Thursday, November 24, 2011

Pumpkin Spice Cake--Week #9 of the 12 Weeks of Christmas Cookies

Well, this was supposed to be a cookie recipe.  I'm not sure I understand what happened here.  The recipe I was working off of clearly said "pumpkin spice bar cookies", but what I ended up was definitely more cake-like.  Maybe my eggs were too big.  Maybe it was because I was using homegrown (by my mom) pumpkin instead of canned.  If I cut out an egg or two, it probably would have been denser and more cookie-like, but I didn't have any more pumpkin to make a second batch to try my theory (if someone else tries that, please post here to let me know how that worked out).  Regardless, it still tasted good and I'd be proud to share it at a holiday party.  In fact, I'll be bringing this (minus the parts we ate in the name of evaluating the finished product) to the in-laws' for Thanksgiving today!

Pumpkin Spice Cake
4 eggs
2 cups sugar
1 cup vegetable oil
2 cups pureed pumpkin (I used frozen and thawed homegrown pumpkin)
2 cups white whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/2 tsp ground cloves
1 cup raisins
3 oz cream cheese, softened
6 tbsp butter, softened
1 tsp vanilla
2 cups powdered sugar
1/2 cup chopped walnuts

Preheat oven to 350 degrees.  Grease a 15 1/2x10 1/2 x1in jelly roll pan.  Beat together eggs, sugar, oil, and pumpkin.  Blend in flour, baking powder, baking soda, cinnamon, ginger, and cloves.  Mix in raisins.  Pour batter into prepared pan.  Bake 30 minutes or until light brown and cool.  Beat together cream cheese and butter.  Gradually add powdered sugar and beat in until creamy and smooth.  Frost cooled cake.  Sprinkle with chopped walnuts.


  1. I think a cake is better sometimes, much less work, no need to portion out all the cookies:)

  2. I agree with coconut...I often prefer cake since it seems like less work! Either way, I love pumpkin, so this sounds great!