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photo Pumpkin Cake with Cream Cheese Icing and Caramelized Pumpkin Seeds Recipe | Say Mmm

Pumpkin Cake with Cream Cheese Icing and Caramelized Pumpkin Seeds

The inspiration from this cake came from Tartine's pumpkin tea cake. I wanted to make a lighter, cake-ier cake, closer to a dessert you'd eat at a dinner party than to a quickbread you'd eat for breakfast. The frosting recipe is based on my idol Dorie Greenspan's Tangy Cream Cheese Frosting.
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Servings:??  | Calories:5530 | Total Fat:213g  | Chol:1082mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 213g
328 %
Sat Fat 118g
590 %
Total Carb 882g
294 %
Fiber 81g
322 %
Sugars 577g
Cholesterol 1082mg
361 %
Sodium 4770mg
199 %
Protein 74g
149 %
44% Others combined
21% Powdered sugar
18% Sugar
16% Butter
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon plus 1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 cup plus 2 tablespoons (9 ounces) pumpkin purée
1 cup vegetable or canola oil
1 1/3 cups sugar
3/4 teaspoon salt
3 large eggs, at room temperature, yolks and whites separated
9 tablespoons butter, divided, at room temperature
8 ounces cream cheese, at room temperature
2 1/2 cups powdered sugar
Pinch of cinnamon
1 tablespoon sugar
1/2 cup pumpkin seeds (raw or toasted)

Directions : View recipe directions on
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