This is the BEST Pumpkin Cake recipe! It’s incredibly moist, perfectly spiced, and smothered in cream cheese frosting. It’s the only pumpkin cake recipe you’ll ever need! The batter is super easy to make and comes together in just a few minutes making it the perfect Fall dessert.

It’s getting very chilly around here in the DC area and it’s finally starting to feel like fall. This might be a shocker but I’m going to admit it… Fall is my favorite season!

Yes, it’s true. Ever since I can remember I’ve always been in love with the beautiful chilly weather and the falling leaving leaves. I think it’s the perfect weather and even better with a warm cup of coffee or a latte and a warm slice of pumpkin cake with cream cheese frosting.

Why you’ll love this Pumpkin Cake with Cream Cheese Frosting

  • Irresistible Flavor: This cake boasts the perfect blend of pumpkin spice and sweetness, creating a heavenly taste that captures the essence of fall.
  • Versatile Recipe: Whether you prefer a traditional cake, cupcakes, or even a healthier alternative with applesauce and olive oil, this recipe adapts to your preferences.
  • Simple Preparation: With straightforward instructions, this cake is a breeze to make, making it an excellent choice for novice and experienced bakers alike.
  • Creamy Dreamy Frosting: The cream cheese frosting is the icing on the cake (literally!). It’s creamy, luscious, and complements the pumpkin flavor beautifully.
  • Make-Ahead Friendly: You can prepare this cake in advance and keep it fresh in the fridge for up to a week, saving you time when hosting events or satisfying your dessert cravings.

Ingredients in Pumpkin Cake with Cream Cheese Frosting

  • Pumpkin puree: The star of the cake!
  • Eggs: This will help the pumpkin cake hold it’s structure and add moisture.
  • White sugar: To sweeten the pumpkin cake.
  • Vegetable oil: You can also use 1/2 cup apple sauce and 1/2 olive oil for a healthier alternative
  • Allpurpose flour: The foundation of the pumpkin cake
  • Salt: To bring out all the flavors.
  • Baking soda and baking powder: To ensure the cake rises properly.
  • Cinnamon: To add warm fall spice to your sweet treat.
  • Pumpkin pie spice: Optional, but highly recommended!
  • Cream cheese frosting: Made with cream cheese, butter, and confectioner’s sugar.

How to Make Pumpkin Cake

  1. Begin by preheating your oven to 350°F. Next, take your chosen baking vessel – whether it’s a 9×13 inch glass pan, two 8×8 pans, or a set of cupcake tins. Ensure they’re well-greased and lightly floured. Set these aside for now.
  2. In a large mixing bowl, beat together the eggs, sugar, oil, and pumpkin until well-combined.
  3. In a separate bowl, sift together the flour, baking powder, salt, baking soda, cinnamon, and pumpkin spice. Add this dry mixture to your wet ingredients and thoroughly combine everything with a whisk until you have a uniform batter.

Take your prepared batter and evenly spread it into your chosen pan. If you’re baking a full-sized cake, it should take around 25-30 minutes in the 350°F oven. For cupcakes, it’s a shorter 14-18 minutes. You’ll know it’s done when a toothpick comes out clean. After baking, allow it to cool for a minimum of 20 minutes.

How to make the cream cheese frosting

While your cake is in the oven, work on the frosting.

Using either a stand mixer or mixing by hand, beat together the cream cheese, butter, and confectioner’s sugar until it becomes light and fluffy.

Expert Tips

  • Let your eggs, butter, and cream cheese come to room temperature before beginning this recipe.
  • To make your own pumpkin pie spice, combine 4 teaspoons of cinnamon, 1 teaspoon of nutmeg, 1 teaspoon of ground ginger, and 1/2 teaspoon of ground cloves or allspice.
  • Your cake is done baking when a knife or toothpick inserted in the center comes out clean.

Storage Tips

Refrigerator

Once frosted, the cake should be kept in the refrigerator. Place it in an airtight container or cover it well with plastic wrap to prevent it from drying out. It will stay fresh for up to 7 days in the fridge.

Freezer

Unfrosted: If you want to freeze the cake without frosting, wrap it tightly in plastic wrap and then in aluminum foil. Label it with the date to keep track. It can be frozen for up to 3 months.


