Fall Time Pumpkin Cake
Savor the warmth of autumn with this irresistible Fall Time Pumpkin Cake, a dessert that embodies the cozy essence of the season. Perfectly spiced with cinnamon, nutmeg, and cloves, and made irresistibly moist with real pumpkin puree, this cake is everything your fall baking dreams are made of. Topped with a luscious cream cheese frosting, its balance of sweet, spiced, and creamy flavors makes it an ideal treat for gatherings or a quiet evening at home. This easy-to-make recipe includes simple steps, bakes in just 40 minutes, and serves 12, making it a quick yet indulgent addition to your seasonal dessert repertoire. Garnish with cinnamon or chopped pecans for an extra festive touch, and enjoy a slice of autumn perfection!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 eggs
- 2 teaspoons pure vanilla extract
- 1 cup pumpkin puree
- 0.5 cup whole milk
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 0.25 cup unsalted butter, softened (for frosting)
- 1 teaspoon pure vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan. If desired, line it with parchment paper for easier removal.
In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
In a large mixing bowl, cream the 1/2 cup of softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the 2 teaspoons of vanilla extract.
Mix in the pumpkin puree until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix gently until just combined. Do not overmix.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting.
To make the cream cheese frosting, beat the softened cream cheese and 1/4 cup butter together in a medium bowl until smooth and creamy.
Add the powdered sugar gradually, mixing well after each addition, until the frosting reaches your desired consistency.
Mix in the teaspoon of vanilla extract until fully incorporated.
Spread the cream cheese frosting evenly over the cooled cake.
Optionally, garnish with a sprinkle of cinnamon or chopped pecans.
Cut into squares, serve, and enjoy your Fall Time Pumpkin Cake with friends and family!
Nutrition Facts
Calories |
5441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.7 g | 316% | |
| Saturated Fat | 146.7 g | 733% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1030 mg | 343% | |
| Sodium | 3907 mg | 170% | |
| Total Carbohydrate | 767.3 g | 279% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 554.8 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 697 mg | 54% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1502 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
