Pumpkin Spice Cake with Cream Cheese Frosting is the kind of dessert that wraps you in cozy sweetness from the very first bite. Pumpkin puree, warm spices, and velvety cream cheese frosting come together to create a cake that’s both comforting and festive. Whether you’re baking for fall gatherings, holiday celebrations, or just because you crave something spiced and rich, this cake delivers. The moist crumb of the pumpkin cake combined with the tangy-sweet frosting makes it irresistible. In this post, you’ll find everything you need—from ingredients to tips, substitutions to storage, and FAQs—to bake this show-stopping treat with confidence and ease.
Why You’ll Love This Recipe Name
- It balances sweet and tangy beautifully: pumpkin spice in the cake paired with cream cheese frosting makes every bite layered in flavor.
- Minimal fuss, maximum reward: simple steps and accessible ingredients, no fancy tools required beyond basic mixing and baking supplies.
- Perfect for any occasion: whether you need a dessert for a casual dinner, a holiday feast, or something homemade to share, this cake feels special.
- Texture and spice harmony: soft, moist cake with warm cinnamon, nutmeg, cloves (via pumpkin pie spice), and that creamy, fluffy frosting make it feel seasonal and comforting.
- Versatile sweetness: adjust sugar levels, swap frostings, or add toppings—this recipe plays well with your preferences.
Ingredients
For the Cake
- 2 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree
- ½ cup canola or vegetable oil
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt (or adjust to taste)
For the Cream Cheese Frosting
- 6 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1½ cups confectioners’ sugar (powdered sugar)
- ½ teaspoon vanilla extract
- ½ teaspoon salt (or taste and adjust)
Step-by-Step: How to Make Pumpkin Spice Cake with Cream Cheese Frosting
- Preheat & prepare pan
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with aluminum foil or parchment, letting some overhang for easy cake lifting. Spray lightly with cooking spray to prevent sticking. - Mix wet ingredients
In a large bowl, whisk together the 2 eggs, 1 cup sugar, 1 cup pumpkin puree, ½ cup canola or vegetable oil, 2 teaspoons pumpkin pie spice, and 1 teaspoon vanilla extract until smooth and well combined. - Combine dry ingredients
In another bowl, sift or whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. - Fold together
Gently fold the dry ingredients into the wet mixture until everything is just incorporated. Be careful not to overmix—stop when you see no streaks of flour, but don’t beat too vigorously. - Bake the cake
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 35–40 minutes (around 36 minutes tends to work well) or until the center is set and a toothpick inserted comes out clean or with just a few moist crumbs—no raw batter. - Cool thoroughly
Remove the pan from oven and place on a wire rack. Let the cake cool completely in the pan (or lift out, using the foil overhang, to cool) before frosting. If the cake is even slightly warm, it can melt or thin out the frosting. - Make the frosting
In a large bowl or the bowl of a stand mixer, beat together the 6 oz softened cream cheese and ¼ cup softened unsalted butter until smooth and fluffy. Add 1½ cups confectioners’ sugar, ½ teaspoon vanilla extract, and ½ teaspoon salt. Continue beating until frosting is creamy and spreadable. Taste and adjust salt or sugar if needed. - Frost the cake
Once the cake is completely cooled, spread the cream cheese frosting evenly over the top using an offset spatula or knife. If you have leftover frosting, refrigerate it in an airtight container—it can keep for a couple of weeks. - Slice and serve
Use a sharp knife, clean between cuts, to slice the cake into squares. Serve at room temperature to ensure the best texture.
Helpful Tips
- Room temperature ingredients: Eggs, cream cheese, and butter mix best when they’re not cold. Let them sit out for ~30 minutes.
- Avoid overbaking: The moment the toothpick comes out clean (or with few crumbs) is your cue to stop baking. Overbaked pumpkin cake becomes dry.
- Don’t rush cooling: Frosting melts fast; ensure the cake is completely cooled to prevent runny frosting.
- Prevent sticking: Use parchment paper or foil lining, and spray well. The overhang foil method helps lift the cake easily.
