Pumpkin Cake Recipe Maple Cream Cheese And Candied Seeds

I’ve honed this pumpkin cake recipe Maple Cream Cheese and Candied Seeds over many seasons, and I’m thrilled to share my perfect version with you.

Imagine the aroma of warm spices filling your kitchen, promising a treat that’s both comforting and truly special. This easy, family-friendly pumpkin cake recipe transforms simple ingredients into a moist, flavorful dessert, topped with a dreamy maple cream cheese frosting and crunchy candied seeds. It’s perfect for busy parents seeking a memorable fall dessert or anyone wanting a cozy, high-value treat without the fuss.

Ingredient Map for Your Perfect Pumpkin Cake (Amounts • Role • Swap)

For the Cake:

• All-Purpose Flour (2 cups / 240g): Provides cake structure. (Swap: gluten-free all-purpose blend for a gluten-free option).
• Granulated Sugar (1.5 cups / 300g): Adds sweetness and essential moisture. (Swap: coconut sugar; adjust amount for low-carb needs).
• Pumpkin Puree (1 can, 15 oz / 425g): Delivers essential moisture, rich flavor, and vibrant color. Use 100% pumpkin, not pie filling.
• Eggs (2 large): Act as a binder and add richness to the batter. (Swap: 2 flax eggs for a vegan alternative).
• Vegetable Oil (1/2 cup / 120ml): Ensures a tender, moist crumb texture. (Swap: melted coconut oil or unsweetened applesauce for a lighter cake).
• Baking Soda (1 tsp / 5g) & Baking Powder (1 tsp / 5g): Our crucial leavening agents for a light, airy texture.
• Pumpkin Pie Spice (2 tsp / 4g): Infuses the signature, cozy fall flavor profile.
• Salt (1/2 tsp / 3g): Balances the sweetness and enhances all the flavors.

For the Maple Cream Cheese Frosting:

• Cream Cheese (8 oz / 226g, softened): Forms the tangy, creamy base for the frosting. (For a healthier option, use Neufchatel cheese).
• Unsalted Butter (1/2 cup / 113g, softened): Provides richness and a smooth, spreadable consistency. (Vegan swap: plant-based butter).
• Powdered Sugar (3 cups / 360g): Sweetens and thickens the frosting to the ideal consistency.
• Maple Syrup (1/4 cup / 60ml, pure): Adds natural sweetness and a distinct, warm maple flavor. I find pure maple syrup makes all the difference here.
• Vanilla Extract (1 tsp / 5ml): Enhances all the sweet and creamy notes beautifully.

For the Candied Seeds:

• Pumpkin Seeds (1/2 cup / 60g): For a delightful, crunchy topping and a high-protein boost. (Swap: sunflower seeds or chopped pecans).
• Sugar (2 tbsp / 25g) & Water (1 tbsp / 15ml): Create the sweet, shiny, and crisp coating.
• Pinch of Salt: Elevates the candied flavor and balances the sweetness.

Seasonality/Quality Notes:

Choosing organic ingredients truly elevates this pumpkin cake recipe Maple Cream Cheese and Candied Seeds. Opt for organic pumpkin puree when possible. Fresh, pure maple syrup makes a significant difference to the frosting’s depth. Ensure both butter and cream cheese are softened to room temperature for the smoothest, lump-free frosting.

Easy Step-by-Step Cooking: Baking Your Family’s Favorite Pumpkin Cake (Kid-Friendly Cues)

1. Prep Your Pan (5 min):

Grease and flour a 9×13 inch baking pan thoroughly; this ensures easy cake release. Preheat your oven to 350°F (175°C) to prepare for baking. Kids can help grease the pan for a fun, family-friendly start.

2. Whisk Dry Ingredients (2 min):

In a large bowl, combine the flour, granulated sugar, baking soda, baking powder, pumpkin pie spice, and salt. Whisk these dry ingredients together thoroughly until they are well mixed.

3. Combine Wet Ingredients (3 min):

In a separate bowl, whisk together the pumpkin puree, eggs, and vegetable oil. Continue whisking until the mixture is smooth and uniform in color.

4. Mix & Bake (2 min active, 30-35 min passive):

Add the wet ingredients to the dry ingredients, mixing just until combined – don’t overmix! Pour the batter into your prepared 9×13 inch baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake will be golden and springy to the touch. If the cake seems dry, reduce baking time slightly next time. If flavors appear bland, try adding a pinch more spice. This pumpkin cake recipe yields a beautifully moist crumb when done right.

