Nut-Free Moist Pumpkin Cake with Cream Cheese Frosting

Indulge in the cozy flavors of autumn with this Nut-Free Moist Pumpkin Cake with Cream Cheese Frosting. Perfectly spiced with fragrant cinnamon, ginger, nutmeg, and cloves, this cake delivers an irresistibly tender texture thanks to the addition of rich pumpkin puree and a delicate balance of wet-to-dry ingredients. Topped with a luscious cream cheese frosting that’s whipped to perfection, this dessert is a nut-free delight, making it an inclusive treat for everyone. Ready in under an hour, this easy-to-make recipe is ideal for fall gatherings, Thanksgiving celebrations, or a comforting weeknight dessert. Savor every bite of this flavorful, family-friendly pumpkin cake that's as beautiful to serve as it is delicious to eat!

Nutriscore Rating: 38/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 0.5 teaspoon ground nutmeg
• 0.25 teaspoon ground cloves
• 0.5 teaspoon salt
• 0.5 cup unsalted butter
• 1 cup granulated sugar
• 0.5 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 0.5 cup whole milk
• 8 ounces cream cheese
• 0.5 cup unsalted butter (for frosting)
• 2 cups powdered sugar
• 1 teaspoon vanilla extract (for frosting)
• 0.25 teaspoon salt (for frosting)

Directions

Step 1

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

Step 2

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.

Step 3

In a large mixing bowl, cream the 0.5 cup of unsalted butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes using a hand mixer or stand mixer.

Step 4

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

Step 5

Add the pumpkin puree to the butter mixture and mix until combined.

Step 6

Gradually add the dry ingredients to the wet mixture, alternating with milk. Begin and end with the dry ingredients, mixing just until combined after each addition.

Step 7

Pour the batter into the prepared baking pan and spread evenly with a spatula.

Step 8

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

Step 9

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

Step 10

For the frosting, beat the cream cheese and 0.5 cup butter together in a mixing bowl until smooth and creamy.

Step 11

Gradually add the powdered sugar, beating continuously, until the mixture is light and fluffy.

Step 12

Mix in the vanilla extract and salt until fully incorporated.

Step 13

Once the cake is cool, generously frost the top with cream cheese frosting using an offset spatula.

Step 14

Cut into squares and serve. Enjoy your delicious, nut-free moist pumpkin cake!

Nutrition Facts

Serving size	(1651.3g)

Amount per serving	% Daily Value*
Calories	5306.6

Total Fat 245.3g	0%
Saturated Fat 142.4g	0%
Polyunsaturated Fat 5.4g
Cholesterol 1002.9mg	0%
Sodium 4428.6mg	0%
Total Carbohydrate 741.4g	0%
Dietary Fiber 16.8g	0%
Total Sugars 529.6g
Protein 59.7g	0%

Vitamin D 194.0IU	0%
Calcium 681.9mg	0%
Iron 17.8mg	0%
Potassium 1559.3mg	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: 40.8%

Protein: 4.4%

Carbs: 54.8%