Baking with pumpkin puree is a dream. I swear I have never made anything with pumpkin that wasn’t super moist and awesome. This is definitely no exception. I have had this can in my pantry for an epic period and since summer is not really a time I crave pumpkin, I had to take advantage of the crisp air and make this bittersweet treat.

This is an interesting cake. It’s not sweet, but not bitter, spicy, but not overpowering, chocolatey, but not rich, and although you can taste the pumpkin, it’s more of a subtle accent than the star. It’s actually a very light cake that goes best with a cup of coffee or a latte.

I also have a confession. I really made this just because I have been dying to display something on my new cake tier. And guess where I got this thing… Goodwill! I kid you not. I absolutely love shopping for little pretty trinkets and vintage dishes at the local Salvation Army. Tea cups for 50 cents? That’s my kind of price. And this cake tier? 7 bucks. I get a thrill knowing it has history and though this may creep some people out, to me, it makes things so much more interesting!

For the Recipe, click here:

Bittersweet Chocolate and Spice Pumpkin Cake