No surprise here that my Thanksgiving dessert was also pumpkin. This was the most moist cake I have ever had. I can't get over how delicious it was! I used my Kitchenaid mixer for this, and it was the first time I've used the KA for anything but ice cream. I was really impressed with it and thankful to have my hands free while it mixed.
2 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 tbsp pumpkin pie spice
2 tsp baking powder
1 tsp baking soda
3/4 cup butter
2 cups sugar
1/4 cup applesauce (I used cinnamon applesauce - with all the spices in this, I couldn't taste it)
3 eggs, beaten
1/2 cup fat free sweetened condensed milk
1 can pumpkin
First I put the melted butter and sugar in the mixer and let that go while I got the rest of the ingredients ready. Then I added the applesauce, eggs, milk, and pumpkin and let that beat for a couple of minutes. Then I added the flour, cocoa powder, pumpkin pie spice, baking powder, and baking soda. I just let that mix until it looked pretty well incorporated (and while I stood there with my mouth open watching the KA do its magic). Put that in a greased bundt pan and bake for about 55 minutes at 350.
For the icing, I used 8 ounces of 1/3 less fat cream cheese, 1 cup powdered sugar, 1 tsp vanilla extract, and 1/4 cup milk. I mixed everything with a hand mixer except for the milk, and I incorporated the milk slowly until the icing was a consistency that I thought I could spread without making the cake crumble. I tried to drizzle the icing in a lovely, delicate fashion, but that didn't happen. It was delicious anyway.