Pumpkin Cake with Cream Cheese Frosting

This moist pumpkin cake with cream cheese frosting is filled with brown sugar, spices, & all your favorite fall flavors.

Pumpkin cake with cream cheese frosting is a classic fall dessert, like our Pumpkin Dump Cake! It’s perfect for feeding a crowd at holiday dinners and potlucks.

A Favorite Fall Treat!

This easy pumpkin cake with cream cheese frosting is 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 about 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.

As far as easy pumpkin desserts go, this pumpkin cake with cream cheese frosting is the perfect option. It’s filled with pumpkin, and because we use more brown sugar than white, there’s a delicious hint of caramel that cannot be beaten.

A Simple Fall Cake

Making this pumpkin cake recipe is easy to do! Just follow these steps:

PREP. Preheat the oven to 350°F degrees. Grease & lightly flour a 9×13-inch baking pan.

DRY INGREDIENTS. In a large bowl whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.

WET INGREDIENTS. 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.

With the mixer on low speed, carefully beat in the flour mixture being 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.

The Frosting

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

BEAT. In a large bowl beat together the butter, cream cheese, and vanilla until soft. Then slowly beat in 3 cups of powdered sugar.

Frosting consistency. 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.

Variations

Change up this pumpkin cake with any of these simple variations.

Make cupcakes. For individual servings of this recipe, make cupcakes instead of an entire cake. Simply 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 Cupcake recipe!

Spice. Make your own Pumpkin Pie Spice with nutmeg, cloves, ginger, and cinnamon.

Make Your Own Pumpkin Puree

You can substitute 1:1 homemade puree with canned puree. Be careful to drain as much excess moisture from your homemade puree as possible.

Choose small baking pumpkins or they may also say sugar pumpkin or pumpkin pie on the sign. Do not use the jack-o-lantern pumpkins. Here’s how to make your own pumpkin puree:

1. Preheat oven to 375°F
2. Slice the pumpkins in half from top to bottom and scoop out the seeds and strings. 
3. Line a baking sheet with aluminum foil. Place pumpkin halves, with the inside of the pumpkin facing toward the foil. Bake for 40-60 minutes depending on the size of your pumpkin. 
4. Allow the pumpkin to cool enough to handle. Use a sharp knife to carefully cut away the skin. Toss the skin in the trash and place the remainder of the pumpkin in a blender or food processor. Puree until smooth.
5. Line a mesh strainer with cheesecloth. Pour puree into the strainer. Let stand at room temperature for 1-2 hours to allow excess moisture to drain.
6. The puree should be able to keep its shape when pressed together with the cheesecloth. 
7. Store leftover puree in an airtight container in the fridge for up to a week, or freeze for 9-14 months.

Storing Tips

STORE. There are a few ways that this easy pumpkin cake recipe can be stored.

• Unfrosted cake: Store it 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 leftover frosting. Cream cheese frosting can be stored 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.

Recipe FAQ

For More Yummy Pumpkin Recipes, Check Out:

• Mini Pumpkin Pies
• Pumpkin Waffles
• Pumpkin Bread
• Libby’s Pumpkin Roll
• Cinnamon Sugar Pumpkin Muffins
• Magic Pumpkin Cake

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