This Pumpkin Cake with Cream Cheese Frosting is a perfectly spiced fall dessert. It’s easy to make, super moist, and is topped off with fluffy cream cheese frosting.
If you’re looking for more pumpkin and cream cheese recipes, you can also try our Pumpkin Bundt Cake, Pumpkin Cookies, or these Pumpkin Cheesecake Muffins.
Pumpkin Cake with Cream Cheese Frosting
Nothing says fall like this easy pumpkin cake. It’s a family favorite that is great for birthdays, parties, and any other get togethers. This recipe is topped with a fluffy homemade cream cheese frosting which adds the most perfect tangy and sweet flavor to the soft pumpkin pie cake.
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Another reason to love this recipe is that it is so stinking easy. You basically just need to mix your dry ingredients, mix your wet ingredients, combine the two, and then bake. Both the cake and the frosting can also be made ahead of time or even frozen.
Pumpkin Cake With Cream Cheese Frosting Video Tutorial
Key Ingredients
- Baking Powder: This helps the cake rise and become extra fluffy.
- Spices: Cinnamon, Ginger, and Cloves are used in this recipe. Hello, fall flavors! Pumpkin pie spice is a great substitute.
- Butter: Melted butter is used in the cake batter instead of oil because everything is better with butter! It keeps the cake nice and moist. You will also need some softened butter for the cream cheese frosting.
- Eggs: Eggs hold the entire batter together and give it that spongy consistency once it’s baked.
- Pumpkin: Pumpkin Puree is the magic in this recipe. You can use canned pumpkin puree, making sure that the only listed ingredient is pumpkin. You don’t want any added flavors or sweeteners! If you make your own homemade pumpkin puree, just be sure to weigh out 16 ounces.
- Cream Cheese: Regular, full-fat cream cheese is what the recipe calls for. Low-fat cream cheese will work in a pinch, but full-fat gives the thickest frosting.
- Powdered Sugar: This gives the frosting sweetness without any sugar granules.
How to Make this Easy Pumpkin Cake Recipe
- Combine the wet ingredients. Whisk together the melted butter, sugar, canned pumpkin, and eggs.
- Combine the dry ingredients. Mix together the flour, baking powder, cinnamon, ginger, cloves, and salt.
- Stir together. Mix the wet and dry ingredients together using a rubber spatula.
- Bake. Pour into a greased 9″ by 13″ pan and bake in a preheated 350-degree oven for 25-30 minutes, or until a toothpick poked in the cake comes out clean.
- Make the frosting. Beat the butter until light and fluffy. Add the soft cream cheese and beat again until light and fluffy again. Add the powdered sugar and vanilla and mix on low, then increase speed and beat until fluffy.
- Frost the cake. Spread evenly over the cooled Pumpkin Cake and cut into pieces. Enjoy!
Pumpkin Cake Variations
This easy pumpkin sheet cake is a great base for all kinds of fall flavors. Here are a few ideas:
- “Little Pumpkin” baby shower cake. Top the frosted cake with mini candy pumpkins, fall sprinkles, or “Oh Baby” or “Little Pumpkin” lettering for a sweet fall baby shower dessert.
- Cinnamon cream cheese frosting. Beat 1 teaspoon of cinnamon into the frosting for an extra cozy flavor.
- Pecan crunch. Sprinkle 1 cup of chopped toasted pecans over the frosting.
- Chocolate chip. Fold 1 cup of mini chocolate chips into the batter.
- Caramel drizzle. Drizzle the frosted cake with caramel sauce and a pinch of flaky sea salt.
- Layer cake. Divide the batter between two greased 9-inch round pans and bake for 25 to 30 minutes. Double the frosting to fill and frost the layers.
- Cupcakes. Fill lined muffin cups ¾ full and bake for 18 to 22 minutes. Try my Pumpkin Cupcakes too.
- Pumpkin bars. Love this flavor in bar form? Try my Frosted Pumpkin Bars.
Frequently Asked Questions
Yes! You can substitute an equal amount of Homemade Pumpkin Puree rather than canned pumpkin puree if you want. It’s a great way to use pumpkin puree and tastes delicious. Be sure to use a kitchen scale to weigh the amount, rather than using a measuring cup because 16 ounces by weight and by volume will be different!
