There is something absolutely magic about this Pumpkin Spice Cake without Pumpkin Puree Recipe that brings all the cozy warmth of fall into a single slice, without requiring a single spoonful of pumpkin puree. It’s a tender, fragrant cake bursting with cinnamon, nutmeg, and clove, perfectly spiced and sweetened for those who want the comforting flavors of pumpkin spice but don’t have the puree on hand or prefer a lighter texture. This recipe loves to surprise guests and family alike because, honestly, who doesn’t want a deliciously spiced cake that’s easy to make and irresistibly moist?
Ingredients You’ll Need
Don’t be intimidated—this Pumpkin Spice Cake without Pumpkin Puree Recipe uses simple pantry staples that come together effortlessly. Every ingredient plays a starring role in building the perfect balance between spice, sweetness, and texture to make sure your cake is unforgettable.
- All-purpose flour (1 3/4 cups / 210g): The foundation for a tender crumb and just the right structure.
- Pumpkin pie spice (1 Tbsp): The heart of the cake’s cozy flavor; homemade or store-bought both work wonderfully.
- Baking powder (2 tsp): Helps the cake rise beautifully, making it light and fluffy.
- Salt (1/4 tsp): Enhances all the flavors without overpowering them.
- Softened unsalted butter (125g): Adds richness and moisture to the batter.
- Superfine sugar / caster sugar (3/4 cup): Sweetens delicately while blending smoothly into the batter.
- Packed light brown sugar (1/3 cup): Contributes a mild caramel touch and extra moisture.
- Large eggs (2, room temperature): Bind everything while giving structure and richness.
- Extra virgin olive oil (1/2 cup): Keeps the cake moist with a subtle fruity undertone.
- Whole milk (1/4 cup, room temperature): Adds creaminess for a tender bite.
- Vanilla extract (1 tsp): Brings depth and rounds out the spices beautifully.
- Full-fat brick cream cheese (125g, room temperature): The star in our luscious frosting.
- Softened unsalted butter for frosting (60g): Gives the frosting a rich, smooth texture.
- Powdered sugar (1 3/4 cups): Sweetens and thickens the frosting to perfection.
- Additional pumpkin pie spice for frosting (2 tsp): Ensures every bite of frosting carries that signature pumpkin spice love.
How to Make Pumpkin Spice Cake without Pumpkin Puree Recipe
Step 1: Preheat Oven and Prepare the Pan
Start by setting your oven to 356ºF (180ºC). Line an 8×8 inch baking pan square with parchment paper for an easy release or, if going non-stick, grease the pan thoroughly with melted butter and dust it lightly with flour. This small step keeps your cake edges smooth and lovely after baking.
Step 2: Whisk Dry Ingredients
Combine the flour, pumpkin pie spice, baking powder, and salt in a medium bowl. Whisk them together until evenly mixed. This ensures that the warm spices will be perfectly dispersed throughout the cake for an even flavor profile.
Step 3: Cream Butter and Sugars
In a large bowl, beat your softened butter with superfine sugar and light brown sugar on medium speed for about 2 minutes using an electric hand mixer or stand mixer. You’ll want to see a pale, creamy mixture, which means air is incorporated—key to a light and tender cake.
Step 4: Add Eggs
Drop in the eggs one at a time, beating just enough after each to fully incorporate them without overmixing. Scrape down the sides to make sure everything blends uniformly. This step is crucial for the cake’s structure and moistness.
Step 5: Mix in Liquids
Pour in the olive oil, milk, and vanilla extract. Beat just until combined, then scrape down the bowl once again. These liquids contribute to the moist texture and bring out the richness of the spices.
Step 6: Combine Dry and Wet Ingredients
Add half of your flour mixture to the wet mix and stir or beat on low until just blended. Scrape sides, then repeat with remaining flour mixture. It’s important not to over-beat here; gentle folding with a spatula at the end helps keep the cake tender and prevents it from turning dense or tough.
Step 7: Bake
Pour the batter into your prepared pan and smooth the surface with a spatula. Bake for 30-35 minutes or until a skewer inserted into the center comes out clean or with just a few moist crumbs clinging to it. The aroma filling your kitchen at this stage is simply irresistible!
Step 8: Cool
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the cake from breaking and allows it to set perfectly for frosting.
Step 9: Make the Pumpkin Spice Cream Cheese Frosting
Beat softened cream cheese and butter together for 1 minute until smooth and creamy. Then sift in powdered sugar and pumpkin pie spice, beating for another 40 seconds on medium-high until light and fluffy. The frosting is the perfect spiced finishing touch to this cake.
Step 10: Frost and Enjoy
Spread the frosting evenly over the cooled cake and allow it to set for 15 to 30 minutes before slicing. Each bite offers a dreamy blend of spice and creaminess that you won’t be able to resist!
How to Serve Pumpkin Spice Cake without Pumpkin Puree Recipe
Garnishes
For a stunning presentation, dust the frosted cake lightly with ground cinnamon or a pinch of extra pumpkin pie spice. Toasted pecans or walnuts sprinkled on top add a beautiful crunch and nutty contrast.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream, a dollop of whipped cream, or even a warm caramel sauce on the side. A hot cup of chai tea or spiced coffee perfectly complements the pumpkin spice notes, making it an indulgent treat any time of day.
Creative Ways to Present
Try cutting the cake into petite squares and serving them on decorative trays for parties. You can also place individual slices on pretty plates, topped with a sprig of fresh mint or a cinnamon stick for a festive touch that wows guests.
