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    Home » Recipes » Cake » Pumpkin Cake with Cream Cheese Frosting

    Pumpkin Cake with Cream Cheese Frosting

    Published: Oct 7, 2022 · Updated: Oct 7, 2022 Written by Alicia · This post may contain affiliate links · 2 Comments

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    Jump to Recipe

    This Pumpkin Cake is moist with a delicately spiced pumpkin flavor and topped with a decadent tangy cream cheese frosting.

    Slice of pumpkin cake on a plate with a fork.

    You'll love this easy single-layer pumpkin cake topped with a light and airy cream cheese frosting.

    The crumb is extra moist thanks to the oil, eggs, and pumpkin and delicately spiced from the cinnamon, ginger, nutmeg, and cloves. The frosting is a perfect balance between the creaminess of the butter, the tanginess of the cream cheese, and the sweetness of the powdered sugar.

    This one is sure to become a family favorite.

    Jump to:
    • Ingredients
    • Ingredient Notes
    • Step By Step Instructions
    • Tips & Tricks
    • Storage
    • More Recipes You'll Love!
    • 📖 Recipe

    Ingredients

    Pumpkin Cake

    Ingredients for pumpkin cake with labels.

    Cream Cheese Frosting

    Ingredients for cream cheese frosting labeled.

    Ingredient Notes

    Pumpkin Cake:

    Flour - All-purpose flour is the base of the cake.

    Pumpkin - Canned puréed pumpkin adds both pumpkin flavor as well as moisture. Note, this is pure pumpkin and not pumpkin pie filling.

    Spices - Gives the cake a pumpkin spice flavor.

    Brown & White Sugar - Provides sweetness to the cake.

    Oil - Using oil results in a moist and spongy cake.

    Cream Cheese Frosting:

    Powdered Sugar - Also called confectioner's sugar, it gives the frosting its sweetness.

    Cream Cheese - Adds a nice tanginess to balance out the sweetness of the sugar.

    Unsalted Butter - Balances the flavor of the cream cheese.

    Step By Step Instructions

    Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.

    Step 1:

    Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with butter.

    Step 2:

    Flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt in a bowl.

    In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ground ginger, ground cloves, nutmeg, and fine sea or kosher salt.

    Step 3:

    Sugar, brown sugar, pumpkin purée, four eggs, and oil in a bowl.

    In a large mixing bowl, whisk together granulated sugar, brown sugar, eggs, oil, and puréed pumpkin.

    Step 4:

    Dry ingredients added to wet ingredients for pumpkin cake.

    Add the dry ingredients to the bowl with the wet ingredients and mix just until it comes together.

    Step 5:

    Pumpkin cake batter in a 9x13 glass baking dish.

    Pour the cake batter into the prepared baking dish and bake for 28 to 32 minutes or until a toothpick inserted into the center comes out clean.

    Step 6:

    Unfrosted pumpkin cake in a 9x13 glass baking dish.

    Allow the cake to cool completely. This will take about 3 hours.

    Step 7:

    Butter and cream cheese in a bowl and then creamed together.

    Using an electric whisk or stand mixer fitted with the paddle attachment, cream together the softened butter and cream cheese until they are well combined.

    Step 8:

    Powdered sugar, vanilla, and salt added and mixed in to creamed butter and cream cheese.

    Add the powdered sugar, vanilla, and salt. Continue whipping on medium-high speed for 4 to 5 minutes or until light and airy.

    Step 9:

    Whole pumpkin cake with cream cheese frosting in a baking dish.

    Spread the frosting evenly over the top of the cooled cake.

    Enjoy!

    Tips & Tricks

    • Allow the eggs to sit out for about 30 minutes before making the cake. Room-temperature eggs will incorporate into the batter more consistently.
    • Pull the butter and cream cheese from the fridge when you are making the cake. This will give them enough time to soften.

    Storage

    You can leave this cake out at room temperature for 1 day.

    For longer storage, keep the cake covered in the fridge for 3 to 4 days.

    Side shot of a whole pumpkin cake with a slice cut out.

    More Recipes You'll Love!

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    Cardamom Cupcakes with Cinnamon Cream Cheese Frosting

    Pumpkin and Cocoa Icebox Cake

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    📖 Recipe

    Slice on pumpkin cake on a plate with a fork.

    Pumpkin Cake with Cream Cheese Frosting

    Alicia
    This Pumpkin Cake is moist with a delicately spiced pumpkin flavor and topped with a decadent tangy cream cheese frosting.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 mins
    Cook Time 30 mins
    Cooling TIme 3 hrs
    Total Time 3 hrs 40 mins
    Course Cake, Dessert
    Servings 12 servings

    Equipment

    Electric Mixer

    Ingredients
      

    Pumpkin Cake

    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 2 teaspoons cinnamon
    • 1 teaspoon ground ginger
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • ½ teaspoon fine kosher salt
    • 1 cup granulated sugar
    • ½ cup light brown sugar packed
    • 15 ounces canned pumpkin purée not pumpkin pie filling
    • 4 large eggs room temperature
    • 1 cup canola oil

    Cream Cheese Frosting

    • 8 ounces cream cheese softened
    • 1 stick unsalted butter softened
    • 2 ½ cups powdered sugar
    • 1 teaspoon vanilla
    • ¼ teaspoon fine kosher salt

    Instructions
     

    • Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with butter.
    • In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
    • In a large bowl, whisk together granulated sugar, brown sugar, pumpkin, eggs, and oil until well combined.
    • Add the dry ingredients to the wet ingredients and mix just until combined.
    • Transfer the cake batter to the prepared baking dish. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean.
    • Allow the cake to completely cool before frosting, about 3 hours.
    • In a large bowl, cream together the butter and cream cheese.
    • Add the powdered sugar, vanilla, and salt. Beat on medium-high speed for 4 to 5 minutes or until the frosting is light and airy.
    • Evenly spread the frosting on the cooled cake. Enjoy!

    Notes

    • Room temperature eggs will incorporate into the batter more evenly.
    • Be sure to beat the frosting for a full 4 or 5 minutes as this will create a nice pillowy frosting.
    • Store the cake at room temperature for up to 1 day or covered in the fridge for up to 4 days.

    Nutrition

    Serving: 1servingCalories: 610kcalCarbohydrates: 71gProtein: 6gFat: 35gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 0.4gCholesterol: 101mgSodium: 397mgPotassium: 164mgFiber: 2gSugar: 52gVitamin A: 6095IUVitamin C: 2mgCalcium: 94mgIron: 2mg
    Tried this recipe?Mention @ThisHomeKitchen or tag #thishomekitchen so I can see your photos!

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    Reader Interactions

    Comments

    1. Nathan Kamenar

      October 18, 2022 at 10:22 pm

      5 stars
      This cake was delicious! We decided to add some chocolate chips to the batter and I would highly recommend giving it a try.

      Reply
      • Alicia

        October 19, 2022 at 5:54 pm

        Thank you, I'm glad you enjoyed the recipe! Chocolate chips sound like a great addition!

        Reply

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    Hi! I'm Alicia. I'm the recipe developer behind This Home Kitchen. Here, you'll find easy, cozy, family-pleasing recipes to help you bring your loved ones around the table.

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