Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups (336g) unsalted butter, room temperature
  • 2 cups (450g) light brown sugar, packed
  • 1 cup (207g) sugar
  • 5 large eggs, room temperature
  • 3 cups (390g) all purpose flour
  • 2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp cloves
  • 1 tsp salt
  • 1 1/4 cups (291g) pumpkin puree
  • 2 tsp vanilla extract
  • 4 oz cream cheese, room temperature
  • 2 tbsp butter, room temperature
  • 1 3/4 cups (201g) powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp heavy cream

Instruction

  • Preheat oven to 325°F (163°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.
  • In a large mixer bowl, cream butter and both sugars together on medium speed until light and fluffy, for about 5 minutes.
  • Add eggs one at a time, mixing until well incorporated after each. Scrape down the sides of the bowl as needed to make sure things are well combined.
  • With the mixer on low, carefully add the flour, spices and salt and mix until just combined.
  • Add the pumpkin puree and vanilla extract and mix until well combined.
  • Spread the batter evenly into bundt pan and bake for 75-85 minutes or until a toothpick inserted into the center comes out moist but clean.
  • Allow the cake to cool for about 10 minutes, then invert cake onto cooling rack to cool to room temperature.
  • When cake has finished cooling, make the icing. Beat the cream cheese and butter together until well combined and smooth.
  • Add the powdered sugar and mix until well combined.
  • Add the vanilla extract and one tablespoon of cream. Mix until well combined and smooth. Add additional cream, as needed, to get a drizzling consistency.
  • Drizzle the icing over the cake and serve.