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    Home » Recipes » Cakes and Cupcakes

    Pumpkin Cake with Cream Cheese Frosting

    Published: Nov 13, 2020 Modified: August 17, 2021 by Nina

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    Slices of pumpkin cake on a plate.

    This is my pumpkin cake with cream cheese frosting. It has a fluffy, moist and perfectly spiced sponge, and is topped with a thick tangy layer of cream cheese frosting.

    A slice of pumpkin cake on a plate.
    Jump straight to the recipe!
    • 🍂A super easy autumn cake
    • 🥘Ingredients
    • 🔪Instructions
    • ➕Substitutions and add ins
    • ✔️Expert tips
    • 💭FAQs
    • 📋 Recipe

    🍂A super easy autumn cake

    If you want to make an easy-to-whip together pumpkin cake with cream cheese frosting - this one is for you! Forget fiddling with a layer cake. This cake is simple, easy to make and is positively perfect!

    The cake batter gets mixed together and poured into a greased 9x13" casserole dish. Bake the pumpkin cake and enjoy the scents of fall wafting through your house, all while wearing a cozy sweater! Can you tell I love this season!?!

    Cream cheese frosting is the perfect tangy and sweet partner for pumpkin cake. I can't think of anything better! Scoop that on top of the cooled pumpkin cake, and slice and serve. This does great for a crowd and leftovers keep for days!

    For other easy autumn recipes, check out my cranberry pecan upside down cake, apple pear crisp, or pumpkin streusel coffee cake!

    A slice of pumpkin cake on a plate.

    🥘Ingredients

    • All purpose flour
    • Baking powder and baking soda
    • Pumpkin Pie Spice - Use either a store bought pumpkin pie spice or make your own!
    • Sugar - I use both granulated sugar and brown sugar. Brown sugar has more flavour to it, so I add more of that.
    • Pumpkin Puree - Make sure you use plain pumpkin puree. We don't want to use pumpkin pie puree here.
    • Salt
    • Vegetable oil
    • Large eggs
    • Vanilla extract
    • Cream cheese - use the block cream cheese, not the spreadable type.
    • Unsalted butter - If you use salted butter, omit the extra salt in the recipe.
    • Powdered sugar

    🔪Instructions

    To make the cake, whisk flour, baking powder, baking soda, salt and pumpkin pie spice together in a medium bowl.

    In a separate medium bowl, whisk oil, eggs, both sugars, pumpkin puree and vanilla.

    Add the dry ingredients to the wet ingredients and stir until just combined.

    Pour the mixture into a greased 9x13" pan. Bake for 30-35 minutes at 350°F, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before adding the frosting.

    Pumpkin cake recipe steps.

    To make the frosting, beat cream cheese and butter together until smooth. Add in confectioner's sugar and salt and beat slowly together until the sugar is incorporated. Beat on high for a few minutes more.

    Spread the frosting over the cake. Leftovers can be covered tightly and refrigerated for up to 3 days.

    For more step-by-step photos and instructions, see the web story for pumpkin cake with cream cheese frosting!

    ➕Substitutions and add ins

    • Add in an additional 1 cup of walnuts or chocolate chips.
    • Try using ½ cup unsweetened apple sauce and ½ cup oil to replace the 1 cup of oil in the recipe.
    • Homemade pumpkin puree can be replaced for the prepared pumpkin puree. Make sure to squeeze out as much liquid as you can before using it in this recipe.
    • Use store bought pumpkin pie spice or make your own!
    A 9x13 inch pan with pumpkin cake in it.

    ✔️Expert tips

    • Add in an additional 1 cup of walnuts or chocolate chips.
    • Try using ½ cup unsweetened apple sauce and ½ cup oil to replace the 1 cup of oil in the recipe.
    • Homemade pumpkin puree can be replaced for the prepared pumpkin puree. Make sure to squeeze out as much liquid as you can before using it in this recipe.
    • Use store bought pumpkin pie spice or make your own!
    • Leftovers are best kept covered and refrigerated for up to 3 days.

    💭FAQs

    What toppings should I use?

