Pumpkin cake AND pumpkin coffee you say?

Yep. 

Two pumpkin recipes I fancied whipping up this autumn because everyone loves pumpkin season! Real Pumpkin Spice Latte and Pumpkin and Cream Cheese Roll. Some people love carving them, but I mostly love eating them. And pumpkins are so pretty! No, not the big clumsy orange pumpkins that are grown specifically to be butchered and go rotten on the front step, I’m not into that. I’m talking about the crazy and unusual pumpkins and gourds. The Turks Turbans, the Baby Boo’s, the Warty Goblins and Jack-be-littles. These incredible little gems will be available at farmers’ markets and in some supermarkets throughout Autumn, and I plan on making the most of them!

 

I never order pumpkin spiced lattes – mainly because I don’t really go to the coffee shop that famously serves them (shh, but I don’t like their coffee!) But I do love the idea of them… so I thought I’d make my own at home!

After a bit of research, I found that originally pumpkin spiced lattes were just made with sugar syrup that had spice flavours that would usually feature in a pumpkin pie. I mean the usual suspects – cinnamon, cloves, ginger, nutmeg etc etc. But these days, some pumpkin-spiced lattes also include actual pumpkins! So that’s what I went for! 

And If I’m going to the trouble of making pumpkin spice and pumpkin puree, you can bet your ass that I’m going to be making a pumpkin cake as well! This little rolled-up number is actually pretty easy and quite forgiving, so if you’re not exactly an expert cake roller as I am not, this is still worth a make!

Warning! Your cosy Autumnal weekend just got a whole lot tastier. 

Pumpkin cake and pumpkin drink recipes coming up, but first, you need to make the basics….


Pumpkin Spice Ingredients

2 tablespoons ground cinnamon

4 teaspoons ground ginger

2 teaspoon ground allspice

1 teaspoon ground cloves

1 teaspoon ground mace

1 teaspoon ground nutmeg

Mix together and store in a jar

Pumpkin Puree

Peel the pumpkin and remove seeds. Roughly chop. Add to a microwavable bowl and add a splash of water. Cover with a plate or clingfilm. for about 5-7 minutes or until soft. Drain any excess liquid and blend.

Now they are prepped you can get on and make your Pumpkin cake and pumpkin coffee!

 

Pumpkin Spice Latte

Makes 2 drinks

 

2 tablespoons pumpkin purée

1/2 teaspoon pumpkin pie spice plus more for garnish

A little freshly ground black pepper

1 tablespoon maple syrup or to taste

1 tsp vanilla extract

2 mugs (not too full) of whole milk or dairy-free alternative

2 shots of espresso or 1/2 cup of strong coffee

Cream or vegan cream to top

INSTRUCTIONS

If you’re brewing coffee, get it started now so it’s ready once your milk is hot. In a small saucepan (small – big enough to handle all the ingredients and be able to whisk) add the pumpkin, pepper, and spice mixture, warm through for a couple of minutes, then add the syrup, vanilla, and milk and whisk well. Continue to warm gently, whisking often and watching carefully to make sure it doesn’t boil. You could also use a handheld mixer or milk frother here to get it real nice and frothy.

Make the espresso or plunge your brewed coffee if you haven’t already and divide between 2 mugs. Add the pumpkin milk. Top with the whipped cream and a sprinkle of pumpkin pie spice. Drink the most autumnal drink you have ever tasted.

Pumpkin and Cream Cheese Roll

 

FOR THE CAKE:

130g  all-purpose flour 

1 tablespoon pumpkin pie spice

1 teaspoon baking powder 

1/4 teaspoon salt 

170g granulated sugar 

225g pumpkin purée 

3 large eggs 

2 teaspoons vanilla extract 

1 teaspoon apple cider vinegar 

 

FOR THE FILLING:

100g  cream cheese, at room temperature 

100g  unsalted butter, at room temperature

50g  powdered sugar, plus more for dusting the cake

1 teaspoon vanilla extract 

 

INSTRUCTIONS

Preheat the oven to 170°c (150 fan). Lightly grease a 10×15 inch cake tin or baking tray and then line it with baking parchment. Be sure the paper comes up the sides as the mixture is runny!

Place the flour, pumpkin pie spice, baking powder, and salt in a medium bowl and whisk to combine.

In another bowl whisk together the sugar, pumpkin puree, eggs, vanilla, and vinegar. Once mixed, pour into the dry mixture and whisk until completely combined.

Pour the batter into the prepared baking sheet and spread evenly. Bake until the cake springs back when pressed in at the center, around 20 -25 minutes. 

Now you will shape the cake while it’s still warm to avoid the sponge cracking later! Use the parchment paper to lift the cake onto a clean tea towel. Carefully roll the cake and parchment paper up into a tight roll, starting at the short end. Use the tea towel to guide the cake into the roll and to make the cake easier to handle. Wrap the rolled cake completely in the towel and leave to cool for at least 30 minutes. The cake needs to be completely cool before being iced.

To make the filling, add the butter and sugar to a stand mixer and mix for a couple of minutes at high speed until pale. Add the cream cheese and vanilla and mix again for another minute. 

Carefully unroll the cooled cake and carefully remove the parchment if it is still attached. Spread the filling over the cake in a thin, even layer, leaving a 1/4-inch border around all sides. Gently reroll the cake, tucking the short end into the frosting and using the parchment to gently ease the cake up over itself and create a tight roll.

Refrigerate the rolled cake for at least 1 hour. When ready to serve, remove from the fridge at least half an hour before eating, and dust with a little extra icing sugar. 

 

Enjoy!