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Tender, moist and loaded with pumpkin goodness, our Pumpkin Spice Cake with Cream Cheese Frosting is great for gatherings, holidays or just because you have an extra can of pumpkin puree in the pantry!
Pumpkin Spice Cake with Cream Cheese Frosting
Everyone who loves fall needs a great Pumpkin Cake recipe in their back pocket. This recipe is our favorite because it’s moist, not too sweet and absolutely loaded with warm autumnal spices.
The cake comes together easily, is practically fail-proof and great for beginner bakers. Volunteer to make dessert at your next fall gathering or Thanksgiving dinner and take this tasty cake to share. You’ll be asked back year after year, especially if you promise to make it again. 🧡
What you need to know…
- You’ll need all the basic dry ingredients like flour, pumpkin spice, cinnamon, baking powder, baking soda and salt.
- The wet ingredients include butter, oil, brown sugar, granulated sugar, eggs, canned pure pumpkin puree and vanilla.
- Have your eggs and butter at room temperature for better mixing.
- The cake can be made several days in advance, cooled, wrapped and refrigerated before frosting.
- You can use store-bought pumpkin spice (or pumpkin pie spice) or make your own.
- Don’t skip the vegetable oil. It’s essential to achieve the best texture. We use a combination of butter for flavor and oil for that great moistness.
- This cake is good enough to eat plain. Simply sprinkle with powdered sugar and skip the icing.
- If enjoying without frosting, you can add mini-chocolate chips if desired. Fold half in the batter and sprinkle the other half on top.
Making the best moist Pumpkin Cake
The cake batter is very easy to make. First whisk together the dry ingredients then beat the wet. Fold it all together and spread in your prepared pan. It’s that simple!
The batter is slightly thick but bakes up moist and tender. You can use cake flour in place of the all-purpose flour for a finer texture.
Cream Cheese Frosting
This frosting is super easy to make. Blend the butter and cream cheese together until smooth. Add the remaining ingredients and blend again.
Add a teaspoon or two of milk or cream to reach the desired consistency.
Decorating your Pumpkin Cake
This cake doesn’t have to be decorated, but if you want to add a little bling, try making simple fondant pumpkins or sprinkle with chopped pecans.
My pumpkins were made with store-bought pre-colored fondant in orange and green (affiliate links). I use the entire 4.4 ounce package of orange and only a little of the green.
These pumpkins turned out pretty large but you could make them much smaller if you want more decorations.
- Simply cut the orange fondant into the amount of decorations you want to make.
- Roll the fondant into a ball. It’s like playing with Play Dough.
- Make indentations into the sides of the fondant using a toothpick. Do this all the way around to mimic a pumpkin. Some pumpkins can be tall and others short and plump. Make a variety!
- Form a stem out of green fondant. Attach it to the pumpkin using fondant glue (affiliate link) or use my trick… clear Karo syrup to make them stick.
- Store in an airtight container to keep them soft or leave uncovered so they’ll dry out.
Tricia’s Tips
- Don’t over-bake the cake so it will stay moist and tender.
- Measure or weigh your ingredients carefully to avoid a dry cake.
- Don’t beat the frosting too much. This adds air which makes it a little less smooth and silky.
- Sift the powdered sugar to make sure you don’t have any lumps in the frosting.
Storing Pumpkin Spice Cake
The frosted cake will keep well for up to 3 days at room temperature or up to 5 day in the fridge.
I typically cover and refrigerate my cake, then remove it an hour before serving. Room temperature cake has the best flavor.
Freezing Pumpkin Cake
While fresh pumpkin cake is always better, you can freeze leftover cake in a well sealed airtight container for up to 3 months.
An unfrosted cake can be covered and sealed in plastic wrap and aluminum foil then frozen for up to 3 months. Allow the cake to thaw in the refrigerator overnight before frosting.
Pumpkin Spice Cake with Cream Cheese Frosting
Ingredients
For the cake batter:
- 2 ¼ cups all-purpose flour (284g)
- 1 tablespoon pumpkin spice (5g)
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup unsalted butter room temperature (4oz or 113g)
- ½ cup vegetable oil or canola (4oz)
- 1 cup light brown sugar packed (226g)
- ¾ cup granulated sugar (170g)
- 3 large eggs room temperature
- 15 ounce can pumpkin puree unsweetened
- 1 tablespoon vanilla extract
For the frosting:
- 6 tablespoons unsalted butter room temperature (3oz)
- 8 ounces block cream cheese room temperature
- 1 ¾ cups powdered sugar sifted (210g)
- 1 teaspoon vanilla extract
- pinch table salt
- milk or cream if needed for silky consistency
For optional garnish:
- fondant pumpkins, candied pumpkins and/or chopped pecans
Instructions
To prepare the cake:
- Preheat oven to 350℉. Grease a 9×13-inch baking pan with cooking spray with flour and set aside.
- In a medium bowl whisk together the flour, pumpkin spice, cinnamon, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl combine the butter, oil and sugars. Using an electric mixer blend on medium speed until lightened and fluffy, about 3 to 5 minutes. Add the eggs and blend on low until incorporated. Add the pumpkin puree, vanilla and half the flour mixture. Blend on low until incorporated. Add the remaining flour mixture and blend again to combine. Scrape down the sides and bottom of the bowl with a spatula and beat on high for 2 minutes.
- Pour the batter into the prepared pan. Bake for 33-38 minutes or until a toothpick inserted in the center comes out clean, moist crumbs is okay. Cool completely before frosting.
To prepare the frosting:
- Combine the butter and cream cheese in a large bowl. Beat until blended. Add the sugar, vanilla and salt. Beat on medium-high just until silky. Add a few teaspoons of milk or cream if needed for desired consistency.
- Spread frosting over cooled cake. Garnish with chopped pecans, fondant pumpkins or candy pumpkins as desired.
Recipe Notes
- Keep cake refrigerated for up to 3 days. Bring to room temperature before serving.
- Add pumpkin spice or cinnamon to the frosting if desired
Nutrition
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