Move over Thanksgiving pies, there's a new holiday dessert in town. While still paying homage to fall's beloved pumpkin, this easy-peasy dessert gives the cake lovers at the table — not to mention the chocolate lovers — something pretty special to celebrate with. As you'd expect with a pumpkin dessert, the cake is nice and moist, and the generous spices make an intriguing and delicious combination with the chocolate. The recipe is a Yummly original created by Jessie Sheehan.
- nonstick cooking spray (or softened butter)
- all purpose flour (optional, for pan)
- 1 cup vegetable oil
- 1 1/2 cups light brown sugar (packed)
- 1 cup granulated sugar
- 1 Tbsp. vanilla extract (for cake)
- 2 large eggs
- 2 large egg yolks
- 1 can pumpkin puree (15 oz. per can)
- 1 1/2 cups all purpose flour
- 1 1/2 cups cake flour (or use more all-purpose flour)
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 tsp. salt (for cake)
- 2 tsp. ground cinnamon
- 3/4 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1/2 tsp. salt
- 1 cup unsweetened Dutch-process cocoa powder (such as Droste; or use regular unsweetened cocoa)
- 5 Tbsp. bourbon (or other whiskey)
- 1/4 cup heavy cream
- 1 Tbsp. vanilla extract (for frosting)
- Preheat the oven to 350°F.
- Grease a 9x13-inch pan with nonstick cooking spray or butter. Line with parchment paper or dust with flour, shaking out excess. Set pan aside.
- Place the oil, brown sugar, granulated sugar, and vanilla in stand mixer bowl or large mixing bowl and whisk to combine.
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|Calories620Calories from Fat260|
|% DAILY VALUE|
|Calories from Fat260|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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