Pumpkin Cake Cream Cheese: The Ultimate Fall Dessert Recipe

Golden Halloumi Honey Thyme: Prepare to be amazed by this incredibly simple yet utterly divine appetizer that will have your guests begging for the recipe! Imagine perfectly pan-fried halloumi, its salty tang beautifully balanced by the sweetness of honey and the earthy aroma of fresh thyme. It’s a flavor explosion in every bite!

Halloumi, originating from Cyprus, has a rich history as a staple cheese, often enjoyed grilled or fried due to its unique high melting point. This characteristic allows it to develop a gorgeous golden-brown crust while remaining delightfully chewy inside. The addition of honey and thyme elevates this traditional cheese to a gourmet experience.

What makes golden halloumi honey thyme so irresistible? It’s the harmonious blend of contrasting flavors and textures. The saltiness of the halloumi is perfectly complemented by the honey’s sweetness, while the thyme adds a herbaceous depth that keeps you coming back for more. Plus, it’s incredibly quick and easy to prepare, making it ideal for both casual gatherings and elegant dinner parties. Whether you’re a seasoned chef or a kitchen novice, this recipe is guaranteed to impress. Get ready to discover your new favorite appetizer!

this Recipe

Ingredients:

• For the Pumpkin Cake:
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1 cup packed light brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• For the Cream Cheese Frosting:
• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2 teaspoons vanilla extract
• 2-4 tablespoons milk or heavy cream (for desired consistency)
• Optional Garnish:
• Chopped pecans or walnuts
• Cinnamon sugar

Preparing the Pumpkin Cake Batter:

1. Preheat and Prepare: First things first, preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I like to use baking spray with flour already in it – it makes life so much easier! You can also line the bottom of the pan with parchment paper, leaving an overhang for easy removal after baking. This is especially helpful if you’re worried about the cake sticking.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Make sure everything is well combined. This ensures that the spices are evenly distributed throughout the cake. I usually whisk for about 30 seconds to a minute.
3. Combine Wet Ingredients: In a separate large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. The mixture should be smooth and slightly lighter in color.
4. Add Eggs: Add the eggs one at a time, beating well after each addition. This helps to emulsify the mixture and create a smooth batter. Don’t skip this step!
5. Incorporate Pumpkin and Vanilla: Stir in the pumpkin puree and vanilla extract until just combined. Be careful not to overmix at this stage. Overmixing can lead to a tough cake.
6. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. A few streaks of flour are okay at this point.
7. Final Mix: Use a rubber spatula to scrape down the sides and bottom of the bowl to ensure that all ingredients are fully incorporated. Give it one final gentle mix until the batter is smooth.

Baking the Pumpkin Cake:

1. Pour into Pan: Pour the batter into the prepared baking pan and spread it evenly.
2. Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached. The baking time may vary depending on your oven, so keep an eye on it.
3. Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan and allows it to cool evenly. If you used parchment paper, you can easily lift the cake out of the pan using the overhang.

Preparing the Cream Cheese Frosting:

1. Cream Butter and Cream Cheese: In a large bowl, using an electric mixer, beat the softened cream cheese and butter together until smooth and creamy. This is crucial for a lump-free frosting. Make sure both the cream cheese and butter are at room temperature for the best results.
2. Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until combined. Sifting the powdered sugar helps to prevent lumps in the frosting.
3. Incorporate Vanilla: Add the vanilla extract and beat until well combined.
4. Adjust Consistency: Add milk or heavy cream, one tablespoon at a time, until you reach your desired consistency. I usually start with 2 tablespoons and add more as needed. The frosting should be smooth, creamy, and spreadable.
5. Taste Test: Give the frosting a taste and adjust the sweetness or vanilla extract as needed.

