Pumpkin Cake with Cream Cheese Frosting Recipe

Introduction

This moist and flavorful pumpkin cake is perfect for fall celebrations or any time you crave a comforting dessert. It combines warm spices with a creamy cream cheese frosting for a classic treat that’s easy to make at home.

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 and bake for 30-36 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
6. Step 6: If the cake browns too quickly on top or edges, loosely cover with aluminum foil while baking.
7. Step 7: Remove from oven and cool completely on a wire rack. Optionally, refrigerate after 45 minutes to speed cooling.
8. Step 8: To make the frosting, beat cream cheese and butter on high speed until smooth and creamy.
9. Step 9: Add 3 cups confectioners’ sugar, vanilla extract, and salt. Beat on low for 30 seconds, then on high for 2 minutes.
10. Step 10: For thicker frosting, add up to 1/4 cup more confectioners’ sugar and beat again.
11. Step 11: Spread the frosting evenly over the cooled cake.
12. Step 12: Refrigerate the frosted cake for 30 minutes before serving to set the frosting and make cutting easier.

Tips & Variations

• Use homemade pumpkin pie spice for a fresher, more aromatic flavor.
• Try substituting half the oil with applesauce to reduce fat content and add moisture.
• For an extra festive touch, sprinkle chopped toasted pecans or walnuts on top of the frosting.
• Make cupcakes instead of a cake by dividing batter into muffin tins and baking for 20-25 minutes.

Storage

Cover leftover cake tightly and store in the refrigerator for up to 5 days. The frosting holds up well chilled. To serve, you can let slices come to room temperature or enjoy cold. Reheat only if preferred, but the cake is best enjoyed fresh and cool.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree, as pumpkin pie filling contains added spices and sugars that can alter the cake’s flavor and texture.

Can I make this cake ahead of time?

Yes, you can bake the cake a day ahead and frost it just before serving. Store the unfrosted cake wrapped well at room temperature or refrigerated overnight.

Pumpkin Cake with Cream Cheese Frosting Recipe

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4.8 from 87 reviews

Delicious and moist Pumpkin Cake featuring warm spices and a creamy cream cheese frosting. This easy-to-make dessert is perfect for fall gatherings or anytime you crave a comforting, spiced treat. The cake combines pumpkin puree and traditional autumn spices for rich flavor and is topped with a smooth, sweet cream cheese frosting.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 30-36 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12–15 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 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

Frosting

• 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 your oven to 350°F (177°C) and grease a 9×13-inch baking pan thoroughly. Using a glass pan is recommended for even baking.
2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until evenly combined. Set this mixture aside.
3. Combine wet ingredients: In another bowl, whisk together the canola oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until fully combined and smooth.
4. Make the batter: Pour the wet ingredients into the bowl with the dry ingredients. Using a mixer or a whisk, mix until the batter is completely combined. The batter will be thick and spiced.
5. Bake the cake: Spread the batter evenly into the prepared pan and bake for 30 to 36 minutes. Check for doneness by inserting a toothpick in the center – it should come out clean. If the cake edges or top brown too fast, loosely cover with aluminum foil during baking.
6. Cool the cake: Remove the cake from the oven and place the pan on a wire rack. Allow it to cool completely, about 45 minutes. To speed cooling, you may place the cake in the refrigerator.
7. Prepare the frosting: In a large bowl, 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 on high speed for 2 minutes. Add the extra 1/4 cup confectioners’ sugar if you prefer a thicker frosting.
8. Frost the cake: Spread the frosting evenly over the cooled cake. Put the cake in the refrigerator for 30 minutes to set the frosting and make slicing easier.
9. Store leftovers: Cover any leftover cake tightly and store it in the refrigerator for up to 5 days to maintain freshness.

Notes

• You can use either light or dark brown sugar depending on your flavor preference; dark brown sugar gives a richer molasses flavor.
• Make sure pumpkin puree is pure pumpkin, not pumpkin pie filling, for the best results.
• Using a glass baking pan helps promote even baking and prevents the cake edges from overcooking.
• Adjust baking times based on your oven, start checking at 30 minutes.
• Chilling the cake after frosting firms it up and makes it easier to cut clean slices.
• Homemade pumpkin pie spice can be made by combining cinnamon, nutmeg, ginger, cloves, and allspice.

Keywords: pumpkin cake, cream cheese frosting, autumn dessert, spiced cake, pumpkin dessert