Description

This Spiced Pumpkin Earthquake Cake is a moist, flavorful dessert perfect for fall. Combining pumpkin puree, warm pumpkin pie spices, and a rich cream cheese swirl, it’s a delightful treat with a gooey center and tender crumb. The addition of mini chocolate chips and optional nuts provides extra texture and indulgence, making this cake a wonderful autumnal dessert for any occasion.

Ingredients

Main Ingredients

1 cup canned pumpkin puree
1/2 cup almond butter or regular butter, softened
1/2 cup maple syrup or agave
1 tsp vanilla extract
2 tsp pumpkin pie spice
1/2 tsp salt
1/2 tsp baking soda
1/2 cup spelt flour or all-purpose flour
1/4 cup mini chocolate chips
Optional: 2 tbsp chopped pecans or walnuts

Cream Cheese Swirl

4 oz cream cheese, softened
2 tbsp powdered sugar

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan to ensure the cake doesn’t stick.
Mix wet ingredients and spices: In a large bowl, combine the pumpkin puree, softened almond butter or butter, maple syrup or agave, vanilla extract, pumpkin pie spice, salt, and baking soda. Mix until the batter is smooth and evenly blended.
Add flour and mix-ins: Stir in the spelt flour or all-purpose flour until incorporated, then gently fold in the mini chocolate chips and chopped nuts if using to distribute evenly throughout the batter.
Prepare the batter in pan: Spread the batter evenly into the greased 8×8-inch baking pan, smoothing the top for an even layer.
Make cream cheese swirl: In a separate bowl, beat the softened cream cheese with powdered sugar until smooth and creamy, creating a luscious swirl topping.
Add cream cheese topping: Drop spoonfuls of the cream cheese mixture evenly over the pumpkin batter. Using a knife or skewer, gently swirl the cream cheese into the batter to create a marbled earthquake effect.
Bake: Bake the cake for 25 to 30 minutes, or until the edges have set and the center remains slightly gooey, ensuring a moist texture.
Cool and serve: Allow the cake to cool before slicing. It can be served warm or chilled according to preference.

Notes

Using spelt flour gives the cake a nuttier flavor, but all-purpose flour works well too.
For a vegan version, use almond butter and vegan cream cheese alternatives.
Be careful not to overbake; the center should stay a little gooey for the best texture.
Chopped pecans or walnuts add a nice crunch but are optional.
Leftovers can be refrigerated for up to 5 days in an airtight container.