Pumpkin Cake with Cream Cheese Frosting is warmly spiced, moist, and perfectly complemented by tangy cream cheese frosting. For extra autumnal appeal, drizzle caramel sauce over the frosting.
This cake is ideal for a Fall or Thanksgiving table—comforting, seasonal, and easy to share.
The flavor and texture are what make this cake special: tender, moist crumb with warm pumpkin spice. It’s also simple to prepare and makes a large 9×13 cake that serves around 12–16 people, perfect for potlucks, brunches, and holiday gatherings.
This recipe pairs well with other cozy treats like pumpkin pancakes, pumpkin doughnuts, or a pumpkin roll for special occasions.
Table of Contents
- Pumpkin Cake Recipe
- The Ingredients
- How To Make Pumpkin Cake
- Pumpkin Cake Recipe FAQs
- Expert Tips
- More Cake Recipes
- Thanksgiving Recipes
- Pumpkin Cake with Cream Cheese Frosting Recipe
Pumpkin Cake Recipe
When the weather turns cooler, pumpkin recipes are a must. This pumpkin cake is straightforward and beginner-friendly—no complicated techniques, just simple mixing and baking. You can even adapt the batter for muffins if you prefer individual portions.
It’s a dependable recipe to keep bookmarked for breakfast, Thanksgiving morning, or a cozy snack with a warm drink. The cake transports well, so it’s easy to bring to gatherings and share with friends and family.
If you enjoy seasonal baking, try other comforting recipes like old-fashioned apple cake, simple cornbread, or a three-cheese mac and cheese as part of your menu rotation.
The Ingredients
This Pumpkin Cake with Cream Cheese Frosting uses pantry basics plus pumpkin puree and warm spices. Below are notes on key ingredients:
- Pumpkin puree: Use canned or homemade pumpkin puree; canned Libby’s is a common choice.
- Spices: A mix of cinnamon and nutmeg adds classic pumpkin flavor. You can substitute pumpkin spice if preferred.
- Oil: Neutral oil (vegetable or light olive oil) keeps the cake moist. Butter is used only in the frosting, not the batter.
See the recipe card below for the complete ingredient list and measurements.
How To Make Pumpkin Cake
Make the batter: Whisk the dry ingredients together, then combine the wet ingredients and mix until smooth.
Pour the batter into a buttered 9×13-inch baking pan and level the top.
Bake until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
Make and spread the cream cheese frosting: Beat softened butter, cream cheese, powdered sugar, and vanilla until smooth and fluffy, then spread evenly over the cooled cake.
Optional: Drizzle caramel sauce over the frosting for added flavor and presentation.
Slice and serve. This cake stays moist, melts in the mouth, and makes a lovely companion to tea or coffee.
Pumpkin Cake Recipe FAQs
Too much liquid (oil, milk, or pumpkin) or underbaking can make the cake overly moist. Measure wet ingredients carefully and bake until a toothpick comes out clean.
Beat softened cream cheese and butter with powdered sugar and vanilla until fluffy. Chill the cake first if you want easier spreading and neater edges.
Pumpkin pairs well with cinnamon, nutmeg, cloves, ginger, and citrus zest, as well as caramel, nuts, and warm beverages.
Expert Tips
- Refrigerate the cooled cake briefly to make spreading the frosting easier and cleaner.
- For deeper flavor, substitute some granulated sugar with brown sugar.
- Store leftovers covered in the refrigerator for up to one week; bring to room temperature before serving.
- Use pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- If you prefer no frosting, a dusting of powdered sugar is a simple alternative.
More Cake Recipes
Enjoyed this pumpkin cake? Try these other cake recipes.
Pumpkin Roll Cake
Southern Lemon Pound Cake Recipe
Pineapple Upside Down Pound Cake
Vanilla Pound Cake
Thanksgiving Recipes
Serving this cake at Thanksgiving? These side dishes pair nicely.
Oven Baked Turkey Wings
Garlic Butter Green Beans
Rosemary Garlic Mashed Potatoes
Herb Roasted Turkey
Baked Turkey Drumsticks
Fried Carrots
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Pumpkin Cake with Cream Cheese Frosting
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Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon powder
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
- 15 oz pumpkin puree
- 3 eggs (large)
- 1 cup vegetable oil
For the frosting
- 8 tablespoons butter softened
- 8 oz cream cheese softened
- 1 cup icing (powdered) sugar
- 1 teaspoon vanilla extract
Garnish
- Caramel sauce for drizzling over cake Optional
Instructions
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Preheat oven to 350°F (180°C). Butter a 9×13-inch baking pan.
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In a large bowl whisk together flour, baking powder, baking soda, sugar, salt, cinnamon, and nutmeg. In another bowl whisk eggs, oil, and pumpkin puree. Add the wet mixture to the dry ingredients and whisk until combined.
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Pour batter into the prepared pan and level the top. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a cooling rack and let cool completely.
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Make the frosting: Beat butter, cream cheese, powdered sugar, and vanilla with an electric mixer until smooth and fluffy.
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Spread frosting over the cooled cake and drizzle with caramel if desired. Slice and serve. Store leftovers tightly covered in the fridge for up to one week.
Notes
Pumpkin puree: Canned or homemade pumpkin puree works well.
Caramel sauce: Optional but recommended for presentation and added flavor.