Spiced Pumpkin Cinnamon Heart Cake


Happiest Diwali to all my readers and fellow bloggers! I hope you all had a great time and lots of delicious food but the festive mood in India lasts much longer than the real festival. I’m sure your house is filled with guests and relatives coming together after a long time and if you’re tired and bored of the traditional ‘diwali ki mithai’ you serve them every year, then I have something simple but interesting this year- a Pumpkin cake! The recipe is quite easy so you can make it yourself and it will add a different taste to your palate. Hope you enjoy this recipe and give it a try.

For the cake


  • All-purpose flour 1 & 1/2 cup
  • Baking powder 1.5 tsp
  • Baking soda 1 tsp
  • Salt 3/4 tsp
  • Cinnamon 1 tsp (powder)
  • Ground ginger 3/4 tsp
  • Freshly grated nutmeg 1/2 tsp
  • Ground cloves 1/4 tsp
  • Sugar 1.5 cup (powdered)
  • Eggs 3
  • Vegetable oil 1/2 cup
  • Pumpkin puree 1.5 cup
  • Thick Whole milk  milk 1/2  cup
  • Vanilla essence few drops
  • Yellow food colour
  • Dry Fruits (cashews, raisins) 100gms


Sift flour, baking soda, baking powder and salt together and keep aside.

In a bowl whisk eggs and powdered sugar together ,with an electric blender till fluffy. Then add oil, pumpkin puree and milk into it and blend together until smooth.


For homemade pumpkin puree : 

Cut pumpkin in pieces and peel them.
Place in a large saucepan, cover with water and bring to boil.
Cook for 20 minutes or until pumpkin is tender. 
Drain water and puree the boiled pumpkin.
(You may do it in a pressure cooker or oven too.Once pureed and kept in a suitable container, it can be refrigerated for up to 2 days.)

Add vanilla essence, food color and spices (cinnamon, cloves, ginger and nutmeg) into it. Slowly, by using a spatula, add the dry ingredients into it ( in 5-6 batches preferably). Do not over mix the batter.

Preheat your oven and in a baking tray, lightly greased, bake your cake for about 35-40 minutes or until baked thoroughly. Let it sit for 5-10 minutes before you shift it to the cooling rack.

Meanwhile prepare your drizzle.

For Cinnamon Drizzle


  • Butter 2 tbl spn
  • Confectioners’ sugar 1/2 cup
  • Ground cinnamon 1/2 tsp
  • Milk 1 tbl spn


Combine all the above ingredients in a small bowl and whisk until smooth. If necessary, add a few drops of milk to thin out the drizzle, but the mixture should be thick. Set aside until ready to use.

As you can see, I haven’t covered my entire cake with the drizzle but you can always choose to do so.


A few helpful tips for you:

  • Dry fruits added to a cake batter often tend to sink to the bottom of the cake pan while baking, to help them remain on top (makes your cake look delicious) cover the dry fruits with a little bit of flour and then add them on top of the cake batter before putting it in the oven. This way the dry fruits will stay on top the way you want them to be.
  • To check if your cake is baked thoroughly insert a clean and dry toothpick in the center of the cake, if the toothpick comes out clean your cake is baked to perfection , else you will need to put it back in the oven.

Your Pumpkin Cinnamon Cake is good to go! A pumpkin cake is very different from any other cake because of the distinct and refreshing taste it offers. If you aren’t very comfortable with baking, but want to surprise your loved ones, this could be a nice place to start.

Just a reminder, I’m now on Instagram (tanushrees_delicacies) and if you leave the name of your IG account in the comment box below, I’ll follow you back!

Enjoy your cake and have a great time. Happy Cooking 🙂



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