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food processor pumpkin spice loaf with cream cheese glaze and candied pumpkin seeds on a wooden plank

Food Processor Pumpkin Spice Loaf

Hello Fall! Our friend pumpkin spice is back. But, with a slightly different look. This Pumpkin Spice Loaf's batter is completely made in a food processor. It's topped with a cream cheese glaze for a gooey tang and lightly candied pumpkin seeds for an added crunch.
Course Breakfast
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 9 people
Calories 311kcal
Author Mara


Pumpkin Spice Loaf

  • nonstick spray
  • 2 eggs
  • 1 15 oz can pumpkin puree
  • 1 teaspoon vanilla extract
  • ¾ cup granulated sugar
  • 1 stick unsalted butter melted
  • 1 & ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 & ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground clove
  • teaspoon ground ginger

Cream Cheese Glaze (optional)

  • 2 oz cream cheese
  • ¼ cup powder sugar
  • 2-3 tablespoon heavy cream
  • 1 teaspoon vanilla extract

Candied Pumpkin Seeds (optional)

  • ¼ cup pumpkin seeds (I used salted & roasted)
  • 1 tablespoon maple syrup


Pumpkin Spice Loaf

  • Preheat oven to 350°F degree. Spray loaf pan with nonstick spray and set aside.
  • In a food processor, add in eggs, can of pumpkin, vanilla, sugar and melted butter. Puree until combined.
  • Remove the top from the food processor and add in flour, baking soda, baking powder, kosher salt, and spices. Puree until combined.
  • Remove the top again and carefully remove the blade. Use a silcione spatula to make sure you scrap all the sides and combine everything together.
  • Turn batter into the prepared loaf pan. Bake for 65-75 minutes or until a cake tester inserted into the center comes out clean.
  • Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.

Cream Cheese Glaze (optional)

  • In a small microwavable bowl, combine cream cheese and powdered sugar with a hand mixer until combined.
  • Add in vanilla, heavy cream (1 tablespoon at a time) and beat until combined.
  • Microwave for 30 seconds- 1 minute. Give it a quick whisk and pour over cooled pumpkin spice loaf.

Lightly Candied Pumpkin Seeds (Optional)

  • In a small or medium skillet over medium-high heat, toast the pepitas until they turn light brown, begin to pop, and smell fragrant. Stir frequently as the seeds toast.
  • Add in maple syrup and quickly stir until syrup is distributed and all the seeds are covered. Remove from heat.
  • Transfer to a plate or sheed pan lined with parchement paper to cool.
  • Once cool enough to handle, break into pieces.
  • Sprinkle on top of loaf.


The loaf can be stored at room temperature, in an airtight container, for 3 days without icing, and refrigerated for 2 days with icing. The candied pumpkin seeds should be left at room temperature. Keep them on the side if you are eating over a few days.
Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.


Calories: 311kcal | Carbohydrates: 39g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 170mg | Potassium: 64mg | Fiber: 1g | Sugar: 22g | Vitamin A: 517IU | Calcium: 42mg | Iron: 1mg