Pumpkin Pie Cake
My love of pumpkin pie has now been funneled into this delicious and out of this world Pumpkin Pie Cake. It’s like if pumpkin pie and a cake had a baby. It’s the cake of fall and I’m here to spread the word. A delicious homemade pumpkin spice cake topped with a pumpkin orange cream cheese frosting, complete with pie crust cookies because you can’t have a pie cake without pie crust, right?
Pumpkin Pie Cake
A delicious fall time cake that will satisfy any pumpkin lover out there. It's like pumpkin pie and cake came together and had a baby.
Servings: 12
Equipment
- Mixer
- Cake pans
- Offset spatula
- Cookie cutters
- Rolling Pin
- Baking sheet
Ingredients
Cake:
- ½ cup unsalted butter melted
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin-pie spice
- 2 large eggs
- 1 ½ cups granulated sugar
- 1 15 oz can pumpkin puree
Buttercream:
- 8- ounce block cream cheese softened
- 1/2 cup unsalted butter softened
- pinch of salt
- 1 tablespoon pumpkin purée optional
- 1 teaspoon vanilla extract
- 2 teaspoons fresh orange zest
- 1 tablespoon fresh orange juice
- 4 to 6 cups powdered sugar
Pumpkin Spice Maple Cookies:
- 1 3/4 cups all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon pumpkin spice
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter diced
- 4 tablespoons vegetable shortening
- 4 to 6 tablespoons ice cold water
- 1 egg whisked with a splash of water
- 1/4 cup turbinado sugar
- 1/4 cup pecans for garnish
Instructions
- For the cake, Preheat oven to 350°F. Butter two 8-inch round cake pans.
- In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.
- Turn batter into prepared pans, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 20 to 25 minutes. Cool cakes 10 minutes in pans, then turn out of pans, and cool completely, right side up, on a rack.
- For the frosting, beat the butter and cream cheese on medium-high until light and fluffy. Add the salt, pumpkin purée, vanilla extract, orange zest and orange juice and mix until well combined.
- Add the powdered sugar, one cup at at time, mixing until just combined. Once all the sugar has been added, raise the speed to high and beat for about 7 minutes until light and fluffy. If it’s too soft, add more sugar. If it’s too thick, add a splash more fresh orange juice or milk.
- For the cookies, in a large bowl, combine the flour, sugar, salt and pumpkin spice. Cut in the butter and shortening with your fingers, two knives, a pastry blender or a vegetable masher until it resembles coarse crumbs the size of peas.
- Add the cold water, one tablespoon at a time, and mix by hand with a rubber spatula or a wooden spoon until it comes together to form a rough dough. Shape into a disc and wrap tightly in plastic wrap. Chill in refrigerator for at least 1 hour or overnight.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, and set aside.
- On a lightly floured work surface, roll out the chilled dough into a large rectangle about 1/4-inch thick. Cut out into desired shapes and place on prepared cookie sheet. Brush with egg wash and sprinkle with turbinado sugar.
- Bake until golden brown around the edges, about 10 to 15 minutes. Remove from oven and allow to cool on baking sheet for about 5 minutes. Transfer to wire rack and allow to cool completely.
- Once cake has cooled completely, place one cake on a cake stand and top with some buttercream. Spread out evenly and then top with the second cake. Frost the sides and top of the cake and smooth out. Arrange pie crust cookies on top and on sides as you’d like. Sprinkle with chopped toasted pecans. Slice and enjoy!
