Welcome to the coziest, most satisfying fall treat you’ll ever whip up: Pumpkin Cake with Cream Cheese Frosting! This recipe is a moist, rich cake that captures the warmth of cinnamon and spice, made even better by a smooth, tangy layer of cream cheese frosting. Every bite delivers a nostalgic blend of autumn flavors that feels just like a big, comforting hug, whether you’re sharing it with friends or sneaking a late-night slice all to yourself.
Ingredients You’ll Need
The beauty of this Pumpkin Cake with Cream Cheese Frosting lies in its simple pantry staple ingredients. Each one pulls its weight—from the aromatic blend of fall spices to the creamy richness of butter and cheese—building irresistible flavor, texture, and a golden hue.
- All-purpose flour: The classic foundation gives the cake its tender crumb and structure.
- Baking powder & baking soda: These leaveners create a light and airy lift for every bite.
- Salt: Just a touch brings out the flavors of the spices and balances the sweetness.
- Ground cinnamon: The essential spice for that signature autumn aroma and warmth.
- Ground nutmeg: Adds depth and a subtle nuttiness that pairs beautifully with pumpkin.
- Ground ginger: A zip of freshness that perks up the spice blend.
- Ground cloves: Lends a deep, slightly sweet background note that makes the cake so cozy.
- Vegetable oil: Keeps the cake wonderfully moist and tender without overpowering the flavors.
- Granulated sugar: Offers classic sweetness and helps lighten the crumb.
- Brown sugar: Packed brown sugar infuses a subtle molasses richness, enhancing that autumnal vibe.
- Large eggs: These bind everything together, adding structure and lift.
- Pumpkin puree: The star of the show, it gives color, moisture, and that classic pumpkin flavor (make sure to use pure pumpkin, not pie filling!).
- Vanilla extract: Rounds out the flavors for a cozy, bakery-style touch.
- Cream cheese: For the frosting, it brings a delicious tang and creamy richness that’s truly irresistible.
- Unsalted butter: Creates a dreamy base in the frosting, letting the flavors shine.
- Powdered sugar: Whips up into a fluffy, smooth sweet frosting.
- Pinch of salt: Just enough to keep the frosting from being cloyingly sweet.
How to Make Pumpkin Cake with Cream Cheese Frosting
Step 1: Prep Your Pan and Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, ensuring every corner is coated—this guarantees an easy release later and a crisp, golden edge to every slice.
Step 2: Mix the Dry Ingredients
Whisk together the flour, baking powder, baking soda, salt, and all those glorious spices—cinnamon, nutmeg, ginger, and cloves—in a medium bowl. This even distribution means every bite is bursting with flavor.
Step 3: Combine the Wet Ingredients
In a large bowl, beat together the vegetable oil, granulated sugar, and packed brown sugar until smooth and well blended. Adding the eggs one at a time ensures a light, luscious texture, so take your time and beat well after each addition.
Step 4: Bring In the Pumpkin and Vanilla
Stir in the pumpkin puree and vanilla extract until the mixture is completely blended—it should take on a lovely, sunny orange hue and smell like autumn magic.
Step 5: Combine Wet and Dry Mixtures
Gradually mix the dry ingredients into the bowl with your wet mixture, gentle but thorough. Stir just until everything is combined—overmixing might lead to a dense cake, and nobody wants that!
Step 6: Bake to Perfection
Pour the batter into your prepared pan and spread it evenly. Bake for 30–35 minutes, or until a toothpick dragged through the center comes out clean. Let the cake cool completely in the pan atop a wire rack, resisting the urge to dive in.
Step 7: Whip Up the Cream Cheese Frosting
While your cake cools, beat the softened cream cheese and butter together until completely smooth and creamy. Add powdered sugar a bit at a time, vanilla extract, and that pinch of salt—mix until light, smooth, and totally dreamy.
Step 8: Frost and Slice
Once the cake is fully cooled, spread the cream cheese frosting generously over the top. Cut into slices and prepare for instant autumn daydreams.
