Pumpkin Spice Latte Cake: The Ultimate Cozy Fall Dessert Recipe You’ll Love
Have you ever craved the warm, comforting flavors of a pumpkin spice latte but wished you could enjoy them in a cozy, sliceable dessert? Enter the Pumpkin Spice Latte Cake — a perfect fusion of two fall favorites that’s quickly becoming the go-to fall dessert recipe for pumpkin lovers everywhere. While pumpkin cakes are common during autumn, combining the rich coffee undertones of a latte with luscious pumpkin spice creates a uniquely irresistible twist.
Many home bakers think pumpkin spice desserts are overly complicated or risk becoming dry and bland. But when made right, a pumpkin spice latte cake bursts with moist texture, balanced sweetness, and the aromatic spices that define the season. In this guide, you’ll discover how to make this mouthwatering dessert step-by-step, plus foolproof tips, versatile serving ideas, and healthier ingredient swaps to fit your dietary needs.
Table of Contents
Ingredients List for Pumpkin Spice Latte Cake
Crafting the perfect pumpkin spice latte cake requires a blend of aromatic spices, pumpkin puree, and a touch of coffee magic. Here’s what you’ll need:
- 1 ½ cups all-purpose flour (substitute with gluten-free flour for GF option)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup granulated sugar (swap for coconut sugar for a refined sugar-free version)
- ½ cup packed light brown sugar
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs, room temperature
- 1 cup pumpkin puree (100% pure canned pumpkin or homemade)
- 2 tablespoons strong brewed coffee or espresso (room temperature)
- 1 teaspoon vanilla extract
- For the frosting:
- 8 ounces cream cheese, softened (use vegan cream cheese for dairy-free)
- ¼ cup unsalted butter, softened (also swap with vegan butter)
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- A pinch of cinnamon for garnish
Timing for Pumpkin Spice Latte Cake
- Prep time: 20 minutes
- Cooking time: 35 to 40 minutes
- Cooling & frosting: 30 minutes
- Total time: Approximately 1 hour 25 minutes
This preparation time is comparable to many classic pumpkin cakes, but with the added bonus of a quick coffee infusion. The aroma while baking is delightfully reminiscent of your favorite fall café—perfect to make on a crisp afternoon!
Step-by-Step Instructions Fall Dessert Recipe
Step 1: Preheat and Prepare Your Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×9 inch square pan or line with parchment paper for easy removal. This ensures your cake doesn’t stick, preserving that perfect texture.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. These warm spices form the backbone of your pumpkin cake’s inviting flavor profile.
Step 3: Combine Sugars and Wet Ingredients
In a larger bowl, whisk granulated sugar, brown sugar, and oil until smooth. Add the eggs one at a time, beating well after each addition. Stir in pumpkin puree, brewed coffee, and vanilla extract until thoroughly blended.
Pro Tip: The brewed coffee enhances the “latte” aspect without overpowering the pumpkin flavor, adding depth and slight bitterness that balances the sweetness.
Step 4: Incorporate Dry Ingredients
Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Over-mixing can create a tough cake, so fold with care.
Step 5: Bake and Cool
Pour batter into your prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack before frosting.
Step 6: Make the Cream Cheese Latte Frosting
Beat cream cheese and butter until smooth and creamy. Add sifted powdered sugar gradually, mixing on low speed to avoid powdered sugar clouds. Blend in vanilla extract.
Step 7: Frost and Garnish
Spread the cream cheese frosting evenly over the cooled cake. Sprinkle a pinch of cinnamon on top for that extra cozy flair.
Nutritional Information (Per Serving, serves 12)
- Calories: ~280 kcal
- Fat: 16g (Saturated Fat: 7g)
- Carbohydrates: 30g (Sugar: 22g, Fiber: 2g)
- Protein: 3g
- Sodium: 150mg
- Cholesterol: 50mg
This dessert is indulgent but balanced between fresh pumpkin nutrients and comforting spices.
Healthier Alternatives for Pumpkin Spice Latte Cake
- Sweeteners: Use maple syrup or honey instead of granulated sugars to add natural sweetness with less glycemic impact.
- Flours: Substitute half or all-purpose flour with almond or oat flour for added fiber and gluten-free adaptation.
- Fats: Replace vegetable oil with avocado oil or unsweetened applesauce to reduce saturated fat and boost nutrient density.
- Frosting: For lower sugar, use Greek yogurt mixed with cream cheese or a light mascarpone cheese for a tangy finish with fewer calories.
Serving Suggestions Fall Dessert Recipe
This pumpkin cake can be served freshly frosted alongside a cup of hot coffee or your favorite chai tea for a fall afternoon treat. For an elegant dessert, pair slices with vanilla ice cream and a drizzle of maple syrup or caramel sauce. If hosting a brunch, cut into mini squares and serve with a sprinkle of crushed pecans or candied walnuts.
For a dairy-free or vegan twist, top with coconut whipped cream and dust with cinnamon or pumpkin spice blend. This recipe is versatile and complements a wide range of fall beverages and desserts.
Common Mistakes to Avoid
- Overmixing the batter: This results in dense, rubbery cake texture. Fold until ingredients are just combined.
- Skipping the coffee: The espresso or brewed coffee adds depth; leaving it out diminishes the “latte” element.
- Not letting the cake cool: Frosting a warm cake causes melting and excess moisture. Let it cool completely for best results.
- Incorrect oven temperature: Use an oven thermometer to ensure precise temperature; too hot will burn edges, too cool leads to underbaked center.
Storing Tips
- Store leftover cake in an airtight container in the refrigerator for up to 4 days.
- To preserve moisture, cover the cake tightly with plastic wrap before placing it in a container.
- For longer storage, freeze unfrosted cake layers wrapped in plastic wrap and foil for up to 3 months. Thaw in the fridge before frosting.
- When ready to serve, allow refrigerated or thawed cake to come to room temperature to enhance flavors.
Conclusion
The Pumpkin Spice Latte Cake is a must-try fall dessert recipe that perfectly blends seasonal pumpkin flavors with aromatic coffee undertones. Moist, fragrant, and topped with luscious cream cheese frosting, it offers an indulgent yet approachable treat for any occasion this autumn. Try this recipe, share your baking success, or tweak it with healthier swaps — and don’t forget to join the conversation by leaving your comments below!
FAQs
Q1: Can I use fresh pumpkin instead of canned pumpkin puree?
A1: Absolutely! Roast and puree fresh pumpkin flesh until smooth. Use it in the same quantity, but make sure it’s thick and not watery to maintain the right batter consistency.
Q2: How can I make this recipe dairy-free?
A2: Swap cream cheese and butter with vegan alternatives, such as vegan cream cheese and coconut oil-based butter. Use plant-based milk to make the coffee mixture if desired.
Q3: Is it possible to make cupcakes instead of a cake?
A3: Yes! Pour batter into cupcake liners and bake at 350°F for about 18-22 minutes or until a toothpick comes out clean. Frost once cooled.
Q4: What’s the best way to intensify the latte flavor?
A4: Use espresso shots instead of brewed coffee for a stronger taste. Adding a pinch of instant espresso powder to the batter also enhances the flavor without adding liquid.
Q5: Can I prepare this cake ahead of time for a party?
A5: Definitely! Bake and frost the cake a day ahead. Store it in the refrigerator, and bring to room temperature before serving for optimal flavor and texture.
