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Pumpkin Cake with Maple Cream Cheese Frosting


Pumpkin Cake with Maple Cream Cheese Frosting

Ah, it’s that time of year again. The magazines are filled with recipes for turkey with trimmings, side dishes galore, and pies, pies, pies. There’s hints for watching one’s waistline while not offending that aunt who brought over her favorite casserole, tips for trying to make those family favorites into lo-cal treats, and the inevitable pseudo-science articles about the sure-fire way to cook a turkey without giving everyone food poisoning.

I have a confession to make, however. There is one thing I just can’t stand about this holiday: Pumpkin Pie. This is a bit odd for two reasons: a. I love sweets and have been known to eat pies and b. I like pumpkin. I just don’t like the concoction that is usually presented at every standard Thanksgiving buffet. It’s just too cloying, too gelatinous, too something.

I can’t really put my finger on it, but each year I have the same problem of how to refuse to eat someone’s culinary contribution to the feast. So, my quest has been to look for recipes that present an alternative point of view to the pie. For years, I’ve searched out other options.  Personally, I’d like to see Thanksgiving Day dinner start off with a pumpkin soup, rather than end it with pumpkin pie. Somehow, I think that that would showcase this seasonal vegetable in a better light. [As a point of reference, I also want to have a ban imposed on that canned gel stuff that does nothing to show cranberries in their best light or flavor.]

Then a story on one of the websites I check out on occasion, Leite’s Culinaria, caught my eye. The cover page mentioned a Pumpkin Cake with Maple-Cream Cheese Frosting*. Hmmm…..Let’s see. This sounds as though it has possibilities. Then, I started to read the reviews of those who had tried to make this dessert (a familiar habit for those who tap into epicurious.com for recipe resources). Even better, I thought, everyone seems to give it rave reviews.

Because I was really looking for something that I could bring to work for those of us who would have to staff the office until the closing hours of business on Wednesday, long after our bosses have already left for their holiday, I converted the recipe into cupcakes. I also took the suggestion of someone else who had tried it and topped them with pecans (it must be that Southern influence).


As you can see from the photo, it makes a lovely, portable result. The cake is light and moist and the frosting is just nicely sweet. The flavor is not too heavy or overly spiced (something that happens with the offending pie filling). Even my non-pumpkin fan roommate enjoyed it.  All in all, I add my four forks to this recipe. It’s a keeper. As someone who likely had a bunch of family at that first Thanksgiving so many years ago, I have no problem adding this treat to my recipe library.

Buon appetito!


*I think that, next time, I might try to incorporate the nuts into the batter. Also, it seemed to me that this batter might also make great waffles or pancakes, albeit with a few tweaks. And, yes, I used canned pumpkin. I managed to find an organic brand at the grocery store.

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