Cream Cheese Frosting

Pumpkin Seed Brittle


  • Heat oven to 350°. Coat two 9-inch round baking pans with nonstick baking spray.

  • In a medium bowl, whisk flour, baking powder, pumpkin pie spice and salt.

  • In a large bowl, beat butter until smooth, then beat in brown sugar until fluffy. Beat in eggs, one at a time, then pumpkin. On low, beat in half the flour mixture, then the milk, followed by remaining flour mixture. Stir in vanilla.

  • Divide batter between prepared pans and bake 35 min, until top springs back lightly when pressed.

  • Cool in pans for 10 min, then turn out and cool completely.

  • Carefully cut each layer in half horizontally to create 4 layers. Place one layer, cut side down, on a cake stand and spread top only with 1/2 cup Cream Cheese Frosting. Repeat with a second layer (place layer cut side down to keep crumbs to a minimum) and 1/2 cup frosting. Sprinkle with some chopped Pumpkin Seed Brittle, if using. Repeat with remaining layers and frosting, and top with brittle, if using.

Cream Cheese Frosting

  • In a large bowl, beat 1 pkg softened cream cheese and 1/2 stick unsalted butter (at room temp). Beat in 1 cup confectioners' sugar until smooth. While beating, add 1/2 cup heavy cream until fluffy. Makes 2 cups.

Pumpkin Seed Brittle

  • Line a pan with nonstick foil. In a saucepan, heat 3/4 cup sugar over medium to med-high. Cook, tilting pan, 10 min or until melted and amber. Remove from heat and quickly stir in 1/2 cup raw pumpkins seeds (pepitas) and a pinch of salt. Spread onto prepared pan with a metal spoon. Let harden, then chop. Makes 1 3/4 cups.

Cake Flour Swap

If you don't have cake flour, take 1 cup AP flour, remove 2 tbsp and replace it with 2 tbsp cornstarch.

Nutrition Facts

559 calories; 29 g total fat; 17 g saturated fat; 292 mg sodium. 69 g carbohydrates; 1 g fiber; 45 g sugar; 7 g protein;