Bourbon Pumpkin Gingerbread Cake with Goat Cheese Frosting

It’s October – the season of fall foliage, frost on the windshield, and the Christmas decorations Halloween candy in the stores. October makes me think of fresh gingerbread cookies and hot toddies because they wrap you in a warm spicy hug. It’s also the season of winter squash and pumpkins. Which is why, I’ve decided to bring you a warm, spicy Bourbon Pumpkin Gingerbread Cake with a Goat Cheese Frosting.

The hubby loved it so much, he’s been trying to steal the rest of it to take to work to share with his coworkers. But I’m still clinging to the rest because it’s so freaking GOOD. Spicy, sweet, making me sigh with each bite and wanting just one more.

How to Make Homemade Pumpkin Puree

You can buy your pumpkin puree, BUT canned ones really don’t have the taste and flavor fresh pumpkin puree has. Plus, fresh is so easy to make.

You can peel it, chop into cubes, pop it into a pot, covered with water and boil until tender (my least favorite because it’s a bit watery). Then there’s the microwave way. Either half it and pop in whole, cooking until tender or you can peel and cube it, cooking until tender. Or you can use the Instant Pot, like Fork in the Road did. Finally, there’s my favorite way.

Slowly roasting in the oven allows time for the sugars to caramelize and makes for such a delicious puree. Cut your pumpkin (or winter squash) in half, place on a baking sheet, and bake in a 325 F (200 C) oven until soft. I was able to get about four cups of pumpkin puree from a small pie pumpkin.

Btw, I use pumpkin and winter squash interchangeably in this cake. Pumpkin is a bit sweeter than the winter squash.

Gingerbread Cake Gluten-Free Option

You know I LOVE to using Bobs Red Mill Gluten Free 1 to 1 All Purpose Flour. You would think I’m sponsored by them, I mention them so often, but I’m NOT. It’s an awesome product because you can easily substitute it without adding a lot of other ingredients. And the texture and taste stay mostly the same, which is a huge plus for me.

Gingerbread Cake Substitutes

As I’ve already mentioned, you can use any winter squash in the place of the pumpkin. And if you don’t happen to have bourbon, you can use apple cider instead. Personally, the hard stuff will give a better taste, but the regular cider will work as well. Also, if you’re not a fan of goat cheese, just add an equal amount of cream cheese.

I used toasted walnuts on top of the cake. But pecans, dried cranberries or cherries, or even golden raisins would be lovely here.

If you’re looking for more lovely fall-ish baked goods featuring bourbon, check out my recipe for Apple and Pear Cinnamon Rolls with Candied Pecans and a Brown Sugar Bourbon Glaze.

If you have comments or questions about the recipe, please leave them in the comment area.

Bourbon Pumpkin Gingerbread Cake with Goat Cheese Frosting

Warm and gingery this gingerbread cake screams fall with pumpkin, bourbon, and a tangy goat cheese frosting making the perfect fall dessert.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Ingredients

  

Bourbon Pumpkin Gingerbread Cake

• 1 1/2 cups whole wheat pastry flour or Bob's Red Mill Gluten-Free 1 to 1 All Purpose Flour
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp allspice
• 1/2 tsp cloves
• 1/2 tsp cardamom
• 3/4 tsp salt
• 2 tbsp butter softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tbsp fresh ginger finely grated
• 3/4 cup Greek yogurt
• 1/4 cup bourbon the good stuff
• 1 cup pumpkin purée
• 1/2 cup molasses

Goat Cheese Frosting

• 5 oz goat cheese room temperature (the soft kind)
• 4 oz cream cheese room temperature (use the reduced-fat kind for less fat)
• 1 tbsp butter room temperature
• 3/4 tsp vanilla use the real stuff
• 1 to 1 1/2 cups of confectioner’s sugar base on your levels of sweetness

Instructions

 

Bourbon Pumpkin Gingerbread Cake

• Preheat oven to 350° F (220 C).
• Spray your Bundt pan with cooking spray (or wipe down with veggie oil) and dust lightly with all-purpose flour. Set aside until needed.
• In a medium-size bowl, whisk together the flours, spices, baking powder, and soda and salt. Set aside until needed.
• Using a stand mixer, cream together the butter and sugar – the mixture will look a bit grainy.
• Add eggs, one at a time, beating well after each.
• Add the fresh ginger, yogurt, bourbon, pumpkin purée, and molasses, mixing well to combine.
• Add the flour mix in increments, scraping down the sides of the bowl, as needed. Beat mix until flour is well combined.
• Pour the batter into the prepared pan and bake for about 45 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Do not overbake or you risk drying out the cake.
• Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to finish cooling.

Goat Cheese Frosting

• Using a stand mixer, beat the goat cheese, cream cheese, and butter until well combined.
• Start adding the confectioner's' sugar, about 1/2 cup a time, beating well until incorporated, scraping the bowl sides as needed.
• Check the sweetness of the frosting after you've added one sugar of the sugar. Continue adding sugar until you've reached your desired sweetness.
• Keep frosting in fridge until about 30 minutes before frosting the cake.

Frosting the Cake

• Since it's a Bundt cake, I slightly warmed the frosting in the microwave for about 20 seconds and then poured over the cake.

  If you want more of a light glaze, heat the frosting more. Or for a thicker frosting, use a knife and cover the cake.
• Finish the cake, by topping with toasted nuts or dried fruit (I topped mine with toasted walnuts).
• Slice and serve. If you have extra frosting, serve on the side for those who want a bit more.

Keyword Bourbon, Cake, Gingerbread, Pumpkin