Hi friends– have you noticed the uptick of pumpkin recipes on Pinterest? Well, I’m joining right in. Picked up a few cans of pumpkin at the market this week to see me trough til Thanksgiving and it’s been fun to pour over the possibilities.
Here’s a homey little cake that just seems right with a mug of tea on a cool fall day. It’s pretty and hearty and has that sweet caramel to set it all off. Happy fall to you!!
PUMPKIN OATMEAL CAKE WITH CREAM CHEESE CRAMEL FROSTING
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup canola oil
1/2 cup pumpkin puree
1 tsp. vanilla
1 cup flour
1 cup whole oats
1/2 tsp. salt
1 tsp. baking powder
2 tsp. pumpkin pie spice
4 oz. cream cheese
4 oz. butter (1/2 stick)
2 cups powdered sugar
1 tsp. vanilla
1 tab. whole milk or half & half
2 tab. caramel sauce (I like Hershey’s)
Stir together the brown and white sugar. Then mix in the oil, vanilla, pumpkin and egg. Add in the flour, oats, salt, baking powder and pumpkin pie spice and stir just until it’s all blended.
Scoop the batter into a 9″ cake pan* and pop it into a 350 degree oven for 30 to 35 minutes until it’s firm to the touch. Set the cake aside to cool.
For the frosting, mix together the cream cheese and butter with an electric mixer. Then beat in the powdered sugar, vanilla and milk
Spread the frosting over the top of the cake. Then drizzle on the caramel and swirl it with the pointed end of a knife to make it pretty! Real autumn food!
*I use a springform pan, so it’s easier to remove the cake from the pan for serving.