Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin purée
- 1 1/2 cups powdered sugar, sifted
- 1/4 cup pure maple syrup
Directions
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
In a large bowl, cream together butter and brown sugar until light and fluffy.
Beat in the egg and vanilla extract, then mix in the pumpkin purée.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Drop batter by tablespoonfuls onto the prepared baking sheets, spacing about 2 inches apart.
Bake for 12–14 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool completely on a wire rack.
For the filling, beat the butter until creamy.
Add powdered sugar, maple syrup, vanilla, and salt, mixing until smooth and fluffy.
Spread or pipe the maple cream onto the flat side of one pumpkin cake and sandwich with another cake.
Repeat until all cakes are paired.
Chill for 30 minutes before serving for best texture.
Frequently Asked Questions
How should I store these Soft Pumpkin Cake Sandwiches to keep the maple cream frosting fresh?
For best results, store the assembled pumpkin cake sandwiches in an airtight container in the refrigerator. Because of the creamy maple frosting, they should be kept chilled and are best consumed within 3 days. Allow them to sit at room temperature for about 15 minutes before serving for optimal frosting texture.
Can I substitute the butter in the cake recipe, and what's the best alternative?
While unsalted butter is specified for the creaming process, you can substitute it with a high-quality, room-temperature vegan butter substitute if necessary. Ensure the substitute creams well with the brown sugar to achieve the necessary light and fluffy texture for the cake base.
What is the key technique for ensuring my pumpkin cake rounds bake evenly in just 14 minutes?
The key is ensuring your batter is properly mixed after creaming the butter and sugar, and that the oven is accurately preheated to 350°F (175°C). Since these are thin sandwich cakes, evenly portioning the batter onto parchment-lined baking sheets is crucial for achieving that 14-minute bake time.
