Ingredients
1 cup all-purpose flour1 tablespoon instant espresso powder1 teaspoon baking powder1 teaspoon ground cinnamon1/2 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon ground nutmeg1/2 teaspoon ground allspice1 cup canned pumpkin3/4 cup sugar1/2 cup canola oil2 large eggs, room temperatureFILLING:6 ounces cream cheese, softened1/4 cup butter, softened1 teaspoon vanilla extract2-3/4 cups confectioners’ sugarAdditional ground cinnamon, optional
Preparation
Preheat oven to 350°. Whisk together the first 8 ingredients. In another bowl, beat pumpkin, sugar and oil until smooth; add eggs, one at a time, beating well after each addition. Gradually add flour mixture; beat until well blended.
Line a 9-in. square baking pan with parchment; grease paper. Pour in batter. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool in pan 10 minutes on a wire rack. Remove from pan; cool completely on wire rack.
For filling, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth.
To assemble, cut cake into 1/2-in. cubes. In 8 juice glasses or small parfait glasses, alternate layers of cake and filling, ending with filling. If desired, sprinkle with additional cinnamon.
