Thanksgiving is only a few days away, and instead of the usual pumpkin pie, try this delicious, lightly cinnamon-scented cake.
This is my favorite pumpkin cake. It is versatile and can be baked into layers, a loaf pan, or cupcakes.
I garnish the finished cake with toasted pumpkin seeds.
2 ¾ cups sugar
4 whole large eggs
2 cups pumpkin puree
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon fine sea salt
- Preheat oven to 375 degrees.
- Line a standard jelly-roll pan with parchment paper and spray with non-stick spray.
- Whip eggs and sugar together until light, fluffy, and forms a ribbon. Add the pumpkin puree and vanilla and mix to combine.
- Fold in dry ingredients making sure they are well blended and no lumps of flour remain.
- Spread in prepared jelly-roll pan and bake in center of oven for 10 to 15 minutes or until center of cake springs back when pressed.
- Run a thin knife along the sides of the cake to loosen from the pan and slide cake and parchment paper out of the pan and onto a cooling rack.
- Allow to cool for 10 minutes and then begin to roll the cake from one of the short sides until completely rolled and seam is on the bottom. Cool completely. Be sure that cake remains attached to the parchment paper as this will allow you to unroll the cake when cooled.
3 cups confectioners’ sugar
2 teaspoons cinnamon
¼ cup water
1 tablespoon light corn syrup
½ teaspoon vanilla extract
¼ cup pumpkin seeds/pepitas – optional
Combine all ingredients together in a large and heavy saucepan. Stir constantly over low heat until the mixture reaches 110 degrees F on a candy thermometer. Pour evenly over your cake. While the glaze is still wet, sprinkle the cake with pumpkin seeds.