Pumpkin Cake with Cream Cheese Frosting Recipe

I absolutely love this Pumpkin Cake with Cream Cheese Frosting Recipe because it strikes the perfect balance between cozy fall flavors and that rich, tangy frosting everyone goes crazy for. Whether you’re baking for a holiday gathering or just craving something that feels like a warm hug, this cake never disappoints. The pumpkin keeps it moist and tender, and the cream cheese frosting adds just the right amount of sweetness and creaminess.

When I first tried this recipe, I was amazed at how easy it was to pull off, even without fancy equipment. You’ll find that the spices blend beautifully with the pumpkin puree, giving a subtle depth of flavor that’s comforting but not overpowering. Plus, this recipe is incredibly forgiving, which is great if you’re new to baking or just want a reliable go-to dessert.

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Ingredients You’ll Need

For this Pumpkin Cake with Cream Cheese Frosting Recipe, I use basic pantry staples combined with some seasonal pumpkin goodness and spices that bring everything to life. Choosing quality ingredients like fresh eggs and pure vanilla makes a noticeable difference in flavor.

• All-purpose flour: Sifting it makes the cake lighter; this is key for that soft texture.
• Pumpkin pie spice: The star seasoning that adds warmth and cozy notes to the cake.
• Baking powder and baking soda: These leavening agents work together to give the cake that perfect rise.
• Kosher salt: Enhances all the sweet and spice flavors without overpowering.
• Granulated sugar: Balances the richness and keeps things sweet but not cloying.
• Dark brown sugar: Adds depth with its molasses undertone, complementing the pumpkin.
• Large eggs: Room temperature eggs mix more evenly into the batter for a consistent crumb.
• Vegetable oil: Keeps the cake moist so it doesn’t dry out, especially during baking.
• Vanilla extract: Adds a subtle sweetness and rounds out the flavor.
• Pumpkin puree: The star ingredient; be sure to use canned pumpkin puree, not pie filling, for the best texture.
• Unsalted butter: For the cream cheese frosting, softened to room temperature for easy blending.
• Powdered sugar: Gives the frosting that silky smooth, sweet finish.
• Cream cheese: Also softened, it makes the frosting delightfully tangy and creamy.
• Maple syrup: A little secret I add to the frosting for natural sweetness and complexity.
• Chopped pecans or walnuts (optional): Sprinkled on top for a nice crunch and nutty contrast.

Variations

I love encouraging you to make this Pumpkin Cake with Cream Cheese Frosting Recipe your own. Over time, I’ve found small tweaks that can transform the flavor or better suit dietary needs without losing that comforting essence.

• Gluten-Free Version: I swapped in a 1-to-1 gluten-free flour blend for all-purpose flour once, and the texture was delightfully similar—just be sure to mix gently to avoid grittiness.
• Spice Level Adjustment: If you prefer a bolder spice, adding an extra teaspoon of pumpkin pie spice or a pinch of cloves and nutmeg gives the cake a more intense fall flavor that’s irresistible.
• Maple-Free Frosting: I sometimes replace maple syrup with honey or agave nectar depending on what I have, which tweaks the sweetness but keeps it delicious.
• Nut-Free: For those with allergies, I skip the nuts and sprinkle some cinnamon or pumpkin seeds on top for texture instead.

How to Make Pumpkin Cake with Cream Cheese Frosting Recipe

Step 1: Preheat and Prepare Your Pan

Start by heating your oven to 350ºF (177ºC) and placing the rack in the middle. To avoid any sticking (because nobody likes struggling with cleanup), grease a 13 x 9-inch pan thoroughly, then dust it lightly with flour. I usually tap out the excess after coating to prevent clumps of flour baking into the cake’s edges.

Step 2: Whisk Dry Ingredients

In a medium bowl, whisk together your sifted flour, pumpkin pie spice, baking powder, baking soda, and kosher salt. This dries spice mix evenly distributes flavors and leaveners so each bite tastes consistent. I find sifting crucial here — it keeps the batter airy and lump-free.

