Easy Pumpkin Cake With Creamy Filling Recipe

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Autumn Pumpkin Delights

pumpkin cake with creamy filling

As the autumn sets in an overabundance of colours and hues over the land, it is customary to eat pumpkin in any form besides carving a few for Halloween. An easy to make pumpkin cake with creamy filling is just perfect for those crisp October mornings and can work wonders with a steamy cup of coffee.

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My favourite pumpkin cake of all is the one in mom’s recipe book. She made it without fail every autumn, and I kept the tradition ever since I became the owner of her bountiful recipe book many years ago.

Mom’s recipe does not use pumpkin in the dough layers. Instead, it creates a delicious creamy filling packed with all the goodness this fairy tale vegetable has to offer in combination with autumn spices that enhance the taste of this simple cake.

Why do we love pumpkins?

pumpkin

We love pumpkins not only because they miraculously shift shapes and become luxurious carriages for exploited good souls in Disney land, but primarily because of the excellent health benefits this vegetable provides and its unmistakable taste, especially when combined with the right spices.

Part of the Cucurbitaceae family and cousin with courgette, watermelon and cucumber, pumpkin is over 90% water but loaded with vitamins and nutrients that help the human immune system fight nasty diseases. All this, of course, applies to the raw pumpkin, consumed as it is.

Once processed at a temperature or mixed with sugar, the narrative changes a bit.

This blog promotes a healthy lifestyle and thrives on creating the healthiest possible recipes using organic products and low, unrefined sugar. Therefore, this cake with creamy pumpkin filling attempts to keep up with these principles.

Mom’s original pumpkin cake with creamy filling recipe and my alterations

cubes of pumpkin cake with creamy filling

Mom’s original recipe is what I call the “perfect ten” formula. It does not involve gymnastics if you think of Nadia Comaneci right now. Instead, the recipe requires ten tablespoons of each main ingredient for the dough.

In time, I have adjusted the recipe and replaced ingredients to stay on the healthier side. Therefore, five tablespoons of coconut sugar make this cake as tasty as I remember it from my childhood.

Because I was born in communism and lived under a restrictive regime for the first fourteen years of my life, I remember the shortage of foods and the cards we used to buy what we were allowed monthly (similar to wartime in the UK).

The choice was practically non-existent, so we had to use whatever we could buy and make it last a month until the next card was issued. What coconut sugar, what cold-pressed rapeseed oil? I never heard of these things until communism ended in a blood bath in Romania!

Fortunately, we live in different times, and I am not sure if for the better since too much choice does not necessarily mean safer or healthier. But, because I strongly advocate against all industrially processed foods and am pro-nature, I hope that I stay on the healthy side as much as possible and help others think of their food choices in the process.

For these reasons, there will be no margarine, refined oil or sugar or non-organic ingredients in this recipe. But it is still a cake, and it needs some flavour. Half of the sugar quantity mom used does just that, especially since preparing the pumpkin will require additional sugar. Remember that the flavour comes from the spices, and a sack of sugar will only make any desert needlessly sickly sweet.

cake and cinnamon sticks

Ingredients for pumpkin cake with creamy filling

Organic pumpkin

Organic plain flour

Organic eggs (yolks for dough; whites for pumpkin filling)

Cold-pressed rapeseed oil

Unsweetened almond milk

Organic coconut sugar

Baking powder

Spices (cinnamon, cloves, ginger, aniseed, nutmeg)

Raisins, walnuts (optional)

A pinch of rock/sea salt

piercing the dough sheet

Method

To prepare the dough

Preheat the oven and line the baking tray with parchment paper.

Use an electric mixer to batter the egg yolks with sugar and salt until it becomes lighter in colour. Add the milk, then the oil and mix with a spatula. Sieve the flour mixed with baking powder over and mix until it incorporates nicely.

Knead the dough until all the ingredients incorporate nicely and split it into two parts.

Use a roller pin to roll each part to fit nicely on the bottom of your baking tray.

