Description

This moist and flavorful pumpkin cake combines warm autumn spices with creamy vanilla frosting for a perfect seasonal dessert. The cake features a thick, spiced pumpkin base baked to perfection and topped with a smooth, rich cream cheese frosting that complements the earthiness of the pumpkin. Ideal for fall gatherings or as a sweet treat any time you crave a comforting, spiced dessert.

Ingredients

Scale

Dry Ingredients

2 cups (250g) all-purpose flour (spooned & leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
2 teaspoons store-bought or homemade pumpkin pie spice

Wet Ingredients for Cake

1 cup (240ml) canola or vegetable oil
4 large eggs
1 cup (200g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 (15 ounce) can pumpkin puree
1 and 1/2 teaspoons pure vanilla extract

Frosting Ingredients

8 ounces (226g) full-fat brick cream cheese, softened to room temperature
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
1 teaspoon pure vanilla extract
1/8 teaspoon salt

Instructions

Preheat and Prepare Pan: Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan, preferably glass for even baking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice until evenly combined. Set aside.
Mix Wet Ingredients: In a separate bowl, whisk together the canola oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until fully combined.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix thoroughly using a mixer or whisk until the batter is thick and smooth.
Bake the Cake: Spread the batter evenly into the prepared baking pan. Bake for 30-36 minutes, checking doneness by inserting a toothpick in the center—it should come out clean. If top or edges brown too quickly, cover loosely with foil.
Cool the Cake: Remove the cake from the oven and place the pan on a wire rack. Allow it to cool completely, about 45 minutes. To speed cooling, refrigerate the cake after it has slightly cooled.
Prepare Frosting: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and softened butter on high speed until smooth and creamy.
Add Sugar and Flavorings: Add 3 cups of confectioners’ sugar, vanilla extract, and salt to the cream cheese mixture. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes. Add an extra 1/4 cup of confectioners’ sugar if a thicker frosting is desired.
Frost Cake: Spread the frosting evenly over the completely cooled cake.
Set Frosting: Refrigerate the frosted cake for 30 minutes to set the frosting and make cutting easier.
Store Leftovers: Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Notes

Use a glass 9×13-inch baking pan for even baking and easier monitoring of the cake.
Baking times may vary—check with a toothpick to avoid over or under-baking.
Cover the cake loosely with foil if browning too quickly during baking.
Refrigerate the cake after cooling to speed up temperature reduction before frosting.
Adding extra confectioners’ sugar to frosting will thicken it as preferred.
Store leftover cake in the refrigerator to maintain freshness and prevent spoilage.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin cake, pumpkin dessert, cream cheese frosting, fall dessert, spiced cake