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Clean recipe · cooking.nytimes.com

Pumpkin Spice Latte Cake With Coffee Frosting

Tieghan Gerard, who runs the wildly popular Half Baked Harvest blog, posts a new recipe nearly every day, all year round, but her favorite season is (of course) fall, when she brings out the pumpkin-shaped pots, pumpkin-scented candles and toasted pumpkin seeds. Even if you don’t identify with the P.S.L. set, separating the pumpkin spice (cake) from the latte (frosting) makes this a delicious snack cake. Pumpkin purée makes it very moist, so test to be sure the batter is baked all the way through. Julia Moskin

Original recipe: cooking.nytimes.com

Yield:
1 servings
Prep:
15 min
Cook:
1 hr
Total:
1 hr 15 min
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Ingredients

  1. ½ cup/120 milliliters coconut oil, melted, plus more for greasing
  2. 1 (15-ounce) can pumpkin purée
  3. ⅔ cup/146 grams packed light or dark brown sugar
  4. 2 large eggs, at room temperature
  5. 1 tablespoon vanilla extract
  6. 1 ½ cups/192 grams all-purpose flour
  7. 1 ¼ teaspoons baking powder
  8. ½ teaspoon baking soda
  9. 1 teaspoon ground cinnamon
  10. ½ teaspoon ground ginger
  11. ½ teaspoon ground cardamom
  12. ¼ teaspoon freshly grated nutmeg
  13. ¾ teaspoon fine pink Himalayan salt or fine sea salt
  14. ½ cup/1 stick salted butter, at room temperature
  15. 2 ounces cream cheese, at room temperature
  16. 1 ½ cups/185 grams confectioners’ sugar
  17. 1 tablespoon instant espresso powder
  18. 1 tablespoon vanilla extract

Instructions

  1. Heat the oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, leaving a 1-inch overhang on two opposite sides. Grease the parchment with coconut oil.
  2. Make the cake: In a stand mixer, beat together the pumpkin, brown sugar, melted coconut oil, eggs and vanilla on low until combined, about 1 minute. Add the flour, baking powder, baking soda, cinnamon, ginger, cardamom, nutmeg and salt. Mix on low speed until completely smooth, 1 to 2 minutes, scraping down the side of the bowl as needed. Scrape the batter into the prepared pan.
  3. Bake until the center is just set, 25 to 30 minutes. Carefully use the parchment paper overhang to remove the cake from the pan and place it on a cooling rack. Let cool for about 30 minutes.
  4. Meanwhile, make the frosting: In a stand mixer, beat together the butter and cream cheese until combined, 2 minutes. Add the confectioners’ sugar, espresso powder and vanilla; beat until the frosting is fluffy, 2 to 4 minutes more.
  5. Spread the frosting over the cooled cake. Slice, snack and enjoy! Store in an airtight container at room temperature for up to 2 days.