Spiced Pumpkin Pistachio Cake with Cream Cheese Frosting

Pumpkin spice cake layered with dry roasted with Sea Salt pistachios, cloaked in tangy cream cheese frosting. Warm, nutty, and balanced with just enough sweetness. A fall centerpiece made for sharing.

Why You'll Love Spiced Pumpkin Pistachio Cake with Cream Cheese Frosting

The cake is tender and fragrant, with pumpkin giving depth and moisture. Dry roasted salted pistachios add a fresh, buttery crunch. The cream cheese frosting cuts through with tang, keeping each bite balanced. It feels festive without being heavy, making it a perfect table dessert for gatherings.

Tips and Tricks

• Lightly toast the pistachios for a deeper flavor and crunch.
• Chill frosting for 10 minutes if too soft to spread.
• Bake the cake the day before and frost just before serving for easier prep.

Variations

• Swap pistachios for Tajín® Seasoned pistachios for a tangy twist.
• Add orange zest to frosting for a citrus lift.
• Fold in mini chocolate chips with the pistachios.

Substitutions

• Greek yogurt → sour cream.
• Neutral oil → melted coconut oil.
• Cream cheese → mascarpone (for a milder frosting).

Best served with

• Hot spiced chai or black coffee
• Vanilla bean ice cream
• A glass of sweet dessert wine

How to Store Leftovers

• Store covered in the fridge for up to 4 days. Bring to room temperature before serving.
• Unfrosted loaf can be wrapped and frozen up to 2 months.

Spiced Pumpkin Pistachio Cake with Cream Cheese Frosting

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Pumpkin spice cake studded with dry roasted salted pistachios, cloaked in tangy cream cheese frosting. Warm, nutty, and balanced with just enough sweetness. A fall centerpiece made for sharing.

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Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8

Course: Baking

Cuisine: Californian, Seasonal

Ingredients Equipment Method Notes

Ingredients

  

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Cake

• 2 cups All-purpose flour
• 1 ½ teaspoon Baking powder
• 1 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• ½ teaspoon Ground nutmeg
• ¼ teaspoon Ground cloves
• ½ teaspoon Fine sea salt
• 1 cup Pumpkin purée
• 1 cup Granulated sugar
• ½ cup Light brown sugar Packed
• ½ cup Neutral oil
• 3 Large eggs
• 1 teaspoon Vanilla extract
• ½ cup Greek yogurt
• ½ cup Dry roasted salted pistachios Chopped and lightly toasted

Cream Cheese Frosting

• 8 oz Cream cheese Softened
• ½ cup Unsalted butter Softened
• 2 cups Powdered sugar
• 1 teaspoon Vanilla extract
• 1 tablespoon Heavy cream

Equipment

• Mixing Bowls
• Offset Spatula
• Wire cooling rack
• Rubber spatula
• Stand mixer or hand mixer
• Parchment paper
• One standard 9x5-inch loaf pan
• Whisk

Method

 

Make the Cake

1. Preheat oven to 350°F. Grease and line one 9x5-inch loaf pan with parchment.
2. In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, whisk pumpkin purée, granulated sugar, brown sugar, oil, eggs, vanilla, and Greek yogurt until smooth.
4. Fold dry ingredients into wet until just combined. Stir in dry roasted salted pistachios.
5. Transfer to prepared loaf pan. Bake 45-55 minutes, starting to check for doneness at 30 minutes. Cake is ready when a toothpick inserted in the center comes out clean.
6. Cool cake in pan for at least 10 minutes, then transfer to a wire rack to cool completely.

Make the Frosting

1. Beat cream cheese and butter in a stand mixer until smooth and fluffy.
2. Add powdered sugar gradually, mixing on low.
3. Stir in vanilla and heavy cream. Beat until light and spreadable.

Notes

Storage: cover and refrigerate for up to 5 days, since the cream cheese frosting is perishable. Bring to room temperature before serving for the best texture.

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