Pumpkin Cake

Super moist and delicious, it’s the yummiest Pumpkin Cake I have ever made. Beautifully moist and thick, scented with amaretti bicuits, it’s the ideal dessert for Thanksgiving or Halloween parties.

This delicious cake is the perfect fall recipe for a decadent breakfast with a cup of tea or coffee or for a greedy afternoon snack. I’m sure all the family will love it. This recipe bakes in a Bundt pan, but you can adapt it to other shapes if you don’t have one.

Now let’s see how to make this delicious Pumpkin cake recipe! So let’s get started.

Here the recipe on my Italian blog

Here more delicious recipes to enjoy: Pumpkin TiramisuHazelnut cake (Torta alle nocciole)Baci di dama (Lady’s kisses)Mixed berry jam pieNutella Tart with Hazelnut shortcrust pastryBaked peaches with amarettiChocolate Halloween Spider Cupcakes with Nutella heart

Pumpkin Cake

Video recipe of the day

  • DifficultyEasy
  • CostCheap
  • Preparation time30 Minutes
  • Cooking time30 Minutes
  • Serving6
  • Cooking methodOven
  • CuisineItalian


4.58 oz pumpkin (130 g)
1.76 oz vegetable oil (50 g)
1/4 cup milk (40 g)
2 eggs
4.50 oz sugar (120 g)
5 oz all purpose (AP) flour (140 g)
2.10 oz amaretti biscuits (60 g or almonds or hazelnuts)
2/3 tablespoon baking powder (10 g – 0,35 oz)
2 tablespoons amaretto (liqueur) (or Rhum )
1/4 teaspoon salt

Chocolate frosting

3 oz white chocolate (75 g)


You need:

1 Food processor
1 Spatula
1 Cake pan


Preheat oven to 350°F (175°C), non-fan-assisted.

Wash the pumpkin, then peel and cut in half and then into cubes. 

Place the pumkin into a food processor, add vegetable oil, milk and mix well (3 – 4 minutes) until you obtain a very soft purée.

Separate the egg whites and the egg yolks in two separate bowls. First whip the egg whites until stiff: they are ready when they do not move if you turn the bowl over. When ready, set aside.

In another bowl whisk egg yolks with sugar until the mixture is soft and fluffy.

When the egg yolks are soft and fluffy add the pumpkin purée and the liqueur and mix well.

Then add egg whites too and mix gently from bottom to top with a spatula (or a wooden spoon).

Slowly add flour, chopped amaretti biscuits,

a pinch of salt and baking powder and stir together just until combined.

Grease one 10-inch bundt or tube pan and pour batter into the prepared pan.

Bake for 30-35 minutes. Baking times vary, so keep an eye on yours. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. If it’s sticky and moist, the cake isn’t done yet.

Let pumpkin cake cool completely until it comes to room temperature.

Meanwhile, make the white chocolate frosting (or the frosting you prefer). Melt the chocolate in the microwave. Microwave in 30 second increments, stirring between each time.

Stir until smooth and set aside to slightly cool.

Place in a sac à poche and frost the cake. Guarnish with chopped amaretti biscuits and white chocolate sprinkles, if desired.

Pumpkin cake

Buon appetito!

Pumpkin cake


Pumpkin cake


You can store the Pumpkin cake under a cake dome for up to 3 days, or wrap it tightly in plastic wrap and refrigerate for up to 1 week or freeze for up to 1 month.

Tips and Tricks

Instead of white chocolate frosting, you can:

– simply douse with powdered sugar;

– use your favorite cream cheese frosting

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