Pumpkin Cake with Cream Cheese Frosting

Cakes & Cupcakes · Holidays · September 7, 2017

This moist pumpkin cake with cream cheese frosting is filled with brown sugar, spices & all your favorite fall flavors. Then topped with cream cheese frosting - it's the perfect pumpkin cake recipe!

Hi there! It’s Fiona stopping in from Just So Tasty, and today I’m sharing this easy pumpkin cake with cream cheese frosting. It’s moist, full of fall flavors, and topped with creamy, smooth cream cheese frosting. You’re going to love it. Now I don’t know about you, but I always get excited for fall baking. But to be totally honest, I’m not a huge pumpkin pie person. So when pumpkin season rolls around I’m always looking for easier pumpkin desserts.

And this pumpkin cake with cream cheese frosting is the perfect option. It’s filled with pumpkin, vanilla and fall spices. Then because we’re using brown sugar, there’s a delicious hint of caramel.

You’ll also love how moist the cake is thanks to a few key ingredients:

MY OTHER RECIPES
  • We’re using oil
  • 4 eggs
  • Brown Sugar
  • A little sour cream
  • And pumpkin puree of course.

The batter comes together in less than 15 minutes, then it’s time to bake.

This moist pumpkin cake with cream cheese frosting is filled with brown sugar, spices & all your favorite fall flavors. Then topped with cream cheese frosting - it's the perfect pumpkin cake recipe!This moist pumpkin cake with cream cheese frosting is filled with brown sugar, spices & all your favorite fall flavors. Then topped with cream cheese frosting - it's the perfect pumpkin cake recipe!

Once the cake is done baking and totally cooled, it’s topped with cream cheese frosting. I love how cream cheese frosting isn’t too sweet. Plus it goes so perfectly with spice cakes, carrot cakes, and of course – this pumpkin cake.

You can add a few chopped nuts to the top of each piece, or fall sprinkles look cute too.

This moist pumpkin cake with cream cheese frosting is filled with brown sugar, spices & all your favorite fall flavors. Then topped with cream cheese frosting - it's the perfect pumpkin cake recipe!This moist pumpkin cake with cream cheese frosting is filled with brown sugar, spices & all your favorite fall flavors. Then topped with cream cheese frosting - it's the perfect pumpkin cake recipe!

I’ll definitely be making this pumpkin cake with cream cheese frosting over and over again this fall. And if you’re looking for an easy pumpkin recipe that’s perfect for potlucks or family dinners – this recipe is definitely for you!

Pumpkin Cake:

5.0 from 2 reviews
Pumpkin Cake with Cream Cheese Frosting
 
This pumpkin cake with cream cheese frosting is super moist, filled with spices, and perfect for fall.
Author:
Serves: 15-18 pieces
Ingredients
For the Pumpkin Cake
  • 2¼ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 cup vegetable oil (canola works too)
  • 1 cup brown sugar
  • ¾ cup white sugar
  • 2 tsp vanilla extract
  • 4 large eggs
  • 3 tablespoons sour cream (or plain Greek yogurt)
  • 15 oz can pumpkin puree (not pumpkin pie filling)
For the Cream Cheese Frosting
  • ⅓ cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 1 tsp vanilla extract
  • 3 - 3.5 cups powdered sugar
  • 1 tablespoon heavy cream, if needed.
  • Chopped walnuts, optional
Instructions
Make the Cake
  1. Preheat the oven to 350F degrees. Grease & lightly flour a 9x13 inch baking pan.
  2. In a large bowl whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In a separate large bowl beat together the oil, sugars. vanilla and eggs using an electric mixer. Then beat in the sour cream and pumpkin puree.
  4. With the mixer on low speed, carefully beat in the flour mixture being careful not to over mix.
  5. Pour the batter into the prepared pan and bake for 30-35 minutes or until an inserted toothpick comes out clean.
For the Frosting
  1. In a large bowl beat together the butter, cream cheese and vanilla until soft. Then slowly beat in 3 cups powdered sugar.
  2. If the frosting seems too thin, beat in an extra ½ cup powdered sugar. If it seems too thick, beat in 1 tablespoon heavy cream.
  3. Frost the cooled cake using a flat knife. Cut into slices, and optionally top each piece with chopped walnuts.
Notes
*Unfrosted cake can be wrapped tightly in clingfilm and frozen. Thaw in the fridge overnight.
**Leftovers can be stored in the fridge in an airtight container for up to 4 days.

————————————

I love pumpkin cake! Thank you Fiona for sharing this delicious recipe! Go check out, Just So Tasty for more delicious recipes!

Here is another great pumpkin recipe from Fiona:

Pumpkin Cheesecake

 

This delicious, moist pumpkin cake with cream cheese frosting is filled with brown sugar, spices & all your favorite fall flavors.
And for more pumpkin recipes, check out:
    Stay Up To Date!
    Need more recipes and creative ideas? Sign-up to receive my free ebook!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe:  

    Comments

    Marie

    Hi,
    I would like to make this receipe but in France we haven’t can of pumpink puree. Could you tell me which sort of pumpink must I choose, and if I have to strain it a lot after cook it ? Many thanks for your help !

    Clarissa @ Good Remedies

    This pumpkin cake looks really tasty. Thanks for sharing Fiona.

    Norma

    Looks yummy…can it be done as cupcakes?

    Yvonne

    Made it last night. Flavours were wonderful. Like a pumpkin pie with a crumble on top. Thank you for the recipe. One question: Can evaporated milk be replaced with other milks?

      Lil' Luna

      I am glad you like it! I’m not sure if you are talking about this recipe, even though it was a contributors, I don’t see milk in the ingredient list?

    Ashley

    This cake is amazing! We made it once and just made it again tonight. Just a question….salt? I see it in the instructions but not in the ingredient list. How much did you use?

    Tried & True
    Featured On
    Stay Up To Date!
    Need more recipes and creative ideas? Sign-up to receive my free ebook!