Can I freeze the genoise sponge?

Yes, wrap the cooled sponge in cling film and freeze for up to one month. Defrost fully before assembling.

Pumpkin Spice Genoise Cake – French Elegance with Cream Cheese Frosting

Name: Pumpkin Spice Genoise Cake – French Elegance with Cream Cheese Frosting
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 250 g Pumpkin (raw, yields ~150 g roasted purée); Salt (pinch); 200 g Whole eggs; 120 g Sugar; 100 g All-purpose flour; 20 g Cornstarch; 3 g Baking powder (optional for extra lift); 1 tsp Ground cinnamon; 0.5 tsp Ground ginger; 0.25 tsp Nutmeg; Cloves (tiny pinch); 1 tsp Orange zest; 40 g Unsalted butter (melted, cooled); 150 g Pumpkin purée; 50 g Pecans or walnuts (finely chopped, optional); 225 g Cream cheese (softened); 115 g Unsalted butter (softened); 200 g Powdered sugar (sifted); 1 tsp Vanilla extract; Salt (pinch)

Why You’ll Love This Cake

🎃 French twist on a fall classic – airy sponge instead of dense pumpkin bread
🍊 Bright flavors – spices paired with orange zest lift the richness
🍰 Two frosting options – cream cheese for classic comfort, or adapt with diplomat cream for French elegance
🍂 Holiday-ready – light enough to serve after a festive meal

Step-by-Step Recipe

1. Roast the Pumpkin

Cut pumpkin into wedges and roast at 180 °C (350 °F) for 35–40 minutes until tender. Scoop out the flesh, mash, and drain through a sieve or cheesecloth. You’ll need about 150 g of purée.

2. Make the Genoise

Warm eggs and sugar over a bain-marie to 40–45 °C, then whip until pale and tripled in volume. Sift together flour, cornstarch, baking powder, and spices. Fold gently into the egg foam. Lighten melted butter and pumpkin purée with a spoonful of batter, then fold it back into the mixture. Add zest and nuts.

3. Bake

Pour into a 20 cm (8-inch) round tin, greased and lined. Bake at 170 °C (340 °F) for 25–30 minutes, until a skewer comes out clean. Cool completely before unmolding.

4. Cream Cheese Frosting

Beat softened cream cheese and butter until fluffy. Add sifted powdered sugar gradually, then finish with vanilla and a pinch of salt. Spread generously between the cake layers and on top.

5. Assembly & Finish

Layer the sponge with frosting, add a final swirl on top, and sprinkle with chopped pecans or walnuts. Chill briefly, but bring to room temperature before serving for the softest texture.

Tips & Variations

Brush layers with spiced rum syrup for an entremet-style dessert.
Swap cream cheese with crème fraîche for a tangier, lighter frosting.
Glaze the sponge with apricot nappage before frosting for French pastry flair.

Serving Suggestions

This cake pairs beautifully with coffee, spiced chai, or a dessert wine. It’s also an excellent centerpiece for an autumn celebration—simple in appearance but refined in flavor.

Frequently Asked Questions

Can I make the pumpkin purée ahead of time?
Yes—roast and drain the pumpkin a day in advance, store in the fridge, and bring to room temperature before baking.

Can I freeze the sponge?
Definitely. Wrap tightly in cling film and freeze up to a month. Thaw fully before frosting.

How do I make the frosting less sweet?
Reduce powdered sugar slightly and add a spoonful of crème fraîche for tang.

✨ If you’re looking for a cake that bridges French elegance and autumn comfort, this Pumpkin Genoise Cake with cream cheese frosting deserves a spot on your holiday table.