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Pumpkin Cake with Cinnamon Cream Cheese Frosting

A moist and flavorful pumpkin cake topped with a rich cinnamon cream cheese frosting, perfect for fall gatherings and sweet indulgence.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Cake
  • 360 g all-purpose flour I recommend King Arthur Baking Flour; it provides a nice structure.
  • 2.5 tsp baking powder Check for freshness; it really makes a difference!
  • 0.5 tsp baking soda Essential for a light, fluffy texture.
  • 1 tsp salt Just a pinch brings out the flavors beautifully.
  • 1.5 tbsp pumpkin spice You can make your own or grab McCormick’s Pumpkin Pie Spice.
  • 450 g dark brown sugar The dark variety adds depth and moisture.
  • 560 g pumpkin purée Canned works well; Libby’s is a classic choice.
  • 150 g oil Use vegetable or canola oil for moistness.
  • 4 pieces eggs Room temperature for seamless mixing.
  • 2 tsp vanilla extract Pure vanilla extract is best.
For the Frosting
  • 300 g butter Ensure it's softened to room temperature for easy creaming.
  • 150 g cream cheese Full-fat cream cheese makes for a richer frosting.
  • 540 g powdered sugar Sifted, to prevent lumps.
  • 2 tsp ground cinnamon Freshly ground is always the best!
  • 0.5 tsp vanilla extract A bit more vanilla never hurt!

Method
 

Baking the Cake
  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans. Lightly line the bottom with parchment paper for easy removal.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice. Set aside.
  3. In a large mixing bowl, combine dark brown sugar, pumpkin purée, oil, eggs, and vanilla extract. Beat until smooth and creamy—about 2-3 minutes.
  4. Gradually add the flour mixture to the wet ingredients, mixing until just combined.
  5. Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick comes out clean in the center.
  6. Allow the cakes to cool in the pans for about 10 minutes. Then, gently transfer them to a wire rack to cool completely.
Making the Frosting and Assembling
  1. While the cakes are cooling, beat together softened butter and cream cheese in a mixing bowl until smooth.
  2. Gradually add in powdered sugar, cinnamon, and vanilla extract until creamy and fluffy—about 5 minutes of mixing!
  3. Once the cakes have cooled completely, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top, then place the second cake layer on top, frosting the top and sides as desired.
  4. Get creative! Add a sprinkle of cinnamon, some toasted pecans, or even candied pumpkin seeds for an extra autumnal touch.

Notes

Your Pumpkin Cake with Cinnamon Cream Cheese Frosting can be stored in the fridge for up to 5 days. Bake the cake layers a day in advance, if desired.