Low Sodium Moist Pumpkin Cake with Cream Cheese Frosting

Indulge in the fall-inspired flavors of this Low Sodium Moist Pumpkin Cake with Cream Cheese Frosting, a delightful dessert that’s as delicious as it is heart-friendly. This recipe combines the warm spices of cinnamon, ginger, and nutmeg with creamy pumpkin puree for a perfectly tender and flavorful treat. The reduced sodium content makes it a great option for those looking to cut back without sacrificing taste, while the rich, tangy cream cheese frosting adds a luxurious finish. With a quick prep time of just 20 minutes and simple ingredients you likely already have on hand, this festive pumpkin cake is perfect for any gathering. Whether served at a holiday party or enjoyed as an everyday indulgence, it's sure to be a crowd favorite!

Nutriscore Rating: 40/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 12

Ingredients

• 1.75 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 0.5 teaspoon ground nutmeg
• 1 cup granulated sugar
• 0.5 cup light brown sugar
• 0.5 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 0.5 cup buttermilk
• 8 ounces cream cheese, softened
• 0.25 cup unsalted butter, softened
• 1.5 cups powdered sugar
• 1 teaspoon vanilla extract for frosting

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with non-stick spray or butter.

Step 2

In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, and nutmeg. Set aside.

Step 3

In a large bowl, mix together the granulated sugar, light brown sugar, and melted butter until well combined.

Step 4

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and pumpkin puree.

Step 5

Gradually add the dry ingredients to the pumpkin mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined.

Step 6

Pour the batter into the prepared baking pan and smooth the top with a spatula.

Step 7

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Remove the cake from the oven and let it cool completely in the pan on a wire rack.

Step 9

To make the frosting, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy.

Step 10

Gradually add the powdered sugar and vanilla extract, beating on low speed until well combined and fluffy.

Step 11

Once the cake is completely cool, spread the cream cheese frosting evenly over the top.

Step 12

Slice and serve the cake, and enjoy your moist, flavorful low sodium pumpkin cake with friends and family!

Nutrition Facts

Serving size	(1582.4g)

Amount per serving	% Daily Value*
Calories	5081.8

Total Fat 246.5g	0%
Saturated Fat 146.7g	0%
Polyunsaturated Fat 2.1g
Cholesterol 1028.9mg	0%
Sodium 2349.0mg	0%
Total Carbohydrate 685.8g	0%
Dietary Fiber 15.8g	0%
Total Sugars 500.1g
Protein 57.3g	0%

Vitamin D 145.4IU	0%
Calcium 673.8mg	0%
Iron 16.6mg	0%
Potassium 1453.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.7%

Protein: 4.4%

Carbs: 52.8%