Pumpkin Cake with Cream Cheese Frosting: The Ultimate Fall Dessert

When the leaves begin to fall and the air turns crisp, there’s one dessert that captures the essence of autumn like no other: Pumpkin Cake with Cream Cheese Frosting. Moist, spiced, and bursting with warm flavors, this classic cake is a beloved favorite for Thanksgiving, Halloween, and cozy weekend baking. Topped with a luscious layer of tangy cream cheese frosting, it’s the perfect balance of sweet, earthy, and indulgent.

In this comprehensive, SEO-optimized guide, we’ll walk you through a foolproof recipe, share expert baking tips, explore variations for dietary needs, and answer all your questions to help you create the most delicious pumpkin cake you’ve ever tasted—whether you’re a beginner or a seasoned baker.

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Why You’ll Love This Pumpkin Cake

Before we dive into the recipe, here’s why this cake stands out:

• Incredibly Moist & Tender: Thanks to pumpkin puree and oil, it stays soft for days.
• Warm Spice Flavor: Cinnamon, nutmeg, ginger, and cloves create that signature pumpkin pie taste.
• Cream Cheese Frosting Perfection: Rich, tangy, and perfectly sweet—ideal for cutting through the cake’s sweetness.
• Easy to Make: One-bowl mixing and simple ingredients.
• Perfect for Holidays: A must-have for Thanksgiving, fall birthdays, or harvest dinners.
• Great for Gifting: Slice and share with loved ones in a festive tin.
• Freezer-Friendly: Cake layers or whole cake freeze beautifully.

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The History of Pumpkin Cake

Pumpkin desserts have deep roots in American culinary tradition. Native Americans used pumpkins in stews and breads long before European settlers arrived. By the 17th century, colonists began incorporating pumpkin into pies, breads, and cakes, often using spices to enhance its mild flavor.

The modern pumpkin cake emerged in the 20th century as home bakers experimented with spices and moist cake textures. Today, it’s a staple of fall baking, often served alongside apple pie and cranberry sauce during holiday feasts. The addition of cream cheese frosting in the mid-1900s elevated it from simple spice cake to a gourmet dessert favorite.

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Ingredients You’ll Need

This recipe makes one 9×13-inch sheet cake or two 9-inch round layers (serves 12–16).

For the Pumpkin Cake:

• 3 cups (375g) all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 4 large eggs, room temperature
• 1 ½ cups (300g) granulated sugar
• 1 cup (200g) packed light brown sugar
• 1 cup (240ml) vegetable oil or melted coconut oil
• 1 (15 oz / 425g) can 100% pure pumpkin puree (not pumpkin pie filling)
• 1 cup (240ml) buttermilk (or DIY: 1 cup milk + 1 tbsp vinegar, let sit 5 mins)
• 2 teaspoons pure vanilla extract

For the Cream Cheese Frosting:

• 16 oz (450g) full-fat cream cheese, softened
• ½ cup (115g) unsalted butter, softened
• 4 cups (480g) powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Optional Garnishes: Chopped pecans, cinnamon sugar, candied pumpkin seeds, or edible gold dust.

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Step-by-Step Instructions

Follow these detailed steps to bake a perfectly moist pumpkin cake with silky cream cheese frosting.

Step 1: Preheat and Prepare the Pans

Preheat your oven to 350°F (175°C).

For 9×13-inch pan: Grease and flour the pan, or line with parchment paper.
For two 9-inch round pans: Grease, flour, and line the bottoms with parchment.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking soda
• Baking powder
• Salt
• Cinnamon, nutmeg, ginger, and cloves

Set aside.

Step 3: Combine Wet Ingredients

In a large mixing bowl, beat together:

• Eggs
• Granulated sugar
• Brown sugar
• Oil
• Pumpkin puree
• Buttermilk
• Vanilla extract

Mix on medium speed until smooth and well combined (about 2 minutes).

Step 4: Add Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix—this can make the cake dense.

Step 5: Bake the Cake

• 9×13-inch cake: Pour batter into the pan and bake for 40–45 minutes.
• Two 9-inch layers: Divide batter evenly and bake for 30–35 minutes.

The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 6: Cool Completely

Let the cake cool in the pan(s) for 15 minutes, then transfer to a wire rack to cool completely before frosting.

Important: Never frost a warm cake—it will melt the frosting and cause sliding.

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Make the Cream Cheese Frosting

While the cake cools, prepare the frosting.

1. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy (about 2 minutes).
2. Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud.
3. Add the vanilla and a pinch of salt. Beat on medium-high for 2–3 minutes until light, fluffy, and spreadable.

Tip: For a stiffer frosting (ideal for layer cakes), use an extra ½ cup of powdered sugar.

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Frost and Decorate

For a 9×13-Inch Cake:

• Spread frosting evenly over the cooled cake using an offset spatula.
• Sprinkle with chopped pecans or a dusting of cinnamon.

For a Layer Cake:

1. Place one layer on a serving plate.
2. Spread a thick layer of frosting on top.
3. Carefully place the second layer on top.
4. Frost the top and sides with a smooth or swirled finish.
5. Garnish as desired.

