It’s only September, I know, but I figure since Starbucks has Pumpkin Spice Lattes, autumn is in full swing (pay no attention to the warm weather and green leaves on trees). This means that it is time to go crazy with cooking, baking, and drinking all things pumpkin. Let’s kick off the harvest season with a delish dessert, shall we? Recipe and image via Back to the Cutting Board.
Cake:
1 1/4 cups pumpkin puree
1 cup sugar*
1 cup packed dark brown sugar*
1 1/2 cups unsalted butter, softened*
5 large eggs
1 tsp. vanilla
2 3/4 cups cake flour, divided
3 tsp. pumpkin pie spice
1 tsp. baking powder, divided
1/2 tsp. baking soda, divided
1 tsp. salt, divided
3/4 cup Dutch-processed unsweetened cocoa
1 1/3 cup regular or low-fat buttermilk, divided
*To make this healthier, you can reduce the sugars to 3/4 cup each and the butter to 1 cup. The cake won’t be quite as moist as it should be, but will still taste good.
Cream Cheese Glaze:
1/2 cup powdered sugar
4 oz. (1/2 cup) regular or low-fat cream cheese
1/2 tsp. vanilla
3-4 tbsp. milk (or more if you want a thinner glaze)
For preparation instructions, click here.
