Pumpkin Cake with Cream Cheese Frosting Recipe

If you’re on the hunt for a cozy, crowd-pleasing treat that feels like fall wrapped up in a slice, you’re going to love this Pumpkin Cake with Cream Cheese Frosting Recipe. It’s moist, packed with warm spices, and the creamy frosting on top? Absolutely dreamy. I’ve made this more times than I can count, and trust me, it’s the kind of recipe that’ll become a favorite for your family and friends — plus, it’s easier than you might think. So, let’s dive in and make some pumpkin magic together!

this Recipe

Ingredients You’ll Need

Each ingredient here plays its part to create the perfect balance of moistness, spice, and sweetness. I find fresh pumpkin puree adds a wonderful natural flavor, but canned works wonderfully too—just watch your sugar if using canned varieties as some can be sweeter.

• Pumpkin puree: Fresh is best for flavor, but canned pumpkin puree is a great convenient substitute. Just avoid pumpkin pie filling which has added sugar and spices.
• Eggs: Make sure they’re at room temperature for smooth mixing and better rise in the cake.
• Sugar: I use white sugar or superfine sugar, but you can tweak the amount if you prefer it less sweet.
• Vegetable or canola oil: A neutral oil keeps the cake moist without overpowering the pumpkin spice flavors.
• All-purpose flour: The base of the cake that gives it structure.
• Baking powder: Helps the cake rise nice and fluffy.
• Cinnamon powder: Essential warm spice that brings the pumpkin cake to life.
• Cooking or kosher salt: Balances flavors and enhances pumpkin taste—don’t skip it.
• Cream cheese: Use block cream cheese at room temp for the best frosting texture.
• Unsalted butter: Softened, for creamy frosting with no extra saltiness.
• Vanilla extract: Adds depth to your frosting flavor.
• Icing sugar (powdered sugar): Make sure it’s soft for a smooth frosting.
• Maple syrup: The finishing drizzle that brings sweetness and maple aroma.
• Pecans: Roughly chopped for a lovely crunch and nutty contrast on top.

Variations

This Pumpkin Cake with Cream Cheese Frosting Recipe is wonderfully versatile — I love tailoring it to fit the moment or dietary needs. Don’t hesitate to experiment and make it your own!

• Gluten-Free Variation: Swap the all-purpose flour for a gluten-free flour blend; I’ve done this with success, just keep an eye on the baking time as it might vary slightly.
• Less Sweet: I once reduced sugar by a quarter when baking for my kids, and it was still plenty sweet thanks to the pumpkin and maple syrup in the frosting.
• Spiced Up: Adding a pinch of nutmeg or ginger amps up the spice profile perfectly during the holidays—my family loves that extra warmth.
• Mini Muffins: Once, I made this as muffins for a party—baked for about 25 minutes—and they were such bite-sized crowd-pleasers!

How to Make Pumpkin Cake with Cream Cheese Frosting Recipe

Step 1: Prepare your pan and preheat the oven

Start by preheating your oven to 180°C/350°F (or 160°C for fan-forced ovens). I like to line a 9×13 inch (23×33 cm) pan with baking paper with an overhang. This helps when it comes time to lift the cake out for cooling or slicing, so give it a good spray first to avoid sticking!

Step 2: Mix the cake batter

In a large bowl, whisk together your eggs, sugar, oil, and pumpkin puree until well combined. I find using a hand whisk works great here. Then add your flour, baking powder, cinnamon, and salt. Stir gently until everything comes together — don’t overmix, or you might lose that tender crumb we want!

Step 3: Bake the pumpkin cake

Pour the batter into your prepared pan and smooth the top with a spatula. Pop it into the oven and bake for about 40 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. I always set a timer for 35 minutes, then check every few minutes after that; ovens can be tricky!

Step 4: Cool completely before frosting

Once baked, let the cake cool in the pan for about 10 minutes, then use the paper overhang to lift it onto a wire rack. Cooling fully (about 2 hours) is really important so that the cream cheese frosting spreads beautifully without melting.

Step 5: Make the cream cheese frosting

In a clean bowl, beat the cream cheese and butter together for 2 minutes until smooth and fluffy. Add sifted icing sugar in three batches to avoid a snowstorm in your kitchen—I speak from experience! Once combined, crank up the mixer and beat it high for 3 minutes until light and airy, then stir in the vanilla extract. Use immediately for best spreading.

Step 6: Frost, drizzle, and decorate

Spread the frosting across your cooled pumpkin cake with a spatula or even the back of a spoon to create charming swirly dents. Now, here’s a secret—drizzle generous spoonfuls of maple syrup into those dents so it pools like little maple puddles. Finally, sprinkle with roughly chopped pecans for crunch and nuttiness. It’s honestly irresistible!

How to Serve Pumpkin Cake with Cream Cheese Frosting Recipe

Garnishes

I love finishing this cake with a scatter of roughly chopped pecans—they add a wonderful crunch. Sometimes I toast the pecans lightly before sprinkling to enhance their flavor. A light dusting of cinnamon or a few fresh mint leaves can also add a pretty touch if you’re serving guests.

Side Dishes

This cake pairs beautifully with a hot cup of coffee or spiced chai tea. If you’re serving it as part of a brunch spread, fresh fruit or a dollop of Greek yogurt balances the sweetness nicely. For a holiday dinner, vanilla ice cream or whipped cream alongside is always a hit.

Creative Ways to Present

For a festive party, I’ve sliced this cake into neat squares and placed each on a pretty plate with a pecan cluster. You can also layer this as a trifle with extra frosting and chopped pecans for an impressive dessert. Or get playful by turning the batter into muffins and topping each with a swirl of cream cheese frosting and a pecan half—a guaranteed crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin cake keeps beautifully in the fridge for up to five days. I always cover it tightly with plastic wrap or keep it in an airtight container to preserve freshness. Bringing it back to room temperature before serving really wakes up the flavors and softens the frosting.

Freezing

I’ve had good luck freezing unfrosted cake slices wrapped tightly in plastic wrap and then foil. Freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and then frost just before serving for the best texture. I don’t recommend freezing the cake with frosting already on—it tends to get a bit watery when thawed.

Reheating

If you want to warm a slice, I pop it in the microwave for about 15 seconds at a time—just enough to take the chill off without melting the frosting. It tastes almost like freshly baked that way. Avoid heating for too long or the cream cheese frosting can lose its lovely texture.

FAQs

Final Thoughts

This Pumpkin Cake with Cream Cheese Frosting Recipe has truly become a staple in my kitchen, especially when the scent of cinnamon and pumpkin starts filling the air. It feels like a hug in dessert form and I hope it becomes as comforting and beloved in your home as it is in mine. Give it a try, enjoy the process, and don’t forget to sneak a little extra maple syrup—it makes all the difference, I promise!

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