Best Pumpkin Cake Recipe Cream Cheese Frosting
Best Pumpkin Cake Recipe Cream Cheese Frosting
This moist pumpkin cake with cream cheese frosting is filled with brown sugar, spices and all your favorite fall flavors. Plus, it’s topped with a rich cream cheese frosting, making it the best pumpkin cake recipe yet!
This cake is one of the most classic fall recipes you can make! It’s perfect for feeding crowds at holiday dinners and potlucks. If you need more pumpkin cake recipes, try Pumpkin Cake or Pumpkin Coffee Cake!
Our Favorite Pumpkin Cake!
Hello! It’s Fiona stopping by from Just So Tasty and today I’m sharing this easy pumpkin cake with cream cheese frosting. It’s moist, full of fall flavors, and topped with a creamy, smooth cream cheese frosting. You will love it.
Now I don’t know about you, but I’m always excited about fall baking. But honestly, I’m not a big pumpkin pie person. So when pumpkin season rolls around, I’m always on the lookout for easier pumpkin desserts.
For an easy pumpkin dessert, this Pumpkin Cake with Cream Cheese Frosting is perfect. It’s full of pumpkin, herbs and fall spices. Then, because we used more brown sugar than white, there was an unmatched caramel flavor. You’ll also love how moist your cake is, thanks to a few key ingredients:
- Oil
- 4 eggs
- brown sugar
- a little sour cream
- Of course pumpkin puree!
How to Make Pumpkin Cake
It’s easy to do! Just follow the steps below…
Prepare the pot. Start by preheating the oven and grease/lightly flour a 9Ă—13 pan.
Cake batter. Whisk together dry ingredients (flour, baking soda, baking powder, and pumpkin spice) in a small bowl. In a separate bowl, whisk together oil, sugar and eggs. Once all is combined, add the sour cream and pumpkin puree and mix well. With the mixer on low speed, add the flour mixture, being careful not to overmix.
bake. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
frost
Once the cake is baked and completely cooled, top with cream cheese frosting. I like that the cream cheese frosting is not too sweet. Plus, it goes well with spice cake, carrot cake, and of course, pumpkin cake. You can add some chopped nuts on top of each slice, or fall sprinkles would look lovely too.
How to Store Leftover Frosting? Cream cheese frosting can be stored in an airtight container in the refrigerator for about a week. It also freezes well. Freeze up to 3 months. When ready to use, thaw overnight in the refrigerator.
Variety
Cupcake Version: If you want a personal serving of this recipe, you can make cupcakes instead of the whole cake. Simply scoop out a ¾ full batter muffin tin. Bake at 350°F for 20-25 minutes or until toothpick comes out clean. We also have a separate pumpkin cake recipe!
Can I use fresh pumpkin puree? You can definitely replace the 1:1 homemade puree with canned puree. Be careful to drain as much water as possible from the homemade puree. Here’s how to make your own pumpkin puree:
- Preheat oven to 375 degrees Fahrenheit
- Cut the squash in half from top to bottom and scoop out the seeds and string.
- Line a baking sheet with aluminum foil. Place half of the pumpkin with the inside of the pumpkin facing the foil. Bake for 40-60 minutes depending on the size of the squash.
- Let the squash cool enough to handle. Carefully cut the skin with a sharp knife. Throw the peels in the trash and put the pumpkin reminder in a blender or food processor. Blend until smooth.
- Line a mesh strainer with cheesecloth. Pour the puree into a strainer. Let stand at room temperature for 1-2 hours to allow excess moisture to drain.
- The puree should hold its shape when pressed together with cheesecloth.
- Store leftover puree in the refrigerator in an airtight container for up to a week, or freeze for 9-14 months.
I will definitely be making this pumpkin cake with cream cheese frosting over and over again this fall. If you’re looking for an easy pumpkin recipe for a potluck or family meal – this recipe is definitely for you!
For more delicious pumpkin recipes, check out:
Course dessert
American food
Prep time 10 minutes
Cook Time 30 minutes
Total time 40 minutes
Serving Size 15
Calories 303 kcal
by Lil’ Luna
Pumpkin Cake
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 cup vegetable oil (canola oil will work too)
- 1 cup brown sugar
- 3/4 cup white sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 3 tablespoons sour cream (or plain Greek yogurt)
- 15 ounces pumpkin puree (not pumpkin pie)
Cream Cheese Frosting
- 1/3 cup softened unsalted butter
- 8 oz cream cheese softened
- 1 teaspoon vanilla extract
- 3 – 3 1/2 cups powdered sugar
- 1 tablespoon heavy cream (if needed)
- Chopped walnuts optional
Pumpkin Cake
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Preheat oven to 350 degrees Fahrenheit. Grease and lightly flour a 9×13-inch baking pan.
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In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
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In a separate large bowl whisk together oil and sugar. Use an electric mixer for vanilla and eggs. Then add the sour cream and pumpkin puree.
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Using the mixer on low speed, carefully beat the flour mixture, being careful not to overmix.
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Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cream Cheese Frosting
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In a large bowl, whisk together butter, cream cheese and vanilla until softened. Then slowly add 3 cups of powdered sugar.
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If the frosting seems too thin, add an extra ½ cup powdered sugar. If it seems too thick, add 1 tablespoon heavy cream.
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Frost the cooled cake with a flat knife. Cut into slices and optionally top each slice with chopped walnuts.
*Unfrosted cakes can be tightly wrapped in plastic wrap and frozen. Thaw overnight in the refrigerator.
**Leftovers can be stored in the refrigerator in an airtight container for up to 4 days.
I love pumpkin cake! Thank you Fiona for sharing this delicious recipe! Check it out, Just So Tasty for more delicious recipes! Please enjoy!