Pumpkin Spice Latte Cake

Prep Time: 20 mins | Cook Time: 35 mins | Course: Dessert | Serves: 9 

Pumpkin spice and espresso flavors permeate this yummy little cake and cream cheese pumpkin swirls through the center. A new favorite for the PSL season. Inspired by PJ Hamel of King Arthur Flour https://www.kingarthurbaking.com/recipes/pumpkin-spice-latte-bars-recipe

1 ½ cups flour

1 ½ cups sugar

1 Tbsp instant espresso powder

1 Tbsp pumpkin pie spice

1 tsp salt

½ tsp baking powder

¼ cup butter, melted

¼ cup olive or melted coconut oil

½ cup pumpkin puree

1 egg

1 Tbsp vanilla

Cream Cheese Swirl:

4 oz cream cheese, softened

2 Tbsp sugar

½ cup pumpkin puree

1 tsp vanilla

Espresso Glaze:

4 tsp milk

2 tsp instant espresso powder

1 tsp vanilla

Salt, a pinch

¾ cup powdered sugar

Preheat oven to 350*. Butter a bundt or 8” square baking pan and sieve a dusting of flour on top through a mini strainer. Whisk the flour, sugar, spice, salt, and baking powder in a mixing bowl. Melt the butter and whisk with oil, pumpkin, egg, and vanilla. Pour the liquid over the dry ingredients, and fold in with a rubber scraper until just combined. Pour half of the batter into the prepared pan. Whisk the cream cheese swirl ingredients together, then spoon on top of the batter swirling in with a knife tip or toothpick. Pour the rest of the batter on top, swirl some more, and smooth. Bake for 40-45 minutes. A toothpick tester should come out batter-free and an insta-thermometer should read a minimum of 200*. Allow to cool for 10 minutes before releasing from a bundt pan onto a serving plate/board (you can leave them in the square pan if slicing into bars). Whisk the milk, espresso powder, and salt together. Sift powdered sugar on top and mix in with a whisk. Cool the cake completely before glazing.