There’s something so wonderfully homey about sinking your fork into a slice of pumpkin cake that’s been lovingly baked and topped with a dreamy cinnamon cream cheese frosting. As the cooler months roll in and leaf piles gather, this recipe becomes my go-to treat for cozy weekends. The cake itself is moist, light, and infused with a symphony of warm spices that remind me of childhood baking sessions in my grandmother’s kitchen. Every bite is like a gentle hug—soft pumpkin undertones balanced by just the right touch of cinnamon, nutmeg, ginger, and cloves.
I still remember the first time I whisked this batter together: the way the sugars and oil swirled into a glossy ribbon, the bright orange hue of the puree lending a festive glow to my mixing bowl. By the time it emerged from the oven, the house was filled with that unmistakable warmth of autumn magic. And then came the frosting—the best part, of course—where silky cream cheese met fluffy butter, powdered sugar, and a hint of cinnamon to create an indulgent topping that transforms simple cake into something spectacular. Pull up a chair, grab your favorite mug of chai or coffee, and let’s dive into every fragrant detail of this fall favorite.
KEY INGREDIENTS IN PUMPKIN CAKE WITH CINNAMON CREAM CHEESE FROSTING
Before we get rolling, let’s take a look at the stars of this recipe. Each ingredient plays its part to create that tender crumb and luscious frosting you’ll love sharing with friends and family.
- All-purpose flour: Provides structure and a soft crumb, creating the perfect base for the cake’s tender texture.
- Baking powder: Acts as a leavening agent, ensuring your cake rises beautifully and stays light.
- Baking soda: Works in harmony with the acid from the pumpkin to give a gentle lift and delicate crumb.
- Ground cinnamon: Infuses the cake with a warm, sweet spice that defines the fall flavor profile.
- Ground nutmeg: Adds a subtle, nutty warmth that deepens the spice blend.
- Ground ginger: Brings a gentle zing, balancing the sweetness with a hint of heat.
- Ground cloves: Offers a bold, aromatic punch to round out the spice mix.
- Salt: Enhances all the other flavors and balances the sweetness.
- Granulated sugar: Sweetens the cake batter and contributes to its tender moisture.
- Light brown sugar: Adds a hint of molasses flavor, deepening the cake’s richness.
- Vegetable oil: Keeps the cake ultra-moist and shields it against drying out over time.
- Eggs: Provide structure, richness, and help bind all the ingredients together.
- Pumpkin puree: The heart of the recipe—adds moisture, color, and that unmistakable pumpkin essence.
- Vanilla extract: Rounds out the flavors with a delicate, sweet aroma.
- Cream cheese: Forms the silky base of the cinnamon frosting, offering tangy richness.
- Unsalted butter: Adds a smooth, creamy element to the frosting without extra saltiness.
- Powdered sugar: Sweetens and thickens the frosting to just the right consistency.
- Ground cinnamon: Swirled into the frosting for an extra layer of warming spice.
- Vanilla extract: Lifts the frosting’s flavor with its sweet, floral notes.
HOW TO MAKE PUMPKIN CAKE WITH CINNAMON CREAM CHEESE FROSTING
Let’s get down to business and walk through turning these ingredients into a show-stopping dessert. From prepping your pan to spreading that final frosting swirl, each step brings you closer to pumpkin perfection.
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly so the cake releases easily once baked.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until evenly combined and free of lumps.
3. In a large bowl, mix together granulated sugar, brown sugar, and vegetable oil until you have a smooth, pale mixture.
4. Add the eggs one at a time to the sugar mixture, beating well after each addition to ensure a light and airy texture.
5. Stir in the pumpkin puree and vanilla extract until the batter is perfectly smooth and evenly colored.
6. Gradually add the dry ingredients to the wet ingredients, using gentle strokes and mixing just until combined to avoid overworking the gluten.
7. Pour the batter into the prepared pan and use a spatula to spread it evenly, creating a level surface.
8. Bake in your preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Let the cake cool completely in the pan on a wire rack to ensure the frosting doesn’t melt when applied.
10. In a medium bowl, beat together cream cheese and butter using an electric mixer until the mixture is fluffy and well combined.
11. Gradually add powdered sugar, ground cinnamon, and vanilla extract, continuing to beat until the frosting is smooth and creamy.
12. Once the cake has cooled, spread the frosting evenly over the top, using an offset spatula to create swirls or peaks if you like.
