Pumpkin Spice Cake with Cream Cheese Icing

Ahhh the fall… If it’s not apples I’m thinking of, it’s pumpkins! Everyone loves a good pumpkin pie, but how much pumpkin pie can you really eat?

Now I love a recipe that you can have in with a cup of coffee in the mornings, like a banana nut bread. This recipe for pumpkin spice cake is a similar consistency to a good banana bread. I love that the pumpkin flavor is not overwhelming and that it is in balance with the cinnamon and nutmeg (2 of my fav spices).

I feel like most people don’t have buttermilk in the fridge, but I say this now, go get some! It’s usually located by the creamers in the milk section of the supermarket. It’s a great way to reduce fat and calories while baking, but keep those yummy desserts light and fluffy. I use it in several of my recipes and it does not disappoint in this baked yumminess! If you prefer not to use buttermilk you can use several different substitutes.

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Pumpkin Spice Cake
Ingredients
1 1/2 cups all purpose flour
1 1/4 tsp baking soda
1 tsp of cinnamon
1/2 tsp nutmeg
1 tap salt
1 cup packed brown sugar
1 egg
2 tbs softened butter
1/2 cup of buttermilk
1 cup pumpkin purée

Direction
-Preheat oven to 350°
-Grease 9×9 pan
-Sift together: flour, baking soda, spices and salt

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(yes i literally put my sifter in the bowl… so much easier that way!)
-Add in sugar, then wet ingredients.

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-Bake for 25 minutes

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Cream Cheese Frosting
Mix together the following ingredients:
8 oz package of cream cheese, softened
1/2 cup if powdered sugar
1 tbs vanilla extract
Note: If you want to frost the entire cake use this entire recipe. If you want to drizzle the frosting in then cut the icing recipe in half.

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Yes we haaaaad to eat the corners… or the cake dome wouldn’t fit!

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