- Smooth frosting finish: Chill the cake briefly (10–15 minutes) after a thin crumb coat, then do the final layer so crumbs won’t smear.
- Spice adjustments: If you prefer more warmth, add a pinch of ground ginger or cloves; if you like less spice, reduce pumpkin pie spice by half.
Substitutions And Variations
- Oil alternatives: Swap canola or vegetable oil for melted coconut oil (light flavor) or melted butter, though butter will make cake slightly denser.
- Whole wheat flour: Use half wholewheat pastry flour in place of all-purpose for a nuttier taste and slightly denser texture.
- Sugar variations: Use brown sugar (light or dark) instead of white sugar for a richer caramel note. Coconut sugar works too (but expect a darker color).
- Dairy-free version: Use vegan cream cheese and vegan butter for frosting; substitute oil with melted coconut oil. Use plantbased milk in frosting if needed to thin.
- Spice change-ups: Swap pumpkin pie spice for your own mix—cinnamon, nutmeg, allspice, cloves. Or add a touch of cardamom for something different.
- Add-ins (optional): Chopped nuts (walnuts or pecans), chocolate chips, or a swirl of caramel into the batter can elevate flavor.
- Layer cake version: Double ingredients for two 8-inch pans; split layers and stack with frosting between for a more dramatic presentation.
Storage Instructions
- Room temperature: Store cake in an airtight container, loosely covered, for up to 4 days. Keep it away from heat and direct sunlight.
- Refrigeration: With cream cheese frosting, you can refrigerate for up to 1 week, though chilling may slightly dry out the cake. Let it come to room temperature before serving to ensure the best texture.
- Freezing: Cake (unfrosted) can be wrapped tightly in plastic wrap and foil, then frozen for up to 2–3 months. Thaw overnight in fridge, frost once completely thawed. Frosted cake can also freeze—with caution: the frosting may change texture; wrap well.
- Leftover frosting: Kept in an airtight container in the fridge for up to 2 weeks. Before reusing, stir or beat to restore creaminess.
Nutritional Information
Here’s an estimate per serving (assuming 9 servings from an 8×8-inch pan):
- Calories: ~460–470 kcal
- Carbohydrates: ~57g
- Protein: ~4g
- Total Fat: ~25g
- Saturated Fat: ~8g
- Monounsaturated and Polyunsaturated Fats from oil
- Cholesterol: ~69mg
- Sodium: ~440–450mg
- Fiber: ~1g
- Sugar: ~44g
- Vitamins & Minerals: Moderate Vitamin A (from pumpkin), small amounts of calcium, iron, potassium.
(These values are approximations for general guidance—not a substitute for professional dietary advice.)
Serving Suggestions
- Presentation ideas: Dust the frosted cake with a pinch of ground cinnamon or pumpkin pie spice, garnish with pecan halves or chopped walnuts.
- Accompaniments: Serve with a dollop of whipped cream, a scoop of vanilla ice cream, or fresh berries for freshness.
- Beverage pairings: A cappuccino, chai tea latte, or even a spiced herbal tea complement the flavors beautifully.
- Occasion styling: Make this for Thanksgiving dessert table, autumn potlucks, festive brunches, or holiday gatherings—it looks great sliced into squares and laid out on a rustic wooden board.
Frequently Asked Questions About Pumpkin Spice Cake with Cream Cheese Frosting
Q: Can I use canned pumpkin pie filling instead of plain pumpkin puree?
A: It’s best to use plain pumpkin puree. Canned pumpkin pie filling already includes added sugar and spices, which can make the cake overly sweet or spicy and may alter texture.
Q: My frosting seems runny—is the cake still okay?
A: If your frosting is runny, likely the cake was still warm, or the cream cheese/butter were not properly softened (or too warm). Always cool the cake completely before frosting. Chill frosting ingredients in the fridge briefly if they feel too soft, then beat again to firm up.
Q: How do I prevent the cake from drying out?
A: Use the right oil amount, avoid overbaking, and store in an airtight container. Also, refrigerating can dry cake, so serve at room temperature. A simple syrup brush (1 part sugar, 1 part water) on the cake before frosting can help retain moisture.
