Christmas Spice Pumpkin Cake

This Christmas Spice Pumpkin Cake is a festive, gluten-free dessert perfect for fall and winter holidays. Made with a moist pumpkin cake base flavored with pumpkin pie spice, cinnamon, and nutmeg, it’s the ideal treat for Christmas and Thanksgiving celebrations. Topped with a luscious cinnamon cream cheese frosting and a drizzle of caramel sauce, this cake is sure to impress your guests. Whether you’re following a gluten-free or dairy-free diet, this recipe offers delicious options for everyone. Serve it at your next holiday gathering or as a special dessert for family dinners.

Ingredients

Cake:

• 2 ½ cups (375g) Gluten-Free 1:1 Flour
• 2 teaspoons Cornstarch
• 2 teaspoons Pumpkin Pie Spice
• ¾ teaspoon Cinnamon
• ¾ teaspoon Salt
• 3 teaspoons Baking Powder
• ¾ cup White Sugar
• ¾ cup Vegetable Oil
• 1 cup Light Brown Sugar
• ¼ cup Full-Fat Greek Yogurt
• 3 Eggs (room temperature)
• 1 can (15oz) Pumpkin Puree (minus 1 tablespoon)
• ½ tablespoon Vanilla Bean Paste

Filling:

• 4 oz Butter Tart Caramel Sauce (or any caramel sauce)

Cinnamon Cream Frosting:

• 1 8oz package Cream Cheese (softened)
• 1 4oz stick Butter (softened)
• 4 cups Powdered Sugar (sifted)
• 1 ¾ teaspoons Vanilla Extract
• 1 teaspoon Cinnamon

Instructions:

Cake:

1. Preheat the oven to 350°F. Lightly grease two 8-inch baking pans and line them with parchment paper circles.
2. In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder, salt, cinnamon, and pumpkin pie spice.
3. In a large mixer with the whisk attachment, beat together the white sugar, brown sugar, eggs, vanilla bean paste, and vegetable oil on medium-low speed until well combined.
4. Add the Greek yogurt and pumpkin puree to the wet ingredients, mixing until incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on medium speed until fully combined (about 45 seconds). Scrape down the sides of the bowl as needed.
6. Divide the batter evenly between the two prepared baking pans.
7. Bake at 350°F for 10 minutes, then reduce the temperature to 330°F and bake for an additional 20-28 minutes, or until a toothpick inserted into the center comes out clean. Note: One cake may finish sooner than the other, so remove it early if necessary.

Filling:

1. Drizzle the caramel sauce over the cooled cake layers.

Cinnamon Cream Frosting:

1. In a large bowl, beat together the softened cream cheese and butter until smooth and fluffy.
2. Gradually add the powdered sugar, vanilla extract, and cinnamon, continuing to beat until the frosting reaches a smooth, creamy consistency.

Assemble:

1. Once the cake layers are completely cool, spread a generous layer of cinnamon cream frosting over the top of one cake layer.
2. Stack the second cake layer on top and frost the entire cake with the remaining frosting.
3. Optionally, drizzle extra caramel sauce on top of the frosted cake.

Why You’ll Love This Recipe

This Christmas Spice Pumpkin Cake is a show-stopping dessert perfect for fall and winter celebrations. With its rich blend of spices like cinnamon, nutmeg, and pumpkin pie spice, this cake offers a comforting and festive flavor. The addition of caramel filling and a luscious cinnamon cream frosting makes it irresistible. Plus, this gluten-free recipe ensures everyone can enjoy it!

Tips

• Make sure the eggs and yogurt are at room temperature to ensure a smooth batter.
• Don’t overmix the cake batter to avoid dense layers.
• If you don’t have parchment paper, you can grease and flour the pans, though parchment helps the cakes come out easily.
• Check the cakes for doneness with a toothpick—baking times can vary based on your oven and pan size.

Variations and Substitutions

• For Dairy-Free: Use dairy-free butter and cream cheese in the frosting and substitute the Greek yogurt with a dairy-free yogurt alternative.
• For a Nutty Twist: Add chopped pecans or walnuts to the cake batter for extra texture and flavor.
• Vegan Version: Use flax eggs or chia eggs as a substitute for eggs, and replace Greek yogurt with a plant-based yogurt.

FAQs

• Can I make this cake ahead of time?
  Yes, you can bake the cake layers ahead of time and store them wrapped in plastic wrap in the refrigerator for up to 2 days. Frost and assemble the cake the day you plan to serve it.
• Can I use regular flour instead of gluten-free flour?
  Yes, you can use regular all-purpose flour if you’re not following a gluten-free diet. The texture and flavor may vary slightly, but it will still be delicious.
• What if I don’t have pumpkin pie spice?
  You can substitute pumpkin pie spice with a combination of cinnamon, nutmeg, ginger, and cloves (about ½ tsp nutmeg, ½ tsp ginger, ¼ tsp cloves).

Serving

This cake is perfect for holiday gatherings, family dinners, or any special occasion. Pair it with a warm cup of spiced cider or coffee for a delightful treat.

Suggestions

• Garnish with extra cinnamon or a sprinkle of crushed nuts to add a festive touch.
• Serve with a scoop of vanilla ice cream or whipped cream for an indulgent dessert experience.