Pumpkin Cake with Cream Cheese Frosting

When autumn leaves start falling, nothing beats the comforting aroma of spiced pumpkin cake wafting through your kitchen. This showstopping dessert combines:

✔ Super-moist pumpkin cake infused with warm spices
✔ Luscious cream cheese frosting with the perfect tang
✔ Easy one-pan preparation – no fancy decorating skills needed
✔ Crowd-pleasing size (feeds 12-15 people)
✔ Make-ahead friendly for stress-free entertaining

Unlike dry pumpkin breads or complicated layer cakes, this 9×13″ sheet cake delivers:

• Perfect texture every time (thanks to the oil-based batter)
• Balanced flavors where spice enhances – never overpowers – the pumpkin
• Professional results with beginner-friendly techniques

Ideal for:
• Thanksgiving dessert tables
• Halloween parties
• Fall potlucks and bake sales
• Cozy weekend baking projects

Keep reading for the complete step-by-step recipe, expert tips for the moistest crumb, and creative serving suggestions that will make this your go-to fall dessert year after year!

Why You’ll Love This Recipe

This pumpkin cake recipe has earned its place as a fall classic because it:

✔ Uses pantry staples – No special ingredients required
✔ Mixes in one bowl (plus one for frosting)
✔ Stays moist for days – Even after refrigeration
✔ Customizes easily – Add nuts, chocolate, or different spices
✔ Freezes beautifully – Make ahead for busy holidays

Bonus: The cream cheese frosting is lightly sweetened to let the pumpkin flavor shine through!

Serving & Presentation Ideas

Elevate Your Presentation:
• Pipe frosting using a star tip
• Top with candied pecans or pumpkin seeds
• Drizzle with caramel sauce
• Serve with whipped cream on the side

Perfect Occasions:
• Thanksgiving dessert table centerpiece
• Halloween party sweet treat
• Fall birthday celebrations
• Weekend family dessert

Frequently Asked Questions

Can I make this as a layer cake?
Yes! Divide batter between two 9″ round pans and bake 25-28 minutes.

What’s the best pumpkin to use?
100% pure pumpkin puree (not pumpkin pie filling).

How long does it keep?
3 days refrigerated or freeze unfrosted cake for 3 months.

Can I reduce the sugar?
Reduce sugars by ¼ cup each for less sweetness.

Jana Rae

Pumpkin Cake with Cream Cheese Frosting

Ultra-moist pumpkin cake with silky cream cheese frosting. This easy one-pan dessert is perfect for Thanksgiving, with warm cinnamon spice flavor everyone loves!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Cooling Time 1 hour hr

Total Time 2 hours hrs

Servings: 15

Course: Dessert

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

  

For the Pumpkin Cake:

• Dry Ingredients:
• 2 cups all-purpose flour spooned & leveled
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt

Wet Ingredients:

• 1 cup granulated sugar
• ½ cup packed brown sugar
• 1 cup melted butter or vegetable oil
• 4 large eggs room temperature
• 1½ cups 100% pure pumpkin puree
• 1 tsp vanilla extract

For the Cream Cheese Frosting:

• 8 oz full-fat cream cheese softened
• ½ cup unsalted butter softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1-2 tbsp milk if needed
• Ground cinnamon for dusting

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Method

 

Making the Cake Batter

1. Prep: Preheat oven to 350°F (175°C). Grease a 9×13″ baking pan and lightly flour.
2. Whisk Dry Ingredients: In a medium bowl, combine flour, baking powder, baking soda, spices, and salt.
3. Mix Wet Ingredients: In a large bowl, beat both sugars with melted butter/oil until smooth. Add eggs one at a time, then pumpkin and vanilla.
4. Combine: Gradually add dry ingredients to wet ingredients, mixing just until incorporated.

Baking the Cake

1. Transfer Batter: Pour into prepared pan and smooth the top.
2. Bake: 30-35 minutes until a toothpick inserted in center comes out clean.
3. Cool: Let cool completely in pan on a wire rack (about 1 hour).

Preparing the Frosting

1. Beat Base: Whip cream cheese and butter until fluffy (2-3 minutes).
2. Add Sugar: Gradually mix in powdered sugar and vanilla.
3. Adjust Consistency: Add milk 1 tbsp at a time if too thick.

Assembling the Cake

1. Frost: Spread frosting evenly over cooled cake.
2. Garnish: Lightly dust with cinnamon using a fine-mesh sieve.
3. Slice & Serve: Cut into squares and enjoy!

Notes

Pro Tips for Perfect Results

✅ Ingredient Temp Matters: Room temperature eggs and dairy prevent lumpy batter.
✅ Measure Flour Correctly: Spoon into measuring cup and level – don’t scoop!
✅ Don’t Overbake: The cake continues cooking as it cools.
✅ Frosting Consistency: Should be spreadable but not runny.
✅ Storage: Refrigerate if keeping >1 day. Bring to room temp before serving.

This pumpkin cake with cream cheese frosting is the ultimate moist, flavorful fall dessert that looks impressive but couldn’t be easier to make. The warm spices and rich pumpkin flavor pair perfectly with the tangy-sweet frosting, creating a balanced dessert that’s not overly heavy.