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Nov 17, 2007 07:43 AM

Your best Pumpkin Spice Cake recipe

We're not really a pumpkin pie type of family and I'm in charge of desserts this year. I'd love to make a Pumpkin Spice Cake with a cream cheese frosting. I'm even thinking of making cupcakes instead, and frosting half of them with a plain cream cheese frosting and the other half with a ginger cream cheese frosting (thinking the kids might not like the ginger flavor).

There are a few recipes on epicurious that sound good, but I thought I would check here first to see if any of the experts have a tried and true recipe. Thanks!

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  1. Look no further... you must make Paula Deen's pumpkin bars. It's actually a cake, and a moist dense one at that. You can also use the batter for cupcakes. I make this one all the time and it's amazing. Enjoy!

    and here's pictures...

    3 Replies
    1. re: Oh Robin

      I totally agree! In fact, I had made a note on my printout of this recipe, that it was actually a cake! I thought, "these aren't bars, at all." I made it in a 9x13 pan, frosted it with the delicious frosting after cooled, and cut it into squares! It is definately rich and decadent!

      1. re: cookingschool

        I've always wondered if it would be more "bar-like" baked in a 1" lip cookie sheet.

        1. re: Oh Robin

          I'll bet you're right. I may try that sometime, just to experiment. Makes for a very versatile recipe!

    2. I make a Pumpkin Spice Muffin/Cupcake that really turns out well! These would be great with a cream cheese frosting instead of sugar crust. Mmmmmm

      1. here is one from Cuisine magazine that I love and have made several times...

        cream together
        3 c extra fine sugar
        3/4 c unsalted butter, room temp

        then add one at a time
        2 eggs
        4 egg yolks

        set that mixture aside.

        whisk together the dry ingredients
        2 3/4 c sifted AP flour
        1/4 turbinado sugar (found it at TJs)
        1 T baking powder
        1 3/4 t ground cloves
        1/2 t table salt
        1/8 t ground allspice

        mix together the wet ingredients
        1 15oz can pumpkin
        5 T heavey cream
        1 T honey
        1 T vanilla extract
        (can also add in 1 T dark rum)

        preheat oven to 350

        once the sugar and butter have creamed together, for about 5 mins, add the eggs and yolks one at a time.

        Alternate adding the wet and dry ingredients to the egg/butter/sugar mixture on low speed. Make sure to scrape the botoom of the bowl.

        Pour into nonstick flour sprayed bundt pan. The bater will be thick, just even it out on top. Bake for about 55 to 60 mins. Insert skewer till it comes out nearly clean. Let rest 5 miutes in pan. Turn out onto serving tray. Cool to room temp.

        Glaze: I just made a simple glaze of powder sugar, vanilla extract, cinnamon and water. I then drizzled/poured it over the top once it had cooled quite a bit.