Fabulous Freelancer Foodie Recipe: Pumpkin Cake with Cinnamon Glaze

Sample the sweetness of the fall season with this decadent pumpkin cake with cinnamon glaze recipe!

Note: this recipe is adapted from Debbie Macomber’s Christmas Cookbook, as it appeared in the November 16, 2012 edition of The Salem News.


  • 4 cups of non-self-rising cake flour
  • 4 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1 tablespoon of ground ginger
  • 1 tablespoon of ground cinnamon
  • 1 teaspoon of ground nutmeg
  • ½ teaspoon of ground cloves
  • 1 cup (2 sticks) of room temperature unsalted butter, plus more for the pan
  • 2 ½ cups of granulated sugar
  • 4 large eggs
  • 1 cup of buttermilk
  • A 15-ounce can of pumpkin puree
  • 1 tablespoon of vanilla extract
  • 1 cup of confectioners’ sugar
  • ½ teaspoon of ground cinnamon
  • 2 to 4 tablespoons of heavy cream or half and half


  1. The oven should be preheated to 350 Degrees Fahrenheit.
  2. Generously butter a 12-cup Bundt pan with flour.
  3. In a medium-sized bowl, whisk the flour, kaing powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
  4. In a large bowl with an electric mixer on high speed, beat the butter and the sugar together until they reach a fluffy consistency.
  5. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl with a spatula as needed.
  6. Reduce the mixer speed to low. Add the dry ingredients and the buttermilk, mixing them together until they’re just combined.
  7. Add in the pumpkin and the vanilla and mix until it’s all combined well.
  8. Pour the batter into the prepared Bundt pan.
  9. Bake for 60 minutes, until it’s reached a firm consistency and a toothpick inserted into the center comes out cleanly (a few moist crumbs are acceptable)
  10. Transfer the cake to a wire rack and allow it to cool for 30 minutes.
  11. While the cake is cooling, prepare the glaze by initially whisking together the cinnamon and the sugar.
  12. Whisk in the cream until it reaches whatever consistency is preferred, then drizzle it over the cooled cake and serve.

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