Hi, I am attempting to develop a pumpkin cake recipe. In a basic cake formula, the weight of the eggs should be equal to (or slightly more than) the weight of the fat. Pumpkin is mainly a liquid, but is it also considered a fat when dealing with cake ratios? Do I have to subtract some of the butter due to the pumpkin?

Pumpkin has very little fat so I wouldn't suggest subtracting the butter. Pumpkin has a smooth stiff texture when baked, I would say that pumpkin is more of a substitute for eggs.

I agree w/connie.