Pumpkin-Spice Ring Recipe

Name: Pumpkin-Spice Ring
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups cake flour; 1 teaspoon cinnamon ground; 3/4 teaspoon salt; 1/2 teaspoon ginger ground; 1/4 teaspoon nutmeg ground; 1 x powdered sugar; 12 large egg whites; 1 1/2 teaspoons cream of tartar; 1 1/2 teaspoons vanilla extract; 1 cup pumpkin solid-pack

Servings: persons

1
Preheat oven to 375F (190C).
2
In medium bowl, with fork, mix flour, cinnamon, salt, ginger, nutmeg, and 1 cup confectioners' sugar; set aside.
3
In large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form; beat in vanilla.
4
Beating at high speed, sprinkle in 1 cup confectioners' sugar, 2 tablespoons at a time, beating until sugar dissolves and whites stand in stiff peaks.
5
Remove 1 cup beaten egg-white mixture to medium bowl; fold in pumpkin.
6
With rubber spatula or wire whisk, fold flour mixture into beaten egg whites in large bowl just until flour disappears.
7
Then, gently fold in pumpkin mixture.
8
Do not overmix.
9
Pour batter into ungreased 10-inch tube pan.
10
Bake 35 minutes or until cake springs back when lightly touched.
11
Invert cake in pan on funnel or bottle; cool completely in pan.
12
Loosen cake from pan; place on cake plate.
13
Sprinkle with confectioners' sugar.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 cups cake flour, 1 teaspoon cinnamon ground, 3/4 teaspoon salt, 1/2 teaspoon ginger ground, and more.

Yes, Pumpkin-Spice Ring falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin-Spice Ring

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions