Wednesday, September 25, 2013

gooey spiced pumpkin cake

Last week, I could feel autumn in the air.

It wasn't quite here yet, but I could feel it.
And I just couldn't wait any longer.

So after work one day, I stopped by the grocery store and picked up two cans of pumpkin, a jug of apple cider, and some champagne.
{This girl doesn't need an excuse for a fall-themed mimosa - the end of a work day is enough.}

If you haven't had an apple cider mimosa yet, drop what you're doing and make one as soon as possible.
You can drink it while you read about my accidental pumpkin cake.

I call it accidental because the original idea was to make a brownie-like bar.
But somewhere in the process of me doubling this recipe and changing a few of the ingredients, it ended up like a spiced cake with a gooey top layer of warm pumpkin.

I'm not complaining.

recipe adapted via
Things you'll need:

1 cup unbleached all purpose flour
2 tsp cinnamon
1/2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
2 large eggs
6 tbsp brown sugar
4 tbsp white sugar
1 cup canned pumpkin
4 tbsp almond milk
4 tbsp vegetable oil (or coconut oil)
1 tsp vanilla extract

Preheat oven to 350 degrees.
Whisk together dry ingredients to get rid of lumps.
Add wet ingredients, and stir until incorporated.

Lightly grease an 8x8 baking dish with olive oil cooking spray.
Pour mixture into dish and spread evenly.

Bake at 350 degrees for 20-25 minutes, until you can insert a toothpick and it comes out clean.

Let cool for 5-10 minutes, until it can be sliced without falling apart.
Serve with cream cheese icing, a fall flavored ice cream, or just plain!
As long as it's served warm, you can't go wrong.

This turned out incredible.
The perfect way to kick off pumpkin season.
I was in the mood for a chewy bar-type treat, but I definitely got something just as good, if not better.
I'm not going to lie...
If you covered this in cream cheese icing/Cool Whip and shaved a bit of dark chocolate on top {or sprinkled crushed pumpkin spice M&Ms! anyone?}, I wouldn't mind having this as my birthday cake.

And speaking of birthday, mine is coming up quick.
I'm in the process of mentally preparing myself to be 26 when I don't feel like a 26 year old.
Pumpkin birthday cake may be the only thing that will console me.


  1. GIRRRL! You are speakin' mah language! This looks incredible!

    And you are going to be just fine, Miss ALmost 26. I turned 27 this year. I thought it'd be the end of the world but I still seem to be the adolescent maniac I always was. So, everything's cool! .... Or maybe I'm in some wretched form of denial.

  2. apple cider mimosa?!!! Oh my goodness- you better believe I will be having one of these this weekend! mmmmm.

    1. I totally recommend it - you will not be disappointed! Definitely my fall cocktail of choice this year! :)