13. Cut into squares and serve, watching faces light up at the first bite of this spiced delight.
SERVING SUGGESTIONS FOR PUMPKIN CAKE WITH CINNAMON CREAM CHEESE FROSTING
When it comes to presenting this slice of autumn heaven, a little extra touch can take it from everyday to unforgettable. Whether you’re hosting a casual family dessert or an elegant fall gathering, here are some ideas to make your serving shine.
- Serve warm: Gently reheat individual slices in the microwave for 10–15 seconds so the cream cheese frosting softens slightly, creating an almost gooey experience.
- Add a scoop of vanilla ice cream: Place a dollop of rich, cold vanilla bean ice cream beside each slice—its creaminess contrasts beautifully with the spiced cake.
- Sprinkle with toasted pecans: Scatter a handful of toasted or candied pecans over the frosting for a crunchy texture and nutty flavor.
- Pair with spiced beverages: Offer cups of hot apple cider, chai tea latte, or a salted caramel mocha to complement the cinnamon notes in the cake.
HOW TO STORE PUMPKIN CAKE WITH CINNAMON CREAM CHEESE FROSTING
This pumpkin cake stays delightful for days when you store it properly. Keeping it fresh ensures every slice tastes just as divine as the first.
- Refrigerate in an airtight container: Once your cake is completely cool, cover it tightly with plastic wrap or transfer pieces to an airtight container. Store in the fridge for up to three days to keep the frosting firm.
- Freeze individual slices: Wrap each frosted slice in parchment, then aluminum foil, and place in a freezer-safe bag. Freeze for up to one month, then thaw overnight in the fridge before serving.
- Keep frosting stable: If you plan to store the cake without frosting, keep the frosting in a separate airtight container in the fridge and spread it on the day you serve.
- Bring to room temperature before serving: Remove from the fridge about 30 minutes prior to enjoying so the cake and frosting regain that perfect, tender texture.
CONCLUSION
From the moment you gather your spices to that final slice, this Pumpkin Cake with Cinnamon Cream Cheese Frosting is a celebration of all things cozy and comforting. We’ve explored every detail—from the fluffy crumb supported by the perfect balance of leaveners and spices, to the silky frosting that crowns each bite with tangy sweetness. Whether you’re a baking newbie or seasoned pro, this recipe fits seamlessly into your kitchen repertoire. It’s designed to be beginner-friendly, yet impressive enough for holiday gatherings. Don’t forget that the prep takes just 20 minutes, with about 35 minutes in the oven and a quick 30-minute rest time so your frosting holds its shape beautifully. At just around 350 calories per serving, it’s a treat you can enjoy responsibly.
Feel free to print out this article and tuck it into your recipe box or bookmark it for the next time you need a standout dessert. You’ll also find a FAQ below to answer any lingering questions about ingredients, substitutions, or technique. If you try this recipe, I’d love to hear how it went—did you swap in nuts or raisins? Did you serve it alongside a silky latte? Your comments, questions, or feedback are always welcome. Happy baking, and here’s to making every autumn moment a little sweeter!
Pumpkin Cake with Cinnamon Cream Cheese Frosting
Description
This pumpkin cake is moist and fluffy, infused with warm spices, and crowned with a luscious cream cheese frosting that brings every bite to life. Perfect for autumn gatherings!
Ingredients
Instructions
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Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
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In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
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In a large bowl, mix together the granulated sugar, brown sugar, and vegetable oil until combined.
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Add the eggs one at a time to the sugar mixture, beating well after each addition.
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Stir in the pumpkin puree and vanilla extract until the mixture is smooth.
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Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
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Pour the batter into the prepared baking pan and spread it evenly.
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Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Let the cake cool completely in the pan on a wire rack.
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For the Frosting:
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In a medium bowl, beat together the cream cheese and butter using an electric mixer.
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Gradually add the powdered sugar, ground cinnamon, and vanilla extract, beating until smooth and creamy.
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Once the cake has cooled, spread the frosting evenly over the top.
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Cut into squares and serve.
Note
- This cake can be stored in the refrigerator for up to three days.
- For a more robust flavor, use fresh spices if available.
- You can substitute the cream cheese frosting with a simple glaze for a lighter version.
- Add chopped nuts or raisins to the batter for extra texture.
- Serve with a scoop of vanilla ice cream for an extra treat.
