Shaylynn's Pumpkin Cake


  • 2 cups Pumpkin purée (recipe below)
  • 4 eggs
  • 1 cup vegetable oil
  • 1 2/3 cup sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon salt


  • 2 cups Pumpkin purée (recipe below)
  • 1 8-ounce cream cheese, room temperature
  • 2 cups confectioners' sugar
  • 1/4 teaspoon ground nutmeg
  • 1 cup freshly whipped cream


In a large mixing bowl, slowly beat together the Pumpkin purée, eggs and vegetable oil. In a medium bowl, whisk together the sugar, flour, baking soda, baking powder, cinnamon and salt.

Slowly add the dry ingredients to the Pumpkin mixture in three parts, mixing just to combine into a smooth batter. Pour the cake batter into an ungreased 13" by 9" pan. Bake in a preheated 350ºF oven for 25 to 30 minutes. Cool the cake to room temperture.

To make the frosting, beat the Pumpkin purée into the softened cream cheese until smooth. Slowly add the confectioners' sugar and nutmeg, beating until creamy. Fold in a cup of freshly whipped cream. Frost the top of the cake. Enjoy!

Pumpkin Purée

You can use any Pumpkin, although our personal culinary favorites are Cotton Candy, Rouge d’Etampes, New England Pie and Fairytale Pumpkins because they are more manageable to cut and their flesh is thick, firm, sweet and less fibrous. Preheat the oven to 400ºF. Wash and dry the outside of the Pumpkin and cut it in half (this is the hardest part). Scoop out all of the fiber and seeds. Cut each half into quarters, very lightly brush the flesh with canola oil and place the pieces, skin side down, on roasting sheets. Roast until fork-tender, about 35 minutes. Once it cools down a little, scoop the flesh off the rind into a food processor. Blend until smooth. Pour the purée into a cheesecloth-lined strainer over a large bowl. Let it sit a while to remove any excess liquid. Freeze the purée in 2-cup portions in air-tight, quart freezer bags for up to six months.