Gingerbread Pumpkin Cake with Cream Cheese Maple Frosting
Prep Time 20minutes
Cook Time 40minutes
Total Time 1hour
Gingerbread Pumpkin cake
1 ½tablespoonsground ginger
1 ½cupscanned pumpkin purée
1 1/4cupdark brown sugarfirmly packed
¼cupcandied gingerminced (optional)
Cream Cheese Frosting
1 8 ouncepackage cream cheeseroom temperature
1stick butterroom temperature
3tablespoonspure maple syrup
Preheat oven and prepare pan:
Preheat oven to 350° degrees. Prepare a 9 x 13 pan by brushing with homemade “goop” (see recipe on blog) or spray with baking spray.
Make the cake
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, ginger, cinnamon, nutmeg, allspice and clove.
In the bowl of a stand mixer, cream the butter and brown sugar for about 5 minutes or until creamy and smooth. Add the eggs, one at a time, beating well after each addition. Scrape down a couple of times. Add the molasses and beat again until fully incorporated.
On slow speed, add the flour in three batches, alternating with the water. Beat each addition until just incorporated. Scrape down the sides of the bowl as you go. Add the pumpkin puree and beat one last time until well mixed. Add the candied ginger with a spatula at this point if using.
Pour the batter into the prepared pan. Spread evenly. Bake 40 minutes or until a cake tester comes out clean. Transfer the pan to a wire rack and let the cake cool.
Make the frosting
Using a hand mixer, beat softened cream cheese and butter together until well blended and fluffy. Beat in the maple syrup and vanilla extract. Add the powdered sugar and beat until smooth and well combined.
Add dollops of cream cheese frosting on the top of the cake. Spread evenly in a thick layer.
Cover the pan with plastic wrap and allow to chill in the refrigerator for 1 hour. Even better the next day as the gingerbread flavors meld and intensify.