How to Serve Pumpkin Cake with Cream Cheese Frosting
Garnishes
Dress up your cake with a sprinkle of toasted pecans, a dusting of cinnamon, or even a drizzle of caramel. Each garnish brings its own flair and flavor—pecans add crunch, a little cinnamon ups the coziness, and caramel gives a sweet, gooey finish.
Side Dishes
Pair a slice with a hot spiced chai, a mug of pumpkin spice latte, or even a scoop of vanilla bean ice cream. If you’re serving up a whole dessert spread, fresh berries or a simple fruit salad can be a refreshing contrast to the cake’s richness.
Creative Ways to Present
Try cutting the Pumpkin Cake with Cream Cheese Frosting into bite-sized squares for a buffet, or layering slices in parfait glasses with whipped cream for a casual trifle. For festive occasions, you can even use cookie cutters for playful shapes—kids (and adults) will love them!
Make Ahead and Storage
Storing Leftovers
Cover any leftover Pumpkin Cake with Cream Cheese Frosting tightly with plastic wrap or a fitted lid and place it in the fridge. It will stay fresh and delicious for up to five days, making it perfect for both planned gatherings and spontaneous midnight snacks.
Freezing
You can freeze the cake, either frosted or unfrosted! For best results, slice and wrap individual pieces in plastic wrap, then place in a freezer-safe container. When you’re ready for that treat, simply thaw overnight in the fridge—you’ll barely notice any difference in texture or flavor.
Reheating
If you like your Pumpkin Cake with Cream Cheese Frosting just barely warmed, you can microwave individual slices for 10–15 seconds. The frosting will turn even silkier, and the cake will taste like it just came out of the oven.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Homemade pumpkin puree works fantastically—just make sure it’s well-drained and thick to avoid a soggy cake. The outcome is a slightly fresher, more pronounced pumpkin flavor.
Can I make this as cupcakes instead of a sheet cake?
Definitely. Divide the batter among lined muffin tins (about two-thirds full) and bake at the same temperature for 18–22 minutes. Top each cupcake with a swirl of cream cheese frosting for a charming, portable treat.
How do I get perfectly smooth cream cheese frosting?
The secret is to start with room-temperature cream cheese and butter, beating them together until completely smooth before adding the powdered sugar. A stand mixer or electric hand mixer makes this process a breeze.
Can I add mix-ins like nuts or chocolate chips?
Of course! Fold in up to a cup of chopped toasted pecans, walnuts, or even chocolate chips after mixing in your dry ingredients. They add delightful texture and a bit of extra indulgence.
Is there a way to make the frosting less sweet?
Yes, you can reduce the powdered sugar by half a cup or so, tasting as you go until it suits your preference. The pinch of salt in the frosting also helps cut the sweetness for a balanced bite.
Final Thoughts
There’s something truly magical about sharing a slice of Pumpkin Cake with Cream Cheese Frosting—whether it’s a holiday table center-stage or just a Tuesday pick-me-up. Give it a try and watch as friends and family clamor for seconds. I promise, you’ll want this recipe in your fall dessert rotation forever!
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Pumpkin Cake with Cream Cheese Frosting Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the flavors of fall with this delicious pumpkin cake topped with creamy cream cheese frosting. Perfect for any autumn gathering or as a sweet treat for yourself.
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1 can (15 ounces) pumpkin puree
- 1 teaspoon vanilla extract
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×13-inch baking pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine wet ingredients: In a large bowl, beat oil, granulated sugar, and brown sugar. Add eggs one at a time, then mix in pumpkin puree and vanilla.
- Add dry ingredients: Gradually add dry ingredients to wet mixture, mixing until just combined.
- Bake: Pour batter into pan and bake for 30-35 minutes until a toothpick comes out clean. Cool on a wire rack.
- Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, beat until fluffy.
- Frost cake: Spread frosting over cooled cake.
- Serve: Slice and enjoy!
Notes
- For extra flavor, sprinkle chopped toasted pecans on top of the frosting.
- Store the cake covered in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 40g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
