2Grease a 10.5x7.5”, 8x8” baking dish/pan or 9” cake pan with butter. Set aside.
3In a large bowl, beat the cream cheese by hand or with a handheld electric mixer until smooth and creamy.
4Beat in the egg yolks until well combined.
5Then, beat in the powdered sugar, cinnamon, instant espresso powder (if using), vanilla, and salt until well combined and the mixture smooth/creamy. Set aside while you prepare the pumpkin cake batter.
6In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
7In a separate large bowl, whisk together the pumpkin puree, brown sugar, melted and cooled butter, eggs, maple syrup, and vanilla until fully combined and smooth.
8Add the dry ingredients to the wet. Use a wooden spoon or spatula to mix until just combined and smooth, ensuring there are no dry bits of flour.
9Scoop or pour all of the pumpkin cake batter into the prepared baking dish, and spread into an even layer.
10Then, evenly dollop all of the espresso cream cheese layer on top of the pumpkin cake batter.
11Use an offset spatula or regular spatula to gently spread the cream cheese into an even layer (it doesn’t have to be perfect).
12Bake at 350F for 40-45 minutes, or until the edges have set and are golden, but the top appears crackly, is lightly golden and the center still slightly jiggles.
13While the cake is baking, prepare the salted caramel (if serving with the cake). In a medium bowl, mix together the maple syrup, almond butter, avocado or coconut oil until well combined and smooth.
14Remove the cake from the oven and allow to cool for 15-20 minutes before serving.
15Scoop from the pan and serve warm with a scoop of vanilla ice cream, a drizzle of salted caramel, and a sprinkle of flaky sea salt, if desired. Enjoy!
Ingredients
8 oz cream cheese, at room temperature
2 egg yolks, at room temperature
2.5 cups powdered sugar
1 tsp cinnamon
1 tsp instant espresso powder
1 tsp vanilla bean paste or extract
1 pinch salt
1 cup all-purpose flour
1 tsp baking powder
0.5 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
0.25 tsp salt
1 cup pumpkin puree, at room temperature
1.5 cups brown sugar, light or dark
0.5 cup salted butter, melted and slightly cooled
2 eggs, at room temperature
3 tbsp maple syrup
1 tsp vanilla bean paste or extract
0.25 cup maple syrup
3 tbsp smooth, creamy almond butter
2 tbsp avocado oil or melted coconut oil
1 pinch salt
1 scoop vanilla ice cream
1 drizzle salted caramel
1 sprinkle flaky sea salt
Equipment
baking dish/pan (10.5x7.5” or 8x8”)cake pan (9”)large bowlhandheld electric mixer (optional)medium bowlwooden spoonspatulaoffset spatula (optional)oven
Tips
To adjust the runniness and saltiness of the salted caramel, add more maple syrup and salt to your liking.