emilyhesp

*Disclaimer: I made this recipe, and blog post, when I was twelve.

Since Thanksgiving is right around the corner, I thought I’d share with you guys one of my favourite pumpkin spice recipes. This cake has a pumpkin pie consistency on the top and cake-y texture on the bottom, that makes for a rich and chewy mouthful when you bite into it. It also doesn’t take long to prepare and bake, so you could fix this up in just 25 minutes if you don’t have the time to bake a pumpkin pie.

Ingredients:

1/2 cup pumpkin puree

1 & 1/2 cup of flour

1 large egg

1/3 cup of melted butter

3/4 cup of sugar

1/8 tsp salt

1 tsp vanilla

2 tbsp of milk

1 tsp of baking powder

1 tsp of pumpkin pie spice

2 tbsp pumpkin seeds (optional)

1 cup cream cheese frosting (recipe down below)

Optional add ins:

1/4 cup chocolate chips, 1/4 cup chopped walnuts, 1/4 cup pumpkin seeds

Instructions:

1. First preheat your oven to 350 degrees Fahrenheit.
2. In a large bowl whisk together your egg, sugar, vanilla, pumpkin puree, milk and butter.
3. Then fold in your flour, pumpkin pie spice, and baking powder until a thick batter forms (at this time you would fold in your seeds or chocolate chips too).
4. Now spread your batter out evenly onto a greased 9 x 9 inch baking pan (round or squared), sprinkle the 2 tbsp of pumpkin seeds on top (optional), and put it into the oven to bake for 15-17 minutes.
5. Once the cake is done baking, let it cool for five minutes in the pan. Then flip the cake out onto a cooling rack and let it cool completely. You can frost the cake with cream cheese icing or just leave it plain. Enjoy!

*This cake will last for 2-3 days in the fridge

 

Cream Cheese Frosting

Ingredients:

4 oz cream cheese

¼ cup butter

1 cup powdered sugar

In a bowl beat together your butter and cream cheese until it becomes light and fluffy. Then add in your powdered sugar a 1/4 cup at a time until it is thoroughly incorporated. Store this in the fridge until needed. Frosting will last for 4 days in the fridge.