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.
Pumpkin Cake with Cream Cheese Frosting
Ingredients
Method
- Prep: Preheat oven to 350°F (175°C). Grease a 9×13″ baking pan and lightly flour.
- Whisk Dry Ingredients: In a medium bowl, combine flour, baking powder, baking soda, spices, and salt.
- 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.
- Combine: Gradually add dry ingredients to wet ingredients, mixing just until incorporated.
- Transfer Batter: Pour into prepared pan and smooth the top.
- Bake: 30-35 minutes until a toothpick inserted in center comes out clean.
- Cool: Let cool completely in pan on a wire rack (about 1 hour).
- Beat Base: Whip cream cheese and butter until fluffy (2-3 minutes).
- Add Sugar: Gradually mix in powdered sugar and vanilla.
- Adjust Consistency: Add milk 1 tbsp at a time if too thick.
- Frost: Spread frosting evenly over cooled cake.
- Garnish: Lightly dust with cinnamon using a fine-mesh sieve.
- 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.
