Description
A rich and gooey fall dessert, this spiced pumpkin earthquake cake features warm pumpkin spices, a creamy cream cheese swirl, and melty chocolate chips, creating a crackled ‘earthquake’ top and irresistible texture.
Ingredients
1 cup canned pumpkin puree
1/2 cup almond butter or regular butter, softened
1/2 cup maple syrup or agave
1 tsp vanilla extract
2 tsp pumpkin pie spice
1/2 tsp salt
1/2 tsp baking soda
1/2 cup spelt flour or all-purpose flour
1/4 cup mini chocolate chips
4 oz cream cheese, softened
2 tbsp powdered sugar
Optional: 2 tbsp chopped pecans or walnuts
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- In a large bowl, mix together the pumpkin puree, almond butter, maple syrup, vanilla extract, pumpkin pie spice, salt, and baking soda until smooth.
- Stir in the flour, then fold in the mini chocolate chips and chopped nuts if using.
- Spread the batter evenly into the prepared pan.
- In a separate bowl, beat the cream cheese with powdered sugar until smooth and creamy.
- Drop spoonfuls of the cream cheese mixture over the pumpkin batter and lightly swirl with a knife to create a marbled effect.
- Bake for 25–30 minutes, until the edges are set but the center remains slightly gooey.
- Let cool before slicing. Serve warm or chilled as desired.
Notes
Use peanut butter or classic butter for a different flavor profile.
Substitute with gluten-free flour for a gluten-free version.
Add pecans or walnuts for crunch.
Use plant-based cream cheese for a dairy-free option.
Top with melted chocolate or caramel for extra indulgence.
Store in the fridge for 4–5 days or freeze slices for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
