Description
This Spiced Pumpkin Earthquake Cake is a moist, flavorful treat combining the rich taste of pumpkin puree with warm pumpkin pie spices and creamy swirls of sweetened cream cheese. Featuring a tender crumb studded with mini chocolate chips and optional nuts, this cake is perfect for fall or any cozy occasion. It’s a delightful balance of sweet, spiced, and creamy textures that can be enjoyed warm or chilled.
Ingredients
Scale
Main Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup almond butter or regular butter, softened
- 1/2 cup maple syrup or agave
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup spelt flour or all-purpose flour
- 1/4 cup mini chocolate chips
Cream Cheese Swirl
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
Optional
- 2 tbsp chopped pecans or walnuts
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan thoroughly to prevent sticking.
- Mix Wet Ingredients with Spices: In a large bowl, combine the pumpkin puree, softened almond or regular butter, maple syrup, vanilla extract, pumpkin pie spice, salt, and baking soda. Stir until the mixture is smooth and fully incorporated.
- Add Dry Ingredients and Mix-ins: Gradually stir in the flour until just combined. Then gently fold in mini chocolate chips and the optional chopped nuts if using, ensuring an even distribution without overmixing.
- Spread Batter: Evenly spread the batter into the prepared baking pan, smoothing the top with a spatula for an even layer.
- Prepare Cream Cheese Mixture: In a separate bowl, beat the softened cream cheese with powdered sugar until the mixture is smooth and creamy, with no lumps.
- Swirl Cream Cheese: Drop spoonfuls of the cream cheese mixture over the pumpkin batter. Using a knife, lightly swirl the cream cheese through the batter to create a marbled effect, being careful not to overmix.
- Bake the Cake: Place the pan in the oven and bake for 25–30 minutes. The edges should be set and firm, while the center remains slightly gooey to keep the texture moist.
- Cool and Serve: Allow the cake to cool completely before slicing to ensure clean cuts. Serve warm for a softer texture or chilled for a firmer bite, according to preference.
Notes
- You can substitute almond butter with regular butter depending on dietary preferences.
- Maple syrup can be replaced with agave syrup as a vegan-friendly sweetener.
- Use spelt flour for a nuttier flavor and slight gluten sensitivity, or all-purpose flour for a classic texture.
- Adding nuts is optional but provides a nice crunch.
- The cake is best stored covered in the refrigerator and can be enjoyed warm or chilled.
- Be careful not to overbake to maintain the gooey center characteristic of an ‘earthquake’ cake.
