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Spiced Pumpkin Cake

Prep Time:15 Minutes
Cook Time:20 Minutes

Nutritional Information

This recipe is great for family get togethers. It tastes like Fall in a cake!


  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 3/4 teaspoons ground allspice
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups sugar
  • 1 cup packed brown sugar
  • 1 cup canola oil
  • 4 large eggs
  • 15 ounces fresh pumpkin, roasted then pureed
  • 1 tablespoons vanilla bean paste
  • 1 tablespoon grated orange peel
  • For the Mousse:
  • 6 ounces cream cheese, room temperature
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla bean paste
  • 2/3 cup chilled heavy cream
  • For the Pepitas:
  • 6 tablespoons sugar
  • 1 large egg white, beaten
  • Pinch of coarse salt, plus more for seasoning
  • Pinch of ground allspice
  • Pinch of cayenne pepper
  • 6 ounces pepitas, crumbled


  • 1. Preheat the EGG to 350°F. Butter muffin pans; dust with flour. Sift 3 cups flour and next 7 ingredients into medium bowl. Using electric mixer, beat both sugars and oil in large bowl until combined (mixture will look grainy). Add eggs 1 at a time, beating until well blended after each addition. Add pumpkin, vanilla, and orange peel; beat until well blended. Add flour mixture; beat just until incorporated. Smooth tops.
  • 2. For the Cream Cheese Mousse: Using electric mixer, beat cream cheese, 1/4 cup powdered sugar, and vanilla in medium bowl until fluffy. Using same beaters, beat whipping cream in another medium bowl until peaks form. Fold whipped cream into cream cheese mixture in 3 additions. Cover mousse and refrigerate.
  • 3. For the Pepitas: Preheat the EGG to 350º using indirect heat. Stir together all ingredients in a bowl. Spread mixture in a single layer on a baking sheet lined with parchment. Bake until pepitas are golden and slightly puffed, about 10 minutes. Season with salt. Stir gently, leaving some clumps. Transfer to a bowl; let cool completely.
  • 4. Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool cakes completely in pans on rack. Run knife around cakes to loosen. Invert cakes onto racks. Turn cakes over, rounded side up. Using serrated knife, trim rounded tops of cakes to level.
  • 5. *Note: To make your own pumpkin puree: Take a pumpkin pie sized pumpkin and cut it in half. Remove the seeds. Put in a grill safe pan and cover with foil. Roast using indirect heat at 400º for 1 hour 20 minutes or until the pumpkin is fork tender. Scrape the pumpkin away from the outside skin of the pumpkin and transfer to a food processor. Process until desired consistency.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828