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Pumpkin Spice Torte

 Pumpkin Spice Torte
Instead of pumpkin pie, why not try this pretty dessert for Thanksgiving? The maple frosting nicely complements the pumpkin spice cake layers.
10-12 ServingsPrep: 35 min. Bake: 20 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 1-1/2 cups canned pumpkin
  • 1-1/2 teaspoons vanilla extract
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup buttermilk
  • FROSTING:
  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 3-1/2 cups confectioners' sugar
  • 2 to 3 teaspoons maple flavoring
  • 10 to 12 walnut halves, toasted

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in eggs, pumpkin and vanilla. Combine the flour, cinnamon, baking
  • powder, baking soda, nutmeg, salt, ginger and cloves; add to pumpkin

2 of 2

Pumpkin Spice Torte (continued)

Directions (continued)

  • mixture alternately with buttermilk beating well after each
  • addition.
  • Pour into three greased and floured 9-in. round baking pans. Bake at
  • 325° for 20-25 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 5 minutes before removing from pans
  • to wire racks to cool completely.
  • In a large bowl, beat cream cheese and butter until smooth. Add
  • confectioners' sugar and enough maple flavoring to achieve spreading
  • consistency. Place one cake layer on a serving plate; spread with 1
  • cup frosting. Repeat with remaining layers and frosting. Garnish
  • with walnuts. Store in the refrigerator. Yield: 10-12 servings.