Pumpkin Cake with Cream Cheese Frosting

Patricia Martinescu from Bake Cook Repeat

My easy Pumpkin Cake with Cream Cheese Frosting is soft, moist and perfectly spiced with a silky homemade cream cheese frosting. It's perfect for Thanksgiving, holiday gatherings or cozy baking.

5 from 12 votes

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Prep Time 20

Cook Time 40

Total Time 1

Course Baking, Dessert

Cuisine American

Servings

Calories 205 kcal

Ingredients

For the cake:

2 cups all-purpose flour
15 ounces / 1 can pumpkin puree
3 large eggs, room temperature
1/2 cup neutral oil
1 cup granulated sugar
1/4 cup light brown sugar
1 Tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
pinch of salt

For the cream cheese frosting:

8 ounces cream cheese, softened at room temperature
2 Tablespoons unsalted butter
1/2 cup powdered sugar
3 Tablespoons heavy cream
1 teaspoon vanilla extract

Click between "US Customary" or "Metric" button above to switch between conversions. For precise results, it's recommended to weigh your dry ingredients using a digital scale in grams as measuring in cups can have uncertainties.

Instructions

Before you start

Before you start, take out the cream cheese and butter. Let it sit at room temperature for an hour until softened. If both ingredients are not equally soft, your frosting will form clumps from the uneven temperature distribution.

Preheat the oven

Preheat the oven to 350°F. Prepare a 9"x13" pan with parchment paper. Let the excess parchment paper fall over the sides.

Mix the wet ingredients

To a large mixing bowl, add the eggs and sugar. Beat for 1-2 minutes until frothy and lighter in color. Then, add the oil and pumpkin puree. Whisk until combined.
15 ounces / 1 can pumpkin puree, 3 large eggs, room temperature, 1/2 cup neutral oil, 1 cup granulated sugar, 1/4 cup light brown sugar

Mix the dry ingredients

Add flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon and salt. Whisk until no more flour is visible. Do not over mix.
2 cups all-purpose flour, 1 Tablespoon pumpkin pie spice, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon ground cinnamon, pinch of salt

Bake

Bake for 37-40 minutes until the exterior is caramelized and when you insert a toothpick in the center, it comes out clean.

Make the cream cheese frosting

While the cake is baking, make the cream cheese frosting. In a medium bowl, add softened butter and softened cream cheese. Mix on high speed for at least 1-2 minutes until creamy and smooth.
Note: If the cream cheese and butter are not softened, it will result in a clumpy frosting.
8 ounces cream cheese, softened at room temperature, 2 Tablespoons unsalted butter
Add powdered sugar, vanilla extract and heavy cream. Beat for 1-2 minutes until fluffy and smooth. Once the cake has completely cooled (this will take a few hours), use an off-set spatula to spread over the cake. Warm cake = melted frosting!
3 Tablespoons heavy cream, 1 teaspoon vanilla extract, 1/2 cup powdered sugar

Notes

I suggest an aluminum, non-stick pan. Glass is a very poor conductor of heat. Linked below is the exact baking pan I use for all my cake and focaccia recipes. Shop my exact 9"x13" Baking Pan here

Nutrition

Calories: 205kcalCarbohydrates: 43gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 136mgPotassium: 36mgFiber: 1gSugar: 26gVitamin A: 97IUVitamin C: 0.1mgCalcium: 23mgIron: 1mg

The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.

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Keyword Cake, Dessert, Holiday Baking, Pumpkin cake, Sweets

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