Step 3: Beat the Wet Ingredients

Grab a large bowl and vigorously whisk granulated sugar, brown sugar, eggs, and vegetable oil together until you get something thick and smooth. This usually takes about 3 minutes. Adding the pumpkin puree afterward, whisk just to combine quickly – about 15 seconds – because you don’t want to overwork that batter yet.

Step 4: Fold in the Flour Mixture

Now, gently fold the dry ingredients into the pumpkin mixture. Stir until there are no streaks of flour left and only a few small lumps remain. This step is all about being gentle — overmixing can make the cake tough, so I usually stop as soon as it looks combined.

Step 5: Bake and Cool

Pour the batter evenly into your prepped pan and bake for about 30 to 33 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or the internal temperature hits between 195 to 200ºF (90 to 93ºC). After baking, cool the cake completely on a wire rack for about 1 ½ to 2 hours—this step is important so the frosting doesn’t melt or slide off.

Step 6: Whip Up the Cream Cheese Frosting

Using a stand mixer or hand mixer, beat the softened butter and powdered sugar on low speed until they’re just incorporated. Then crank up the mixer to medium and beat for about a minute to get it light and fluffy. Next, add half the cream cheese and mix for about 15 seconds, then add the rest and beat until smooth. Finally, stir in the maple syrup and vanilla extract until the frosting is silky and spreadable. Remember, if your frosting gets too soft, pop it into the fridge for a bit — it should be cool but easy to spread.

Step 7: Frost the Cake

You can frost the cake right in its baking pan or, if you want a neater presentation, carefully invert it onto a sheet pan after covering it with parchment paper. Once flipped and on your serving platter, spread the cream cheese frosting evenly over the top. I love to sprinkle chopped pecans or walnuts on top here for added texture and a nutty finish, but that’s totally optional. Then slice up your masterpiece and enjoy!

How to Serve Pumpkin Cake with Cream Cheese Frosting Recipe

Garnishes

I usually garnish this cake with chopped pecans or walnuts to add a crunchy contrast to the creamy frosting. Sometimes I sprinkle a little extra pumpkin pie spice or cinnamon on top just before serving—it looks pretty and enhances the warm spice aroma. For special occasions, a drizzle of caramel sauce can take it over the top without competing with the frosting.

Side Dishes

This pumpkin cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream if you want to get extra indulgent. On the savory side, I like serving it alongside roasted autumn veggies or a light green salad during holiday meals to balance out the sweetness.

Creative Ways to Present

For birthdays or festive gatherings, I’ve layered this cake with the cream cheese frosting into a simple two-layer cake to make it feel extra special. I even decorated the top with fresh cranberries and sprigs of rosemary for a rustic fall look that guests absolutely loved. Another fun idea is to cut the cake into bite-sized squares and serve it on a platter for easy sharing at parties.

Make Ahead and Storage

Storing Leftovers

I find that storing leftover pumpkin cake in an airtight container in the fridge keeps it fresh for up to 4 days. The frosting stays creamy, and the cake maintains its moisture surprisingly well. Let the cake sit at room temperature for about 20 minutes before serving to soften up a bit.

Freezing

I’ve frozen slices of this cake both frosted and unfrosted. For best results, I freeze the unfrosted cake slices wrapped tightly in plastic wrap and foil, then freeze the frosting separately. When ready to enjoy, I thaw the cake overnight in the fridge and then spread fresh frosting. This method keeps the texture and flavor spot-on.

Reheating

If you want to warm leftover slices, I pop them in the microwave for about 10-15 seconds. It brings back that just-baked warmth without drying the cake. However, I usually skip heating when the frosting’s on, as it can soften too much and lose its texture.

FAQs

Final Thoughts

This Pumpkin Cake with Cream Cheese Frosting Recipe has become one of those dishes I cherish sharing with friends and family—it’s simple enough for weeknight baking but special enough for holiday tables. I love how the spice, moist texture, and luscious frosting come together to make a cake that’s always met with smiles. Trust me, once you try it, you’ll find yourself reaching for it every time pumpkin season rolls around (and honestly, any time you need a little cozy dessert). I can’t wait for you to bake it and see for yourself how deliciously satisfying a homemade pumpkin cake can be!

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