A delicious pumpkin spice cake topped with homemade cream cheese frosting is perfect for Fall! This easy dessert is great for Thanksgiving or Fall gatherings.
Grease a 9 x 13 baking dish with 1 teaspoon of butter and set aside.
In a large bowl add the ½ cup butter, brown sugar, white sugar, pumpkin puree, applesauce, and vanilla extract. Mix with a hand mixer until incorporated.
Add the eggs to the bowl and mix well.
In a separate bowl whisk the flour, baking soda, baking powder, pumpkin spice, cinnamon, and salt until fully combined.
Add the dry ingredients to the wet ingredients and mix until fully blended, scraping the sides as needed.
Pour the batter into the prepared baking dish and bake for 32-36 minutes or until a toothpick inserted comes out clean.
Allow the cake to cool for 60 minutes on a cooling rack before frosting.
Cream Cheese Frosting
In a large bowl add the cream cheese, butter, and vanilla and mix with a hand mixer until creamy.
Gradually add the powdered sugar, pumpkin pie spice, milk, and salt to the bowl. Mix slowly for 20 seconds and then increase to medium to high speed and mix for 2 minutes until the frosting is thick and fluffy while scraping the sides as needed.
Frost the top of the cake, while spreading evenly.
Place the walnuts in a ziplock bag and roll with a rolling pin to create a finer consistency. Sprinkle the walnuts on top.
Serve immediately or within 3 days.
Notes
Heavy cream or almond milk can be used in substitution for the milk.
If you would like more spice you can add ½ teaspoon to 1 teaspoon more of cinnamon or pumpkin spice.