Pumpkin Almond Cake & Pumpkin Almond Whoopie Pies

Pumpkin Almond Cake with Almond Butter Frosting
Pumpkin Almond Cake with Almond Cream Cheese Frosting. This is another variation of the same recipe.

Pumpkin Almond Cake with Almond Butter Frosting


Pumpkin Almond Whoopie Pies filled with Almond Butter  frosting

Special Note: After the original posting of this recipe, I made this cake and topped it with an Almond Cream Cheese frosting and took it to a friend’s party.  It was such a big hit!  Therefore, I have added the recipe for the cream cheese frosting at the bottom of this post.

Woohoo! It is OCTOBER and it is cool outside.

Everyone who loves to bake will be excited to embrace this weather and celebrate AUTUMN with something Pumpkin.  Let me introduce you to a wonderful recipe from the cookbook Baked.

This will take a bit more effort than the yummy spice cake mixes available at this time of year.  However, it is worth the extra time and a trip to the supermarket for a couple of ingredients you probably don’t stock in your pantry.

The original recipe is from the cookbook Baked and I have adapted a few of the directions to make it a little easier.

Pumpkin Almond Cake with Almond Butter Frosting
Makes one 9-inch cake, adapted from Baked: Elements


for the Pumpkin Almond Cake

  • 1 1/2 cups all purpose flour
  • 3/4 cup almond flour
  • 1 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 8 Tablespoons (1 stick) unsalted butter, at room temperature
  • 1 cup sugar
  • 1/4 cup firmly packed dark brown sugar
  • 1 cup pumpkin puree (canned pumpkin is fine)
  • 2 large eggs
  • 3/4 cup well-shaken buttermilk

For the Almond Butter Frosting

  • 1/2 cup almond butter
  • 4 Tablespoons (1/2 stick) unsalted butter, softened
  • 2-4 tbsp almond milk, to taste ( regular milk would be fine too in order to avoid buying a half gallon of almond milk just for this)
  • 1 1/4 to 1 3/4 cup confectioners’ sugar, to taste
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1/2 cup toasted pumpkin seeds (optional for decoration on the top)


Cake Preparation

  1. Preheat the oven to 350.  Spray a 9-inch round cake pan with baking spray.  Line with parchment paper and then spray again.
  2. In a medium bowl, whisk together the flour, almond flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.  Set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars together on medium speed until light and fluffy, about 3 minutes.
  4. Add the pumpkin puree and mix until just incorporated.
  5. Add the eggs, one at a time, beating well and scraping down the side after each addition.  Beat for another 30 seconds.
  6. Add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with flour.
  7. Scrape down the bowl and beat for an additional 10 seconds.
  8. Pour the batter into the cake pan and bake for 40-50 minutes or until a toothpick inserted comes out clean.  Set the pan on a wire rack to cool for 20 minutes.  Run a knife around the sides of the cake to loosen it, then turn the cake out onto the rack.  Remove the parchment, flip the cake right side up and let cool completely.

For the Almond Butter Frosting

  1. Place the almond butter and butter in the bowl of a stand mixer and cream both butters together on medium speed for 3 minutes.
  2. Add vanilla and mix for 30 seconds.
  3. Make sure to turn off the mixer before you add in the confectioners sugar or you will have a snowstorm of sugar in your kitchen.
  4. Add 1/2 cup of the confectioners sugar and beat well until incorporated.  Follow with another 1/2 cup and beat well again.
  5. Add 2 Tablespoons of milk and beat well.
  6. Continue to add more sugar and milk until the frosting reaches the desires consistency.
  7. Frost the top of the cooled cake and then sprinkle the top with the toasted pumpkin seeds.

Optional Preparation for Pumpkin Almond Whoopie Pies

  1. Preheat oven to 350 degrees F
  2. Prepare Batter as directed above
  3. Line a cookie sheet with parchment paper (or use foil and spray the foil well)
  4. Use an ice cream scoop or a 1/2 cup measuring scoop to drop mounds of cake onto the parchment paper
  5. Bake in oven for 20-25 minutes or until the edges of the pies start to brown and the center of the pie feels done.  Using your index finger, touch the pie lightly in the center. If the pie feels springy and the indentation fills up when you remove your finger, the pie is done.
  6. Allow whoopie pies to cool completely before assembling
  7. Prepare frosting as directed above (you may want your frosting for the whoopie pies to be a bit thicker than it would be for the cake)
  8. To assemble, place desired amount of frosting in between two cooked whoopie pie pieces and place together.
  9. Add a small amount of frosting to the top of the whoopie pie and then place a few pumpkin seeds on top of the frosting.
  10. ENJOY!
This recipe can easily be adapted to make Whoopie Pies too.
Pumpkin Almond Whoopie pies!!!

Almond Flavored Cream Cheese Frosting

  • 1 – 8 ounce package of cream cheese, softened
  • 4 Tablespoons (1/2 stick) butter softened
  • 1 to 1 1/2  cups sifted confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract


Preparation (as with most frostings, you will need a stand mixer or a hand mixer for the best results)

  1. Cream together the cream cheese and butter until creamy.
  2. Add the vanilla and almond extracts and mix well.
  3. Gradually add the confectioners’ sugar 1/2 cup at a time.  Mix well after each addition.  Add more and more of the sugar until it reaches desired consistency.
  4. Frost the top of the cooled Pumpkin Almond cake with a spatula
  5. Sprinkle toasted pumpkin seeds on top
  6. Enjoy!



Baked Elements Cookbook

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