Fall Dinner Party Pumpkin Cake with Maple Frosting
Pumpkin Cake with Maple Frosting is the perfect fall dessert; light and fluffy with a soft and creamy maple cream cheese frosting!
Hello, Friends! I’d love to know if any of my readers are planning to host a Fall Dinner Party? Today I’m sharing a delicious fall menu, plus a Fall Dinner Party Pumpkin Cake with Maple Frosting dessert. Yes, please!
Pumpkin Cake with Maple Frosting
This pumpkin cake recipe will win over any dinner guest, thanks to a maple cream cheese frosting that tastes like fall (or a maple bar – yum!). The frosting adds a tangy sweetnes, and if you’re not a maple lover, you can leave it out (and add vanilla).
Fall is officially here, or at least it felt like it this weekend. The leaves are turning orange, the mornings are chilly, and we’ve gotten tons of rain. So naturally I’m gravitating towards everything cozy.
I love fall baking, and so it makes sense to share another pumpkin recipe here on Reluctant Entertainer.
Ingredients for pumpkin cake
- Pecans, toasted and chopped
- Sugar and brown sugar
- Eggs + vanilla
- Flour + baking powder
- Pumpkin, we buy Trader Joe’s organic
- Cream cheese
- Powdered sugar
- Maple syrup
- Maple extract
Simplicity is the key when it comes to this pumpkin cake. This recipe is super easy! You can make it ahead, too.
The Best Pumpkin Cake with Maple Cream Cheese Frosting
We are still entertaining outdoors, which I really love this time of year (when it’s not raining, which we really need). The colors are not quite there yet, but they are coming.
Fall is the perfect season to host an outdoor party, with crisp air, but not so uncomfortable that your guests are sweating or freezing. My tip: Start your dinner early (like 4 pm) to enjoy the warm end-of-summer sunshine.
Make your own flower arrangement
Here’s an older backyard dinner party from our old house where I challenged myself to not buy any fresh flowers for the table. Instead I would take some blooms from the yard, with an autumn tint–so pretty.
It was easy to snip the branches and place in Mason jars, and then line the center of the table.
Set the table
I used a white linen tablecloth.
Next I pulled my MacKenzie-Childs Courtly Check dinner plates from the cupboard and Auroroa pattern salad dishes.
Of course, there’s always an element of “Dollar Store bargains” on my table, which were indeed the black plates.
And then we layed down black cloth napkins.
This Is the Perfect Pumpkin Cake with Maple Frosting!
There is something to be said for a cake recipe that is as easy as it is delicious.This pumpkin cake recipe is made from scratch, plus the frosting is a dream come true. I mean, who doesn’t love cream cheese frosting?
If you’re looking for an alternative to pumpkin pie, then this pumpkin cake is for you.
How to serve a pumpkin cake recipe
We ended our dinner party with a slice of cake!
Another option for this recipe is to make normal cream cheese frosting without the maple (add vanilla).
Or, right before serving, add a drizzle of extra maple syrup over the frosting. OH, BOY!
You can serve it with vanilla gelato or vanilla ice cream or even pumpkin gelato or ice cream. So good!
Fall Dinner Party Menu
Appetizer: Fig Grape Crostini Appetizer
OR these carrots with hummus: Roasted Carrots Easy Appetizer Recipe
Soup: Minestrone Soup
Main dish: One Pot Asian Braised Beef
Side dish: Cilantro Lime Coconut Water Rice
Side dish: Healthy Roasted Cauliflower and Broccoli
Get the Recipe:
Pumpkin Cake with Maple Frosting
- 1 cup pecans, toasted and chopped
- ¾ cup sugar
- ¾ cup brown sugar
- 1 stick, 1/2 cup butter, melted
- 2 eggs
- 1 tsp. vanilla
- 2 cups flour
- 2 tsp. baking powder
- ½ tsp. salt
- 1 15 oz can pumpkin, I buy Trader Joe’s organic
- 1 8 oz pkg cream cheese, softened
- 1 cup powdered sugar
- 2 Tbsp. maple syrup
- 1 tsp. maple extract, optional
- Heat the oven to 350. Coat an 8×8 baking pan with cooking spray.
- Place nuts on a baking sheet and bake for 10 minutes, or in the microwave (on paper towel) for about 2 minutes, turning occasionally. Cook the nuts; chop and set aside.
- In a large bowl, mix the sugars, butter, eggs and vanilla. Add in the flour, baking powder, and salt. Mix well.
- Mix in the pumpkin, stirring well until combined. Add the chopped nuts.
- Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 30 minutes and frost.
- For the frosting, use a mixer to beat the cream cheese until smooth, adding in the powdered sugar, maple syrup, and extract. Beat until completely smooth.
- Frost the cake and top with extra nuts if you prefer; serve with vanilla ice cream or gelato or pumpkin ice cream or gelato.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...