Pumpkin Cake with Cream Cheese Frosting Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
