Pumpkin Spice Cake with Mascarpone
This batter also makes delicious muffins, perfect for a day-after-Thanksgiving brunch. Anna Stockwell

Developed by test kitchen assistant Phillip Basone, this moist, warmly-spiced cake also makes wonderful muffins.

Yield: makes Two 8" Cakes


  • 3 cups flour, plus more for pan
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. ground clove
  • 1 tsp. ground ginger
  • 1 tsp. ground green cardamom
  • 1 tsp. ground nutmeg
  • 1 tsp. salt
  • 4 eggs
  • 2 cups sugar
  • 2 cups pumpkin puree
  • Zest of 1 orange
  • 1 14 cups canola oil, plus more for greasing pan
  • 1 tsp. pure vanilla extract
  • 8 oz. mascarpone, softened
  • 14 cup pistachios
  • 14 cup pumpkin seeds


  1. Heat an oven to 350° F. Grease and flour two 8″ cake pans and set aside.
  2. In a bowl, whisk together the flour, baking soda, cinnamon, clove, ginger, cardamom, nutmeg and salt and set aside. In another larger bowl, mix eggs, sugar, pumpkin, oil, vanilla and orange zest. Fold flour mixture into egg mixture and mix well. Divide batter between prepared pans.
  3. Using a spoon, drop spoonfuls of mascarpone on tops of each cake, spaced about 2″ apart and and using a toothpick or paring knife, swirl cheese into batter. Sprinkle seeds over cakes and bake, rotating the pans halfway through, until a toothpick inserted in the middle of each cake comes out clean, about 35 to 40 minutes. Remove from the oven and let cool slightly before serving.