Ingredients

• 2¾ cups Gluten Free 1-to-1 Baking Flour (407 g)
• 2 tsp Baking Soda
• 1 tsp Salt
• 1 Tbsp Pumpkin Pie Spice
• 1 (15-oz) can Pumpkin Puree
• 1 cup Dark Brown Sugar (200 g)
• ¾ cup Granulated Sugar (150 g)
• 1 cup Neutral Oil, such as vegetable or canola
• 4 Eggs
• 1 tsp Vanilla Extract
• 1 Tbsp Instant Espresso Powder, optional

• 12 oz Cream Cheese, softened (340 g)
• 1 Egg, room temperature
• ⅓ cup Granulated Sugar (67 g)
• ½ tsp Vanilla Extract

• 1 jar Caramel Sauce
• Flaky Salt, such as Maldon Sea Salt

Instructions

1. Preheat oven to 350°F. In a medium mixing bowl, whisk together flour, baking soda, salt and pumpkin pie spice. Set aside.

2. In a large mixing bowl, whisk together pumpkin puree, brown sugar, granulated sugar, oil, eggs, vanilla extract and espresso powder until smooth.

3. Add the dry ingredients to the pumpkin mixture and mix until well combined.

1. Mix softened cream cheese, egg, sugar and vanilla extract until smooth. Spray a standard Bundt pan with pan spray. 

2. Add about half the pumpkin batter to the pan and spread evenly. Add cream cheese filling and spread evenly, keeping the filling away from the edges. 

3. Add remaining pumpkin batter and spread to the edges of the pan. Using a wooden skewer, gently swirl through the batter and cream cheese layers.

4. Bake for 55–60 minutes, or until a toothpick inserted into the cake comes out clean. Remove from the oven and let cool in the pan for 2 hours.

5. Invert the cake onto a platter or cake stand and let cool completely. When ready to serve, drizzle with caramel sauce and finish with a sprinkle of flaky salt.

1. Be sure to use 100% pumpkin puree, not pumpkin pie filling. Libby’s was used for this recipe.

2. Instant espresso powder is optional, but it adds depth and richness to the cake. Madaglia D’Oro was used for this recipe.