Q: Can I double this recipe for a larger cake or twolayer version?
A: Yes. Double all ingredients and bake in two 8-inch pans (or larger). Adjust bake time slightly if pans are thicker; test with toothpick. Also, double frosting if you want a thicker frosting layer between the cake layers.
Q: Is pumpkin spice the same everywhere, and what is it made of?
A: Pumpkin pie spice is a blend of warm spices—usually cinnamon, nutmeg, cloves, and sometimes ginger, allspice. Store brands differ; homemade blends can be adjusted to taste—make them stronger or milder depending on preference.
Q: Can I make this ahead of time?
A: Definitely. Bake the cake a day ahead, wrap well, keep at room temperature (if short term) or refrigerated. Frost it just before serving for best freshness. The flavors often deepen the next day after resting.
Conclusion
Pumpkin Spice Cake with Cream Cheese Frosting is one of those desserts that feels like a warm hug in cake form—rich, spiced, and sweetly balanced with tangy frosting. Thank you so much for spending time here and exploring this recipe with me. I hope baking it brings you as much joy as eating it! It’s straightforward to make, richly flavored, and truly worth every moment in the kitchen. Here’s wishing you many delicious slices, cozy moments, and happy gatherings with this cake. Enjoy each sweet, spiced bite—and happy baking, dear friend!
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Pumpkin Spice Cake with Cream Cheese Frosting
- Total Time: 51 minutes
- Yield: 9 servings 1x
Description
Pumpkin Spice Cake with Cream Cheese Frosting is moist, rich, and spiced to perfection—ideal for cozy fall baking or holiday gatherings.
Ingredients
2 large eggs
1 cup granulated sugar
1 cup pumpkin puree
½ cup canola or vegetable oil
2 tsp pumpkin pie spice
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
Frosting
6 oz cream cheese, softened
¼ cup unsalted butter, softened
1½ cups confectioners’ sugar
½ tsp vanilla extract
½ tsp salt
Instructions
- Preheat & prepare pan
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with aluminum foil or parchment, letting some overhang for easy cake lifting. Spray lightly with cooking spray to prevent sticking. - Mix wet ingredients
In a large bowl, whisk together the 2 eggs, 1 cup sugar, 1 cup pumpkin puree, ½ cup canola or vegetable oil, 2 teaspoons pumpkin pie spice, and 1 teaspoon vanilla extract until smooth and well combined. - Combine dry ingredients
In another bowl, sift or whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. - Fold together
Gently fold the dry ingredients into the wet mixture until everything is just incorporated. Be careful not to overmix—stop when you see no streaks of flour, but don’t beat too vigorously. - Bake the cake
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 35–40 minutes (around 36 minutes tends to work well) or until the center is set and a toothpick inserted comes out clean or with just a few moist crumbs—no raw batter. - Cool thoroughly
Remove the pan from oven and place on a wire rack. Let the cake cool completely in the pan (or lift out, using the foil overhang, to cool) before frosting. If the cake is even slightly warm, it can melt or thin out the frosting. - Make the frosting
In a large bowl or the bowl of a stand mixer, beat together the 6 oz softened cream cheese and ¼ cup softened unsalted butter until smooth and fluffy. Add 1½ cups confectioners’ sugar, ½ teaspoon vanilla extract, and ½ teaspoon salt. Continue beating until frosting is creamy and spreadable. Taste and adjust salt or sugar if needed. - Frost the cake
Once the cake is completely cooled, spread the cream cheese frosting evenly over the top using an offset spatula or knife. If you have leftover frosting, refrigerate it in an airtight container—it can keep for a couple of weeks. - Slice and serve
Use a sharp knife, clean between cuts, to slice the cake into squares. Serve at room temperature to ensure the best texture.
Notes
Cake stays moist for days. Store at room temp (4 days) or refrigerate (1 week). Bring to room temp before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 36 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 piece
- Calories: 462 kcal
- Sugar: 44 g
- Carbohydrates: 57 g
- Protein: 4 g