For cake: 1. Preheat oven to 325 and grease a 9-inch round cake pan. 3. Whisk flour, baking powder, baking soda, 4 teaspoons cinnamon, nutmeg, cloves and salt into a bowl and set aside. 4. Whisk pumpkin, oil, 1 1/3 cup sugar, and eggs in a bowl, then stir in wet ingredients into dry ingredients. 5. Pour batter into pan and bake on center rack for 45-60 minutes. Let cake cool for at least 20 minutes, or until a test skewer comes out clean. Meanwhile, make frosting and pumpkin seeds. For frosting: 1. Beat together 8 tablespoons of butter and cream cheese until smooth and creamy. 2. Gradually add powdered sugar (tasting as you go, depending on your sweet tooth you might not need it all) and beat until frosting is smooth. 3. Add 1/8 teaspoons cinnamon, and beat frosting until incorporated. For pumpkin seeds: 1. In saucepan over medium heat, caramelize a tablespoon of sugar until it is a rich reddish-brown color. (Stir melted parts of sugar towards middle while avoiding over-stirring, which can turn mixture dry and crumbly.) 2. Once sugar is dark and fragrant, add last tablespoon of butter and stir until smooth. 3. Add pumpkin seeds and stir until they're evenly coated in sauce. Transfer seeds to a plate lined with parchment paper so that they cool and harden. Serve: 1. Frost cake when cool. Break up pumpkin seeds using hands, and sprinkle them on top.
Everyone at gatheredtable LOVED this cake, so we know you will too. The pumpkin seeds are optional but delicious! To take the frosting up a notch add 1 teaspoon of vanilla extract and 1/2 teaspoon sea salt. Depending on your sweet tooth you can also reduce the powdered sugar by up to half.