Our Favorite Pumpkin Cake with Cream Cheese Frosting

Classic Spiced Pumpkin Cake with Cream Cheese Frosting

A wonderfully moist and flavorful pumpkin cake, generously spiced with the warm flavors of cinnamon, nutmeg, and ginger, topped with a rich, tangy cream cheese frosting. This cake is the quintessential autumn dessert, perfect for any gathering.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

For the Pumpkin Cake

• 2 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves (optional, for extra spice)
• 15 oz canned pumpkin puree (approx. 1 3/4 cups, not pumpkin pie filling)
• 4 large eggs room temperature
• 1 cup vegetable oil
• 1 tsp vanilla extract

For the Cream Cheese Frosting

• 8 oz cream cheese softened
• 1/2 cup unsalted butter (1 stick), softened
• 4 cups powdered sugar sifted
• 1 tsp vanilla extract
• Pinch salt

Equipment

• Large Mixing Bowl
• Medium Mixing Bowl
• Electric Mixer
• 9×13 inch baking pan
• Whisk
• Rubber Spatula
• Wire Rack
• Measuring cups and spoons

Method

 

Prepare the Pumpkin Cake

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper for easy removal. Set aside.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves (if using) until all dry ingredients are thoroughly combined.
3. In a separate medium mixing bowl, whisk together the canned pumpkin puree, large eggs, vegetable oil, and 1 teaspoon of vanilla extract until the mixture is smooth and well incorporated.
4. Pour the wet ingredients into the bowl with the dry ingredients. Stir with a rubber spatula or mix on low speed with an electric mixer until just combined. Be careful not to overmix the batter; a few small lumps are fine.
5. Pour the cake batter evenly into the prepared baking pan. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
6. Let the cake cool in the pan on a wire rack for 15-20 minutes. After partially cooling, carefully invert the cake onto the wire rack to cool completely before applying the frosting.

Prepare the Cream Cheese Frosting

1. While the cake is cooling, prepare the cream cheese frosting. In a large mixing bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter together on medium speed until the mixture is smooth, light, and creamy (this typically takes about 2-3 minutes).
2. Gradually add the sifted powdered sugar to the cream cheese mixture, one cup at a time. Mix on low speed until the sugar is just combined, then increase to medium speed and beat until the frosting is light and fluffy.
3. Beat in the remaining 1 teaspoon of vanilla extract and a pinch of salt until they are well incorporated into the frosting.

Assemble and Serve

1. Once the pumpkin cake is completely cool, spread the cream cheese frosting evenly over the top using an offset spatula or knife. Slice and serve your delicious pumpkin cake.

Notes

Ensure all cold ingredients for the frosting (cream cheese, butter) are at room temperature. This is crucial for achieving a smooth, lump-free frosting consistency. Store any leftover pumpkin cake in an airtight container in the refrigerator for up to 3-4 days. For an extra festive touch, sprinkle a little ground cinnamon or chopped pecans over the frosted cake just before serving.

Pro Tips for Making This Pumpkin Cake

Creating the perfect Pumpkin Cake is all about those little touches that make a big difference. I’ve gathered some of my favorite tips over the years to help you achieve a moist, flavorful cake every single time.

My Secret Trick: I always make sure my cream cheese and butter are at perfect room temperature for the frosting. This ensures a lump-free, super smooth, and dreamy frosting that spreads like a dream over your cooled pumpkin cake. Don’t rush this step!

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  To get that wonderfully tender crumb in your pumpkin cake, avoid overmixing the batter once you combine the wet and dry ingredients. Mix just until everything is incorporated. Overmixing can lead to a tougher cake, and we want it light and airy!

  
  
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  Always use canned pumpkin puree, not pumpkin pie filling, for this recipe. Pie filling has added spices and sugar, which will throw off the delicate balance of flavors we’re aiming for in this classic pumpkin cake.

  
  
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  For an extra burst of flavor, consider lightly toasting your spices (cinnamon, nutmeg, ginger, cloves) in a dry pan for a minute or two before adding them to your dry ingredients. This really wakes up their aromatic qualities and deepens the overall taste of the pumpkin cake.

  
  

Fun Variations for Pumpkin Cake

One of the most delightful aspects of home baking is the freedom to get creative and adapt a recipe to your heart’s content! This Pumpkin Cake is a fantastic canvas for playful twists. My sister always asks me to swirl in a ribbon of caramel sauce into the batter before baking, which adds a gorgeous sweetness and gooey texture.

