Description
Pumpkin Spice Cake with Cream Cheese Frosting is moist, rich, and spiced to perfection—ideal for cozy fall baking or holiday gatherings.
Ingredients
Scale
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.
Nutrition
- Serving Size: 1 piece
- Calories: 462 kcal
- Sugar: 44 g
- Carbohydrates: 57 g
- Protein: 4 g