Pumpkin Cake with Cream Cheese Frosting
This luscious Pumpkin Cake with Cream Cheese Frosting is the ultimate fall dessert, combining warm spices, moist texture, and a tangy-sweet topping for a treat that's irresistible. Made with pure pumpkin puree and a trio of cozy spices—cinnamon, nutmeg, and ginger—this cake delivers rich autumnal flavors in every bite. The crowning glory is a velvety cream cheese frosting, whipped to perfection with just the right balance of sweetness. Whether you're looking for a show-stopping centerpiece for holiday gatherings or a comforting dessert to pair with your favorite coffee, this easy-to-make pumpkin cake is sure to impress. Ready in under an hour, it’s a delightful addition to your seasonal baking repertoire!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 0.5 teaspoons salt
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 0.5 cup vegetable oil
- 1.5 cups pure pumpkin puree
- 3 eggs
- 2 teaspoons vanilla extract
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract (for frosting)
- 1 tablespoon milk (optional, for thinning frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan or line it with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until smooth.
Add the pumpkin puree, eggs, and vanilla extract to the wet mixture. Stir until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring just until the batter comes together. Be careful not to overmix.
Pour the batter into the prepared baking pan and spread evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan on a wire rack before frosting.
To make the cream cheese frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
Add the powdered sugar and vanilla extract, and mix on low speed until combined. Increase the speed to medium and beat until fluffy. If needed, add 1 tablespoon of milk to thin the frosting to your desired consistency.
Spread the cream cheese frosting evenly over the cooled pumpkin cake.
Slice, serve, and enjoy!
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 360 mg | 16% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 57.0 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 136 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.
