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    Home » Dessert » Pumpkin Cake with Cream Cheese Frosting

    Pumpkin Cake with Cream Cheese Frosting

    Published on Oct 29, 2021 Modified: Oct 27, 2021 by Alexandria Drzazgowski.

    Jump to Recipe

    Time to welcome fall into the house with this delicious cake made using pumpkin puree, pumpkin pie spice, and topped with cream cheese frosting! 

    Cake on a plate with Pumpkin Spice jar behind it
    Jump to:
    • Recipe Origins
    • Why Make this Recipe
    • What Do I Need to Make this Recipe? 
    • How to Make this Recipe
    • Expert Tips 
    • Recipe FAQs
    • Pumpkin Cake with Cream Cheese Frosting

    Recipe Origins

    This Pumpkin Cake with Cream Cheese Frosting is everything your fall dreams are made of! Whether you’re a fan of pumpkin recipes like this Pumpkin Cream Cheese Danish or apple recipes like these stuffed apples in the fall, it’s so much fun to celebrate by making some festive food. 

    I am a massive lover of pumpkin cake and an even bigger lover of cream cheese frosting, so I figured it was time to put a combination on the blog. 

    This recipe is a rendition of the Banana Cake recipe I have on my blog. It’s dense and moist, and almost like a mix between a Pumpkin Bread recipe and a cake! It has so much fall flavor and I know you’re going to love it as much as I do. 

    Why Make this Recipe

    Cake on a cooling rack with cream cheese frosting with forks and a linen
    1. Simple: There’s nothing better than a nice, easy recipe that can be thrown together in a couple of minutes. And while it does take about 30 minutes for this cake to bake, the active work should take you all of 15-20 minutes. 
    2. Cream Cheese Frosting: I mean… need I say more? Cream cheese frosting adds a level of yum to this dish that I just can’t get over! 
    3. Fall Flavors: There is no better way to celebrate fall flavors than with pumpkin desserts. Bring this to Thanksgiving for a unique and fun dessert to pass!

    What Do I Need to Make this Recipe? 

    Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

    Cake labeled ingredient shot
    Cake Ingredients
    Cream Cheese frosting labeled ingredient shot
    Frosting Ingredients
    1. Cream Cheese: I use full fat cream cheese, but you can use low fat if you want. Make sure to soften it to room temperature. 
    2. Pumpkin Pie Spice: I love The Spice Hunter brand! 
    3. Cinnamon: I love The Spice Hunter brand! 
    4. Pumpkin Puree: Make sure that you are using canned pumpkin puree, and not pumpkin pie filling! 

    How to Make this Recipe

    [adthrive-in-post-video-player video-id=”rgYIlwM6″ upload-date=”2021-11-02T01:52:13.000Z” name=”Pumpkin Cake with Cream Cheese Frosting” description=”Time to welcome fall into the house with this delicious cake made using pumpkin puree, pumpkin pie spice, and topped with cream cheese frosting! ” player-type=”default” override-embed=”default”]

    Step 1: Make the Cake Batter

    Preheat the oven to 350 degrees.

    Use an electric hand mixer to mix melted butter, eggs, pumpkin, brown sugar, granulated sugar, vanilla, cinnamon, pumpkin pie spice, and buttermilk together until combined.

    Cake batter wet ingredients in a mixing bowl

    In a separate bowl, combine flour, baking soda, baking powder, and salt.

    Add dry mixture into the wet mixture, and mix with an electric hand mixer until combined and then for another 10 seconds.

    Cake batter in a mixing bowl

    Step 2: Bake

    Grease a 9×13 nonstick pan and pour the batter into the pan. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

    Cake batter in a 9x13 nonstick pan

    Step 3: Make the Frosting

    Cream cheese frosting in a mixing bowl

    In a large bowl, use an electric mixer to cream together butter and cream cheese on high speed until smooth and creamy.

    Add in 3 cups powdered sugar, vanilla, and salt. Beat on low speed for 30 seconds to combine, then switch to high speed and beat for two minutes.

    Step 4: Assemble

    Cake in a 9x13 pan with cream cheese frosting on top

    Once the cake is cooled, spread the frosting on the cake. Enjoy!

    Expert Tips 

    • If you like chocolate chips, you can add chocolate chips to the base cake recipe as a last step before baking! 
    • If you want to experiment with a different cream cheese topping, try this Honey Cream Cheese Frosting.
    • For the most beautiful looking frosting, use an offset spatula. A rubber spatula will also work, though it may not be as easy to maneuver. 

    Recipe FAQs

    piece of cake on a plate with spice hunter spice bottle next to it
    Can I Make this Cake Round? 

    Yes! While I do believe that a sheet cake is the best form for this cake, you can also use 2 round, 9” cake pans instead.

    Your cakes will need to bake for less time than the sheet cake, so I’d start checking them after 25 minutes or so. 

    How to Store this Cake

    Because of the cream cheese frosting on this cake, you’ll need to store it in the refrigerator. The easiest method would be to keep it in the 9×13 pan you baked it in and throw some aluminum foil over the top. 