Place the first sheet into the tray, spread some semolina (it helps absorb excess humidity), add the pumpkin filling and place the second dough sheet on top.

Gently pinch the top sheet with a fork to allow any trapped air to escape and obtain a smooth baked surface.

To prepare the creamy pumpkin filling

Wash the pumpkin with warm water and dish wash. Rinse well and dry the pumpkin.

Use a sharp chef knife and a vegetable cutting board to cut the pumpkin as you would for Halloween carvings. Peel the external hard layer off and use a large tablespoon to carve the seeds and the pulp out of the pumpkin.

The seeds have a lot of health benefits, and you can easily find a use for them (in bread baking, for instance, or added to cereals).

Cut the pumpkin you will use into pieces small enough to make it comfortable to grate. Use a box grater to shred the pumpkin on the larger holes side. The same applies to an electric grater.

If you use previously grated and frozen pumpkins, allow defrosting overnight and remove the excess water by pressing down.

Place the grated pumpkin into a pan and over low heating, as if you would make a jam. Allow cooking at low heating the whole time, even if it might sound tedious. You are not aiming for a charred pumpkin and ruined pan! Patience makes perfect!

When the whole quantity of pumpkin is thermally processed, and the volume reduces visibly, add the sugar, spices, and raisins/nuts. Mix and cook for further two-three minutes.

Turn the heat off and allow the cooked pumpkin to cool completely before the next step. Failure to do so will spoil the entire filling for this cake!

While the pumpkin cools, batter the egg whites with a pinch of salt until you get stiff peaks. Add it to the completely cooled pumpkin and mix gently with a spatula until it incorporates nicely. The filling will become fluffy, creamy looking and lighter in colour.

Pour the pumpkin filling over the first dough sheet in the tray, then continue as explained above with the second sheet.

Bake on the middle rake for 40-50 minutes. Allow cooling before slicing.

Cut the pumpkin cake with creamy filling in squares or a rhomboid shape, dust it with powdered sugar if desired (I usually skip this step) and serve with the coffee of your choice.

If you don’t mind the cold weather or live in a milder climate, and iced coffee is your thing, check here for inspiring ideas.

Enjoy!

pumpkin cake with creamy filling

Pumpkin cake with creamy filling

Another delightful dessert perfect for autumn from mom's recipe book!
5 from 42 votes
Prep Time 40 mins
Cook Time 50 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine Romanian
Servings 1 large baking tray

Equipment

  • Mixing bowl
  • Pan
  • Electric mixer
  • Spatula
  • Chef knife
  • Large spoon
  • Large chopping board
  • Rectangular baking tray

Ingredients
  

For the dough

  • 3 pieces large organic egg yolks keep the the whites for the pumpkin filling
  • 10 tbsp almond milk unsweetened
  • 10 tbsp rapeseed oil organic, cold pressed
  • 5 tbsp organic coconut sugar
  • 300-400 g organic plain flour use as needed for a firm dough that requires rolling
  • 1 tsp baking powder
  • ¼ tsp sea/rock salt

For the pumpkin filling

  • 1 medium pumpkin or 1kg shredded, frozen pumpkin, defrosted and drained
  • 5 tbsp organic coconut sugar
  • 2 tbsp raisins and/or walnuts optional
  • 3 organic egg whites beaten
  • 1 tbsp semolina it absorbs humidity

Instructions
 

To make the dough

  • Preheat the oven to 180°C/356°F/gas mark 4. Line the baking tray with parchment paper.
  • In a large bowl, mix the egg yolks with coconut sugar and a bit of salt until it becomes lighter in colour and creamy. It is OK to use an electric mixer for this step.
  • Add the milk, then the oil and mix with a spatula.
    preparing the dough
  • Sieve the flour mixed with baking powder over and mix until it incorporates nicely.
  • Knead the dough until all the ingredients incorporate nicely and split it into two parts.
    dough
  • Use a roller pin to roll each part to fit nicely on the baking tray.
  • Gently pierce the top sheet with a fork to allow any trapped air to escape and obtain a smooth baked surface. Usually, I pierce both dough sheets.

