Ingredients
Scale
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon kosher salt
- ¼ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1 cup canned pumpkin puree
- ¾ cup buttermilk, at room temperature
- 3 teaspoons instant espresso powder
- 2 tablespoons milk
- ¼ cup unsalted butter, at room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 8 oz cream cheese, at room temperature
Instructions
- Preheat the oven to 350℉ and prepare an 8×8-inch pan with grease and parchment paper.
- Mix flour, baking soda, pumpkin pie spice, and salt in a bowl and set aside.
- Cream together butter, sugar, and vanilla in a stand mixer until fluffy.
- Add eggs one at a time, followed by pumpkin puree, mixing until combined.
- Gradually add dry ingredients and buttermilk until just mixed.
- Pour batter into the pan and bake for 28-32 minutes; let cool completely.
- Mix espresso powder and milk in a bowl until dissolved.
- Cream together butter, powdered sugar, vanilla, pumpkin pie spice, and the dissolved espresso.
- Blend in cream cheese until smooth.
- Spread frosting over the cooled cake and dust with cinnamon and espresso before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use room temperature ingredients for a smooth batter.
Avoid over-mixing to ensure a light and fluffy cake.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 30
- Sodium: 220
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 4
- Cholesterol: 50