Sure! Just spray regular muffin tins with nonstick cooking spray or line with cupcake liners. Fill about 3/4 full and bake as directed. You’ll want to keep an eye on the cooking time as it will likely be a little different from baking the full Pumpkin Cake. Once cooled, you can top with the cream cheese frosting.
Yes, once it’s frosted. The cream cheese frosting needs to stay cold, so store the cake covered in the fridge for up to 4 days. An unfrosted cake can sit at room temperature, tightly covered, for 1 to 2 days.
A toothpick inserted into the center should come out clean or with a few moist crumbs, and the top should spring back when you press it lightly. Start checking at 25 minutes.
Yes! Bake the cake up to a day ahead, let it cool completely, and keep it covered. Frost it the day you plan to serve. The cake actually tastes even better the next day, once the spices have had time to blend.
No. Pumpkin pie filling already has sugar and spices added, so the cake will be too sweet and over-spiced. Look for cans labeled “100% pure pumpkin.”
It’s perfect for a fall “Little Pumpkin” baby shower! Decorate the frosted cake with mini candy pumpkins, fall sprinkles, or a simple message, and cut it into squares for easy serving.
Yes! Freeze the unfrosted cake, wrapped tightly in plastic wrap and foil, for up to 2 months. Thaw it in the fridge overnight, then frost and serve.
The cream cheese or butter was probably too warm, or you used low-fat cream cheese. Chill the frosting for 20 to 30 minutes and beat it again, or add a little more powdered sugar until it’s thick and spreadable.
Storing and Freezing Instructions
- Refrigerator: store your leftover frosted cake in an airtight container in the fridge for up to 4 days. I recommend bringing it to room temperature for at least 30 minutes before eating.
- Freezer: unfrosted cake freeze great for up to 2 months. Store in an airtight container and thaw out in the fridge overnight or on the counter top for a few hours before you plan to frost and serve.
Pumpkin Cake with Cream Cheese Frosting
Ingredients
Pumpkin Cake
- 1 cup butter, melted
- 1 15-ounce can pumpkin puree, or homemade pumpkin puree
- 4 large eggs
- 2 cups all-purpose flour
- 1 2/3 cups sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
Cream Cheese Frosting
- 1/2 cup butter, room temperature
- 8 ounces cream cheese, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9" x 13" baking pan with nonstick cooking spray and set aside.
- In the bowl of a stand mixer, combine the melted butter, sugar, pumpkin puree, and eggs. Beat until the ingredients are combined. In a separate bowl, mix together the flour, baking powder, cinnamon, ginger, cloves, and salt. Add the dry ingredients to the wet ingredients and mix. Pour the batter into the prepared baking pan.
- Bake in your preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cake from the oven and let cake cool completely while you make the frosting.
Cream Cheese Frosting
- With an electric mixer, beat the butter until light and fluffy. Add the soft cream cheese and beat again until light and fluffy again. Add the powdered sugar and vanilla and mix on low, then increase speed and beat until fluffy.
- Spread evenly over the cooled pumpkin cake and cut into pieces. Enjoy!
Video
Notes
Nutrition
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More Fall Dessert Recipes
- Pumpkin Stuffed French Toast
- Easy Pumpkin Cheesecake
- Pumpkin Bars
- Pumpkin Rice Pudding
- Homemade Pumpkin Puree
- Caramel Cinnamon Rolls
- Classic Cinnamon Rolls
- Eggnog Cookies
- Gingersnap Cookies
- Sugared Cranberries
- Apple Cinnamon Monkey Bread
- Applesauce Muffins
- Baked French Toast Bake
- More Fall Recipes
- More Winter Recipes
This is an easy Pumpkin Cake recipe and is a perfectly spiced fall dessert. It’s so easy to make, it’s super moist, and has fluffy cream cheese frosting.
Categories:
Cakes, Desserts, Fall Recipes, Frosting, Holiday Favorites, Nut-Free, Thanksgiving, Vegetarian, Videos,