Frosted: You can freeze the cake with frosting, but it’s best to do so before cutting it into pieces. Wrap it carefully in plastic wrap, and then in aluminum foil or place it in an airtight container. Again, don’t forget to label it with the date. It’s good in the freezer for up to 3 months.

What to serve with Pumpkin Cake with Cream Cheese Frosting

This cake would be delicious served after any fall meal. Our Sheet Pan Roasted Chicken, Sweet Potatoes, & Broccoli would be complimented perfectly by this dessert!

Recipe FAQs

How long can a cake stay out at room temperature?

If the cake isn’t frosted, it can be stored at room temperature in an airtight container for up to 2 days. After frosting it should be refrigerated.

Can I make cupcakes instead of a cake?

Yes, you can! Adjust the baking time to about 14-18 minutes for cupcakes. Use a toothpick to check for doneness; it should come out clean.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree. Make sure it’s well-drained and has a similar consistency to canned pumpkin.

Can I make the cream cheese frosting in advance?

Absolutely! The frosting can be prepared ahead and stored in the refrigerator. Just make sure to bring it to room temperature and give it a good stir before frosting the cake.

Looking for more pumpkin recipes?

5 from 6 votes

Easy Pumpkin Cake with Cream Cheese Frosting

By: Layla
This Easy Pumpkin Cake with Cream Cheese Frosting is light and fluffy, yet moist and satisfying. The batter is super easy and simple to make and comes together in just a few minutes.
Prep10 minutes
Cook25 minutes
Total35 minutes
Servings 12

Ingredients 

For the cream cheese frosting

Instructions 

  • Preheat oven to 350°F. Grease and flour one glass 9 x 13 inch pan or 2 8×8 pans or 24 cupcake tins; set aside.

  • In a large mixing bowl, beat together the eggs, sugar, oil and pumpkin.
  • Sift together the flour, baking powder, salt, baking soda, salt, cinnamon and pumpkin spice; add to wet ingredients and mix thoroughly with a whisk.

  • Spread batter into prepared pan.Bake at 350° for 25 to 30 minutes (14-18 mins for cupcakes). Remove from oven and allow to cool for at least 20 minutes before frosting.

For the frosting:

  • While the cake is baking, beat together the cream cheese, butter, confectioner's sugar, and vanilla extract in a stand mixer or by hand, until light and fluffy.
  • After the cake has cooled spread frosting over cake and cut into even size pieces. Cake will keep fresh in the fridge for up to 7 days.

Notes

  • Let your eggs, butter, and cream cheese come to room temperature before beginning this recipe.
  • To make your own pumpkin pie spice, combine 4 teaspoons of cinnamon, 1 teaspoon of nutmeg, 1 teaspoon of ground ginger, and 1/2 teaspoon of ground cloves or allspice.
  • Your cake is done baking when a knife or toothpick inserted in the center comes out clean.

Nutrition

Serving: 1slice, Calories: 584kcal, Carbohydrates: 75g, Protein: 5g, Fat: 31g, Saturated Fat: 10g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 7g, Trans Fat: 0.4g, Cholesterol: 84mg, Sodium: 399mg, Potassium: 206mg, Fiber: 2g, Sugar: 56g, Vitamin A: 5961IU, Vitamin C: 2mg, Calcium: 69mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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6 Comments

  1. Hi Layla, this recipe looks delicious! Can’t wait to try. I do have one question about the ingredients, It says 1 cup of oil but it said for the healthier version use 1/2 cup applesauce and 1/2 olive oil.would this be instead of the vegetable oil. not all three correct? because the way its worded I just want to make sure.thanks for your time and thanks for sharing!!

    1. Yes, you would replace the oil with just the apple sauce and 1/2 cup oil and NOT all three. I hope that helps!

  2. I had no idea you lived in the DC area too! I just made your easy carrot cupcakes recipe and LOVED them! If I wanted to make this cake into mini cupcake form, what baking temp/time would you recommend? Thanks!

    1. Casey, We just moved here 3 months ago from Philadlephia (and NYC prior to that). I’m glad you like the carrot cupcakes! for mini cupcakes I would suggest baking them for no more than 8-10 minutes at 350.