Flavorful Mix-ins

For a delightful crunch and added texture, try folding in a cup of chopped pecans or walnuts into the batter of your Pumpkin Cake. If you’re a chocolate lover, white chocolate chips or even dark chocolate chunks would be a divine addition. A friend loves when I add a tablespoon of orange zest to the batter for a brighter, citrusy note that complements the spices beautifully.

Frosting Fun

While cream cheese frosting is a classic for a reason, don’t shy away from experimenting! A maple-flavored cream cheese frosting or even a simple brown butter glaze would be incredible on this Pumpkin Cake. For a truly decadent treat, I’ve even topped individual slices with a dollop of whipped cream and a sprinkle of candied pecans.

What to Serve With Pumpkin Cake

This spiced Pumpkin Cake with its rich cream cheese frosting is a complete delight on its own, but sometimes a little something extra makes the experience even more special. I love serving it with a steaming mug of chai tea or a robust cup of coffee, especially on a chilly afternoon.

For a warm and cozy touch, a scoop of vanilla bean ice cream melting gently over a slightly warmed slice of Pumpkin Cake is simply divine. My mom always pairs it with a light dusting of powdered sugar and a few fresh cranberries or pomegranate seeds for a festive presentation, especially during the holidays. And for those who enjoy a bit of extra decadence, a drizzle of homemade caramel sauce takes this already wonderful dessert to a whole new level of bliss.

How to Store Pumpkin Cake

After all the love you’ve poured into baking your delicious Pumpkin Cake, you’ll want to make sure it stays fresh and flavorful. The cream cheese frosting means refrigeration is a must to keep it at its best.

Fridge Storage

Once your Pumpkin Cake has completely cooled and been frosted, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. This keeps the cake moist and the frosting perfectly set.

Freezer Tips

If you’re planning ahead or have a larger cake, you can freeze individual slices or even the whole unfrosted cake. Wrap slices tightly in plastic wrap, then aluminum foil, and store in a freezer-safe bag or container for up to 2-3 months. For an unfrosted cake, wrap it well in plastic wrap and then foil. When ready to enjoy your Pumpkin Cake, thaw it in the refrigerator overnight before frosting and serving.

My personal tip: I like to bring refrigerated slices of Pumpkin Cake to room temperature for about 30 minutes before serving. This allows the flavors to truly blossom and the cake to soften beautifully.

Nutritional Benefits

While it’s undoubtedly a treat, our Pumpkin Cake offers a delightful balance. Pumpkin puree itself is a wonderful source of Vitamin A and fiber, making this dessert not just satisfying but also a way to sneak in some wholesome goodness. It’s a testament to how simple ingredients can create a treat that’s both indulgent and provides a touch of nourishment.

FAQs

Can I use fresh pumpkin instead of canned puree?
Yes, you can! Just be sure to cook and puree your fresh pumpkin until it’s smooth and has a similar consistency to canned pumpkin puree. Ensure it’s not too watery, as this can affect the texture of your Pumpkin Cake.

Can I make this Pumpkin Cake recipe into cupcakes?
Absolutely! This recipe adapts beautifully to cupcakes. Simply adjust the baking time, typically to about 20-25 minutes, or until a toothpick inserted into the center comes out clean. They make adorable individual Pumpkin Cake treats!

How can I tell if my Pumpkin Cake is done baking?
The best way to check is by inserting a wooden skewer or toothpick into the center of the cake. If it comes out clean with no wet batter attached, your Pumpkin Cake is perfectly baked and ready to cool.

Can I make the cream cheese frosting ahead of time?
Yes, you can! Prepare the frosting, cover it tightly, and store it in the refrigerator for up to 3 days. Before frosting your Pumpkin Cake, let it come to room temperature and give it a good whip to restore its smooth consistency.

Conclusion

There’s nothing quite like the warmth and comfort of a homemade Pumpkin Cake with its sweet, spicy notes and creamy frosting. It’s more than just a recipe; it’s an invitation to create cherished memories in your own kitchen, filling your home with intoxicating aromas and your heart with joy. So gather your ingredients, embrace the process, and share a slice of this delightful pumpkin cake with those you love. Remember, the sweetest treats are always made with a little love and a lot of happy baking!