.
• Eggs: Room temperature eggs, add structure to our cake, the egg helps to bind everything together so are essential. Folding egg whites into our cake batter helps to create a nice and light consistency in our cake crumb.
• Pumpkin: Canned pumpkin was used as it ensures an even consistency for you to replicate in your own kitchen. Canned also includes less moisture than homemade mashed pumpkin.
• Flour: Plain or all purpose flour adds a light texture to the cake and you’ll keep a light crumb by only mixing until combined.
• Baking soda and powder: These help the cake rise for a light crumb and avoid a stodgy result.

See recipe card for quantities.

How to make Pumpkin Cake:

Preheat the oven to 180C/350F and line your cake tin with greaseproof paper.

Place the butter and sugar into a bowl and beat on medium until pale and well combined, approximately 3 minutes.

Add in the egg yolks and whip until well combined, a further 1 minute.

Add in the pumpkin and combine until the mixture is smooth.

Sift the flour, baking powder, baking soda and salt into the bowl and beat on low until just combined.

In a separate bowl, whip the egg whites until soft peaks form.

Add the whipped egg whites to the back batter and gently fold the until it is a smooth mixture and fully incorporated.

Spoon half the batter into your cake tin and create a small well in the center by pressing the edges up against the tin.

For the cheesecake filling, place the cream cheese into a bowl and beat for 1 minute.

Toss in the sugar and beat until well combined and smooth a further 1 minute.

Pour in the maple syrup and add the egg and whip until smooth and well combined.

Spoon the cheesecake filling into the center, smoothing out evenly.

Slowly and carefully spoon the remaining batter over the cheesecake filling, spooning the batter from the outer edges and working inwards until your filling is no longer visible.

Smooth out the batter carefully prepare your sugar topping.

Toss the sugar and ground cinnamon into a small bowl and stir together, before sprinkling over the entire surface of your cake.

Place in the oven and bake for 50 minutes until golden or a skewer comes out clean from the edges of your cake.

Remove and allow to cool for 15 minutes before turning out onto a cooling rack.

Set aside to cool completely.

Slice and serve.

Dig in!

Variations

You can definitely change up the dish by changing the following:

No cheesecake center - The cake is great without the center thanks to a delicious light crumb, full on pumpkin flavor, spice and the depth of flavor from the brown butter.

Sweet potato - You could also subsititute the pumpkin puree with a sweet potato one instead.

Equipment needed to make this

Mixing bowl: You’ll need a large mixing bowl to prepare the cake batter and two medium bowls to combine the cheesecake center and dry ingredients together. As well as a small bowl to prepare that sugar topping.

Stand or hand mixer: A stand mixer or hand mixer works best here to prepare your cake components with both the batter and cream cheese filling needing a good amount of icing.

Cake tin: A spring form tin that is 20 cm or 8 inches was used, however, a standard cake tin of similar size would also work.

FAQ's for the best Pumpkin Cake

How do I make this Pumpkin Cake?

Making a Pumpkin Cake is easier than you think! Our recipe combines the perfect blend of brown butter, pumpkin puree, a cheesecake center and sugar cinnamon topping. With a prep time of only 20 minutes, this requires minimal effort for a great cake.

How does brown butter enhance the flavor of pumpkin cake?

Brown butter brings a delightful nutty and caramel-like flavor to the pumpkin cake. It adds complexity and richness that perfectly complements the warm spices and earthiness of the pumpkin.

Can I use canned pumpkin puree for this cake?

Absolutely! Canned pumpkin puree works well in this pumpkin cake recipe. It provides convenience while still delivering the delicious pumpkin flavor. Just make sure to use pure pumpkin puree without any added spices or sweeteners.

What makes this Pumpkin Cake special?

This Fall dessert stands out for a few reasons. Firstly, it's incredibly moist and flavorful, thanks to the addition of brown butter and pumpkin puree. Secondly, it has a delightful cream cheese filling that adds a creamy surprise in every bite. Thirdly, the light cinnamon sugar topping to the cake adds the warm flavors you know and love in a pumpkin dessert without overpowering the flavors of this cake. It's the perfect balance of sweetness and richness.

Can I make this pumpkin cake in advance?

Definitely! This Fall cake can be made in advance. Once cooled, you can store it in an airtight container at room temperature for a day or two. For longer storage, refrigerate the cake, and bring it to room temperature before serving.

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