Make Ahead and Storage
Storing Leftovers
The best part about the Pumpkin Spice Cake without Pumpkin Puree Recipe is how well it keeps. Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to five days to keep that luscious cream cheese frosting fresh.
Freezing
If you want to save some for later, freeze the cake unfrosted wrapped tightly in plastic wrap and aluminum foil for up to three months. When ready, thaw overnight in the fridge before frosting and serving.
Reheating
Reheat individual slices gently in the microwave for about 10-15 seconds to warm them up and soften the frosting slightly — a perfect way to enjoy this cake during cooler days.
FAQs
Can I substitute pumpkin pie spice with individual spices?
Absolutely! A simple mix of cinnamon, nutmeg, ginger, and cloves can replicate pumpkin pie spice well. Adjust to taste depending on your preference for warmth and sweetness.
Why doesn’t this recipe use pumpkin puree?
This recipe celebrates the pumpkin spice flavor without the heavy moisture and texture that pumpkin puree adds, resulting in a lighter, fluffier cake with all the taste but none of the dense texture.
Can I use vegetable oil instead of olive oil?
You can! Vegetable oil works fine and will keep the cake moist, but olive oil adds a subtle fruity note that pairs beautifully with the spices.
Is it important to have all ingredients at room temperature?
Yes. Using room-temperature eggs, butter, and milk helps ingredients blend more seamlessly, resulting in a uniform batter and a smoother, more tender cake.
How long does the frosting need to set before serving?
Letting the frosting set for at least 15-30 minutes allows it to firm up nicely, making the cake easier to cut and enhancing the texture with every bite.
Final Thoughts
There you have it — a wonderfully spiced, moist, and delicious Pumpkin Spice Cake without Pumpkin Puree Recipe that’s sure to become a favorite in your baking repertoire. This cake strikes the perfect balance between cozy fall flavors and an easy, approachable method that anyone can follow. Go ahead, bake a batch and share it with friends or family; it’s one of those recipes that feels like a warm hug from the inside out
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Pumpkin Spice Cake without Pumpkin Puree Recipe
- Total Time: 55 minutes
- Yield: 16 servings
Description
This Pumpkin Spice Cake without pumpkin puree is a moist, flavorful fall dessert that combines warm spices and a rich cream cheese frosting. Perfectly spiced with pumpkin pie spice, it delivers all the deliciousness of a traditional pumpkin cake without using any actual pumpkin. The cake is made with simple ingredients and baked to a tender crumb, then topped with a fluffy and sweet spiced cream cheese frosting.
Ingredients
Cake:
- 1 3/4 cups (210g) all-purpose flour
- 1 Tbsp pumpkin pie spice (homemade or store-bought)
- 2 tsp baking powder
- 1/4 tsp salt
- 125 g unsalted butter (softened to room temperature)
- 3/4 cup superfine sugar / caster sugar
- 1/3 cup packed light brown sugar
- 2 large eggs (at room temperature)
- 1/2 cup extra virgin olive oil
- 1/4 cup whole milk (at room temperature)
- 1 tsp vanilla extract
Cream Cheese Frosting:
- 4.4 oz. (125g) full-fat brick cream cheese (at room temperature)
- 60 g unsalted butter (softened to room temperature)
- 1 3/4 cups powdered sugar
- 2 tsp pumpkin pie spice
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 356ºF (180ºC). Line an 8×8 inch square baking pan with parchment paper. Alternatively, grease a non-stick pan with melted butter and dust with flour for smooth cake sides.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt until combined. Set aside.
- Beat Butter & Sugars: In a large mixing bowl, use electric beaters or a stand mixer on medium speed to beat the softened butter with superfine and brown sugars for about 2 minutes until pale and creamy. Scrape down the sides as needed.
- Incorporate Eggs: Add the eggs one at a time, beating for about 10 seconds after each addition. Scrape down the bowl sides to ensure even mixing.
- Add Liquids: Pour in the olive oil, whole milk, and vanilla extract. Beat briefly for 15 seconds until well combined. Scrape down the sides again.
- Combine with Dry Ingredients: Add half of the dry flour mixture to the wet ingredients and beat until just combined. Scrape down the sides, then add the remaining flour and beat lightly until incorporated. If dry flour remains, gently fold it in with a spatula to avoid over-beating, which can toughen the cake.
- Transfer Batter: Pour the batter into the lined baking pan and smooth the surface with a spatula for even baking.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a skewer inserted in the center comes out clean or with a few moist crumbs.
- Cool in Pan: Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Transfer to Wire Rack: Carefully lift the cake from the pan using the parchment paper and transfer it to a wire rack to cool completely before frosting.
- Prepare Frosting: In a large bowl, beat the softened cream cheese and butter with electric beaters on medium speed for 1 minute. Scrape down the bowl sides.
- Add Sugar & Spice: Sift together the powdered sugar and pumpkin pie spice, then add to the cream cheese mixture. Beat on medium-high speed for about 40 seconds until the frosting is well combined and fluffy.
- Frost Cake: Spread the cream cheese frosting evenly over the cooled cake. Allow it to set for 15-30 minutes before slicing and serving. Enjoy your Pumpkin Spice Cake!
Notes
- Using room temperature ingredients (eggs, butter, cream cheese, milk) helps achieve a smoother batter and frosting.
- Be careful not to over-mix the batter after adding flour to keep the cake tender.
- You can adjust the amount of pumpkin pie spice in the frosting to taste for more or less spice.
- If you do not have pumpkin pie spice, blend cinnamon, nutmeg, ginger, and cloves for a homemade version.
- This cake stores well covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Allow the cake to come to room temperature before serving if refrigerated, for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
