Spiced Pumpkin Cake
If you're searching for an easy dessert that’s sure to impress, look no further! This Spiced Pumpkin Cake is the ultimate crowd-pleaser - perfectly spiced and irresistibly soft.
Made with fresh roasted pumpkin and a touch of nutmeg, cinnamon and ginger, it’s a fantastic option for Halloween, Thanksgiving or any occasion where you want to treat your family and friends. The best part? This melt-and-mix recipe is super simple, requiring just one bowl and minimal prep.
You can keep it simple by dusting with icing sugar or elevate it with a rich cream cheese frosting. Plus, it’s great for using up leftover pumpkin and tastes like a festive twist on classic carrot cake. Give it a try and watch how quickly it disappears!
Pumpkin Spiced Cake
Ingredients
- Half a butternut pumpkin, skin and seeds removed, cut into chunks
- Oil spray
- ½ teaspoon nutmeg
- 110g butter
- 150g brown sugar
- 100g white sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 150g plain flour
- ½ teaspoon bicarbonate of soda
- Pinch of salt
- 3 teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon allspice
- ½ teaspoon ground nutmeg
- ½ cup chocolate chips (use milk, dark, or white chocolate, or a mixture), dusted with 1 tablespoon plain flour
- 1-2 teaspoons icing sugar (for dusting)
Instructions
- Preheat the oven to 200ºC and line a baking tray with baking paper.
- Arrange the pumpkin chunks on the tray, spray with oil and lightly sprinkle with nutmeg. Roast for 30-40 minutes until the pumpkin is tender when pierced with a knife. Let it cool for 5 minutes.
- Air Fried Pumpkin:
- Preheat the air fryer to 180ºC for 3 minutes.
- Place the pumpkin chunks in the air fryer basket, spritz with oil, and sprinkle with nutmeg. Roast at 170ºC for 20-25 minutes, or until the pumpkin is tender when pierced with a knife. Let it cool for 5 minutes.
- Preheat the oven to 160ºC and line a 17x27cm slice tray with baking paper. Set aside.
- Place the cooled roasted pumpkin into a blender and blitz until smooth.
- In a large microwave-safe bowl, melt the butter on medium heat for about 30 seconds or until just melted.
- Add the pumpkin purée (you will need approximately 1/2 cup), sugars and vanilla to the melted butter. Stir until smooth and well combined.
- Add the eggs one at a time, mixing well after each addition.
- Sift in the flour, bicarbonate of soda, salt, and spices. Gently fold in the chocolate chips.
- Pour the mixture into the prepared pan and smooth the top. Bake for 30-35 minutes or until the cake springs back when lightly touched in the centre.
- Let the cake cool in the pan, then carefully lift it out using the baking paper. Dust with icing sugar, slice, and serve.
Notes
- If you don't want to roast your pumpkin, you could also steam it and puree with the added nutmeg.
- I found the cake to be nice served with a dusting of icing sugar, however you could also serve it with a cream cheese frosting, burnt butter frosting or a cinnamon cream cheese frosting.
Nutrition Facts
Calories
250Fat
11 gSat. Fat
6 gCarbs
36 gFiber
1 gNet carbs
35 gSugar
25 gProtein
3 gSodium
127 mgCholesterol
61 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
