Pumpkin Cake with Cream Cheese Frosting is the kind of dessert that wraps you in a cozy hug from the very first bite. The tender crumb, rich with warm spices and sweet pumpkin, pairs perfectly with a silky cream cheese frosting that’s smooth, tangy, and undeniably addictive. Whether you’re using canned pumpkin or your own homemade puree, this cake comes out incredibly moist and full of flavor every single time.
I’ve baked this gem for weeknight treats, Sunday dinners, and even as a birthday cake for a dear friend — and it never disappoints. It’s an easy, satisfying bake that makes your kitchen smell like cinnamon and celebration. That dreamy frosting, swirled on thick and finished with a drizzle of maple syrup? It’s pure magic.
Grab your mixing bowl — we’re baking something truly comforting today. And don’t forget to follow Recipes by Sylvia on Pinterest for more cozy desserts and seasonal favorites you’ll want to pin and share!
A Family Favorite That Feels Like Home
Growing up, pumpkin desserts always meant fall had truly arrived. But this pumpkin cake with cream cheese frosting goes beyond seasonal nostalgia — it’s a dessert that turns any day into something special. The scent of cinnamon and sugar swirling in the oven? That’s comfort at its best.
This particular pumpkin cake recipe came to me years ago, tucked inside a handwritten note from a family friend in Tennessee — Dorothy. She was the kind of baker who didn’t just follow recipes; she poured love into every dish. Her version called for canned pumpkin, but I often use fresh puree when I can, which brings out an even richer pumpkin flavor. Whether I’m making it for Sunday dinner or just because we want a little treat after a long week, it’s always met with rave reviews.
It’s so moist, you might mistake it for a pumpkin pudding cake, yet it slices beautifully and holds its shape. That’s the magic — it’s tender, but not fragile. It’s simple, but not boring. It’s sweet, but balanced perfectly by the tang of the cream cheese frosting.
We’ve even made it our Thanksgiving dessert a few years in a row, a choice that’s earned happy groans of approval from the whole table. Trust me — once you drizzle on that maple syrup and sprinkle those pecans, you’ll see why this recipe is unforgettable.
What Makes This Pumpkin Cake So Special?
What sets this pumpkin cake with cream cheese frosting apart is its simplicity paired with luscious texture. No fancy techniques — just honest ingredients and a straightforward method. The cake is deeply spiced with cinnamon, and the salt does something magical by enhancing the pumpkin’s natural flavor.
It’s also incredibly versatile. Bake it as a sheet cake for gatherings, or divide it into muffins for weekday snacks. Speaking of snacking, it pairs delightfully with these Rice Krispie Chocolate Chip Cookies and the Peach Upside-Down Cake for a stunning dessert trio at any party.
Ingredients & Preparation
Ingredient Breakdown
Here’s what you’ll need to make this dreamy pumpkin cake with cream cheese frosting:
| Ingredient | Amount |
|---|---|
| Fresh Pumpkin Puree | 1 2/3 cups (400g) |
| OR Canned Pure Pumpkin | 15 oz (425g) |
| Large Eggs | 4, at room temperature |
| White Sugar | 1 2/3 cups |
| Vegetable Oil | 1 cup |
| All-Purpose Flour | 2 cups |
| Baking Powder | 4 tsp |
| Cinnamon | 2 tsp |
| Kosher Salt | 1 tsp |
For the frosting:
| Ingredient | Amount |
|---|---|
| Cream Cheese | 6 oz (180g), softened |
| Unsalted Butter | 1 cup (225g), softened |
| Vanilla Extract | 1 tsp |
| Powdered Sugar | 4 cups, sifted |
Finish it off with:
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Maple syrup: 1/3 – 1/2 cup (for swirls and drizzle)
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Chopped pecans: 1/2 cup
Tools & Smart Substitutions
Use a 9×13″ baking pan lined with parchment. A stick blender makes pumpkin puree a breeze if going the fresh route. If you can’t find cream cheese blocks, use spreadable, but add extra powdered sugar for consistency.
You can substitute vegetable oil with canola or another neutral oil. If you prefer less sweetness, reduce the sugar to 1 1/4 cups — it still tastes divine.
Need a pairing idea? This cake goes beautifully alongside Fresh Peach Cake or even a slice of Sour Cream Rhubarb Coffee Cake.
Cooking Instructions & Tips
Step-by-Step Method
Step 1: Preheat your oven to 350°F (180°C). Grease and line a 9×13” pan with parchment, allowing overhang for easy removal.
Step 2: In a large mixing bowl, whisk together the eggs, sugar, oil, and pumpkin puree until fully combined and smooth.
Step 3: Add flour, baking powder, cinnamon, and salt. Mix until just combined — don’t overwork it.
Step 4: Pour the batter into the prepared pan and smooth the top. Bake for 40 minutes, or until a toothpick comes out clean.
Let it cool in the pan for 10 minutes, then transfer to a rack to cool completely — about 2 hours.
Step 5: For the frosting, beat cream cheese and butter until fluffy. Gradually add powdered sugar in batches. Beat until light, then mix in vanilla.
