Prep time: 25 minutes, 40 minutes to bake
Pairs well with: coffee, black tea, and lazy Sunday mornings
- 4 eggs
- 1 cup vegetable oil
- 1 1/3 cup sugar
- 15 oz. can pumpkin puree
- 2 cups all purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. kosher salt
- 8 oz. bar softened cream cheese
- 4 Tbsp. softened unsalted butter
- 1 cup powdered sugar
- ¼ cup maple syrup
- ¼ tsp. ground cinnamon
- 1/8 tsp. ground ginger
- 1/8 tsp. ground cardamom
- pinch of cloves and nutmeg
- Preheat your oven to 350 degrees.
- Lightly grease a 9×9 inch pan.
- In a large bowl, mix together the cake ingredients until incorporated using a large spoon, or mix together in your standing kitchen mixer.
- Pour into your prepared 9×9 baking dish, and cook 38-40 minutes, or until done, and cake tester comes out clean.
- Let cool completely while you make your frosting.
- To make your frosting, in the bowl of a standing mixer, whip together the softened cream cheese and softened butter. Add in the powdered sugar, maple syrup, cinnamon, ginger, cardamom, cloves, and nutmeg, and whip well to gain volume, around 5 minutes.
- Once the cake is cooled completely, frost the top of your cake, and enjoy!
- This can be made using a 9×13 dish as well, it will just result in thinner bars.
- The cake (minus the frosting) freezes well, and is a great one to have stocked in your freezer for Fall gatherings.
- Not a fan of Chai spiced frosting? Leave out the spices, or top with lightly sweetened whipped cream instead.
- You can also make this into a layer cake by using two 9 inch cake pans instead, but make sure you line the bottoms with parchment paper for an easy release.
- To soften your cream cheese and butter, pull them out of the fridge and leave them at room temperature for 3-4 hours before you make the cake.
Feature photo by Marla Smith Photography