For the Cake:
- 1 (15-ounce) can of pumpkin puree (not pie filling)
- 2 cups brown sugar
- 1 cup oil
- 2 eggs
- 2 teaspoons vanilla
- 3 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
For the Filling:
- 1 (8-ounce) package of cream cheese, softened
- 4 tablespoons butter, softened
- 2 1/2 cups confectioner’s sugar
- 1 teaspoon vanilla
- pinch of salt
- Preheat the oven to 350 degrees Fahrenheit. Line baking sheet(s) with parchment paper, or lightly coat with oil.
- In a large mixing bowl, use an electric mixer to combine the pumpkin, sugar, oil, eggs, and vanilla.
- Whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves in a separate bowl.
- Gradually mix the dry ingredients into the wet, ones until everything is thoroughly combined. Use a large spoon or cookie scoop to drop heaping scoops (about 3 tablespoons) of the batter onto the prepared cookie sheets, leaving about an inch between.
- Bake for 11-12 minutes, until a toothpick inserted into the center of the cake comes out clean. Be sure not to over-bake. You want them to be browned only slightly, if at all. Allow them to cool on a rack while you prepare the filling.
- Prepare the filling by creaming the cream cheese, butter, salt, and vanilla together. Gradually mix in the powdered sugar, until it forms a silky frosting. If you want a stiffer frosting, add a little more powdered sugar.
- Generously spread one cake with the frosting (or use a piping bag), then top with another cake of a similar size and shape, forming a little sandwich. I like to refrigerate the gobs for about 3 minutes before serving to firm them up.
Because these have a cream cheese filling, you’ll want to store the gobs in an airtight container in the refrigerator.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
Keywords: fall baking recipe