Tuesday, October 8, 2013

Pumpkin Cranberry Spice Cake With Brown Sugar Glaze

This recipe started out as a cookie recipe. I was trying to invent a new fall-ish cookie with pumpkin and cranberries and all sorts of good stuff...thing is...I started feeling really lazy about halfway through.
I know...I know....who gets tired halfway through a recipe?
Me, apparently.
Anyway...cookies became a cake.
Turns out this was a brilliant idea. It is a dense, moist, pumpkin-y, cranberry-y about-to-become-THE-new fall favorite, next big thing.
Hmmmm....maybe I'm hyping it a bit too much?
Oh well....only one way to find out - better go make it.
*wink wink*

Pumpkin Cranberry Spice Cake With Brown Sugar Glaze

2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp ginger
pinch salt
1/2 cup butter, room temp
1 1/2 cups sugar
1/2 cup pumpkin puree
1/2 cup cranberry pie filling (you can use whole berry cranberry sauce)
1 egg
2 tsp vanilla

1 Tbsp butter, melted
2 Tbsp whipping cream
4 Tbsp brown sugar
1/2 tsp cinnamon
1/2 cup icing sugar

Preheat oven to 350. Line a 9 inch square baking pan with parchment paper and spray lightly with cooking spray, set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and spices. Set aside.
In a large bowl, cream together the butter and sugar until creamy. Beat in pumpkin, cranberries, egg, and vanilla until well combined.

Mix the dry ingredients into the wet ingredients until well combined.
Scrape into prepared pan and smooth the top.

Bake at 350 until top is golden and toothpick inserted near center comes out clean, about 30 - 45 minutes.
Remove from heat and let cool to room temp.

When cake is room temp, prepare glaze.
Prepare glaze - whisk together melted butter, cream, brown sugar, cinnamon, and icing sugar until smooth. Spread over top of cake.

Run a butter knife around the edge of the pan to loosen. Use the parchment paper handles to lift the cake out of the pan. Cut into squares and serve. 

See...better than cookies, right?
Okay...okay....it's pretty hard to beat cookies BUT this is just as good as cookies. Definitely perfect for fall, definitely super easy to make, definitely a great combination of flavors to impress your guests. 
It's always nice when recipe development goes hand-in-hand with my laziness. 

For a bazillion more links, be sure to head over to - Easy Life, Dizzy, Busy And Hungry, Blissful And Domestic, and Memories By The Mile.


  1. I had to chuckle because I have started out baking or cooking and half-way through thought to myself why did I even start this! I am a cookie addict but I think you made the right decision to convert it to a cake! It sounds wonderful and it would be great for Thanksgiving dinner! Thank you for sharing on the Four Seasons blog Hop.

  2. I can totally relate to getting tired halfway through! One time I even asked my son to finish up because I just ran out of energy! (He is 15 and likes to cook and bake, so he was happy to help!). Anyway, however this recipe started out, it ended up amazing! I so want to try this. Pinning!

    I would love for you to come over and link up at Wine'd Down Wednesday if you get a chance. We are partying from now until Friday! Hope to see you there! http://www.dizzybusyandhungry.com/wined-wednesday-link-party-5/

  3. Nice recipe. Thank you.

  4. The addition of cranberries sound lovely. Visiting from Tuesday Trivia.