Pumpkin Spice Cake without Pumpkin Puree
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The best Pumpkin Spice Cake without Pumpkin Puree captures all the cozy, aromatic flavours of fall, no pumpkin needed! Soft, spiced, and topped with a silky pumpkin spice cream cheese frosting, it’s the perfect autumn dessert for gatherings or afternoon tea.
This cake offers the cozy essence of fall without using pumpkin puree.
Fall Comfort.
Warm, buttery, and full of seasonal spice, this pumpkin spice cake brings all the flavours of fall in one tender bite, without using pumpkin puree. Finished with a creamy pumpkin spice frosting, it’s smooth, fragrant, and irresistibly comforting. Sam x
No Pumpkin Needed – all the flavour, none of the fuss
Soft & Spiced – tender crumb with rich autumn notes
Cream Cheese Frosting – perfectly sweet, smooth, and cozy
How to store pumpkin spice cake
Store: Transfer the cake to an airtight container and store at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If refrigerated, allow it to come to room temperature before serving for the best texture.
Freeze: To freeze, wrap the unfrosted cake tightly in plastic wrap and then in aluminum foil or place in a freezer-safe container. You can also freeze individual slices. The cake can be frozen for up to 3 months.
Thaw: To thaw, transfer the cake to the refrigerator overnight or let it sit at room temperature for 1-2 hours. Frost the cake after it has fully thawed if freezing without frosting, or allow the frosted cake to thaw completely before serving.
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Pumpkin Spice Cake without Pumpkin Puree
Ingredients
Method
- Preheat Oven & Line Pan: Preheat oven to 356ºF (180ºC). Line a square 8×8 inch baking pan with parchment paper, set aside. Note: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides.
- Mix Dry Ingredients: In a medium-size mixing bowl, add flour, pumpkin pie spice, baking powder, and salt. Whisk until well combined. Set aside.
- Beat Butter & Sugar: In a large mixing bowl using electric hand beaters or a stand mixer with the paddle or whisk attachment, beat the softened butter and both sugars on medium speed for 2 minutes until pale and creamy, scraping down the sides as needed.
- Incorporate Eggs: Add eggs one at a time, beating for 10 seconds after each addition. Scrape down the sides as needed.
- Add Liquids: Pour in oil, milk and vanilla. Beat for 15 seconds until well combined. Scrape down the sides again.
- Combine with Dry Ingredients: Add half of the dry flour mixture and beat until just combined. Scrape down the sides and add the remaining flour. Beat until incorporated, ensuring not to over-beat, just until the flour has combined then turn off the beater. If some excess flour is still visible around the sides of the bowl, gently fold it in with a spatula. Over-beating can make the cake tough and dense after baking.
- Transfer Batter: Pour the batter into the lined pan and smooth out the top with a spatula.
- Bake: Bake for 30-35 minutes, or until a skewer inserted into the middle comes out clean or with a few moist crumbs.
- Cool: Remove from oven and allow to cool in the pan for 10 minutes.
- Transfer to Cool: Carefully remove from pan and transfer to a wire rack to cool completely.
- Mixing:Â In a large mixing bowl using electric beaters, beat the softened cream cheese and butter for 1 minute on medium speed. Scrape down the sides.
- Add Sugar & Spice:Â Sift in the powdered sugar and pumpkin pie spice together and beat for 40 seconds on medium-high speed until well combined and whipped.
- Frost Cake:Â Spread frosting evenly over the cooled cake and allow to set for 15-30 minutes. Enjoy!
Notes
Tried this recipe?
Let us know how it was!
absolutely amazing, tastes so so good and very easy to make
Hi Amaryllis, thank you so much! I’m happy to hear you made and enjoyed this pumpkin spice cake. Thanks for sharing your feedback, happy holidays! Sam 🙂