Pumpkin Cake with Cream Cheese Frosting Recipe

Introduction

This pumpkin cake is a moist, warmly spiced treat perfect for autumn or any time you crave comforting flavors. Topped with a creamy, tangy cream cheese frosting, it’s an irresistible dessert that’s easy to make and sure to impress.

Ingredients

• 2 cups (250g) all-purpose flour (spooned & leveled)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 2 teaspoons store-bought or homemade pumpkin pie spice*
• 1 cup (240ml) canola or vegetable oil*
• 4 large eggs
• 1 cup (200g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 (15 ounce) can pumpkin puree*
• 1 and 1/2 teaspoons pure vanilla extract
• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

Instructions

1. Step 1: Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
3. Step 3: In another bowl, whisk the oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until combined.
4. Step 4: Pour the wet ingredients into the dry ingredients and mix with a whisk or mixer until fully combined. The batter will be thick.
5. Step 5: Spread the batter evenly into the prepared pan. Bake for 30-36 minutes, or until a toothpick inserted in the center comes out clean. If the top or edges brown too quickly, cover loosely with foil.
6. Step 6: Remove the cake from the oven and place the pan on a wire rack to cool completely. You can refrigerate after about 45 minutes to speed cooling.
7. Step 7: To make the frosting, beat the cream cheese and butter on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low for 30 seconds, then high for 2 minutes. Add additional confectioners’ sugar if a thicker consistency is desired.
8. Step 8: Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving to set the frosting and make cutting easier.

Tips & Variations

• Use homemade pumpkin pie spice or adjust cinnamon and nutmeg amounts to suit your taste.
• For a lighter cake, substitute half the oil with applesauce.
• If you prefer a dairy-free frosting, try a coconut cream-based alternative.
• Adding chopped nuts or chocolate chips to the batter adds texture and flavor.

Storage

Store leftover cake tightly covered in the refrigerator for up to 5 days. The frosting tastes best chilled. For serving, you can bring slices to room temperature for about 20 minutes or warm gently in the microwave for 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but make sure to cook and puree the fresh pumpkin until smooth and drained of excess moisture before using to avoid a watery batter.

Can I make this cake ahead of time?

Absolutely. You can bake it a day or two in advance, keep it covered in the fridge, and frost just before serving for the best texture and flavor.

Pumpkin Cake with Cream Cheese Frosting Recipe

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4.6 from 142 reviews

This classic pumpkin cake is a moist, spiced dessert perfect for fall gatherings or any time you crave autumn flavors. The tender cake is infused with warm cinnamon and pumpkin pie spice, then topped with a creamy, rich cream cheese frosting that adds the perfect balance of sweetness and tang. Easy to prepare and baked to perfection, this pumpkin cake is a delightful treat to share with family and friends.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 to 15 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups (250g) all-purpose flour (spooned & leveled)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 2 teaspoons store-bought or homemade pumpkin pie spice

Wet Ingredients

• 1 cup (240ml) canola or vegetable oil
• 4 large eggs
• 1 cup (200g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 (15 ounce) can pumpkin puree
• 1 and 1/2 teaspoons pure vanilla extract

Frosting Ingredients

• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

Instructions

1. Preheat and prepare pan: Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan, preferably a glass pan, to prevent sticking.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice until evenly combined. Set aside.
3. Mix wet ingredients: In another bowl, whisk together the canola oil, eggs, packed brown sugar, granulated sugar, canned pumpkin puree, and vanilla extract until combined into a smooth mixture.
4. Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and stir or mix with a mixer or whisk until fully combined. The batter will be thick and well blended.
5. Bake the cake: Spread the thick batter evenly into the prepared baking pan. Place it in the oven and bake for 30 to 36 minutes. The cake is done when a toothpick inserted in the center comes out clean. If the edges or top start browning too quickly, loosely cover the pan with aluminum foil to prevent over-browning.
6. Cool the cake: Remove the cake from the oven and set the entire pan onto a wire rack. Allow the cake to cool completely, which takes about 45 minutes. To speed up the cooling process, place the cake in the refrigerator after initial cooling.
7. Prepare the frosting: In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese and unsalted butter on high speed until smooth and creamy. Gradually add 3 cups of confectioners’ sugar, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high speed and mix for 2 minutes until fluffy. If a thicker frosting is desired, add the extra 1/4 cup confectioners’ sugar and beat until incorporated.
8. Frost the cake: Spread the cream cheese frosting evenly over the completely cooled cake. Place the frosted cake in the refrigerator for at least 30 minutes to set the frosting, making it easier to cut.
9. Store leftovers: Cover any leftover cake tightly and store it in the refrigerator for up to 5 days to maintain freshness.

Notes

• If the cake edges brown too quickly during baking, cover loosely with aluminum foil.
• Use room temperature ingredients (cream cheese, butter) for a smooth frosting.
• Refrigerate the cake after frosting to help the frosting set.
• Using a glass baking pan helps prevent sticking and promotes even baking.
• This cake stores well in the fridge for up to 5 days when properly covered.

Keywords: pumpkin cake, pumpkin dessert, cream cheese frosting, fall dessert, easy cake recipe