Table of Contents
Pumpkin cake with cream cheese frosting is a classic fall dessert. Like our Pumpkin Dump Cake and Pumpkin Bars, this is a cake we have on repeat all season long that is perfect for feeding a crowd at holiday dinners and potlucks.
Topped with a generous layer of creamy and decadent cream cheese frosting, this pumpkin recipe is the perfect centerpiece for any festive gathering or cozy night in!
Why we think you’ll love it:
- Festive fall desserts. The spiced pumpkin cake and tangy cream cheese frosting create a perfect harmony of sweet and savory.
- Easy elegance. Don’t be fooled by its impressive taste and presentation – this is a tasty easy cake recipe!
- Customizable canvas. Spruce up the cake with chopped nuts or chocolate chips. The cream cheese frosting can also be flavored with extracts like vanilla, maple, or almond to personalize the taste.
Pumpkin Cake with Cream Cheese Frosting Ingredients
Pumpkin Cake
- 2¼ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 cup vegetable oil – canola works too
- 1 cup brown sugar
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 3 tablespoons sour cream – or plain Greek yogurt
- 15 ounces pumpkin puree – not pumpkin pie filling
Cream Cheese Frosting
- ⅓ cup unsalted butter, softened – How to Soften Butter Quickly
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 3 – 3½ cups powdered sugar
- 1 tablespoon heavy whipping cream, if needed
- chopped walnuts, optional
How to Make Pumpkin Cake
- PREP. Preheat the oven to 350°F. Grease & lightly flour a 9×13-inch baking pan.
- BATTER. In a large bowl whisk 2¼ cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 2 teaspoons pumpkin pie spice.
- In a separate large bowl beat 1 cup vegetable oil, 1 cup brown sugar, ¾ cup granulated sugar, 2 teaspoons vanilla, and 4 eggs using an electric mixer. Then beat in the 3 tablespoons sour cream and 15 ounces of pumpkin puree.
- With the mixer on low speed, beat in the flour mixture careful not to over-mix.
- BAKE. Pour the batter into the prepared pan and bake for 35-40 minutes or until an inserted toothpick comes out clean.
Pro Tip: Turn It Into Cupcakes
For individual servings of this recipe, make cupcakes instead of an entire cake. Scoop the muffin tins ¾ full of batter. Bake at 350°F for 20-25 minutes or until a toothpick comes out clean. We also have a separate Pumpkin Cupcakes recipe!
How to Make The Frosting
- COMBINE. In a large bowl beat ⅓ cup butter, 8 ounces cream cheese, and 1 teaspoon vanilla until soft. Then slowly beat in 3 cups of powdered sugar.
- If the frosting seems too thin, beat in an extra ½ cup powdered sugar. If it seems too thick, beat in 1 tablespoon of heavy cream.
- FROST. Frost the cooled cake using a flat knife. Cut into slices, and optionally top each piece with chopped walnuts.
Pumpkin Cake Recipe
Ingredients
Pumpkin Cake
- 2¼ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 cup vegetable oil, (canola works too)
- 1 cup brown sugar
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 3 tablespoons sour cream, (or plain Greek yogurt)
- 15 ounces pumpkin puree, (not pumpkin pie filling)
Cream Cheese Frosting
- ⅓ cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 3 – 3½ cups powdered sugar
- 1 tablespoon heavy whipping cream, if needed
- chopped walnuts, optional
Instructions
Pumpkin Cake
- Preheat the oven to 350°F. Grease & lightly flour a 9×13-inch baking pan.
- In a large bowl whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a separate large bowl beat the oil, sugars, vanilla, and eggs using an electric mixer. Then beat in the sour cream and pumpkin puree.
- With the mixer on low speed, beat in the flour mixture careful not to over-mix.
- Pour the batter into the prepared pan and bake for 35-40 minutes or until an inserted toothpick comes out clean.
Cream Cheese Frosting
- In a large bowl beat the butter, cream cheese, and vanilla until soft. Then slowly beat in 3 cups of powdered sugar.
- If the frosting seems too thin, beat in an extra ½ cup powdered sugar. If it seems too thick, beat in 1 tablespoon of heavy cream.
- Frost the cooled cake using a flat knife. Cut into slices, and optionally top each piece with chopped walnuts.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Unfrosted cake.Store pumpkin spice cake covered at room temperature for 3-4 days. Or wrap it tightly with plastic wrap and then again with foil and freeze it for about 3 months.
Frosted cake. Cover and refrigerate it for about 5 days. To freeze, place the frosted cake in the freezer for a couple of hours to let the frosting set before wrapping it with plastic and foil. It will keep in the freezer for 3-4 months. Remove the wrapping before thawing the cake.
Store homemade cream cheese frosting in an airtight container in the fridge for about a week. It also freezes really well. Freeze for up to 3 months. Thaw overnight in the fridge when you’re ready to use it.
More Like This
Pumpkin Cake Recipes
Pumpkin Magic Cake
1 hr 15 mins
Pumpkin Crunch Cake
1 hr 12 mins
Pumpkin Dump Cake
1 hr 5 mins
Pumpkin Gooey Butter Cake
50 mins
Pumpkin Desserts
Collections
This recipe was originally published September 2017.
We love this cake! It is so moist and has just the right amount of frosting.
We were craving pumpkin in July–to help beat the heat. This cake was perfect! Tasted like fall and so easy to make. Saving for the fall as well.
This cake is heaven! We could not get enough. Cannot wait to make it again!
Hi, can I put this cake in a Bundt pan? Thanks