Dessert

Pumpkin Cake with Cream Cheese Frosting Recipe

Bylilan Sage August 19, 2026August 19, 2026

Introduction

This Pumpkin Cake is a moist and flavorful treat perfect for fall or any time you crave a cozy dessert. With warm spices and a creamy cream cheese frosting, it’s an irresistible classic that’s easy to make at home.

A single thick slice of moist golden-brown cake with a rough, slightly porous texture sits on a white plate. The cake is topped with a smooth, creamy layer of white frosting that slightly drips over the edges. On top of the frosting, toward the back center, is a small, detailed decoration resembling an orange pumpkin with a green stem. The setting is a clean white marbled surface with a bright, plain white background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (250g) all-purpose flour (spooned & leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
2 teaspoons store-bought or homemade pumpkin pie spice
1 cup (240ml) canola or vegetable oil
4 large eggs
1 cup (200g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 (15 ounce) can pumpkin puree
1 and 1/2 teaspoons pure vanilla extract
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
1 teaspoon pure vanilla extract
1/8 teaspoon salt

Instructions

Step 1: Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
Step 3: In another bowl, whisk the oil, eggs, brown sugar, granulated sugar, pumpkin puree, and 1 and 1/2 teaspoons vanilla extract until combined.
Step 4: Pour the wet ingredients into the dry ingredients and mix with a mixer or whisk until fully combined; the batter will be thick.
Step 5: Spread the batter evenly into the prepared pan and bake for 30-36 minutes. Check doneness with a toothpick inserted in the center; it should come out clean.
Step 6: If the cake browns too quickly, loosely cover with foil. Remove from oven and let cool completely on a wire rack. For faster cooling, refrigerate after about 45 minutes.
Step 7: To make the frosting, beat cream cheese and butter on high speed until smooth. Add 3 cups confectioners’ sugar, 1 teaspoon vanilla extract, and salt. Beat on low 30 seconds, then on high for 2 minutes. Add extra 1/4 cup sugar if desired for thicker frosting.
Step 8: Spread the frosting on the cooled cake and refrigerate for 30 minutes before serving to set the frosting and ease slicing.

Tips & Variations

You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves for a homemade blend.
Use full-fat cream cheese and unsalted butter at room temperature for the smoothest frosting.
Cover the cake loosely with foil while baking if edges brown too quickly.

Storage

Store leftover cake tightly covered in the refrigerator for up to 5 days. Before serving, you can let it sit at room temperature for 10-15 minutes for a softer texture. The frosting sets best when chilled.

How to Serve

A piece of moist, orange-brown pumpkin cake with dark specks sits on a white plate with a vintage edge design. The cake has one thick layer topped with a smooth, thick layer of creamy white frosting. A small, bright orange pumpkin decoration with green leaves rests on top of the frosting. To the left, a woman's hand is holding a silver fork with a bite of cake and frosting on it. Another white plate with a similar cake piece and fork is slightly blurred in the background on a white marbled surface with pumpkin candy nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but you’ll need to roast and puree fresh pumpkin first. Use the same amount by weight for best results. Make sure it’s well-drained to avoid excess moisture in the batter.

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup like regular flour. Be sure the blend contains xanthan gum for proper texture.