    It should last in the fridge for about 5 days. 

    What Can I Substitute for Pumpkin Pie Spice? 

    If you don’t have pumpkin pie spice, you can make a homemade version using all The Spice Hunter brand! 

    Simply measure out 1½ tsp of your newly created spice blend and add it into your cake. 

    Did you enjoy this Pumpkin Cake with Cream Cheese Frosting? If so, make sure to check out these other recipes I picked out just for you: 

    • Pumpkin Pie Filling Recipe
    • Orange Buttermilk Pie
    • Beef Stew in a Roasted Pumpkin Shell
    • Honey Cake Recipe
    • Walnut Cookie Recipe
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    Pumpkin cake with cream cheese frosting served on a small white plate.

    Pumpkin Cake with Cream Cheese Frosting

    Time to welcome fall into the house with this delicious cake made using pumpkin puree, pumpkin pie spice, and topped with cream cheese frosting!
    5 from 2 votes
    Print Pin Rate
    Course: baking, cake, Dessert
    Cuisine: dessert
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 15 servings
    Calories: 399kcal
    Author: Alexandria Drzazgowski

    Equipment

    • Electric Hand Mixer
    • Oven Mitt
    • Mixing Bowl(s)
    • Toothpicks
    • 9×13″ Nonstick Pan

    Ingredients

    Cake Ingredients

    • ½ cup butter, unsalted and melted
    • 2 eggs, beaten
    • 1 cup pumpkin puree
    • ½ cup light brown sugar
    • ½ cup granulated sugar
    • 1 tsp vanilla
    • 1 tsp The Spice Hunter ground cinnamon
    • 1 ½ tsp The Spice Hunter pumpkin pie spice
    • 1 ½ cups buttermilk
    • 2 cups all purpose flour
    • 1 tsp baking soda
    • 1 tsp baking powder
    • ⅛ tsp salt

    Frosting Ingredients

    • 8 oz cream cheese, softened to room temperature
    • ½ cup butter, unsalted, softened to room temperature
    • 3 cups powdered sugar
    • 1 tsp pure vanilla extract
    • ⅛ tsp salt

    Instructions

    Cake Instructions

    • Preheat the oven to 350 degrees.
    • Use an electric hand mixer to mix ½ cup melted butter, 2 beaten eggs, 1 cup pumpkin puree, ½ cup light brown sugar, ½ cup granulated sugar, 1 tsp vanilla, 1 tsp ground cinnamon, 1 ½ tsp pumpkin pie spice, and 1 ½ cups buttermilk together until combined.
    • In a separate bowl, combine 2 cups all purpose flour, 1 tsp baking soda, 1 tsp baking powder, and ⅛ tsp salt.
    • Add dry mixture into the wet mixture, and mix with an electric hand mixer until combined and then for another 10 seconds.
    • Grease a 9×13 nonstick pan and pour the batter into the pan. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

    Frosting Instructions

    • In a large bowl, use an electric mixer to cream together ½ cup butter and 8 oz cream cheese on high speed until smooth and creamy.
    • Add in 3 cups powdered sugar, 1 tsp vanilla, and ⅛ tsp salt. Beat on low speed for 30 seconds to combine, then switch to high speed and beat for two minutes.
    • Once the cake is cooled, spread the frosting on the cake and enjoy!

    Notes

    Recipe copyright The Foreign Fork. For educational or personal use only. 
    • Cream Cheese: I use full fat cream cheese, but you can use low fat if you want. Make sure to soften it to room temperature. 
    • Pumpkin Pie Spice: I love The Spice Hunter brand! 
    • Cinnamon: I love The Spice Hunter brand!
    • Pumpkin Puree: Make sure that you are using canned pumpkin puree, and not pumpkin pie filling!
    • If you like chocolate chips, you can add chocolate chips to the base cake recipe as a last step before baking! 
    • If you want to experiment with a different cream cheese topping, try this Honey Cream Cheese Frosting.
    • For the most beautiful looking frosting, use an offset spatula. A rubber spatula will also work, though it may not be as easy to maneuver. 

    Nutrition

    Serving: 1piece | Calories: 399kcal | Carbohydrates: 54g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 334mg | Potassium: 130mg | Fiber: 1g | Sugar: 40g | Vitamin A: 3195IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

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    Comments

    1. Marsha B Elliott says

      October 22, 2024 at 12:06 pm

      5 stars
      This is absolutely the most delicious pumpkin cake I’ve ever made or tasted, hands down! YUM!
      I added more of the spices because I love those flavors. The texture is perfect and I will be making and sharing this recipe over and over. Thank you very much!

      Reply
      • Alexandria Drzazgowski says

        October 23, 2024 at 3:32 pm

        Hi Marsha,
        I’m so glad you love the recipe, thank you for such a nice compliment! Have a great day 🙂

        Reply
    5 from 2 votes (1 rating without comment)

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