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This moist pumpkin cake with cream cheese frosting is filled with brown sugar, spices, & all your favorite fall flavors.
A Favorite Fall Treat!
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 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.
Ingredients
PREP TIME: 10 minutes
COOK TIME: 30 minutes
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.
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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.
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
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.
Recipe FAQ
How to Store Pumpkin Cake?
- 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.
How to Store Leftover Cream Cheese Frosting?
- 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.
Thank you Fiona for sharing this delicious recipe! Go check out, Just So Tasty for more delicious recipes! ENJOY!
I made a large sheet cake of these and they were devoured! I am sure that I will be making them again soon!
This is great tasting pumpkin cake with a yummy cream cheesE frosting. Yor family will love this cake. Very moIst!
I love this cake!! It is so moist & soft & I like adding the nuts! This cake wouldn’t be complete without that cream cheese frosting!
Hi! I’m putting this cake together now, but noticed in the list of ingredients there’s no salt listed. Then, #2 of the instructions clearly states to whisk salt Together with the other dry ingredients. Help!! How much do I add?? I have everything out on my counter, the oven is preheated, my pan is ready and I’ve come to a screeching halt!!
Oh, no..I am so sorry!! This recipe is from a contributor, Fiona at https://www.justsotasty.com/. You would need to leave her a comment on her site. So, sorry that it’s not listed!!
1/4 teaspoon salt
This cake is amazing!! This is the second cake I have made in less than a week. I also made the cake into cupcakes. My hubby loved this cake so much I made another today for his monthly goody work day! Hope they love it as much as we do. I did forward the link onto him so he could pass this recipe around! Great job!! jean
I hope his co workers like it, too!! I am glad you guys do 🙂 Thank you so much for sharing that!
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?
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?
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?
Looks yummy…can it be done as cupcakes?
I haven’t tried, but I don’t see why not! 🙂
This pumpkin cake looks really tasty. Thanks for sharing Fiona.
How much salt do you add? I don’t see it in the ingredients but it’s in the instructions. Thanks!
I’ve updated the recipe 🙂 It’s 1/2 tsp. Thanks for catching that!
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 !
I found a homemade version, that will hopefully help 🙂 http://thepioneerwoman.com/cooking/make-your-own-pumpkin-puree/
I made this for work and everyone loved it! Adding this to my favorite recipes. Thank you!
You’re welcome!! I’m so happy to hear it was a hit!