Introduction

This Pumpkin Cake with Cream Cheese Frosting is a moist and flavorful treat perfect for fall or any time you crave a warm, spiced dessert. The combination of pumpkin puree and pumpkin spice creates a wonderfully aromatic cake, complemented perfectly by a rich, creamy frosting.

A single square piece of carrot cake sits on a white plate, showing two layers: the bottom layer is a moist, slightly crumbly orange-brown cake with a textured surface, and the top layer is a thick, smooth, creamy white frosting spread evenly across the cake. In the background, the white plate holds another piece of the same cake, and behind that is a white baking dish filled with the rest of the carrot cake topped with the same white frosting. The scene is set on a white marbled surface, giving a clean and bright look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 ¼ teaspoons pumpkin spice
½ teaspoon fine sea salt
1 cup cane sugar
½ cup light brown sugar (packed)
15 ounces pumpkin puree (canned)
2 large eggs (or 3 small eggs)
1 teaspoon vanilla extract
½ cup 2% milk
½ cup vegetable oil
8 ounces cream cheese (1 block, softened)
⅓ cup unsalted butter (softened, about 5 tablespoons)
3 cups powdered sugar
1 teaspoon vanilla extract (for frosting)
⅛ teaspoon salt (fine sea salt or table salt, for frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch glass baking dish with baking spray and set it aside.
Step 2: In a large mixing bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, baking powder, and fine sea salt until well combined.
Step 3: In a separate bowl, mix the cane sugar, light brown sugar, eggs, vegetable oil, 2% milk, vanilla extract, and pumpkin puree until smooth and fully blended.
Step 4: Combine the wet ingredients into the dry ingredients. Stir gently until a smooth batter forms, being careful not to overmix.
Step 5: Pour the batter evenly into the prepared baking dish and spread it out with a spatula.
Step 6: Bake the cake on the center rack of the oven for 30 to 35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean. Be careful not to overbake.
Step 7: While the cake bakes, prepare the frosting by beating the softened cream cheese and unsalted butter together in a bowl using a hand mixer until smooth.
Step 8: Add the vanilla extract and salt to the cream cheese mixture and mix well. Gradually add the powdered sugar a little at a time, mixing thoroughly after each addition to avoid a sugar cloud.
Step 9: Once the cake is baked, remove it from the oven and place on a wire rack. Let it cool completely for at least 1 hour before frosting.
Step 10: Take the frosting out of the refrigerator 15-20 minutes before spreading it on the cake to soften slightly. Spread evenly and enjoy your delicious pumpkin cake.

Tips & Variations

For extra moist cake, substitute half the vegetable oil with melted butter for richer flavor.
If you prefer a spicier cake, increase pumpkin spice up to 3 teaspoons according to taste.
Use fresh pumpkin puree if available for a fresher taste; just roast and blend your own pumpkin.
To make this gluten-free, substitute the all-purpose flour with gluten-free flour blend.
Add chopped nuts or chocolate chips to the batter for a fun texture variation.

Storage

Store the pumpkin cake covered tightly in an airtight container in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best flavor and texture. Leftover slices can be wrapped individually and frozen for up to 2 months; thaw in the fridge overnight before enjoying. The cream cheese frosting may firm up in the fridge, so soften slightly before spreading.

How to Serve

This image shows a rectangular glass baking dish with a pumpkin cake inside, where one piece has been cut and removed from the front left corner. The cake has one main thick layer, which is a moist, dense, orange-brown pumpkin cake base. On top is a thick layer of smooth, white cream cheese frosting spread evenly and topped with a light dusting of brown cinnamon powder. The dish is set on a wooden board with a white marbled textured background visible in parts. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added sugars and spices which can affect the cake’s flavor and texture. Use plain pumpkin puree for best results.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid opening the oven too often during baking to prevent temperature drops.