To prepare the pumpkin filling

  • Wash the pumpkin with warm water and dish wash. Rinse well and dry the pumpkin.
  • Use a sharp chef knife and a vegetable cutting board to cut the pumpkin as you would for Halloween carvings. Peel the external hard layer off and use a large tablespoon to carve the seeds and the pulp out of the pumpkin.
    carving and cutting the pumpkin
  • Cut the pumpkin you will use into pieces small enough to make it comfortable to grate. Use a box grater to shred the pumpkin on the larger holes side. The same applies to an electric grater.
  • Place the grated pumpkin into a pan and over low heating, as if you would make a jam. Allow cooking at low heating the whole time, even if it might sound tedious. You are not aiming for a charred pumpkin and ruined pan! Patience makes perfect!
    cooking the pumpkin
  • When the whole quantity of pumpkin is thermally processed, and the volume reduces visibly, add the sugar, spices, and raisins/nuts. Mix and cook for further two-three minutes.
    sugar
  • Turn the heat off and allow the cooked pumpkin to cool completely before the next step. Failure to do so will spoil the entire filling for this cake!
    raisins

Assembling and baking the cake

  • While the pumpkin cools, batter the egg whites with a pinch of salt until you get stiff peaks. Add it to the completely cooled pumpkin and mix gently with a spatula until it incorporates nicely. The filling will become fluffy, creamy looking and lighter in colour.
  • Place the first sheet into the tray, pierce with a fork to reduce air pockets and spread some semolina (it helps absorb excess humidity).
  • Pour the pumpkin filling over the first dough sheet in the tray, then continue as explained above with the second sheet.
    piercing the dough sheet
  • Bake on the middle rake for 40-50 minutes. Allow cooling before slicing. Optionally dust with powdered sugar.
    squares of pumpkin cake with creamy filling

Notes

When you carve the pumpkin, remember that the seeds have a lot of health benefits, and you can easily find a use for them (in bread baking, for instance, or added to cereals).
If you use previously grated and frozen pumpkins, allow defrosting overnight and remove the excess water by pressing down.
When baked, cut the pumpkin cake with creamy filling in squares or a rhomboid shape and dust with powdered sugar (optional).
Store the pumpkin cake in an airtight container in the fridge (upper rack) for up to three days. I don’t recommend freezing. 
Keyword autumn dessert, creamy pumpking filling cake, pumpkin cake

Autumn Pumpkin Delights


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The World Is An Oyster

Working as a journalist during university was pretty exciting. But landing a cruise ship job barely a year in my new graduate career was something else! Overnight, I moved from an already exhilarating job to an even better one. One that would allow me to wake up every morning in a different country. What more can a twenty-something wish for? The fact that I was fluent in a few languages helped. It made it easier to obtain the position I was seeking at the Shore Excursions department. Apart from dispatching tours in the morning and selling tickets in the evening, I would spend nearly every day on different trips. I did this a few years, spending half a year onboard and about two months at home. I enjoyed it immensely. I met fascinating people from all over the Globe and collected memories to last me a lifetime. Not to mention that I received a salary for seeing all those magnificent places the Earth has to offer! In an ideal world, everybody should live as they want. For me, that would translate into travel, then travel some more and keep travelling!

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51 Responses

  1. 5 stars
    This will be perfect for my get together in a few weeks, thanks!

  2. 5 stars
    This looks so good. I love pumpkin pie, I would love to try pumpkin pie.

  3. Kaybee Lives says:

    5 stars
    This looks amazing! It will definitely be on my thanksgiving table this year! Thanks for a great recipe!

  4. Arica says:

    5 stars
    I love this recipe! I love the flavors and quality ingredients you’ve included. Thanks for sharing!

  5. Toni says:

    5 stars
    This should be on everyone’s must-make list this fall!

  6. Debra says:

    5 stars
    Delicious fall cake….we loved it.

  7. Oscar says:

    5 stars
    This looks amazing. Can’t wait to try this recipe.

