{"id":"f59e997a-005b-4e4e-91a8-d7fae7157ebf","url":"https://recipestripper.com/recipes/f59e997a-005b-4e4e-91a8-d7fae7157ebf","source_url":"https://cooking.nytimes.com/recipes/1024687-pumpkin-spice-latte-cake-with-coffee-frosting","title":"Pumpkin Spice Latte Cake With Coffee Frosting","description":"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","servings":1,"servings_text":"1 8-inch cake","prep_time":"PT15M","cook_time":"PT1H","total_time":"PT1H15M","ingredients":[{"text":"½ cup/120 milliliters coconut oil, melted, plus more for greasing","item":"cup/120 milliliters coconut oil, melted","quantity":0.5,"preparation":"plus more for greasing"},{"text":"1 (15-ounce) can pumpkin purée","item":"(15-ounce) can pumpkin purée","quantity":1},{"text":"⅔ cup/146 grams packed light or dark brown sugar","item":"cup/146 grams packed light or dark brown sugar","quantity":0.6666666666666666},{"text":"2 large eggs, at room temperature","item":"large eggs","quantity":2,"preparation":"at room temperature"},{"text":"1 tablespoon vanilla extract","item":"vanilla extract","quantity":1,"unit":"tbsp"},{"text":"1 ½ cups/192 grams all-purpose flour","item":"cups/192 grams all-purpose flour","quantity":1.5},{"text":"1 ¼ teaspoons baking powder","item":"baking powder","quantity":1.25,"unit":"tsp"},{"text":"½ teaspoon baking soda","item":"baking soda","quantity":0.5,"unit":"tsp"},{"text":"1 teaspoon ground cinnamon","item":"ground cinnamon","quantity":1,"unit":"tsp"},{"text":"½ teaspoon ground ginger","item":"ground ginger","quantity":0.5,"unit":"tsp"},{"text":"½ teaspoon ground cardamom","item":"ground cardamom","quantity":0.5,"unit":"tsp"},{"text":"¼ teaspoon freshly grated nutmeg","item":"freshly grated nutmeg","quantity":0.25,"unit":"tsp"},{"text":"¾ teaspoon fine pink Himalayan salt or fine sea salt","item":"fine pink Himalayan salt or fine sea salt","quantity":0.75,"unit":"tsp"},{"text":"½ cup/1 stick salted butter, at room temperature","item":"cup/1 stick salted butter","quantity":0.5,"preparation":"at room temperature"},{"text":"2 ounces cream cheese, at room temperature","item":"cream cheese","quantity":2,"unit":"oz","preparation":"at room temperature"},{"text":"1 ½ cups/185 grams confectioners’ sugar","item":"cups/185 grams confectioners’ sugar","quantity":1.5},{"text":"1 tablespoon instant espresso powder","item":"instant espresso powder","quantity":1,"unit":"tbsp"},{"text":"1 tablespoon vanilla extract","item":"vanilla extract","quantity":1,"unit":"tbsp"}],"instructions":[{"number":1,"text":"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."},{"number":2,"text":"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."},{"number":3,"text":"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."},{"number":4,"text":"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."},{"number":5,"text":"Spread the frosting over the cooled cake. Slice, snack and enjoy! Store in an airtight container at room temperature for up to 2 days."}],"date_published":"2026-10-30T04:40:30.542481+00:00","date_modified":"2026-10-30T04:40:30.542481+00:00"}