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Autumn pumpkin cake decorated with roasted walnuts
Moist autumn cake topped with toasted walnuts

Autumn pumpkin cake

Author: Flavelo
Recipes Cakes and Desserts
Pumpkin isn't just for soup! In cakes, pumpkin purée plays a similar role to banana or apple sauce: its fibre content retains plenty of water, keeping the sponge moist and soft for days. Warming spices (cinnamon, ginger, cloves) highlight the pumpkin's natural, earthy sweetness.
🕒 Prep Time 1 hr
🍳 Cook Time 35 mins
⌛ Total Time 2 hrs 35 mins
🍽️ Servings 12 servings
🔥 Calories 375 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Grater or blender (for purée)
  • Whisk
  • Cake tin

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk
⚠️ Nuts

Instructions

1 ✓

Mix the dry ingredients (flour, spices, baking powder, salt).

Tip: Mix the spices with the flour so you don't get intense spice pockets in the batter.
2 ✓

Cream the butter with the sugars, add the egg and pumpkin purée.

Tip: The molasses content of brown sugar adds extra moisture and caramel flavour.
3 ✓

Fold in the flour mixture and milk. Bake at 180°C for about 35 minutes.

Tip: Vegetable purée cakes are heavier and take longer to bake through.
4 ✓

Make the cream cheese frosting, fill and coat the cake. Sprinkle with toasted walnuts.

Tip: The crunch of walnuts is needed next to the soft sponge (texture contrast).

Recipe FAQ

Can I use baby food?
Yes, plain pumpkin purée is perfect if you don't fancy roasting and peeling. But check the ingredients; it shouldn't contain salt or sugar!

Ingredients

  • 300 g Plain flour
  • 200 g Caster sugar
  • 100 g Brown sugar
  • 150 g Butter
  • 3 pcs Eggs
  • 250 g Pumpkin purée (from roasted pumpkin)
  • 100 ml Milk
  • 1 packet Baking powder
  • 1 tsp Ground cinnamon
  • 0.5 tsp Ground cloves
  • 0.5 tsp Ground ginger
  • 300 g Cream cheese
  • 150 g Icing sugar
  • 200 ml Double cream
  • 1 tsp Vanilla extract
  • 50 g Walnuts (toasted)
  • 1 pinch Salt