This Salted Caramel Pumpkin Oatmeal Cake is the perfect fall treat. It combines two of my favorite fall things in one amazing cake!
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I have been trying to space out all the pumpkin treats I have made so far for you. I realize not everyone is as into pumpkin as me.
Every fall I get really excited and bake a bunch of pumpkin goodness. These Pumpkin Spice Latte Cupcakes from last year are still one of my favorites. And based on how well they are doing on Pinterest, you guys like them too! Do you follow me on Pinterest? Every day I share lots of fun things I find.
I also cannot get enough salted caramel in my life. I was obsessed last year, and I am still going gaga over it this year. Salted Caramel Brownie Cookies anyone?
This recipe actually was going to be oatmeal cookies, but at the last minute I decided to make it in a cake pan. Really I was just being lazy and didn’t want to keep getting up to change out the cookie sheets. It is so much easier to do one cake and be done.
While the cake was cooking I started thinking about what flavor frosting would work. I thought about cream cheese, Nutella, chocolate, and then it hit me. Salted caramel!!! Believe me I could not wait for this cake to cool off.
Well, actually after I taste tested my frosting, all thoughts of putting it on the cake went out the window. All I could think about was hiding in the closet with the bowl and a spoon. It is so creamy with the right amount of caramel and salt. Feel free to add your sea salt slowly to your desired taste. I recommend using a coarse sea salt for any salted caramel treats you make. The finer salt dissolves and makes things a little too salty. Even for this crazy salted caramel lover!!!
Pumpkin cake and salted caramel frosting. It should definitely be the next thing you make!!!
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Soft pumpkin oatmeal cake topped with a salted caramel frosting. Perfect fall dessert!
Ingredients
- 1/2 cup shortening
- 3/4 cup brown sugar
- 1/2 cup sugar
- 3/4 cup pumpkin puree
- 1 teaspoon vanilla
- 2 eggs
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 cups quick oats
- Frosting:
- 1/2 cup butter
- 1/2 cup marshmallow cream
- 1/4 cup caramel ice cream topping + 1 teaspoon, divided
- 1/4 -1/2 teaspoon coarse ground sea salt (add to taste)
- 2 cups powdered sugar
Instructions
- Cream the shortening and sugars. Add the pumpkin, vanilla, and eggs and beat until mixed.
- Stir together the flour, salt, baking soda, cinnamon, and nutmeg. Slowly add to the other mixture. Stir in the quick oats.
- Spread the mixture in a greased 9x13 pan. Bake at 350 degrees for 24 minutes. Cool completely.
- Beat the butter, marshmallow cream, 1/4 c. caramel, and sea salt until creamy. Slowly add the powdered sugar until mixed in. Spread on the cooled cake.
- Drizzle the top of the cake with the the reserved caramel topping. Use a knife to gently swirl it into the frosting. Cut into 24 squares. Store the cake in a sealed container on the counter.
More pumpkin cake recipes for you to try this fall:
Brown Butter Pumpkin Streusel Coffee Cake
Pumpkin Toffee Angel Food Cake
Chocolate Covered Pumpkin Twinkies
Emily {Jelly Toast} says
I am so into pumpkin right now! That frosting looks wonderful!
Maria | Real Life Dinner says
Jocelyn, This looks AMAZING!!! Pinned it!
shawn says
can we say home run? seriously, this recipe is a perfect combination of flavors and i can’t wait to go home and make it. one question: why shortening and not butter? when i was learning cake decorating the instructor said shortening held up better than butter during the summer in frosting but said nothing about it in cake recipes. (the pumpkin twinkies are calling out to me, too.)
Jocelyn Brubaker says
These flavors do work so well together. This cake is actually a variation of these Oatmeal S’mores Bars, https://insidebrucrewlife.com/2013/07/oatmeal-smores-bars/ , where I did use half butter, half shortening. Because of the pumpkin, I had to adapt this slightly. You can totally use butter if you like that better. Butters and margarine have a little bit more water to them, so it affects the texture slightly, making it slightly drier. Shortening is full fat, so it adds/keeps that moisture. I can’t wait to hear what you think.
Shawn says
I made the recipe with shortening this time and will do butter next time. I didn’t realize I only had old fashioned oats and not quick cooking so I added a quarter cup honey crisp apple cider. The yield was 48 mini and 8 regular cupcakes. They are SO GOOD! A tiny bit sweet for me without the frosting so the kids at church will love them! They’ll be dressed as little mummies. (the cupcakes, not the kids) Thanks for a stellar recipe!
shawn says
last night i made another batch with only butter and there was a difference! thanks for explaining that to me. with that killer frosting on top the ladies at work haven’t noticed the cake is a teeny bit on the dry side so no worries. happy halloween!
Traci says
So excited to make this cake tonight! Sounds so amazing not sure if I’ll be able to wait to try it before tomorrow. I promised a friend I’d make it for his birthday at work.
Christina R. says
Jocelyn,
I have been meaning to comment and just wanted to thank you for this recipe. As per my sister’s request, I made it for her birthday on Halloween. Despite a little trouble with the frosting, everyone raved over it our party. Hope you and your family have a wonderful rest of the holiday season!
Best,
Christina
Fiona says
Wow this looks amazing! I truly love the combination of desserts and veggies – pumpkin is such an easy way to do it! Definitely trying this out soon.
Caroline says
What is the marshmallow cream? Is that the same as marshmallow fluff?
Jocelyn says
Yes, it is the same thing. I think the name depends on what brand you buy. I usually get Kraft Jet-Puffed.