Pumpkin Cake with Cookie Butter Cream Cheese Frostingby Rija Tariq
This recipe is for a delicious and moist pumpkin cake with a rich and creamy cookie butter cream cheese frosting. The cake is made with pumpkin puree, spices, and gluten-free flour, and the frosting is made with cream cheese, butter, vanilla extract, powdered sugar, and cookie butter. The cake is perfect for fall and is sure to please everyone at your next gathering.
2 2/3 cups gluten-free flour
1/3 cup original Sasas mix
2/3 tsp baking powder
1 tsp cinnamon
2 tsp pumpkin pie spice
1 cup neutral oil
4 eggs (You can skip, if wanted)
1 cup brown sugar
1 15 oz can pumpkin puree
8 oz cream cheese, softened
2/3 cup cookie butter
3/4 cup powdered sugar
1 tsp vanilla extract
Pinch of salt
Preheat the oven to 350°F and grease two 8-inch cake pans.
In a bowl, whisk together the dry ingredients.
In a separate bowl, combine the liquid ingredients, then pour over the flour mixture and whisk to combine.
Divide the batter evenly between the pans.
Bake for 30-40 minutes or until the cakes are browned, and a toothpick inserted in the middle comes out clean.
In a mixing bowl, beat the softened cream cheese until smooth.
Add the cookie butter, powdered sugar, vanilla extract, and a pinch of salt.
Mix until creamy and well combined.
Once the cakes are cooled, spread the delicious cookie butter cream cheese frosting between the layers and on top.
Enjoy your delightful Pumpkin Cake with Cookie Butter Cream Cheese Frosting! 🎃🍰