5. Cool Down (30-60 min):

Let the baked pumpkin cake cool completely on a wire rack. This critical step prevents the frosting from melting and sliding off, ensuring a neat finish.

6. Make Candied Seeds (10 min):

While the cake cools, combine the pumpkin seeds, sugar, water, and a pinch of salt in a small skillet. Cook over medium heat, stirring constantly, until the water evaporates and the seeds are coated, looking slightly caramelized. Spread them onto parchment paper to cool; they will become wonderfully crunchy.

7. Prepare Maple Cream Cheese Frosting (5 min):

In a stand mixer or with a hand mixer, beat the softened cream cheese and butter until smooth and lump-free. Gradually add the powdered sugar, maple syrup, and vanilla extract, beating until the frosting is light and fluffy. This makes the Maple Cream Cheese frosting simply irresistible.

8. Frost & Garnish (5 min):

Once the pumpkin cake is completely cool, spread the Maple Cream Cheese frosting evenly over the top. Sprinkle generously with the cooled, crunchy Candied Seeds. This completes your beautiful pumpkin cake recipe Maple Cream Cheese and Candied Seeds, ready for enjoyment.

Portioning, Serving & Pairing Your Delightful Pumpkin Cake

This pumpkin cake recipe yields 12-16 generous slices. Consider cutting smaller portions for kids or if you prefer a lighter dessert experience. It’s a lovely addition to fall holidays like Thanksgiving, perfect for Sunday dinners, potlucks, or simply enjoyed with an afternoon coffee. You can even tuck a small slice into lunchboxes for a special, family-friendly surprise.

Pairings:

• Beverages: Serve with warm apple cider, a comforting mug of coffee or tea, or a refreshing glass of cold milk.
• Sides/Accompaniments: Enhance the experience with a scoop of vanilla bean ice cream for an à la mode treat, a dollop of whipped cream, or a handful of fresh berries.

Nutrition & Lifestyle Benefits of This Homemade Pumpkin Cake Recipe

This homemade pumpkin cake recipe offers delightful benefits. Pumpkin puree naturally adds fiber, supporting digestive health. It’s a balanced treat, providing carbs for energy, fats for satisfaction, and a touch of protein from the seeds and cream cheese. This is a kid-approved dessert, a sweet way to enjoy pumpkin, and easily customizable for various diets or preferences. Think gluten-free pumpkin cake or dairy-free frosting variants for specific needs.

• Fiber-Rich Goodness: Pumpkin puree adds natural fiber, promoting digestive health.
• Balanced Treat: Offers a delightful balance of carbs for energy, fats for satisfaction, and a touch of protein from seeds and cream cheese.
• Kid-Approved & Customizable: A sweet way to get kids to enjoy pumpkin; easily tweak for allergies or preferences (gluten-free pumpkin cake, dairy-free frosting variants).
• High-Protein Idea (with swaps): Use lean cream cheese or add more seeds for a slight protein boost.
• Fits Various Diets: Can be adapted for keto-ish (sugar substitutes), low-carb (sugar substitutes), vegetarian. Vegan pumpkin cake option with plant-based swaps.

Time & Budget Cheatsheet for Your Pumpkin Cake Masterpiece

Creating this delicious pumpkin cake recipe doesn’t require excessive time or budget.

Time Breakdown	Duration
Prep Time (active)	20 minutes
Cook Time (passive)	30-35 minutes
Cooling Time (passive)	30-60 minutes
Total Time	Approx. 1.5 – 2 hours

The approximate cost per serving ranges from ~$0.75 – $1.25, depending on your ingredient choices.

Budget Swaps:

• Opt for store-brand ingredients.
• Make your own pumpkin pie spice blend.
• Use vegetable oil instead of coconut oil.
• Skip the candied seeds if budget is tight.

Batch Cooking Tips:

Easily double this pumpkin cake recipe for a larger crowd or for convenient freezing to enjoy later. This is great for meal prep.

Smart Shopping & Make-Ahead Strategy for Easy Pumpkin Cake

Most ingredients for this easy pumpkin cake recipe are available at your local supermarket. Look for organic pumpkin puree at health food stores or online for premium quality. Canned pumpkin puree is a convenient pantry staple, while fresh eggs and butter are always best. Ensure your cream cheese is fresh for the best frosting.

