If you’re looking for the perfect fall dessert to wow your guests, Pumpkin Cake with Cream Cheese Frosting is a must-bake! This moist, spiced pumpkin cake is topped with rich cream cheese frosting, making it an irresistible treat for Thanksgiving, Halloween, or any cozy autumn gathering.
In this post, we’ll walk you through everything from ingredients to variations, plus helpful tips and internal links to related recipes from My World Wide Recipe to expand your fall baking repertoire.
Why You’ll Love This Pumpkin Cake
Pumpkin desserts are always a hit during the colder months, and this one is no exception. With warm spices, smooth pumpkin puree, and velvety frosting, it’s:
- Moist and tender
- Packed with cozy flavors
- Easy to make in one pan
- A crowd-pleaser for holidays or potlucks
Pair it with a warm mug of Slow Cooker Apple Cider or Fluffy Japanese Cheesecake for a dessert spread your guests won’t forget.
Ingredients You’ll Need
For the Pumpkin Cake
- 2 cups all-purpose flour – sifted for a finer texture
- 1 cup granulated sugar
- ½ cup brown sugar – adds moisture and a hint of molasses flavor
- 2 tsp pumpkin pie spice
(or make your own with: 1½ tsp cinnamon, ¼ tsp each of nutmeg, ginger, cloves, and allspice) - 1 tsp baking soda
- 2 tsp baking powder – helps the cake rise
- ¼ tsp salt
- 1 tsp vanilla extract
- 4 large eggs – at room temperature for even mixing
- 1 cup vegetable oil – keeps the cake moist
- 15 oz canned pumpkin puree – NOT pumpkin pie filling
👉 Tip: Want a homemade touch? Try replacing canned with your own roasted and pureed pumpkin.
For the Cream Cheese Frosting
- ½ cup unsalted butter – softened to room temp
- 8 oz cream cheese – also softened
- 4 cups powdered sugar – sifted for smooth texture
- 1 tsp vanilla extract
- Optional toppings: sprinkles, chocolate pumpkins, or chopped nuts
🛠️ Equipment Needed
- Mixing bowls (1 large, 1 medium)
- 9×13 inch baking pan
- Electric hand or stand mixer
- Silicone spatula or wooden spoon
- Offset spatula (for spreading frosting)
- Whisk and sifter
- Measuring cups & spoons
🔪 Step-by-Step Instructions
Step 1: Prep Your Workspace
- Preheat oven to 350°F (175°C).
- Grease your pan using cooking spray or butter and line it with parchment paper if desired for easy removal.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together:
- 2 cups flour
- 1 cup white sugar
- ½ cup brown sugar
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 2 tsp baking powder
- ¼ tsp salt
👉 Tip: Sifting the flour and sugar helps avoid clumps and ensures a smooth batter.
Step 3: Add the Wet Ingredients
To the same bowl, add:
- 4 eggs
- 1 cup vegetable oil
- 15 oz pumpkin puree
- 1 tsp vanilla extract
Use a wooden spoon or silicone spatula to gently fold the wet into the dry ingredients. Do not overmix—stop once everything is just combined and no dry flour remains.
Step 4: Pour & Bake
- Pour the batter into your prepared 9×13-inch pan.
- Smooth the surface with an offset spatula to ensure even baking.
- Bake for 35–38 minutes, or until a toothpick inserted in the center comes out clean.
👉 Pro Tip: If the top browns too quickly, loosely tent with foil.
Step 5: Cool Completely
Remove the cake from the oven and allow it to cool in the pan on a wire rack for at least 1 hour. Frosting a warm cake will cause the icing to melt and slide off.
🧁 Making the Cream Cheese Frosting
Step 6: Cream the Base
In the bowl of a stand mixer or using a hand mixer:
- Beat ½ cup softened butter and 8 oz softened cream cheese on medium speed for 2–3 minutes until smooth and fluffy.
Step 7: Add Powdered Sugar
Slowly add in:
- 4 cups powdered sugar (1 cup at a time), beating on low to avoid sugar clouds.
Once all sugar is incorporated, mix in:
- 1 tsp vanilla extract
👉 Want a thinner frosting? Add 1 tsp of milk at a time until spreadable.
Step 8: Frost the Cake
- Once the cake is fully cooled, use an offset spatula to spread the frosting in an even layer across the surface.
- Optionally, decorate with:
- Candy pumpkins
- Autumn-themed sprinkles
- Chopped pecans or walnuts
- A drizzle of Salted Caramel
Cutting and Serving
- Slice into squares or rectangles.
- For parties: Cut smaller bite-sized pieces.
- For indulgent servings: Cut into 3-inch squares.
- Store in the fridge if not serving immediately.
Storage & Freezing
Refrigerator:
- Store frosted cake covered in the refrigerator for up to 4 days.
- Use airtight containers to prevent drying out.
Freezing:
- Freeze unfrosted cake: Wrap tightly in plastic wrap, then foil. Freeze up to 2 months.
- Thaw at room temp and frost before serving.
- Or freeze frosted individual slices, separated with parchment.
🌟 More Fall Recipes from MyWorldWideRecipe
Complete your seasonal baking list with these cozy fall flavors:
- Pumpkin Caramel Pie
- Sticky Coconut Cake
- Southern Creamy Pineapple Pecan Cake
- Flourless Pumpkin Muffin
- Salted Pistachio Chocolate Cupcakes
- Salted Honey Pie
Final Notes
Whether you’re baking for a holiday, family dinner, or just because you love fall flavors, this Pumpkin Cake with Cream Cheese Frosting delivers every time. It’s incredibly moist, deeply spiced, and topped with the silkiest frosting.
Want to print this recipe or save it as a PDF? Just let me know, and I’ll prepare a print-friendly version or recipe card layout for you.