The Best Pumpkin Cake with Cream Cheese Frosting Recipe Ever

Sweet memories of autumn flood my mind when I think about this delectable pumpkin cake with cream cheese frosting.

Seasonal spices dance through every tender crumb, creating a warmth that feels like a cozy embrace.

Fragrant cinnamon and nutmeg whisper promises of comfort with each slice.

Rich and moist, this dessert captures the essence of crisp fall afternoons.

Creamy frosting adds a luxurious touch that makes every bite feel like a celebration.

Home bakers will find joy in crafting this simple yet impressive treat.

Gather your ingredients and let the magic of baking begin.

Pumpkin Cake That Swirls Cream Cheese into Fall Bliss

• Unleash Autumn Magic: Capture the essence of fall with this mouthwatering pumpkin cake that brings cozy seasonal flavors right to your kitchen.
• Effortless Baking Delight: Whip up this recipe with simple ingredients and straightforward steps, making it perfect for bakers of all skill levels.
• Family Crowd-Pleaser: Create a dessert that brings everyone together, offering a rich, moist cake topped with creamy cream cheese frosting that's sure to impress both kids and adults.
• Quick Comfort Solution: Prepare a delectable treat in under an hour, transforming ordinary moments into special memories with minimal kitchen effort.

Pumpkin Cake with Cream Cheese Frosting Ingredients

• All-Purpose Flour: Core dry ingredient for cake structure.
• Cinnamon: Warm spice that enhances pumpkin flavor.
• Baking Powder, Baking Soda: Leavening agents for cake rise.
• Salt: Balances and enhances overall taste.

• Eggs: Binding agent for cake texture.
• Granulated Sugar: Provides sweetness and moisture.
• Vegetable Oil: Keeps cake soft and tender.
• Pumpkin Puree: Signature fall flavor and moisture source.

• Cream Cheese, Butter: Creamy base for smooth frosting.
• Vanilla Extract: Adds depth of flavor.
• Powdered Sugar: Creates sweet, fluffy frosting consistency.

Baking Pumpkin Cake with Cream Cheese Frosting

Step 1: Warm Up The Oven

Crank your oven to a toasty 350°F and let it start heating while you prepare the magical ingredients.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Ground cinnamon
• Baking powder
• Baking soda
• Salt

Whisk these ingredients together until perfectly blended.

Step 3: Blend Wet Ingredients

• Vegetable oil
• Pumpkin puree

Mix everything until it looks silky and consistent.

Step 4: Combine Ingredients

Slowly fold the dry ingredient mixture into the wet ingredients. Stir gently until just combined – don’t overmix!

Step 5: Prepare The Baking Pan

Pour the batter into an ungreased 9×13-inch baking pan, spreading it evenly.

Step 6: Bake To Perfection

Slide the pan into the preheated oven. Bake for 25-30 minutes. Check doneness by inserting a toothpick – it should come out clean.

Step 7: Cool Down

Let the cake rest completely in the pan. Patience is key for the perfect texture.

Step 8: Whip Up Cream Cheese Frosting

• Softened cream cheese
• Butter

Beat until smooth. Add vanilla extract, then gradually mix in powdered sugar until the frosting is fluffy and irresistible.

Step 9: Frost And Chill

Spread the frosting evenly across the cooled cake. Pop it in the refrigerator for a short chill to help the frosting set and make slicing easier.

Cake Tips for Cream Cheese Pumpkin Fall Goodness

• Boost Pumpkin Puree Flavor: Use freshly roasted pumpkin instead of canned for a richer, more authentic autumn taste that elevates the entire dessert.
• Prevent Dry Cake Disaster: Measure flour accurately by spooning it into the measuring cup and leveling with a knife to avoid dense, tough cake texture.
• Frosting Consistency Trick: Allow cream cheese and butter to reach room temperature before mixing to create a smooth, lump-free frosting that spreads like a dream.
• Make-Ahead Magic: Store the unfrosted cake wrapped tightly at room temperature for up to 2 days, or refrigerate for maximum freshness before adding cream cheese frosting.
• Gluten-Free Adaptation: Swap regular flour with a 1:1 gluten-free flour blend to make this seasonal treat accessible for those with dietary restrictions.

Save Pumpkin Cake with Cream Cheese Frosting for Later

• Store the frosted pumpkin cake in an airtight container or covered with plastic wrap in the refrigerator for up to 5 days. Keep cake away from strong-smelling foods to prevent flavor absorption.
• Wrap the entire unfrosted cake tightly in plastic wrap, then cover with aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before frosting and serving.
• Cut individual cake slices, wrap each separately in plastic wrap, then place in a freezer-safe container. Frozen slices will keep for 1-2 months. Thaw at room temperature for 30-45 minutes before enjoying.
• Warm individual slices in the microwave for 15-20 seconds on medium power. For best texture, let cake sit at room temperature for 15 minutes before serving to restore moisture and softness.

