Pumpkin Cake with Cream Cheese Frosting is warmly spiced, moist, and perfectly complemented by tangy cream cheese frosting. For extra autumn flair, drizzle a little caramel sauce over the frosting.
This cake is ideal for a Fall or Thanksgiving table — everything about it evokes warmth and comfort. The flavor and texture are lovely, and the recipe is straightforward. It yields a large cake that serves about 12–16 people, making it great for potlucks, holiday gatherings, or brunch.
This is an easy, beginner-friendly pumpkin cake: no complicated techniques and simple ingredients. It adapts well to muffins if you want individual servings, and it travels easily for sharing with friends.
If you enjoy cozy Fall baking, this cake sits nicely alongside other favorites like pumpkin pancakes, pumpkin doughnuts, or a pumpkin roll. It’s equally at home with a cup of tea or coffee.
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
As temperatures drop, pumpkin recipes take center stage. This pumpkin cake is quick and reliable. The batter comes together easily and produces a tender, moist cake that’s forgiving for novice bakers.
It’s perfect for breakfast, an afternoon snack, or as a Thanksgiving dessert. The cake stores and slices well, so it’s great to bring to gatherings.
The Ingredients
This pumpkin cake uses standard baking staples plus pumpkin puree and warm spices. A few ingredient notes:
- Pumpkin puree: Use canned or homemade pumpkin puree. In the U.S., Libby’s is a common choice for canned puree.
- Spices: Cinnamon and nutmeg give classic pumpkin flavor. You can substitute pumpkin spice if preferred.
- Oil: A neutral oil like vegetable or light olive oil keeps the cake moist and tender. Butter is only used in the frosting for richness.
For the full list of ingredients and measurements, see the recipe card below.
How To Make Pumpkin Cake
Make the batter: Whisk the dry ingredients together in a large bowl. In a separate bowl, combine the eggs, oil, and pumpkin puree, then stir into the dry mix until smooth.
Bake: Pour the batter into a buttered 9×13-inch pan and smooth the top. Bake until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
Frost: Prepare a simple cream cheese frosting by beating together softened butter, softened cream cheese, powdered sugar, and vanilla until smooth and fluffy. Spread evenly over the cooled cake.
Optional: Drizzle caramel sauce over the frosting for a decorative touch and extra flavor.
Serve: Slice and share. The cake stays moist and pairs well with tea or coffee.
Pumpkin Cake Recipe FAQs
Too much liquid (extra oil, eggs, or added milk) or underbaking can make the cake overly moist. Follow the ingredient amounts and bake until a toothpick comes out clean.
Cream cheese frosting is simple: beat softened cream cheese and butter with powdered sugar and a splash of vanilla until light and smooth. Chill the cake first to make spreading easier.
Pumpkin pairs well with warm spices like cinnamon, nutmeg, cloves, and ginger, and with flavors such as orange zest and caramel.
Expert Tips
- Chill the cake briefly before frosting to make spreading the cream cheese frosting easier and neater.
- For deeper flavor, swap brown sugar for some or all of the granulated sugar.
- Store leftovers in an airtight container in the refrigerator for up to one week; bring to room temperature before serving.
- Use pure pumpkin puree rather than pumpkin pie filling, which contains added spices and sweeteners.
- If you prefer not to use cream cheese frosting, dust the cake with powdered sugar or serve plain.
More Cake Recipes
If you like this pumpkin cake, try other favorites such as pumpkin roll cake, lemon pound cake, pineapple upside-down pound cake, or classic vanilla pound cake.
Pumpkin Roll Cake
Southern Lemon Pound Cake Recipe
Pineapple Upside Down Pound Cake
Vanilla Pound Cake
Thanksgiving Recipes
Planning this cake for Thanksgiving? Consider pairing it with classic side dishes like baked turkey wings, garlic butter green beans, mashed potatoes, or roasted turkey.
Oven Baked Turkey Wings
Garlic Butter Green Beans
Rosemary Garlic Mashed Potatoes
Herb Roasted Turkey
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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, level the top, and bake 30–35 minutes or until a toothpick inserted into the center comes out clean. Cool on a rack.
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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 the frosting over the cooled cake. Drizzle with caramel if desired. Slice and serve. Store leftovers covered in the fridge for up to one week.
Notes
Pumpkin puree: Use canned or homemade pumpkin puree. Canned Libby’s is a common choice.
Caramel sauce: Optional but it enhances presentation and flavor.