Golden Pumpkin Cake with Cinnamon Frosting
Indulge in the warm and cozy flavors of fall with this Golden Pumpkin Cake with Cinnamon Frosting. This moist and tender cake is infused with the earthy sweetness of pumpkin puree and aromatic spices like cinnamon and nutmeg, making it the perfect autumn dessert. Topped with a creamy, tangy cinnamon cream cheese frosting, each bite is a delightful balance of richness and warmth. With simple pantry staples and just 20 minutes of prep time, this cake is easy to whip up for any occasion, from holiday gatherings to midweek treats. Slice it into generous squares, serve it chilled or at room temperature, and watch it become an instant seasonal favorite. Perfect for pumpkin lovers and dessert enthusiasts alike, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1 cup Granulated sugar
- 0.5 cups Brown sugar, packed
- 0.5 cups Vegetable oil
- 1 cups Pumpkin puree (not pie filling)
- 3 large Eggs
- 1.5 teaspoons Vanilla extract
- 0.5 cups Unsalted butter, softened
- 8 ounces Cream cheese, softened
- 3 cups Powdered sugar
- 1 teaspoons Ground cinnamon (for frosting)
- 1 tablespoon Milk (optional, for frosting consistency)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk until smooth.
Add the pumpkin puree, eggs, and vanilla extract to the sugar mixture. Whisk until fully combined.
Gradually add the dry ingredients to the wet ingredients, stirring just until no flour streaks remain. Do not overmix.
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
While the cake cools, prepare the frosting. In a large bowl, beat the softened butter and cream cheese together until smooth and creamy, about 2-3 minutes.
Add the powdered sugar, one cup at a time, and beat until incorporated. Add the ground cinnamon and mix well.
If the frosting is too thick, add a tablespoon of milk to achieve your desired consistency.
Once the cake is completely cool, spread the cinnamon frosting evenly over the top of the cake.
Slice into squares or rectangles and serve. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 307 mg | 13% | |
| Total Carbohydrate | 74.8 g | 27% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 56.6 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 159 mg | 3% | |
*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.