Pumpkin Cake with Cream Cheese Frosting Companion Picks

• Pair with Warm Spiced Cider: Brew a hot apple cider with cinnamon sticks and star anise to complement the cake's autumnal spices and enhance the pumpkin flavor.
• Serve with Vanilla Bean Ice Cream: Scoop creamy vanilla bean ice cream alongside the cake for a cool, smooth contrast to the warm spices and rich cream cheese frosting.
• Match with Caramel Macchiato: Enjoy a rich, espresso-based caramel macchiato that balances the cake's sweetness and adds a luxurious coffee undertone to the dessert experience.
• Complement with Toasted Pecans: Sprinkle toasted, chopped pecans over the cake or serve on the side to add a delightful crunch and nutty depth that echoes the cake's warm fall profile.

Pumpkin Cake with Cream Cheese Swaps

• Gluten-Free Pumpkin Cake: Replace wheat flour with almond flour or gluten-free blend, ensuring the same moist texture and rich flavor for those with wheat sensitivities.
• Vegan Pumpkin Cake: Substitute eggs with flax eggs, use coconut oil instead of vegetable oil, and create a dairy-free cream cheese frosting using cashew or vegan cream cheese alternatives.
• Low-Sugar Pumpkin Cake: Replace sugar with monk fruit sweetener or stevia, and use Greek yogurt in the frosting to reduce overall sugar content while maintaining delicious taste.
• Keto-Friendly Pumpkin Cake: Swap regular flour with coconut or almond flour, use erythritol as a sweetener, and create a cream cheese frosting with sugar-free sweeteners for a low-carb version.

FAQs

• What kind of pumpkin should I use for this recipe?

Canned pumpkin puree works best. Fresh pumpkin can be used, but make sure to drain excess moisture and puree it smoothly for the right consistency.

• Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend. Make sure to use one designed for baking to maintain the cake’s texture.

• How do I know if the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done. The top should also spring back when lightly touched.

• Is it necessary to use a specific type of oil?

Vegetable oil works perfectly, but you can also use canola oil. Avoid olive oil as it can alter the cake’s flavor. The key is using a neutral-tasting oil that keeps the cake moist.

Pumpkin Cake with Cream Cheese Frosting Recipe

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4.6 from 40 reviews

• Total Time: 55 minutes
• Yield: 12 1x

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Description

Seasonal Pumpkin Cake delights with rich autumn spices and velvety cream cheese frosting. Warm, comforting flavors invite you to savor each delectable slice of this classic dessert that celebrates fall’s most beloved ingredients.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 15 ounces (425 grams) pumpkin puree
• 1 cup (240 milliliters) vegetable oil
• 4 large eggs
• 1 2/3 cups (330 grams) sugar

Dry Ingredients:

• 2 cups (240 grams) all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

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Instructions

1. Thoroughly mix dry components – flour, cinnamon, baking powder, baking soda, and salt in a medium mixing vessel, then set aside for later incorporation.
2. Vigorously whip eggs and sugar in a spacious mixing bowl until they transform into a smooth, pale mixture.
3. Introduce vegetable oil and pumpkin puree to the egg mixture, stirring until the texture becomes uniform and silky.
4. Gently fold the prepared dry ingredients into the wet ingredients, stirring minimally to prevent over-mixing and maintain a delicate cake texture.
5. Transfer the velvety batter into an ungreased rectangular baking dish, ensuring even distribution.
6. Position the pan in a preheated oven calibrated to 350°F and bake for approximately 25-30 minutes, monitoring for a perfectly golden surface.
7. Validate cake doneness by inserting a slender toothpick into the center – it should emerge clean and free of raw batter.
8. Allow the cake to cool completely within the pan, enabling it to settle and stabilize.
9. Prepare the luxurious frosting by blending softened cream cheese and butter until achieving a silky, lump-free consistency.
10. Incorporate vanilla extract into the cheese mixture, then gradually introduce powdered sugar, whipping until the frosting becomes light and airy.
11. Once the cake has reached room temperature, generously spread the cream cheese frosting across the entire surface.
12. Refrigerate briefly to help the frosting set and facilitate cleaner, more precise slicing.

Notes

• Adjust the spice blend by adding a pinch of nutmeg or ground ginger for deeper autumn flavor complexity.
• Replace vegetable oil with applesauce to create a lighter, lower-fat version of the cake that maintains moisture.
• For gluten-sensitive guests, swap wheat flour with a gluten-free blend containing xanthan gum to ensure proper texture.
• Enhance decoration by sprinkling toasted pecans or pumpkin seeds over the frosted cake for delightful crunch and visual appeal.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 303
• Sugar: 19 g
• Sodium: 195 mg
• Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 70 mg