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Tips for Success

Follow these expert tips for a flawless pumpkin cake every time:

1. Use Real Pumpkin Puree: Not pumpkin pie filling, which contains added sugar and spices.
2. Room-Temperature Ingredients: Ensures even mixing and a smooth batter.
3. Don’t Overmix: Mix just until combined to avoid a tough crumb.
4. Cool Completely Before Frosting: Prevents melting and sliding.
5. Chill the Cake (Optional): For cleaner slices, refrigerate the frosted cake for 30 minutes before serving.
6. Measure Flour Correctly: Spoon and level flour—don’t scoop directly from the bag.

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Variations and Substitutions

This recipe is highly adaptable. Try these delicious twists:

1. Gluten-Free Pumpkin Cake

Replace flour with a 1:1 gluten-free baking blend (like Bob’s Red Mill). Add ½ tsp xanthan gum if not included.

2. Dairy-Free Version

Use plant-based butter and dairy-free cream cheese (e.g., Kite Hill or Miyoko’s) for the frosting. Substitute buttermilk with almond milk + vinegar.

3. Vegan Pumpkin Cake

Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), dairy-free butter, and vegan cream cheese.

4. Add Nuts or Chocolate

Fold 1 cup chopped pecans, walnuts, or chocolate chips into the batter.

5. Pumpkin Spice Cake (Simplified)

Use 2 ½ teaspoons pumpkin pie spice instead of individual spices.

6. Carrot-Pumpkin Swirl Cake

Mix in 1 cup grated carrots for a hybrid dessert.

7. Mini Cupcakes

Bake in muffin tins for 18–22 minutes. Top with a swirl of frosting and a pecan half.

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How to Store and Freeze

Refrigerator: Store frosted cake in an airtight container for up to 5 days due to the cream cheese frosting.

Freezer:

• Unfrosted Cake: Wrap layers tightly in plastic and foil. Freeze for up to 3 months.
• Frosted Cake: Freeze whole cake on a tray, then wrap. Thaw overnight in the fridge.
• Cupcakes: Freeze in a single layer, then store in a container.

Thawing Tip: Bring to room temperature before serving for best texture.

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Serving Suggestions

This cake is perfect for:

• Thanksgiving Dessert Table
• Fall Birthday Parties
• Potlucks and Church Dinners
• Afternoon Tea with Coffee or Chai
• Gifts for Teachers or Neighbors

Pair with vanilla ice cream or whipped cream for an extra-decadent treat.

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Nutritional Information (Per Slice, Approx. 12 Slices)

• Calories: 420
• Total Fat: 18g
• Saturated Fat: 7g
• Cholesterol: 70mg
• Sodium: 380mg
• Total Carbohydrates: 62g
• Dietary Fiber: 2g
• Sugars: 42g
• Protein: 5g

Note: Values may vary based on ingredients and frosting amount.

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Why This Recipe Works

The magic of this pumpkin cake lies in its perfect balance:

• Pumpkin Puree: Adds moisture, color, and natural sweetness.
• Oil-Based Batter: Keeps the cake tender and prevents dryness.
• Brown Sugar: Enhances chewiness and depth.
• Spices: Warm and nostalgic, like a slice of pumpkin pie.
• Cream Cheese Frosting: Tangy contrast that elevates the sweetness.

It’s a dessert that feels both comforting and celebratory.

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Frequently Asked Questions (FAQs)

Q: Can I use fresh pumpkin instead of canned?
A: Yes, but roast and puree it first. Drain excess liquid by placing in a fine-mesh strainer for 30 minutes.

Q: Why is my cake dense?
A: Likely causes: overmixing, expired leavening agents, or too much flour. Measure carefully and mix gently.

Q: Can I make this cake ahead of time?
A: Yes! Bake and frost it a day in advance. Store in the fridge and bring to room temperature before serving.

Q: Can I pipe the frosting?
A: Absolutely. Use a star tip for beautiful swirls on cupcakes or layer edges.

Q: Is this cake suitable for a birthday?
A: Definitely! It’s a unique, seasonal alternative to chocolate or vanilla.

Q: Can I use milk instead of buttermilk?
A: Not ideal—baking soda needs acidity to activate. Use the DIY buttermilk substitute (milk + vinegar).

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Final Thoughts

Pumpkin Cake with Cream Cheese Frosting is more than just a dessert—it’s a celebration of fall, family, and homemade comfort. With its moist crumb, warm spices, and rich, creamy topping, it’s a showstopper that’s as delicious as it is beautiful.

Whether you’re baking for a holiday feast, a birthday, or simply because you love the taste of autumn, this cake delivers every time. Simple to make, endlessly customizable, and universally loved, it’s a recipe you’ll return to year after year.

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Ready to Bake? Save this recipe, share it with a friend, and tag your creations on social media with #PumpkinCakeWithCreamCheeseFrosting. Happy baking—and happy fall! 🎃🍂🍁

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