Are you tired of the same old pumpkin pie? While I love a good pumpkin pie, I also love experimenting with pumpkins in other recipes. The holidays are fast approaching, and I don’t know about you, but I plan my menu weeks in advance. More on this later.

While pumpkin pies are king at a Thanksgiving table, I think we should look into different varieties of pumpkin cakes. This year, I aim to experiment with different variations of old recipes to see if they will forever remain on my menu moving forward.

LET THEM EAT CAKE

Pies are usually the mainstay at each Thanksgiving dinner. You have your usual suspect—pumpkin, pecan, sweet potato, and apple. I’ve even made a cherry pie one year at the request of a guest.

This year, I’m adding a pumpkin cake to the arsenal to mix things up. This is not just any pumpkin cake. This is a Pumpkin Tea Cake from the Tartine cookbook.

Tartine is one of the most acclaimed and aspiring bakeries in the world. Elizabeth Prueitt and Chad Robertson started their tiny Bay Village Bakery in Point Reyes Station in Marin County. From there, they have opened several bakeries, including ones in Seoul, South Korea, and San Francisco.

PUMPKIN TEA CAKE

This recipe has ended up on many “best of” lists for pumpkin tea cakes. Not only is it a reliable recipe, but it’s super moist and has a nice balance of pumpkin and spice. The flavor will differ depending on the brand of pumpkin puree you use—some resulting in a lighter-colored cake, and others a more pronounced pumpkin flavor. If you prefer to make your pumpkin puree (which I highly suggest), my recipe can be found here.

This cake isn’t too sweet, so a dollop of the Bourbon Hard Sauce is a delicious addition on top. If you can find raw pepitas (hulled pumpkin seeds), they make a beautiful crunchy topping, along with the sugar.

THE RECIPE

WHAT YOU WILL NEED:

For the Cake

1 3/4 cups (230g) all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp plus 2 tsp ground cinnamon
2 tsp nutmeg, freshly grated
1/4 tsp ground cloves
1 cup (255g) pumpkin puree
1 cup (240ml) vegetable oil such as safflower or sunflower
1 1/3 cups (265g) sugar, plus more for topping
3/4 tsp salt
3 large eggs

Bourbon Hard Sauce

a pinch of salt
1/2 cup (115g) unsalted butter, at room temperature
1 cup (125g) confectioner’s sugar
1/2 cup plus 1 tbsp (135ml) Bourbon, Cognac, or Armagnac

Sift together flour, baking soda, baking powder, nutmeg, ground cinnamon, and ground clove

Step 1:

Preheat your oven to 325°F (160°C). Lightly butter the bottom and sides of a 9 by 5 inch loaf pan.

Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves into a mixing bowl and set aside.

Step 2:

In another mixing bowl, beat together the pumpkin puree, oil, sugar, and salt on medium speed or by hand until well mixed.

Add the eggs one at a time, mixing well after each addition until incorporated before adding the next egg.

Add pumpkin puree, oil, sugar, and salt. Mix until combined. Add one egg at a time. Slowly add in the flour mixture

Step 3:

On low speed, add the flour mixture and beat just until combined. Scrape down the sides of the bowl, then beat on medium speed for 5 to 10 seconds to make a smooth batter. The batter should have the consistency of a thick puree.

Using an offset spatula, smooth the surface. Sprinkle with sugar on top

Step 4

Transfer the batter to the prepared loaf pan and smooth the surface with an offset spatula. Sprinkle evenly with 2 Tbsp of sugar. Bake until a cake tester inserted into the center comes out clean, about 1 hour.

Let cool in the pan on a wire rack for about 20 minutes, and then invert onto the rack, turn right-side up, and let cook completely.

Serve the cake at room temperature. It will keep, well wrapped, at room temperature for 4 days or in the refrigerator for 1 week.

✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.