Pumpkin Cake with Cream Cheese Frosting

This Pumpkin Cake with Cream Cheese Frosting is everything I want from a cozy fall dessert. The cake is soft and moist, the pumpkin flavor comes through beautifully, and every bite has just enough cinnamon and warm spice.

Then there is the frosting. A generous layer of smooth vanilla cream cheese frosting gives the warmly spiced cake a cool, creamy finish that makes it difficult to stop at one slice.

Even better, this is a simple single-layer cake. There are no complicated layers to stack and no elaborate decorating techniques to master. Bake it, let it cool, spread on the frosting, and enjoy.

Why You’ll Love This Pumpkin Cake

There are plenty of reasons to keep this recipe on your fall baking list. First, pumpkin purée helps create a naturally moist and tender crumb. Meanwhile, brown sugar adds sweetness with a subtle caramel flavor.

Cinnamon, ginger, nutmeg, and cloves give the cake its cozy autumn character. Finally, the tangy cream cheese frosting balances those sweet, warm flavors.

• Soft and exceptionally moist texture
• Made with real pumpkin purée
• Full of warm fall spices
• Easy to bake in one 9-by-13-inch pan
• Finished with creamy homemade frosting
• Perfect for fall parties and Thanksgiving

Ingredients You’ll Need

The ingredient list is simple, but a few choices make a noticeable difference.

Pumpkin purée: Use plain pumpkin purée rather than pumpkin pie filling. The latter already contains added sugar and spices.

Brown sugar: It adds moisture and a deeper flavor than granulated sugar alone.

Fall spices: Cinnamon provides the main flavor, while ginger, nutmeg, and cloves add warmth and depth.

Oil: A neutral vegetable or canola oil helps the cake stay moist even after refrigeration.

Cream cheese: Full-fat block-style cream cheese gives the frosting the best structure and rich flavor.

How to Make Pumpkin Cake with Cream Cheese Frosting

Prepare the Pan

Start by heating the oven to 350°F (175°C). Grease a 9-by-13-inch baking pan and line it with parchment paper if you would like to lift the finished cake out easily.

Combine the Dry Ingredients

Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt together. Mixing the spices thoroughly at this stage helps distribute their flavor evenly throughout the cake.

Mix the Wet Ingredients

In another large bowl, whisk the pumpkin, brown sugar, granulated sugar, eggs, oil, and vanilla until smooth.

Make the Batter

Add the dry ingredients to the pumpkin mixture. Fold everything together just until no dry streaks remain. Avoid excessive mixing because that can make the cake less tender.

Bake

Spread the batter evenly in the prepared pan. Bake until the center springs back lightly and a toothpick inserted near the middle comes out clean or with a few moist crumbs.

Let the cake cool completely before adding the frosting. This step matters because frosting a warm cake can cause the cream cheese mixture to melt.

Make the Cream Cheese Frosting

Beat softened butter until creamy. Add the cream cheese and mix just until smooth. Then gradually add confectioners’ sugar, vanilla, and a small pinch of salt.

Once the cake has cooled completely, spread the frosting evenly over the top. A few decorative swirls with the back of a spoon make the cake look beautiful without requiring special equipment.

Tips for the Best Pumpkin Cake

Measure the flour carefully. Too much flour can make a cake dense. Spoon the flour into the measuring cup and level the top instead of packing it down.

Use pumpkin purée, not pumpkin pie filling. They may look similar, but they are not interchangeable in this recipe.

Don’t overmix. Stop mixing as soon as the flour disappears into the batter.

Cool completely. Cream cheese frosting should only go onto a fully cooled cake.

Use softened ingredients for the frosting. Soft butter and cream cheese combine more smoothly and help prevent lumps.

Optional Toppings

The cake is delicious with nothing more than cream cheese frosting. However, a simple garnish can make it even more inviting.

• A light dusting of cinnamon
• Chopped toasted pecans
• Chopped walnuts
• A drizzle of caramel sauce
• A sprinkle of pumpkin pie spice

How to Store Pumpkin Cake

Because the frosting contains cream cheese, store the finished cake covered in the refrigerator. It will keep well for about four days.

For the best texture, let an individual slice sit at room temperature for about 15 to 20 minutes before serving.

Can You Make It Ahead?

Yes. In fact, this is an excellent make-ahead fall dessert.

You can bake the unfrosted cake one day ahead. Once completely cool, cover it tightly and keep it at room temperature. Prepare the frosting separately and refrigerate it. Then frost the cake before serving.

Perfect for Fall Gatherings

This easy pumpkin cake works particularly well when you need a dessert for a crowd. The 9-by-13-inch format makes it simple to transport, frost, and slice.

Serve it after a fall dinner, bring it to a potluck, or add it to your Thanksgiving dessert table. It is also wonderful with a hot cup of coffee on a cool afternoon.

Final Thoughts

Soft pumpkin cake, cozy spices, and creamy frosting are a hard combination to beat. This Pumpkin Cake with Cream Cheese Frosting delivers all three without requiring complicated decorating or baking techniques.

Give the cake enough time to cool, add a generous layer of frosting, and finish it with a little cinnamon or toasted pecans. Then cut yourself a slice and enjoy one of fall’s simplest pleasures.

Sources & Baking References

• King Arthur Baking – Pumpkin Layer Cake with Cream Cheese Frosting
• King Arthur Baking – Cream Cheese Frosting