Pumpkin Cake with Cream Cheese Frosting Recipe
This is the BEST pumpkin cake recipe! This single-layer cake is quick and easy to make, coming together in just minutes. Incredibly moist and perfectly spiced, it’s topped with silky cream cheese frosting, making it the perfect fall dessert for Thanksgiving or any autumn occasion. It’s sure to become a new family favorite!
Ingredients
Pumpkin Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoon cinnamon
- 1 tablespoon 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
- 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.
- 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.
Recipe Notes
How To Make Homemade Pumpkin Pie Spice:
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.
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.