Pumpkin desserts carry a warmth that feels like a gentle embrace, and this Pumpkin Cake with Cream Cheese Frosting is a fine example. You will learn how to create a moist, spiced cake layered with a tangy cream cheese frosting that turns every slice into a highlight for Thanksgiving. My own notes will guide you, and by the end, you’ll have the confidence to serve a cake that rivals any bakery.
I have baked many pumpkin desserts, but this recipe holds a special place on my table. It combines the tender crumb of a moist pumpkin layer cake with the rich tang of cream cheese frosting, offering a balance that feels both comforting and celebratory. You’ll discover how easy it is to make, yet how impressive it looks when finished.
Ingredients for Pumpkin Cake with Cream Cheese Frosting
The flour, leavening, and spices come together first, creating a base that’s sturdy yet tender. Cinnamon leads with warmth, while ginger, nutmeg, and cloves add depth. Pumpkin purée blends with sugar, eggs, and oil to create a batter that feels smooth and rich before the dry ingredients fold in. I always use canned pumpkin purée, as it delivers consistent texture and moisture, saving time while keeping the flavor true.
The frosting relies on cream cheese and butter softened to the right consistency. Powdered sugar brings sweetness, and a touch of vanilla smooths the flavor. A pinch of salt balances the richness, and I sometimes add a dusting of cinnamon on top for a touch of color.
Tip: If you prefer a thicker frosting layer, you can double the recipe. I find the listed amount covers the cake generously without overwhelming the flavor of the pumpkin.
A Helpful Comparison for Flavor and Texture
In my notes, I’ve compared vegetable oil and melted butter for this cake. Oil keeps the crumb more tender and moist for longer, while butter adds flavor but can create a slightly denser texture.
I choose oil because the cake stays soft for days, making it ideal if you want to bake ahead. If you prefer a richer taste and plan to serve it the same day, butter may be worth trying.
For readers who enjoy other pumpkin and cream cheese pairings, the pumpkin cream cheese muffins are another way to enjoy these flavors in a more casual form.
Step-by-Step for the Pumpkin Cake Layers
The oven preheats first, setting a reliable base temperature for even baking. The dry ingredients whisk together, ensuring spices and leavening distribute evenly.
The wet ingredients blend until smooth, with pumpkin purée giving the batter its signature texture and color.
When the wet and dry come together, mix gently until no streaks of flour remain. This step matters, as overmixing leads to a dense crumb instead of the light, tender texture you want. The batter divides into the prepared pans, ready to bake until golden and springy to the touch.
You might also enjoy the pumpkin cream cheese recipe if you want a simple spread to enjoy alongside coffee or warm bread.
Cooling, Frosting, and Assembly
Once baked, the cakes rest in their pans for a short time, then move to a rack to cool completely. Patience here gives you a smooth surface for frosting and keeps the cream cheese layer from melting into the crumb.
The frosting whips until fluffy, holding its shape while spreading easily across the cake. If it feels too soft, a short chill firms it without losing creaminess. I like to frost between the layers generously, then smooth the sides for a clean finish.
For another festive option, the pumpkin cupcakes bring the same flavors in single servings, which makes them easy to share.
Garnish and Serving Ideas
A dusting of cinnamon or nutmeg just before serving adds a rustic look and complements the spices in the cake. I sometimes scatter a few candied pecans on top when serving at larger gatherings. The contrast of crunch against the soft cake always delights guests.
If you enjoy bar-style desserts, the pumpkin pie bars deliver the same cozy flavor with a handheld format, making them perfect for potlucks.
Storage Notes and Make-Ahead Tips
The cake keeps well covered in the refrigerator for up to four days. For best flavor, let slices sit at room temperature for 20 minutes before serving. I sometimes bake the layers a day ahead, then frost them fresh the next morning. This schedule eases preparation for holidays or events without losing quality.
If you prefer a sheet cake, the same batter adapts beautifully into a pumpkin sheet cake with cream cheese, offering the same moist texture in a simpler form.
Join the Conversation
Save this recipe to Pinterest so you can return to it for your next fall gathering. I’d love to hear how your pumpkin cake with cream cheese frosting turned out. Share your experience in the comments, or ask questions if you’d like more baking advice. Community feedback always inspires new tips and ideas.
Pumpkin Cake with Cream Cheese Frosting
Pumpkin cake with cream cheese frosting brings warm fall flavors together in a moist, spiced cake topped with smooth, tangy frosting. The cake is tender but sturdy enough to layer, while the frosting adds a rich sweetness that balances the spices. This recipe makes a cozy dessert for gatherings, holidays, or simply enjoying at home.
Ingredients
- FOR THE PUMPKIN CAKE
- 2 cups (240g) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¾ cup (180ml) vegetable oil
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 4 large eggs
- 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
- 1 tsp vanilla extract
- FOR THE CREAM CHEESE FROSTING
- 1 (8 oz) block cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3½ cups (420g) powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
- Optional: a dash of cinnamon or nutmeg for garnish
Instructions
PREHEAT THE OVEN: Set oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
MIX DRY INGREDIENTS: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
MIX WET INGREDIENTS: In another large bowl, combine oil, granulated sugar, brown sugar, eggs, pumpkin purée, and vanilla. Mix until smooth and evenly blended.
COMBINE BATTER: Add dry ingredients to wet ingredients. Stir gently until no dry streaks remain. Avoid overmixing to keep the cake tender.
BAKE THE CAKE: Divide batter evenly into prepared pans. Smooth tops with a spatula. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
COOL COMPLETELY: Let cakes cool in pans for 10 minutes, then transfer to a wire rack. Allow to cool fully before frosting.
MAKE THE FROSTING: In a large mixing bowl, beat cream cheese and butter until creamy and smooth. Gradually add powdered sugar, mixing first on low speed, then on medium-high until light and fluffy. Blend in vanilla extract and pinch of salt. If frosting feels too soft, chill for 15–20 minutes.
ASSEMBLE THE CAKE: If needed, level cake layers. Place the first layer on a serving plate and spread a thick layer of frosting. Set second cake layer on top and frost the top and sides. For a smooth finish, use an offset spatula.
GARNISH: Lightly dust with cinnamon or nutmeg before serving.
Notes
For best flavor, prepare the cake a day in advance and store it covered in the refrigerator. Bring to room temperature before serving for the softest texture.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 186Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 69mgSodium 318mgCarbohydrates 27gFiber 2gSugar 8gProtein 5g
