Cooking time 30 min
Cooling 2 h
Output 8 to 10 servings
1 3/4 cups (245 g) unbleached all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
1/2 tsp (2.5 ml) ground cinnamon
1/4 tsp (1 ml) ground nutmeg
1 pinch ground cloves
3/4 cup (170 g) unsalted butter, softened
1 1/2 cups (360 g) lightly packed brown sugar
1 1/2 cups (375 ml) homemade or store-bought unsweetened pumpkin purée (see note)
1 package (8 oz/250 g) cream cheese, softened
1/4 cup (57 g) unsalted butter, softened
2 cups (260 g) icing sugar
2 oz (55 g) white chocolate, melted and cooled
1 recipe Candied Pecans (optional)
1.With the rack in the middle position, preheat the oven to 350°F (180°C).
2.Butter and line two 8-inch (20 cm) springform pans with parchment paper.
3.In a bowl, combine the flour, baking powder, baking soda and spices. Set aside.
4.In another bowl, cream the butter and sugar with an electric mixer. Add the eggs, one at a time, beating until smooth. Add the pumpkin purée and beat until incorporated. With a wooden spoon, add the dry ingredients. Spread the batter evenly in the prepared pans. Read more on ricardocuisine.