  8. Linda says:

    5 stars
    A definite must-make recipe…love all things pumpkin this time of year! Do you think I could substitute coconut oil for the rapeseed oil?

  9. Liz says:

    5 stars
    Positively scrumptious!

  10. Natalie says:

    5 stars
    That was delicious. I will definitely make this cake again. Loved it!

  11. Cara says:

    5 stars
    This is the best of fall all wrapped up in a beautiful dessert. Thank you for the recipe!!

  12. 5 stars
    I always love your recipes and the personal stories behind them! Thanks for sharing.

  13. Kristina says:

    5 stars
    I’ve never made a pumpkin cake this way. It sounds interesting! I’m excited to try it.

  14. Ayesha Ayub says:

    This pumpkin cake seems so yummy and is a perfect fall treat for snack time.

  15. Jen says:

    5 stars
    This quickly became a favorite at my house! So good!

  16. Toni says:

    5 stars
    It has been a huge hit at my house!

  17. Cucchiarella says:

    5 stars
    Ok, seriously …. this will be my definitive recipe for this fall !!!!
    Absolutely delicious, thanks for sharing this

  18. Natalie says:

    5 stars
    That was so delicious. I will make this again.

  19. Ashley says:

    5 stars
    Perfect fall treat!!

  20. Chef Dennis says:

    5 stars
    My wife super loved this! We are going to make more.

  21. Debra says:

    5 stars
    Thanks for the tip on freezing the grated pumpkin…worked well and made cake making simple too.

  22. Mae says:

    5 stars
    I’ve never tried to cook with fresh pumpkin before, but you’ve inspired me to try!

  23. Martina says:

    5 stars
    I have never tried a pumpkin cake! This is very timely because I have been looking for recipes to do this Halloween season. Thank you for sharing this x

  24. Kalin says:

    5 stars
    This is so perfect for fall! Can’t wait to try it out

  25. Jeri says:

    5 stars
    Mmmm, this pumpkin cake was gone almost as soon as it was out of the oven! Another excellent pumpkin recipe I will be making over and over again. Thanks!

  26. 5 stars
    This fall dessert looks wonderful. I really want a slice this morning with my tea. YUM!

  27. Freya says:

    5 stars
    This is a really interesting recipe and the finished result looks so delicious!

  28. Toni says:

    5 stars
    This is seriously amazing! We will be making this again and again this fall!

  29. Jean says:

    5 stars
    yummy -creamy pumpkin filling! so good to have as afternoon snack and dessert

  30. Jere Cassidy says:

    5 stars
    This is such a different type of pumpkin cake with that creamy filling. Definitely have to try this recipe.

  31. 5 stars
    Love pumpkin and love this recipe. Perfect for the season as it looks amazing.

  32. Gabriela Herrera says:

    5 stars
    I am salivating with this Pumpkin Cake with Creamy Filling it is perfect for this fall season.

  33. 5 stars
    Love this pumpkin cake! It really is easy! All the flavors came together nice and tasted just like Fall.

  34. Natalie says:

    5 stars
    Delicious cake. I will bake it this weekend. Thanks

  35. Shilpa says:

    5 stars
    I’ve never tried a pumpkin cake.. and this looks so yum.. thanks for sharing, I’m going to try it soon

  36. Amanda Dixon says:

    5 stars
    This is such a perfect fall cake! That filling looks unbelievably decadent.

  37. Pam Greer says:

    5 stars
    The perfect fall dessert!

  38. Emily Flint says:

    5 stars
    I love that this is made with fresh pumpkin! Always better than the canned stuff!

  39. 5 stars
    Yum! I am in love with this pumpkin cake! The creamy filling is so delicious! I am so happy for Fall season and being able to eat all the pumpkin goodies!

  40. Audrey says:

    5 stars
    Perfect for fall!!

  41. Amy says:

    5 stars
    This is perfect for a Halloween party!!

  42. Sue says:

    5 stars
    The creamy layer in this cake looks amazing. I can’t wait to give it a try!

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