By Mandy Tanner
We transformed fall’s favorite beverage into a moist, fragrant, and simply delicious cake. If you don’t have pumpkin pie spice on hand, make it yourself by combining 2 teaspoons ground cinnamon, with a 1/2 teaspoon each of ground nutmeg and ground ginger and ¼ teaspoon each of ground cloves and allspice.
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|8 Tablespoon||unsalted butter, softened, more if greasing pan|
|1 1/4 Cup||granulated sugar|
|1 Cup||canned pumpkin puree (not pie filling)|
|1 Teaspoon||vanilla extract|
|2 Cup||all-purpose flour|
|1 Tablespoon||pumpkin pie spice|
|2 Teaspoon||ground coffee|
|1 Teaspoon||baking powder|
|1 Teaspoon||baking soda|
|1/2 Teaspoon||kosher salt|
|2 Tablespoon||granulated sugar|
|1/2 Teaspoon||pumpkin pie spice|
|4 Ounce||cream cheese, softened|
|4 Tablespoon||unsalted butter, softened|
|1 Cup||powdered sugar|
|1 Tablespoon||heavy cream|
|1/2 Teaspoon||vanilla extract|
|Pinch of salt|
Preheat the Traeger with the lid closed to 375°F; this will take at least 15 minutes. Line a 6-cup loaf pan (8 ½ by 4 ½ inches) with parchment paper. (Alternatively, you can grease the pan with butter.)
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and with the 1¼ cups sugar on low speed until well combined. Increase the speed to medium and beat, stopping to scrape down the sides of the bowl once or twice, until light and fluffy, about 5 minutes. Reduce the speed to low and add the eggs one at a time mixing until fully incorporated. Then add the pumpkin puree and the vanilla and mix to combine. The mixture may look curdled or slightly lumpy.
8 Tablespoon unsalted butter, softened, more if greasing pan
1 1/4 Cup granulated sugar
2 Large eggs
1 Cup canned pumpkin puree (not pie filling)
1 Teaspoon vanilla extract
In a medium bowl, whisk the flour, 1 tablespoon of the pumpkin pie spice, ground coffee, baking powder, baking soda, and salt. Add half of the flour mixture and half of the buttermilk to the pumpkin mixture. Mix on low until just combined. Add the remaining flour and buttermilk and mix on low until just combined. Be sure to not overmix. Scrape the batter into the prepared loaf pan and smooth the top with a rubber spatula.
2 Cup all-purpose flour
1 Tablespoon pumpkin pie spice
2 Teaspoon ground coffee
1 Teaspoon baking powder
1 Teaspoon baking soda
1/2 Teaspoon kosher salt
1/2 Cup buttermilk
For the sugar sprinkle: In a small bowl, combine the 2 tablespoons of sugar and the ½ teaspoon of pumpkin pie spice. Sprinkle evenly over the unbaked cake.
2 Tablespoon granulated sugar
1/2 Teaspoon pumpkin pie spice
Place the loaf pan directly on the grill grates. Close the lid and bake until a toothpick inserted comes out with just a few crumbs, 50 to 60 minutes.
375 ˚F / 191 ˚C
Transfer the cake in its pan to a cooling rack and let it cool in the pan for 10 minutes before removing it from the pan and placing it on the rack. Allow to cool completely before frosting, at least 30 minutes.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until smooth and fully combined. Add the powdered sugar, cream, vanilla, and a pinch of salt, and mix on medium speed until light and fluffy, about 2 minutes.
4 Ounce cream cheese, softened
4 Tablespoon unsalted butter, softened
1 Cup powdered sugar
1 Tablespoon heavy cream
1/2 Teaspoon vanilla extract
Pinch of salt
Top the cooled cake with the frosting, slice, and serve. Enjoy!
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