You’re going to love this pumpkin cake as much as I do! It’s a super moist, single-layer pumpkin cake with the creamiest cream cheese frosting—perfect for fall gatherings like Thanksgiving or a cozy weekend at home. The pumpkin makes the cake irresistibly soft and gives it that gorgeous orange glow. And then there’s the frosting—oh, that frosting that’s so irresistible I could eat it straight from the spoon! I’ve made this cake four times this month, and trust me, it’s that good.
This recipe is foolproof, easy to whip up, and packed with real pumpkin flavor without being overwhelmed by store-bought spice mixes. Whether it’s Halloween or Thanksgiving, add this spiced pumpkin cake to your fall baking plans—it’s guaranteed to disappear fast!
Ingredients Needed
For the Pumpkin Cake:
- All-Purpose Flour – The foundation that gives structure to your cake.
- Baking Powder – Helps the cake rise, ensuring a light and fluffy texture.
- Baking Soda – Provides extra lift for the perfect cake crumb.
- Salt – Enhances and balances the sweetness and spices.
- Cinnamon – Adds a warm, cozy flavor perfect for fall.
- Pumpkin Pie Spice – A blend of spices that pairs beautifully with pumpkin. Make my homemade pumpkin pie spice—it’s so easy, and once you try it, you’ll never go back to store-bought!
- Vegetable Oil – Keeps the cake moist without any dryness.
- Eggs, at room temperature – Adds richness and structure to the cake.
- Light Brown Sugar, packed – Adds a deep, caramel-like sweetness.
- Granulated Sugar – Balances the brown sugar for a perfect level of sweetness.
- Pure Pumpkin Puree – The star ingredient that adds moisture and pumpkin flavor. You can use fresh pumpkin, but I prefer the flavor and texture of the cake when using canned.
- Pure Vanilla Extract – Adds depth and enhances the overall flavor of the cake.
For the Cream Cheese Frosting:
- Full-Fat Cream Cheese, softened – Make sure to use block or brick cream cheese, as cream cheese spread in a tub can result in runny frosting due to added ingredients.
- Unsalted Butter, softened – Adds richness and creaminess to the frosting.
- Confectioners’ Sugar – Sweetens the frosting without being too overpowering.
- Pure Vanilla Extract – Enhances the overall flavor and balances the sweetness.
- Salt – Balances the sweetness in the frosting.
How To Make Pumpkin Cake with Cream Cheese Frosting
Step One: Prepare Your Oven
Preheat your oven to 350°F (177°C) and grease a 9×13-inch baking pan.
Step Two: Make the Pumpkin Spice Mix
In a small bowl, mix the cinnamon and pumpkin pie spice. Set aside.
Step Three: Make the Pumpkin Cake Batter
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and your pumpkin pie spice mix.
In a large mixing bowl, use a hand mixer to beat the vegetable oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract on medium speed for about 2 minutes. Make sure everything is well combined, then scrape down the sides of the bowl and beat for an additional 30 seconds.
Now, slowly add the dry ingredients to the wet ingredients in thirds. Mix on low speed until the batter is smooth and thick.
Step Four: Bake the Cake
Spread the cake batter evenly into your greased pan. Bake for about 30 minutes, but keep an eye on it! The cake is ready when a toothpick inserted into the center comes out clean. If the edges start to brown too quickly, loosely cover the cake with aluminum foil to prevent overbrowning.
Step Five: Cool the Cake
Once baked, place the entire pan on a wire rack and let the cake cool completely. After about 45 minutes, you can speed up the process by transferring the cake to the refrigerator.
Step Six: Make the Cream Cheese Frosting
While the cake is cooling, it’s time to whip up the cream cheese frosting! In a large bowl, use a hand mixer to beat the softened cream cheese and butter together on high speed until smooth and creamy. Add in the confectioners’ sugar, vanilla, and salt, and beat on low speed for 30 seconds, then on high speed for another 2 minutes. If you prefer a thicker frosting, add an extra ¼ cup of confectioners’ sugar.
Step Seven: Frost and Serve
Spread the cream cheese frosting generously over the cooled cake. To set the icing before slicing, refrigerate the cake for at least 2-4 hours. When you’re ready, slice and enjoy the ultimate pumpkin cake!
Frequently Asked Questions
Absolutely! This cake can be made in advance and stays fresh in the fridge for up to 4 days.
