Irresistible Pumpkin Spice Cake with Cream Cheese Frosting

Name: Pumpkin Spice Cake with Cream Cheese Frosting
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup canned pumpkin puree; 1 ½ cups all-purpose flour; 1 cup granulated sugar; 1 tsp baking powder; 1 tsp ground cinnamon; ½ tsp ground nutmeg; 2 large eggs (room temperature); ½ cup vegetable oil; 8 oz cream cheese (full-fat); 3 cups powdered sugar; 1 tsp vanilla extract; 2 tbsp milk

Recipe By:

Melisa Egan

Posted:

February 23, 2026

Updated:

February 23, 2026

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There’s something magical about the aroma of Pumpkin Spice Cake with Cream Cheese Frosting wafting through the kitchen. Picture this: warm spices enveloping your senses, sweet and creamy frosting glistening on top, and a slice so moist it practically melts in your mouth. It’s like autumn wrapped in a delicious hug that brings back memories of cozy family gatherings and laughter echoing around the table.

The first time I baked this cake, I was convinced it would be my secret weapon for winning over friends at potlucks. And boy, did it deliver! The way their eyes widened with each bite was worth every moment spent sifting flour and measuring spices. Whether it’s Halloween, Thanksgiving, or just a Tuesday that needs brightening up, this cake is perfect for any occasion. Trust me; you’ll be counting down the minutes until you can take that first heavenly bite.

Why You'll Love This Recipe

This delightful cake is easy to whip up, even for beginner bakers.
The flavor combination of pumpkin and spice creates a comforting treat everyone will adore.
Its stunning appearance makes it the star of any dessert table.
Perfect for fall celebrations or simply satisfying a sweet craving!

Baking this Pumpkin Spice Cake with Cream Cheese Frosting has led to some unforgettable moments around my dining room table. Friends couldn’t help but ask for seconds, and even thirds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Canned Pumpkin Puree: Choose 100% pure pumpkin puree for the best flavor; avoid pumpkin pie filling.
All-Purpose Flour: Use unbleached flour for better texture; sift it to remove lumps before mixing.
Granulated Sugar: Regular white sugar helps achieve that sweet balance in every slice.
Baking Powder: Ensure it’s fresh; this helps the cake rise beautifully.
Cinnamon and Nutmeg: These spices are essential; they bring warmth and depth to the cake’s flavor profile.
Eggs: Room temperature eggs incorporate better into the batter and help with leavening.
Vegetable Oil: Using oil keeps the cake moist; don’t skimp on this!
Cream Cheese: Full-fat cream cheese gives you that rich frosting everyone loves.
Powdered Sugar: This adds sweetness to your frosting without graininess; sift it beforehand for smoothness.
Vanilla Extract: A splash enhances both cake and frosting flavors remarkably well.
Milk: Use whole milk for creamy frosting; adjust as needed to get the desired consistency.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Recipe preparation for Pumpkin Spice Cake with Cream Cheese Frosting

How to Make Pumpkin Spice Cake with Cream Cheese Frosting

Preheat your oven: Begin by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans with non-stick cooking spray and line them with parchment paper for easy removal.

Mix dry ingredients: In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt until well combined. The smell will transport you straight to fall!

Combine wet ingredients: In another bowl, mix canned pumpkin puree, sugar, eggs, and vegetable oil until smooth. The mixture should look vibrant orange—a true sign of deliciousness ahead!

Blend together: Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix; lumps are perfectly okay!

Pour into pans: Divide the batter evenly between your prepared pans. Tap them gently on the counter to release any air bubbles that might have snuck in—no one likes an airy cake!

Bake away: Place your pans in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Your kitchen will smell divine during this time!

Cool down: Allow cakes to cool in their pans for about 10 minutes before transferring them onto wire racks. Let them cool completely before frosting—patience is key!

Prepare frosting: While cakes cool, beat cream cheese and butter together until creamy in a mixing bowl. Gradually add powdered sugar and vanilla extract while mixing until smooth.

Frost your creation: Once cooled completely, place one layer of cake on a serving plate. Spread a generous layer of cream cheese frosting on top before placing the second layer over it—stacked perfection!

Decorate as desired: Use leftover frosting to cover sides or decorate as fancifully as you like! Sprinkling some cinnamon on top can elevate its appeal.

Slice & serve: Cut generous slices of your masterpiece and enjoy with friends or family—you might want to hide a piece for yourself!

Now that you’ve mastered making Pumpkin Spice Cake with Cream Cheese Frosting from scratch, get ready for compliments! Each bite is bound to evoke smiles and memories around your table!

Content

Don’t skip the cream cheese frosting: It adds a rich, tangy flavor that perfectly balances the sweetness of the cake. I learned this the hard way when my first attempt tasted like autumn without a splash of cream cheese.

Use fresh pumpkin puree for best results: Canned pumpkin can be convenient, but fresh is always more flavorful. I once used canned and my cake turned out as exciting as cardboard.

Spice it just right: Tailor your spices to your taste; a dash more cinnamon or nutmeg adds warmth. My neighbor swears by a hint of cardamom for that extra zing, and I’m starting to believe them!

Perfecting the Cooking Process

Start by mixing your dry ingredients and then blend in the wet ones gradually. This sequence ensures even distribution for that perfect texture. Plus, you’ll avoid flour clouds that look like you’ve been caught in a snowstorm.

Add Your Touch

Feel free to swap out some spices or add chopped nuts or chocolate chips for a personal flair. I’ve tried adding shredded coconut before, and it brought a tropical twist that was surprisingly delightful!

Storing & Reheating

Store your pumpkin spice cake in an airtight container at room temperature for up to three days. If reheating, use the microwave in short bursts to keep it moist and fluffy—trust me, nobody wants rubbery cake!

Chef's Helpful Tips

To ensure your pumpkin spice cake is a hit, remember these tips: Use room temperature ingredients for better mixing, avoid over-mixing the batter to keep it light, and let the cake cool completely before frosting to prevent melting.

It’s funny how this pumpkin spice cake became my go-to dessert for every fall gathering. Friends now expect it at every event, and they often tell me it’s their favorite part of autumn.

FAQ

Can I use other types of squash instead of pumpkin?

Yes, but pumpkins provide the best flavor and texture for this recipe.

What if I don’t have cream cheese?

You can replace it with mascarpone cheese or whipped coconut cream for a dairy-free option.

Can I freeze this cake?

Absolutely! Freeze slices wrapped tightly in plastic wrap for up to three months.

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