Spread the frosting generously over the cooled cake using a spoon to create swirled dents.
Drizzle maple syrup generously over the frosting, letting it pool into the swirls. Finish with chopped pecans.
Tips to Nail It Every Time
-
Let your ingredients come to room temperature for better mixing.
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If your pumpkin puree is homemade, let it steam dry after boiling to avoid watery batter.
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Don’t skip the salt — it boosts flavor!
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Make it in muffin tins (bake ~25 mins) for individual servings.
Try serving with the Easy Peach Bread for a delicious fall brunch option.
Serving, Storing & Pairing
What to Serve with Pumpkin Cake
This pumpkin cake with cream cheese frosting pairs beautifully with a hot cup of spiced chai or strong coffee. For an elegant dessert spread, try it with Snickerdoodle Cobbler or the Fudgy Brookies. Their chocolatey richness complements the spiced pumpkin flavor in the best way.
Hosting a party? Add a scoop of vanilla bean ice cream on the side. You won’t regret it.
Storage & Reheating Instructions
This cake keeps remarkably well. Store in an airtight container in the fridge for up to 5 days. Let it come to room temperature before serving for the creamiest frosting texture.
Want to freeze it? You can! Slice the unfrosted cake, wrap individually, and freeze for up to 2 months. Thaw overnight and frost just before serving.
The frosting also stores well separately in the fridge for 3–4 days. Just give it a quick whip before spreading.
Pro tip: This cake actually tastes better on day two. The flavors deepen and the texture stays perfectly moist — just another reason to bake it ahead!
FAQ
Can I use canned pumpkin?
Absolutely. Canned pure pumpkin works beautifully and saves time. Just make sure it’s not pumpkin pie filling.
Can I make this gluten-free?
Yes! Substitute your favorite 1:1 gluten-free flour blend. Test for doneness a few minutes earlier.
What if I don’t have cream cheese blocks?
Use spreadable cream cheese but increase the powdered sugar slightly to thicken the frosting.
How do I make muffins with this batter?
Simply divide the batter into muffin tins and bake for about 25 minutes.
Can I make it ahead?
Definitely. The flavor improves the next day. Just frost close to serving for best texture.
Conclusion
This pumpkin cake with cream cheese frosting has earned its spot as a beloved classic in our home, and I’m thrilled to share it with you. It’s the kind of dessert that brings people together, that makes memories at birthday tables, fall potlucks, and quiet coffee breaks. Whether you drizzle it with extra maple syrup or enjoy it plain with tea, it’s sure to warm hearts.
And if you’re craving more cozy cakes, don’t miss my 7 Delightful Key Lime Pie Bars or the Sour Cream Rhubarb Coffee Cake — they’re just as lovable.
If you tried this Pumpkin Cake with Cream Cheese Frosting, I’d love to hear from you! Leave a rating, share your thoughts in the comments, and don’t forget to save it to Pinterest.
Print
Pumpkin Cake with Cream Cheese Frosting
- Total Time: 55
- Yield: 12 – 20 servings
- Diet: Vegetarian
Description
Pumpkin Cake with Cream Cheese Frosting is a moist, spiced cake topped with a rich, fluffy frosting and finished with maple syrup and chopped pecans — the ultimate cozy dessert for fall or any time of year.
Ingredients
• 1 2/3 cups fresh pumpkin puree OR 15 oz canned pure pumpkin
• 4 large eggs, at room temperature
• 1 2/3 cups white sugar (or 1 1/4 cups for less sweetness)
• 1 cup vegetable or canola oil
• 2 cups all-purpose flour
• 4 tsp baking powder
• 2 tsp cinnamon powder
• 1 tsp kosher salt
• 6 oz cream cheese, softened
• 1 cup unsalted butter, softened
• 1 tsp vanilla extract
• 4 cups powdered sugar, sifted
• 1/3 – 1/2 cup maple syrup (for finishing)
• 1/2 cup chopped pecans
Instructions
1. Preheat oven to 350°F (180°C). Line a 9×13” pan with parchment paper.
2. In a large bowl, whisk eggs, sugar, oil, and pumpkin until smooth.
3. Add flour, baking powder, cinnamon, and salt. Mix until just combined.
4. Pour batter into prepared pan. Bake for 40 minutes or until a toothpick comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a rack and cool completely (~2 hours).
6. In a separate bowl, beat cream cheese and butter until smooth and fluffy.
7. Add powdered sugar in 3 batches, beating well after each addition.
8. Stir in vanilla and beat on high until light and fluffy.
9. Frost the cooled cake, swirling the top with the back of a spoon.
10. Drizzle maple syrup over frosting and sprinkle with chopped pecans.
Notes
– Use fresh pumpkin for deeper flavor, but canned works great too.
– Make it ahead — it tastes even better the next day!
– Store in fridge for up to 5 days; bring to room temperature before serving.
– To freeze: Wrap slices (unfrosted) and thaw before frosting.
– Turn into muffins by baking in tins for 25 minutes.
– Swap pecans with walnuts or omit nuts for allergy-friendly version.
- Prep Time: 15
- Cook Time: 40
- Method: Baking
- Cuisine: Western