pumpkin cake with cream cheese frosting
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.
Equipment
- Mixing Bowls
- Whisk and Spatula
- Electric hand mixer or stand mixer
- 9×13” Baking Pan
- Parchment Paper
- Wire Cooling Rack
- Offset Spatula or Spoon
Ingredients
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)
Instructions
How to Make Pumpkin Cake
- 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.
- 4 large eggs1 2/3 cups sugar (adjust to 1 1/4 cups if you prefer less sweetness)1 cup vegetable or canola oil1 2/3 cups pumpkin purée
- 2 cups all-purpose flour4 teaspoons baking powder2 teaspoons ground cinnamon1 teaspoon kosher salt
- 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.
- 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.
- 6 oz softened cream cheese1 cup unsalted butter, softened
- 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.
Step-by-Step Frosting & Topping
- 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.
- 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.
- Finish by scattering 1/2 cup chopped pecans over the top for crunch, texture, and that nutty flavor contrast.