Buy in Bulk:

Flour, sugar, and baking essentials can often be purchased in larger quantities for savings.

Mini Shopping List:

• Pumpkin puree
• All-purpose flour
• Granulated sugar
• Eggs
• Vegetable oil
• Baking soda, Baking powder
• Pumpkin pie spice
• Salt
• Cream cheese
• Unsalted butter
• Powdered sugar
• Maple syrup
• Vanilla extract
• Pumpkin seeds

Make-Ahead Tips:

Bake the cake layers up to 2 days in advance, wrap them tightly, and store at room temperature. The Maple Cream Cheese Frosting can be made a day ahead and stored in the fridge; re-whip it briefly before use. Candied seeds can also be prepared ahead and stored in an airtight container for lasting crunch.

Pro Tips, Flavor Paths & Safety for Your Perfect Pumpkin Cake

Technique Upgrades:

• Don’t Overmix: Overmixing leads to a tough cake texture. Mix just until ingredients are combined for a tender crumb.
• Room Temperature Ingredients (Frosting): Ensures a smooth, lump-free Maple Cream Cheese Frosting.
• Cool Completely: Essential before frosting to prevent it from melting and sliding off.

Flavor Paths:

• Mild Family Version: Stick to the recipe for a classic, crowd-pleasing taste.
• Bold/Spicy Upgrade: Add a pinch of black pepper or a dash of ground ginger to the cake batter for extra warmth.
• Citrus Zest: A bit of orange zest in the frosting can add a bright, fresh note.
• Nutty Boost: Toast the pumpkin seeds before candying them for a deeper, more robust flavor.

Allergy-Aware Swaps & Safety:

• Dairy-Free: Use plant-based butter and cream cheese for the frosting to make it dairy-free.
• Nut-Free: Ensure no cross-contamination if using a shared kitchen. Pumpkin seeds are generally safe for nut allergies.
• Gluten-Free: Use a reliable gluten-free all-purpose flour blend that contains xanthan gum for the best structure.
• Storage: Always store pumpkin cake with cream cheese frosting in the refrigerator for optimal food safety.

FAQs About This Delicious Pumpkin Cake Recipe

“Is this pumpkin cake recipe good for weekly meal prep or weight goals?”

Yes, this pumpkin cake recipe is a fantastic treat to portion out. For weight goals, enjoy it in moderation or opt for lighter swaps like unsweetened applesauce for half the oil and sugar substitutes for half the sugar.

“Healthiest substitute for pumpkin cake if I’m gluten-free/vegan?”

For a gluten-free pumpkin cake, use a 1:1 gluten-free all-purpose flour blend. For a vegan option, swap eggs for flax eggs (2 tbsp ground flax + 6 tbsp water per egg) and use plant-based butter and cream cheese for the frosting.

“Best place to buy pumpkin puree online or via grocery delivery?”

Most major grocery delivery services carry popular brands of pumpkin puree. For organic or specialty options, check Whole Foods or Amazon Fresh for convenient delivery. I find store brands work just as well for this particular recipe.

“How long do leftovers keep and how to reheat?”

This pumpkin cake with Maple Cream Cheese and Candied Seeds keeps wonderfully in an airtight container in the refrigerator for up to 3-4 days. No reheating is needed; it’s delicious cold or brought to room temperature before serving.

“Can I freeze this pumpkin cake?”

Yes, unfrosted cake layers freeze beautifully for up to 2-3 months. Wrap them tightly in plastic wrap, then foil. Thaw them at room temperature for several hours before frosting. I’ve found this approach makes it an ideal meal prep dessert.

“What if I don’t have pumpkin pie spice?”

You can easily make your own pumpkin pie spice blend! Combine 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and a pinch of ground cloves for a comparable flavor profile.

“Can I make mini pumpkin cakes or cupcakes instead?”

Absolutely! This pumpkin cake recipe adapts well. Adjust the baking time down to 18-22 minutes for cupcakes, checking for doneness with a toothpick.

You’ve just discovered how easy it is to create a truly special, cozy, and family-friendly pumpkin cake recipe with Maple Cream Cheese and Candied Seeds. It’s a nourishing, time-saving, and surprisingly affordable way to bring joy to your table this fall. Don’t wait! Pin this recipe for later and get ready to bake your new favorite fall dessert!

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