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Best Reese’s Peanut Butter Pumpkin Cake Recipe

Reese’s Peanut Butter Pumpkin Cake - featured image
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A moist and flavorful pumpkin cake swirled with creamy peanut butter and studded with chopped Reese’s Peanut Butter Cups, topped with a rich chocolate glaze. This easy fall dessert is a crowd-pleaser that combines the best flavors of the season.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (100% pure pumpkin)
  • ½ cup buttermilk (or ½ cup milk + 1 tablespoon lemon juice)
  • ½ cup creamy peanut butter
  • 2 tablespoons powdered sugar
  • 1 tablespoon melted butter
  • 1 ½ cups chopped Reese’s Peanut Butter Cups (about 12–15 mini cups or 6 regular-sized)
  • ½ cup semi-sweet chocolate chips
  • 3 tablespoons heavy cream
  • 1 tablespoon butter

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray; optionally line with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Set aside.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until it looks like wet sand (about 30 seconds). Add the eggs one at a time, whisking well after each addition. Then add the vanilla and pumpkin puree; mix until thick and glossy.
  4. Alternate adding the dry ingredients and the buttermilk to the wet mixture: start with half the flour mixture, then half the buttermilk, then the rest of the flour, then the rest of the buttermilk. Stir until just combined (a few lumps are fine). Do not overmix.
  5. In a small bowl, mix the creamy peanut butter, powdered sugar, and melted butter until smooth. If too stiff, microwave for 10 seconds.
  6. Pour the cake batter into the prepared pan and spread evenly. Drop spoonfuls of the peanut butter mixture on top, then gently swirl with a knife (do not over-swirl).
  7. Sprinkle the chopped Reese’s cups evenly over the top and press them down slightly so they sink into the batter.
  8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden and edges pulling away from the pan.
  9. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. For the chocolate glaze: Combine chocolate chips, heavy cream, and butter in a small microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until smooth and glossy. Drizzle over the cooled cake and let set for about 10 minutes before slicing.

Notes

For best results, chop Reese’s cups while cold to avoid smashing. Room temperature eggs help the batter rise evenly. Do not overmix the batter to keep the cake tender. Let cake cool completely before glazing to prevent the glaze from running off. The cake tastes even better the next day as flavors meld. Store in an airtight container at room temperature for up to 3 days, or freeze individual slices for up to 3 months.

Nutrition

Keywords: pumpkin cake, Reese's peanut butter cake, fall dessert, peanut butter pumpkin cake, chocolate glaze, easy cake recipe

Find it online: https://yumbelle.com/best-reeses-peanut-butter-pumpkin-cake-recipe/