Pumpkin Spice Cake with Cream Cheese Frosting

A piece of pumpkin cake on a plate with a fork.

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Pumpkin Spice Cake with Cream Cheese Frosting

This cake is everything you'd want in a luscious, moist and tender well spiced Pumpkin dessert. It's easy to make, feeds a small crowd and topped with a silky, tangy cream cheese frosting that's not too sweet.

Prep Time30

Cook Time37

Total Time1 7

Course: Dessert

Cuisine: American

Keyword: cake, dessert, pumpkin

Servings:

Calories: 524kcal

Author: Tricia

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 9x13-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.

Notes

Refrigerated cake will keep for up to 5 days. Bring to room temperature before serving.
Add pumpkin spice or cinnamon to the frosting if desired

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition