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This pumpkin cake is easy to make, soft, super moist, and topped with an easy homemade cream cheese frosting. The perfect dessert for fall! 
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5 from 7 votes

Pumpkin Cake with Cream Cheese Frosting

This pumpkin cake is easy to make, soft, super moist, and topped with an easy homemade cream cheese frosting. The perfect dessert for fall! 
Course Dessert
Cuisine American
Keyword pumpkin cake, pumpkin cake with cream cheese frosting
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 12 slices
Author Danielle

Ingredients

For the pumpkin cake:

  • 2 cups (250 grams) all-purpose flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 (15-ounce) can pumpkin puree
  • 1 cup (240 ml) oil (canola or vegetable)
  • 1 cup (200 grams) brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract

For the cream cheese frosting:

  • 1 (8-ounce) package brick-style cream cheese softened to room temperature
  • 1/2 cup (115 grams) unsalted butter softened to room temperature
  • 2 cups (240 grams) powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

To make the pumpkin cake:

  • Preheat oven to 350°F. Spray a 9x13 baking pan with nonstick cooking spray and set aside.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt. Set aside.
  • In a separate bowl, whisk together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.
  • Pour the batter into the prepared pan and spread around into one even layer. Bake at 350°F for 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean. If needed, cover loosely with foil for the last 5-10 minutes of baking to prevent excess browning.
  • Remove from the oven and place the pan on a wire rack to cool completely.

To make the cream cheese frosting:

  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined. Add the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
  • Scoop the frosting onto the cooled cake and spread it around into one even layer.

Notes

Store leftover cake in an airtight container in the refrigerator for up to 4 days.
Freezing instructions: Cake will freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Frosting will also freeze well for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, then mix well before frosting the cake.