Pumpkin Cake with Cream Cheese Frosting Recipe

I absolutely love this Pumpkin Cake with Cream Cheese Frosting Recipe because it’s the perfect blend of cozy fall flavors and moist, tender cake that feels like a warm hug in dessert form. Whenever I make it, the house instantly smells like autumn—think cinnamon, nutmeg, and that irresistible pumpkin aroma—and it always brings smiles around the table.

This recipe is such a winner whether you’re hosting a family gathering, prepping for a holiday party, or just craving something sweet to brighten your day. You’ll find that the cream cheese frosting is just the right creamy, tangy complement to the rich pumpkin spice cake, making every bite utterly addictive. Trust me, once you try this Pumpkin Cake with Cream Cheese Frosting Recipe, it’ll become a new seasonal favorite in your kitchen.

Ingredients You’ll Need

These ingredients come together like old friends in this Pumpkin Cake with Cream Cheese Frosting Recipe. Using canned pumpkin puree keeps things easy and consistent, while the pumpkin pie spice brings that signature warmth.

• All-purpose flour: Sift it to keep the cake light and airy, and it helps prevent lumps.
• Pumpkin pie spice: You can mix your own cinnamon, nutmeg, ginger, and cloves if you like it extra fresh.
• Baking powder and baking soda: Both work together to give the cake its perfect rise.
• Kosher salt: A pinch to balance all the sweetness and enhance flavor.
• Granulated sugar and dark brown sugar: The brown sugar adds moisture and a subtle caramel note.
• Large eggs: Make sure they’re at room temperature for the best mix.
• Vegetable oil: This keeps the cake tender—don’t swap for butter here, or the texture changes.
• Vanilla extract: Just a tad for extra depth of flavor.
• Pumpkin puree: Use canned 100% pumpkin, not pie filling, for the best results.
• Unsalted butter: Softened for the frosting to cream perfectly.
• Powdered sugar: Gives the cream cheese frosting its smooth sweetness.
• Cream cheese: Also softened, making the frosting luxuriously creamy.
• Maple syrup: Adds a lovely hint of natural sweetness and complexity to the frosting.
• Chopped pecans or walnuts (optional): For a nice crunch as a finishing touch.

Variations

I love to switch up this Pumpkin Cake with Cream Cheese Frosting Recipe now and then to keep things interesting, and you should definitely feel free to make it your own! It’s super adaptable whether you want to add texture, swap ingredients, or adjust sweetness.

• Nutty Twist: Sometimes I fold chopped walnuts into the batter for extra crunch—it’s a family favorite.
• Spice it up: Add a pinch of cayenne or extra ginger if you like a little kick in your fall sweets.
• Dairy-free version: Use a vegan cream cheese and coconut oil instead of butter for a tasty alternative.
• Gluten-free: Swap all-purpose flour for a 1:1 gluten-free baking blend, but be gentle mixing to maintain fluffiness.

How to Make Pumpkin Cake with Cream Cheese Frosting Recipe

Step 1: Preheat and Prepare Your Pan

Start by setting your oven rack in the center and preheating to 350ºF (177ºC). Then, grease a 13 x 9-inch baking pan well with cooking spray or vegetable oil and dust it with flour—this extra step really helps prevent your cake from sticking when you’re ready to slice and serve.

Step 2: Whisk the Dry Ingredients

In a bowl, sift 2 cups of flour and combine it with pumpkin pie spice, baking powder, baking soda, and salt. Give it all a good whisk so everything is evenly mixed—that makes sure your spices and leavening spread out perfectly in the batter.

Step 3: Mix the Wet Ingredients

In a large bowl, vigorously whisk together granulated sugar, brown sugar, eggs, and vegetable oil until the mixture looks thick and smooth—this takes about 3 minutes. Then, whisk in the pumpkin puree just enough to combine, about 15 seconds. This method keeps the texture fluffy without overworking the batter.

Step 4: Combine to Form Batter

Fold the dry ingredients into the pumpkin mixture gently—stir until you don’t see any flour streaks, but don’t overmix. A few small lumps are fine and help keep the cake from turning tough.

Step 5: Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for about 30 to 33 minutes, or until a toothpick inserted in the center comes out clean, or the internal temperature hits 195 to 200ºF (90 to 93ºC). Let the cake cool completely on a wire rack—that patience really pays off when frosting.

Step 6: Prepare the Cream Cheese Frosting

Using a mixer, beat softened butter and powdered sugar on low until just mixed, then increase speed to medium and beat until light and fluffy, around 1 to 1 ½ minutes. Next, add half the softened cream cheese and beat till combined, then add the rest and mix until smooth. Stir in maple syrup and vanilla extract, scraping the bowl as needed until the frosting is perfectly creamy.

Step 7: Frost and Finish the Cake

You can frost the cake directly in the pan or flip it out onto a serving platter for a neat finish. Spread the cream cheese frosting evenly over the cake with a spatula and sprinkle chopped pecans or walnuts on top if you like a little crunch. Then slice, serve, and watch everyone go crazy.

How to Serve Pumpkin Cake with Cream Cheese Frosting Recipe

Garnishes

I always love to sprinkle chopped pecans or walnuts over the frosting for a little crunch that contrasts the smooth creaminess. Sometimes, I’ll also dust a light sprinkle of cinnamon on top, just for that extra cozy vibe.

Side Dishes

This cake pairs beautifully with a hot cup of coffee or chai tea, especially on crisp autumn afternoons. For a more indulgent treat, scoop some vanilla ice cream on the side—that cold and creamy combo is unbeatable.

Creative Ways to Present

For special occasions, I like to serve this cake layered with extra frosting between the slices on a beautiful platter topped with fresh cranberries or edible flowers. It makes the whole thing feel festive without much extra fuss.

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin cake stays moist in an airtight container in the refrigerator for up to 4 days. I like to cover it tightly with plastic wrap to keep the frosting fresh and prevent it from drying out.

Freezing

I’ve frozen this cake both frosted and unfrosted. For best results, freeze without the cream cheese frosting and add it fresh after thawing. Wrap the cake well in plastic, then foil, to prevent freezer burn. It can keep for up to 3 months.

Reheating

If you want to warm up leftovers, I recommend removing the frosted slice from the fridge first to take the chill off. You can microwave it for 10-15 seconds to warm slightly—but don’t overdo it or the frosting will soften too much!

FAQs

Final Thoughts

This Pumpkin Cake with Cream Cheese Frosting Recipe holds a special place in my heart because it captures the spirit of fall in every bite, effortlessly bringing comfort and joy. I hope you’ll give it a try soon—you’ll enjoy how simple it is to make and how it fills your kitchen with the best seasonal smells. Whether it’s for a celebration or a cozy night in, this cake is sure to become a beloved recipe in your rotation, just like it did in mine.

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