pumpkin cake with cream cheese frosting

Craving the cozy flavors of fall? This pumpkin cake with cream cheese frosting is a warm, spiced dessert that brings the taste of autumn straight to your kitchen.

Whether you’re baking for Thanksgiving, a cozy get-together, or simply want something comforting with your coffee, this cake is a guaranteed crowd-pleaser.

With real pumpkin, aromatic spices, and a rich, creamy frosting, it’s the kind of dessert that tastes like a hug.

I love how simple this recipe is — no fancy equipment needed, just a bowl, a whisk, and a love for good cake. Let’s dive in!

Ingredients List

Pumpkin Cake

• 1 2/3 cups fresh pumpkin purée (or 15 oz canned pure pumpkin)
• 4 large eggs (room temperature)
• 1 2/3 cups white sugar (or reduce to 1 1/4 cups for a less sweet version)
• 1 cup vegetable or canola oil
• 2 cups all-purpose flour
• 4 tsp baking powder
• 2 tsp ground cinnamon
• 1 tsp kosher salt

Cream Cheese Frosting

• 6 oz cream cheese (softened)
• 1 cup unsalted butter (softened)
• 4 cups powdered sugar (sifted)
• 1 tsp vanilla extract

For Topping

• 1/3 to 1/2 cup maple syrup (for finishing)
• 1/2 cup chopped pecans (for garnish)

Required Kitchen Tools

To bake this moist pumpkin cake and whip up the creamy frosting with ease, here are the tools I recommend having on hand:

1. Mixing Bowls – One large for the cake batter and a medium one for the frosting.
2. Whisk and Spatula – A good whisk for mixing the wet and dry ingredients, and a spatula for folding and scraping the bowl clean.
3. Electric Hand Mixer or Stand Mixer – For beating the frosting to a smooth, fluffy texture.
4. 9×13” Baking Pan – Perfect size for an even bake.
5. Parchment Paper – Makes lifting the cake out easy and mess-free.
6. Wire Cooling Rack – Essential for cooling the cake completely before frosting.
7. Offset Spatula or Spoon – Helps to evenly swirl on that dreamy cream cheese frosting.

With these tools ready, you’re all set to bake a pumpkin cake that’s not only easy but irresistibly good.

How to Make Pumpkin Cake

This cake comes together quickly and easily — no mixer required for the batter! Just a few simple steps and you’re on your way to baking a moist, fluffy pumpkin cake that fills your kitchen with the warm scent of fall spices.

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (180°C). Line a 9×13-inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal. Lightly grease the sides if needed.

2. Mix the Wet Ingredients

In a large mixing bowl, whisk together:

• 4 large eggs
• 1 2/3 cups sugar (adjust to 1 1/4 cups if you prefer less sweetness)
• 1 cup vegetable or canola oil
• 1 2/3 cups pumpkin purée

Whisk until smooth and creamy. This mixture should be well-combined and slightly thick.

3. Add the Dry Ingredients

To the same bowl, add:

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon kosher salt

Gently fold the dry ingredients into the wet ingredients using a spatula or whisk. Be careful not to overmix — stop as soon as no streaks of flour remain. The batter will be thick and fragrant.

4. Bake the Cake

Pour the batter into your prepared pan and spread it out evenly. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and slightly springy to the touch.

5. Cool Completely

Let the cake cool in the pan for about 10 minutes, then use the parchment paper to lift it onto a wire rack. Cool fully before frosting — this usually takes around 2 hours. Don’t rush this step; frosting a warm cake will cause the cream cheese to melt and slide off.

Making the Cream Cheese Frosting

Now that your pumpkin cake has cooled completely, it’s time to make the cream cheese frosting — arguably the star of this recipe. It’s rich, creamy, and perfectly tangy, pairing beautifully with the warm, spiced flavor of the pumpkin base.

How to Make Cream Cheese Frosting (Step-by-Step)

1. Beat the Cream Cheese and Butter

In a medium mixing bowl, add:

• 6 oz softened cream cheese
• 1 cup unsalted butter, softened

Using an electric hand mixer or stand mixer, beat them together on medium-high speed until smooth, creamy, and pale — about 2–3 minutes. Make sure there are no lumps left before adding the sugar.

2. Add the Powdered Sugar in Batches

Next, add:

• 4 cups powdered sugar, sifted

Add the sugar in 3 separate additions, beating well after each one. This helps prevent clumps and keeps the frosting light and airy. The texture should be thick, but spreadable.

3. Finish with Vanilla

Add:

• 1 teaspoon vanilla extract

Beat on high speed for another minute until the frosting is fluffy and holds its shape. If it’s too thick, you can add a teaspoon of milk or cream to loosen it slightly.

Frosting the Cake

Once the cake is completely cool and your frosting is whipped to perfection, it’s time to bring everything together.

Step-by-Step Frosting & Topping:

1. Frost the Cake:
   Using an offset spatula or the back of a spoon, spread the frosting over the entire surface of the cake. I like to swirl it slightly to give it a rustic, homemade look.
2. Drizzle Maple Syrup:
   Drizzle 1/3 to 1/2 cup of maple syrup across the top of the frosting. This adds a rich, earthy sweetness that complements the pumpkin beautifully.
3. Sprinkle with Pecans:
   Finish by scattering 1/2 cup chopped pecans over the top for crunch, texture, and that nutty flavor contrast.

Serving, Storage & Final Thoughts

With its rich pumpkin flavor, velvety cream cheese frosting, and maple-pecan topping, this cake isn’t just a dessert — it’s a fall experience in every bite. Whether you’re serving it as a Thanksgiving dessert or enjoying it as an afternoon treat, this pumpkin cake is always a hit.

How to Serve

This cake is best served at room temperature to let the frosting soften slightly and the flavors shine through. You can slice it into 12–16 squares, depending on how generous you want to be (trust me, no one complains about a bigger slice).

For an extra touch, serve each slice with:

• A drizzle of warm maple syrup
• A scoop of vanilla ice cream
• A dusting of cinnamon on top

How to Store

Refrigerating:

Since the cake is frosted with cream cheese, it’s best to store it in the refrigerator. Cover it tightly with plastic wrap or store in an airtight container. It will stay fresh for up to 5 days.

Freezing:

Want to make it ahead? You can freeze the unfrosted cake layer by wrapping it tightly in plastic wrap and freezing for up to 2 months. Thaw overnight in the fridge before frosting and serving.

Make-Ahead Tip:

You can also make the frosting up to 3 days in advance. Store it in an airtight container in the fridge and let it soften slightly before spreading it onto the cake.

Conclusion

This pumpkin cake with cream cheese frosting is everything I love about fall baking: simple, cozy, and packed with flavor. From the spiced pumpkin base to the luscious cream cheese topping and the hint of maple syrup, every bite is pure comfort.

Whether you’re baking it for a holiday celebration or just because you’re craving something sweet and seasonal, this cake will never disappoint. Save this recipe, share it with friends, and enjoy making it your own — you might even find yourself baking it all year long.