Pumpkin Spice Cake


For the Cake

1 tbsp RawSpiceBar’s Pumpkin Pie Spice
Nonstick vegetable oil spray
1¼ c. all-purpose flour
½ c. whole wheat flour
2 tsp baking powder
1 tsp kosher salt
2 large eggs, room temperature
1 c. (packed) light brown sugar
1 c. canned pure pumpkin
½ c. virgin coconut oil, warmed, slightly cooled


4 oz. cream cheese, room temperature
2 tbsp unsalted butter, room temperature
⅔ c. confectioners sugar, sifted
2 tbsp pure maple syrup
Kosher salt


For the Cake

1. Preheat oven to 350°F. Lightly coat an 8×8″ baking dish with nonstick spray and line with parchment paper, leaving a 2″ overhang on all sides.
2. Whisk all-purpose flour, whole wheat flour, baking powder, salt, and RawSpiceBar’s Pumpkin Pie Spice in a large bowl. Whisk eggs, pumpkin, brown sugar, and oil in another large bowl until smooth. Mix in dry ingredients. Scrape batter into prepared baking dish; smooth top.
3. Bake cake until edges begin to pull away from sides of dish and a tester inserted into the center comes out clean, 30–35 minutes. Let cool.

For the Frosting

1. Using an electric mixer on medium-high speed, beat cream cheese and butter in a medium bowl just to combine.
2. Reduce speed to low and gradually add sugar, then maple syrup and salt; beat until smooth. Spread frosting over top of cooled cake.
Makes 1 cake.
Adapted from Pumpkin Cake With Maple Cream Cheese Frosting recipe from bon appétit.

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