Frosting and Garnishing the Cake:

1. Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
2. Garnish (Optional): If desired, sprinkle chopped pecans or walnuts over the frosting. You can also dust the top with cinnamon sugar for an extra touch of flavor and visual appeal.
3. Chill (Optional): For best results, chill the frosted cake in the refrigerator for at least 30 minutes before serving. This allows the frosting to set and makes the cake easier to slice.
4. Serve: Slice and serve! This pumpkin cake with cream cheese frosting is perfect for any occasion, from Thanksgiving to a simple weeknight dessert.

Tips for Success:

• Don’t Overmix: Overmixing the batter can result in a tough cake. Mix until just combined.
• Room Temperature Ingredients: Using room temperature ingredients, especially for the frosting, will help to create a smooth and creamy texture.
• Sift Powdered Sugar: Sifting the powdered sugar prevents lumps in the frosting.
• Cool Completely: Make sure the cake is completely cool before frosting to prevent the frosting from melting.
• Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Variations:

• Spice it Up: Add a pinch of cayenne pepper to the batter for a subtle kick.
• Add Chocolate Chips: Fold in chocolate chips to the batter for a chocolatey twist.
• Make Cupcakes: This recipe can also be used to make cupcakes. Reduce the baking time accordingly.
• Maple Cream Cheese Frosting: Substitute maple syrup for some of the milk in the cream cheese frosting for a maple flavor.

Enjoy!

I hope you enjoy this recipe as much as I do! It’s a family favorite, and I’m sure it will become one of yours too. Happy baking!

Conclusion:

And there you have it! This Pumpkin Cake with Cream Cheese Frosting isn’t just a recipe; it’s an experience. From the warm, comforting spices to the tangy-sweet cream cheese frosting, every bite is a little slice of autumn heaven. I truly believe this cake deserves a spot on your baking repertoire, and here’s why: it’s incredibly moist, packed with flavor, and surprisingly easy to make. Forget dry, bland pumpkin cakes – this one is a game-changer. The cream cheese frosting perfectly complements the pumpkin spice, creating a harmonious balance that will have everyone reaching for seconds (and thirds!).

But the best part? This recipe is incredibly versatile. Feel free to get creative and make it your own! For a slightly different twist, try adding chopped walnuts or pecans to the batter for a delightful crunch. Or, if you’re feeling adventurous, swirl a bit of caramel sauce into the frosting for an extra layer of decadence. Serving suggestions are endless! A simple dusting of powdered sugar is always elegant, or you could garnish with candied pecans or a sprinkle of cinnamon. This cake is also fantastic served warm with a scoop of vanilla ice cream – perfect for a cozy night in.

If you’re looking for a show-stopping dessert for your next gathering, look no further. This Pumpkin Cake with Cream Cheese Frosting is guaranteed to impress. It’s the perfect centerpiece for a Thanksgiving feast, a fall birthday celebration, or simply a weekend treat. Imagine the smiles on your loved ones’ faces as they savor each delicious bite. It’s more than just a cake; it’s a memory in the making.

I’ve poured my heart and soul into perfecting this recipe, and I’m so excited for you to try it. I truly believe that baking is a form of love, and sharing this cake with your friends and family is a wonderful way to spread joy. So, preheat your oven, gather your ingredients, and get ready to create something truly special.

I’m confident that you’ll love this recipe as much as I do. But don’t just take my word for it – try it yourself! And when you do, please, please, please share your experience with me. I’d love to hear how it turned out, what variations you tried, and what your loved ones thought. You can leave a comment below, tag me on social media, or even send me an email. I’m always eager to connect with fellow bakers and hear about their culinary adventures.

So go ahead, embrace the season, and bake this incredible Pumpkin Cake with Cream Cheese Frosting. You won’t regret it! Happy baking! I can’t wait to hear all about your baking success! Remember to adjust the spices to your liking and don’t be afraid to experiment with different toppings. The most important thing is to have fun and enjoy the process. After all, baking is all about creating something delicious and sharing it with the people you care about. This cake is a testament to the joy of baking, and I hope it brings you as much happiness as it has brought me.