This post may contain affiliate links. Please read our disclosure policy.

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.

Pumpkin cake with cream cheese frosting on a white plate.

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.

Ingredients for pumpkin cake on kitchen counter.

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.

Cream cheese frosting in bowl for pumpkin cake recipe.

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.

Pumpkin cake batter in bowl.

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.
Pumpkin cake with cream cheese frosting in baking dish.

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 for pumpkin cake with cream cheese frosting sliced and on a white plate.

Recipe FAQ

What kind of pumpkin do I use to make pumpkin cake?

You will want to use pumpkin puree. You can either make your own puree using small baking pumpkins or use canned pumpkin puree which is what was used in this recipe. Do not use pumpkin pie filling.

Does pumpkin cake need to be refrigerated?

An unfrosted pumpkin cake can stay at room temperature for 3-4 days, however, if you frost it with cream cheese frosting it should be refrigerated and can last for about 5 days.

For More Yummy Pumpkin Recipes, Check Out:

4.95 from 20 votes

Pumpkin Cake with Cream Cheese Frosting Recipe

By: Lil’ Luna
This moist pumpkin cake with cream cheese frosting is filled with brown sugar, spices, & all your favorite fall flavors.
Servings: 15
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes

Ingredients 

Pumpkin Cake

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 cup vegetable oil (canola works too)
  • 1 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 3 tablespoons sour cream (or plain Greek yogurt)
  • 15 oz pumpkin puree (not pumpkin pie filling)

Cream Cheese Frosting

  • 1/3 cup unsalted butter softened
  • 8 oz cream cheese softened
  • 1 teaspoon vanilla extract
  • 3 – 3 1/2 cups powdered sugar
  • 1 tablespoon heavy whipping cream if needed
  • chopped walnuts optional

Instructions 

Pumpkin Cake

  • Preheat the oven to 350°F degrees. Grease & lightly flour a 9×13-inch baking pan.
  • In a large bowl whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
  • 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.
  • 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 together 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.

Notes

Store leftover unfrosted cake in the fridge in an airtight container for up to 4 days.
Freeze unfrosted cake wrapped tightly in clingfilm and frozen. Thaw in the fridge overnight.

Nutrition

Calories: 303kcal, Carbohydrates: 42g, Protein: 4g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 79mg, Sodium: 119mg, Potassium: 207mg, Fiber: 1g, Sugar: 25g, Vitamin A: 4845IU, Vitamin C: 1.2mg, Calcium: 79mg, Iron: 1.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

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

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

So Easy & So Yummy

Get my cookbook!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

Leave a comment

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

Recipe Rating




30 Comments

  1. 5 stars
    Cream Cheese frosting is an absolute favorite of mine! I love the pumpkin flavor with the frosting. It really is the perfect combo!