No problem! I prefer to make my own homemade recipe. You can make your own by mixing together 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 1 ½ teaspoons ground nutmeg, ½ teaspoon ground cloves, and ½ teaspoon ground allspice in a small bowl.
Leftover cake should be covered and stored in the fridge for up to 4 days. You can also freeze individual slices for up to 3 months—just thaw in the fridge overnight or leave on the counter for 30 minutes before enjoying.
A cake with cream cheese frosting can sit out at room temperature for about 2 hours. After that, it’s best to refrigerate it to prevent the frosting from spoiling. If you’re serving the cake at an event, keep it chilled and only bring it out right before serving.
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure it’s a 1:1 substitute designed for baking, and your cake will turn out just as delicious.
You can use homemade pumpkin puree instead of store-bought. Just make sure to drain any excess liquid from the puree to avoid a soggy cake.
Expert Tips & Tricks
- Room Temperature Ingredients: Make sure your eggs, butter, and cream cheese are at room temperature before using in this recipe. This ensures a smooth batter and creamy frosting.
- Don’t Overmix: When combining the wet and dry ingredients, be gentle! Overmixing can make the cake dense.
- Cooling is Key: Allow the cake to cool completely before frosting to avoid melting the icing.
Variations & Pairings
If you want to mix things up, try adding chopped pecans or walnuts to the batter for a nice crunch. For pairings, this cake is best enjoyed with a hot cup of coffee or a glass of white wine like Riesling.
Making Ahead, Storing & Freezing
This pumpkin cake freezes beautifully! I love having this ready to go in my freezer for unexpected entertaining during the Fall months. To freeze, wrap the unfrosted cake tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. When ready to serve, thaw in the refrigerator overnight, then frost and enjoy. You can also freeze the frosted cake in a freezer-safe container and store for up to 3 months. Simply thaw it overnight in the refrigerator or let sit on the counter at room temperature for 30 minutes before serving.
Pumpkin Cake with Cream Cheese Frosting Recipe
Ingredients
Pumpkin Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoon cinnamon
- 1 teaspoon homemade pumpkin pie spice*
- 1 cup vegetable oil
- 4 large eggs at room temperature
- 1 cup light brown sugar packed
- ½ cup granulated white sugar
- 1 ¾ cups pure pumpkin puree
- 2 teaspoons pure vanilla extract
Cream Cheese Frosting
- 8 ounces full-fat brick cream cheese softened to room temperature
- 1/2 cup unsalted butter softened to room temperature
- 3 cups confectioners’ sugar plus an extra 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
Make the Pumpkin Cake
- Preheat the oven to 350°F and grease a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
- In a large mixing bowl, beat the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla with a hand mixer on medium speed for 2 minutes. Scrape down the sides of the bowl, then continue mixing for an additional 30 seconds.
- Gradually add the dry ingredients to the wet ingredients in thirds, mixing on low speed until just combined. The batter should be smooth and thick.
- Spread the batter evenly in the prepared pan and bake for about 30 minutes. Since baking times can vary, check the cake periodically at the 25 minute mark. It’s done when a toothpick inserted into the center comes out clean. Pro Tip: If the top or edges start to brown too quickly, loosely cover the cake with aluminum foil.
- Remove the cake from the oven and place the entire pan on a wire rack. Let it cool completely. After about 45 minutes, you can speed up the cooling process by placing the cake in the refrigerator.
Make the Cream Cheese Frosting
- In a large bowl, beat the cream cheese and butter together with a handheld mixer on high speed until smooth and creamy.
- Add 3 cups of confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes.
- For a thicker frosting, add the extra 1/4 cup of confectioners' sugar. Spread the frosting over the cooled cake and refrigerate for at least 1 hour before serving to allow the icing to set.
- Cover leftover cake tightly and store in the refrigerator for 4 days.
Mix together 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 1 ½ teaspoons ground nutmeg, ½ teaspoon ground cloves, and ½ teaspoon ground allspice in a small bowl. Set aside. Pumpkin: For the best flavor, I recommend using canned pumpkin puree. While homemade pumpkin puree can work in a pinch (2 cups will do), blot any excess moisture with a clean towel if using fresh. I find that canned pumpkin, gives the best results for this cake. Cupcakes: This batter makes about 24-28 cupcakes. Use the same oven temperature, fill the cupcake liners 2/3 full, and bake for 18-21 minutes, or until a toothpick inserted into the center comes out clean.
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