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Side view of slices of pumpkin cake with cream cheese frosting.
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Pumpkin Cake with Cream Cheese Frosting (Low Sugar)

This pumpkin cake with cream cheese frosting is a quick and delicious dessert, perfect for Halloween and throughout the pumpkin season.
Course Dessert
Cuisine American, vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 squares
Calories 208kcal
Author Monika Dabrowski

Equipment

  • 23 cm/ 9'' pan

Ingredients

For the cake

  • 1 cup+1tbsp pumpkin puree canned
  • 2 cups less 2tsp plain/all-purpose flour
  • 1⅔ teaspoons baking powder
  • ⅓ teaspoon bicarbonate of soda
  • ⅕ teaspoon fine sea salt
  • 1½ teaspoons pumpkin spice/mixed spice
  • 1 teaspoon cinnamon
  • 3 large eggs
  • ¾ cup light brown sugar
  • 4 tablespoons dark brown sugar
  • ½ cup+2tbsp vegetable oil plus a little for greasing the pan

For the frosting

  • 1 cup cream cheese
  • ⅖ cup ricotta cheese firm, drained thoroughly
  • 2 tablespoons butter room temperature
  • 6 tablespoons confectioners sugar/icing sugar
  • Zest of 1 lemon
US Customary - Metric

Instructions

  • Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease a 23 cm/9'' pan and line with parchment paper. Set aside.
  • Whisk together the flour, baking powder, bicarbonate of soda, salt, pumpkin spice and cinnamon.
  • In another bowl beat together the eggs, oil and sugars for a few minutes until pale and fluffy.
  • Add the pumpkin puree and stir well to combine.
  • Gradually add the flour mixture stirring until the dry ingredients are no longer visible (use a whisk or spoon). Do not overstir.
  • Pour the batter into the pan and smooth out the top. Bake in the centre of the oven for 45 minutes (or until a toothpick inserted in the middle comes out clean).
  • Remove from the oven and set aside for 15 minutes then lift out of the pan and place on a rack to cool completely before decorating.
  • To make the cream cheese frosting beat together the ingredients for a couple of minutes until smooth and fluffy.  Cover and refrigerate until you are ready to decorate the cake.

Notes

  • Use canned pumpkin puree, NOT homemade. Also make sure it's 100% pumpkin, not pumpkin pie filling.
  • Do NOT overstir the batter.
  • Cool the cake completely before decorating with the frosting.
  • You can make the cream cheese frosting ahead and keep refrigerated, covered for up to 2 days. Decorate the cake just before serving.
  • You can scatter more lemon zest over the top of the cake if you like (as in photos).
  • Freeze for up to 3 months.

Nutrition

Serving: 1square | Calories: 208kcal | Carbohydrates: 39g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 182mg | Potassium: 209mg | Fiber: 1g | Sugar: 21g | Vitamin A: 3303IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 2mg