My Chocolate Pumpkin Brownie Cake with Chocolate Pumpkin Buttercream Frosting is a perfect balance of rich, brownie-like cake and light fluffy buttercream. The whole shebang is packed with real pumpkin, cocoa and lots of delicious spices that taste like fall. This cake is a perfect snacking cake, at only 6” in diameter, you won’t have leftovers for days!
Ok, I’ll admit it. When I first made this cake, I was so torn about sharing the recipe with you. Not because it’s amazing and I’m a selfish hoarder, but because it isn’t perfect.
I set out to make a fluffy, chocolaty, spiced cake with a delicate crumb. What I got was…not that.
This cake is dense. It’s fudgy. It’s rich and has a moist, non-crumbing texture. Wait, it’s a brownie. Yup, it pretty much is a brownie.
Here’s the kicker though: it IS perfect. The cake is for snacking. Nothing fussy, nothing fancy shmancy. And it is so simple. And it is perfectly balanced out by a creamy, light buttercream.
Yes, you heard me: a LIGHT buttercream. So isn’t this strangely wonderful? The buttercream isn’t the rich part that makes you shy away from eating another slice! The buttercream is actually really delicious and you kind of want to scrape more off of the surrounding cake just to eat it with your slice…but then the next slice might end up naked and then you’d be really sad!
Ok, getting off track.
BUT you will have a bit of extra buttercream, and I won’t judge you on how that extra buttercream disappears. Just saying though, Chocolate Pumpkin Buttercream on my Sorghum Graham Crackers with sliced banana on top…probably your next best bet for a winning midnight snack.
So here’s what we have and exactly why you need to make this cake. We have a gluten free, rich and dense cake that is practically a brownie. It’s a Chocolate Pumpkin Brownie Cake and it is only 6” in diameter, so it’s perfect to have hanging out on your counter for a Monday night dessert. This cake is topped with creamy, delicious and light Chocolate Pumpkin Buttercream Frosting that you make from real pumpkin, powdered coconut sugar (!), a touch of real butter and some delicious spices. You can get fancy shmancy and decorate it with piping tips or you can just plop a bunch of frosting on top and smear it around, your choice. Both have the same flavor result.
WAIT! Did I mention you can make the entire cake batter in the blender?! Yup, no mixing bowl. You’re welcome!
So, I’m done doubting this cake. And I want you to make it and rejoice in how wonderful it really is. Because we’re all perfect in our imperfection. Too cheesy? Hope not! xoxo
This looks delightful. I’d eat the frosting with a spoon
I have never used my blender for that…great tip!! This cake looks fabulous.
Personally, I adore a fudgy, rich cake with a non-crumbing texture! I mean what’s better than cake than a brownie cake right? This most definitely IS perfect!
Shashi at RunninSrilankan recently posted…Date And Banana Muffins with Cacao Nibs (Refined Sugar-Free and Gluten-free)
This is beautiful! That frosting!!! So pretty and super yummy I’m sure. Love this cake!
It sounds delicious and seasonally decadent!
This cake is beautiful and so cute! Love the flavors!! Def have to make this:)
Seriously drooling just from the title!
Oh my goodness! Everything about your cake is absolutely dreamy, but you really sold me with making it in a blender! I love those kinds of recipes. And I’m more of a dense brownie person than a light and fluffy cake person, so this really is perfect. Good job.
Thank you so much Lindsey! You just can’t beat it, right?!
What a great recipe, can’t wait to try it!