    Pumpkin cake and cream cheese frosting were made to be together! This cream cheese frosting has a lot of cream cheese, a bit of unsalted butter, and only the right amount of confectioner's sugar to sweeten the icing without hiding the rich flavour of cream cheese.

    Can I freeze this?

    If you would like to freeze the pumpkin cake, bake the cake and then wrap it tightly. It can be frozen for up to 3 months. Bring it to room temperature, frost and then serve.
    Leftovers are best kept covered and refrigerated for up to 3 days.

    Do you have to refrigerate pumpkin cake?

    Yes, because this cake has cream cheese frosting, it needs to be refrigerated.

    A slice of pumpkin cake on a plate.

    🔖Related recipes

    • Toffifee Cheesecake
    • Apple Butter Cinnamon Swirl Bread
    • Pecan Pie Brownies
    • Chocolate Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting

    Let's Bake Together!

    Step-by-step instructions are all written in my recipe below. If you liked it, please rate me 5 ⭐⭐⭐⭐⭐!

    If you tried this recipe, be sure to tag me on Instagram. You can also find me on Facebook and Pinterest.

    📋 Recipe

    A slice of pumpkin cake on a plate.

    Pumpkin Cake with Cream Cheese Frosting

    Nina
    This is my pumpkin cake with cream cheese frosting. It has a fluffy, moist and perfectly spiced sponge, and is topped with a thick tangy layer of cream cheese frosting.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Dessert
    Cuisine North American
    Servings 12 Slices
    Calories 580 kcal

    Equipment

    • One 9x13" baking pan

    Ingredients
     
     

    Pumpkin Cake

    • 2 cups all purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • ¾ teaspoon salt
    • 2 ½ teaspoons pumpkin pie spice
    • 1 cup vegetable oil
    • 4 large eggs
    • ¾ cup brown sugar packed
    • ½ cup granulated sugar
    • 1 ¾ cup pumpkin puree
    • 1 teaspoon vanilla extract

    Cream Cheese Frosting

    • 8 ounces cream cheese room temperature
    • ¼ cup unsalted butter room temperature
    • 3 cups powdered sugar
    • ¼ teaspoon salt

    Instructions
     

    Pumpkin Cake

    • Preheat oven to 350°F and grease a 9x13 inch pan; set aside.
    • Whisk flour, baking powder, baking soda, salt and pumpkin pie spice together in a medium bowl.
    • In a separate medium bowl, whisk oil, eggs, both sugars, pumpkin puree and vanilla.
    • Add the dry ingredients to the wet ingredients and stir until just combined.
    • Pour the mixture into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
    • Allow the cake to cool completely before icing.

    Cream Cheese Frosting

    • Beat cream cheese and butter together until smooth. Add in confectioner's sugar and salt and beat slowly together until the sugar is incorporated. Beat on high for a few minutes more.
    • Spread the frosting over the cake. Leftovers can be covered tightly and refrigerated for up to 3 days.

    Notes

    • Add in an additional 1 cup of walnuts or chocolate chips.
    • Try using ½ cup unsweetened apple sauce and ½ cup oil to replace the 1 cup of oil in the recipe.
    • Homemade pumpkin puree can be replaced for the prepared pumpkin puree. Make sure to squeeze out as much liquid as you can before using it in this recipe.
    • Use store bought pumpkin pie spice or make your own!
    • If you would like to freeze the pumpkin cake, bake the cake and then wrap it tightly. It can be frozen for up to 3 months. Bring it to room temperature, frost and then serve.
    • Leftovers are best kept covered and refrigerated for up to 3 days.

    YOUR OWN NOTES

    Click here to add your own private notes

    Nutrition

    Serving: 12gCalories: 580kcalCarbohydrates: 73gProtein: 6gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 11gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 84mgSodium: 443mgPotassium: 166mgFiber: 2gSugar: 54gVitamin A: 6095IUVitamin C: 2mgCalcium: 94mgIron: 2mg
    Tried this recipe? Follow me on Instagram!Mention @ninakneadstobake or tag #ninakneadstobake!

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    Hi, I'm Nina! I am a self-taught baker and have a love for baking and trying new techniques. Here you will find easy step-by-step sweet and savoury recipes, with lots of tips.

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