pumpkin spice cake with cream cheese frosting

The first time I baked this pumpkin spice cake with cream cheese frosting, the entire house smelled like autumn wrapped in warmth. Lila and Jack came running into the kitchen, noses in the air, asking if they could lick the bowl. I laughed, remembering how Mark used to do the same thing when I tested new recipes.

This cake isn’t just dessert—it’s a hug on a plate. Every bite delivers tender, moist crumb infused with cinnamon, nutmeg, and real pumpkin puree, all crowned with tangy, velvety cream cheese frosting. My sister Grace says it’s the best pumpkin spice cake she’s ever tasted, and trust me, she doesn’t hand out compliments lightly. Whether you’re celebrating fall, hosting Thanksgiving, or simply craving something cozy, this pumpkin spice cake with cream cheese frosting delivers every single time.

Why You’ll Love This Pumpkin Spice Cake Recipe

This pumpkin spice cake with cream cheese frosting combines everything you want in a homemade dessert. First, it’s incredibly moist thanks to pumpkin puree and oil. Second, the spice blend creates that classic autumn flavor without overwhelming your taste buds. Third, the cream cheese frosting adds the perfect tangy sweetness that balances the warm spices beautifully.

Moreover, this cake comes together easily. You don’t need fancy equipment or professional skills. Just two bowls, a whisk, and about fifteen minutes of prep time.

Additionally, this pumpkin spice cake stays fresh for days, making it ideal for meal prep or entertaining. My kids love finding a slice waiting for them after school. The cake tastes even better the next day as the flavors meld together.

Furthermore, this recipe impresses guests while remaining stress-free for the baker. I’ve served this pumpkin spice cake with cream cheese frosting at potlucks, birthday parties, and holiday gatherings. Everyone always asks for the recipe. The beautiful layers look bakery-worthy, yet anyone can achieve them at home.

Ingredients You’ll Need

Gathering your ingredients before starting makes baking this pumpkin spice cake with cream cheese frosting smooth and enjoyable. Here’s everything you need:

For the Pumpkin Spice Cake:

Ingredient	Amount
All-purpose flour	2½ cups
Baking powder	2 teaspoons
Baking soda	1 teaspoon
Salt	½ teaspoon
Ground cinnamon	2 teaspoons
Ground nutmeg	½ teaspoon
Ground ginger	½ teaspoon
Ground cloves	¼ teaspoon
Granulated sugar	1½ cups
Light brown sugar	½ cup
Vegetable oil	1 cup
Large eggs	4
Pure pumpkin puree	15 oz can
Vanilla extract	1 teaspoon

For the Cream Cheese Frosting:

Ingredient	Amount
Cream cheese, softened	16 oz
Unsalted butter, softened	½ cup
Powdered sugar	4 cups
Vanilla extract	2 teaspoons
Heavy cream	2 tablespoons

Substitutions & Variations

This pumpkin spice cake recipe adapts beautifully to different dietary needs and flavor preferences. Here are some options I’ve tested in my own kitchen:

For a gluten-free version: Replace all-purpose flour with a 1:1 gluten-free baking flour. Bob’s Red Mill works wonderfully. The texture remains perfectly moist.

For less sugar: Reduce granulated sugar to 1 cup. The pumpkin spice cake with cream cheese frosting will still taste sweet enough, especially with the frosting.

Oil alternatives: Swap vegetable oil for melted coconut oil or canola oil. I’ve even used melted butter when that’s all I had on hand. Each works beautifully.

Spice variations: Use 2 tablespoons of pumpkin pie spice instead of individual spices. This saves time and delivers consistent flavor every time.

Make it a sheet cake: Pour batter into a 9×13 inch pan instead of layer pans. Bake for 35-40 minutes. Perfect for casual gatherings.

Add-ins: Fold in ½ cup chopped pecans or walnuts for extra texture. Chocolate chips also work surprisingly well in this pumpkin spice cake.

If you’re looking to adapt this pumpkin spice cake to suit different dietary needs, consider trying a gluten-free version. For a delightful treat that everyone can enjoy, check out these creamy mini oreo cheesecake bites.

Step-by-Step Instructions

Making this pumpkin spice cake with cream cheese frosting follows a simple process. Just take it one step at a time:

Step 1: Preheat your oven to 350°F. Grease two 9-inch round cake pans thoroughly. Line the bottoms with parchment paper. This prevents sticking and ensures beautiful cake layers.

Step 2: Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a large bowl. Set this dry mixture aside.

Step 3: In another bowl, combine both sugars, oil, and eggs. Whisk vigorously until the mixture looks smooth and slightly lighter in color. This takes about two minutes.

Step 4: Add pumpkin puree and vanilla to the wet ingredients. Stir until completely combined. The mixture should look smooth and uniform.

Step 5: Pour the wet ingredients into the dry ingredients. Fold gently using a spatula until just combined. Don’t overmix. A few small lumps are perfectly fine.

Step 6: Divide batter evenly between prepared pans. Smooth the tops with a spatula. Tap pans gently on the counter to release air bubbles.

Step 7: Bake for 30-35 minutes. The pumpkin spice cake is done when a toothpick inserted in the center comes out clean. The tops should spring back when lightly pressed.

Step 8: Cool cakes in pans for 15 minutes. Then turn out onto wire racks. Let them cool completely before frosting. This prevents melting.

Step 9: Meanwhile, make the cream cheese frosting. Beat softened cream cheese and butter together until fluffy. This takes about 3 minutes on medium speed.

Step 10: Gradually add powdered sugar, one cup at a time. Beat well after each addition. Add vanilla and heavy cream. Beat until light and spreadable.

Step 11: Place one cake layer on your serving plate. Spread a generous amount of frosting on top. Add the second layer. Frost the top and sides of your pumpkin spice cake with cream cheese frosting.

Step 12: Decorate as desired. I often add a sprinkle of cinnamon or some candied pecans on top. Let the cake set for 30 minutes before slicing.

Pro Tips for Success

After making this pumpkin spice cake with cream cheese frosting dozens of times, I’ve learned some valuable tricks:

Room temperature matters: Ensure eggs, cream cheese, and butter sit at room temperature. This creates smoother batter and frosting. I set mine out an hour before baking.

Measure flour correctly: Spoon flour into your measuring cup, then level it off. Scooping directly from the bag packs too much flour, resulting in dry cake.

Use pure pumpkin: Check your can label carefully. You want 100% pumpkin puree, not pumpkin pie filling. The latter contains added sugars and spices.

Don’t skip parchment paper: It guarantees your pumpkin spice cake releases cleanly from the pans. I learned this the hard way years ago.

Cool completely before frosting: Warm cake melts cream cheese frosting instantly. Patience here makes all the difference. I sometimes refrigerate my layers for 20 minutes to speed this up.

Crumb coat first: Spread a thin layer of frosting over the entire cake. Refrigerate for 15 minutes. Then apply your final frosting layer. This technique delivers a professional-looking finish.

Adjust frosting consistency: If your cream cheese frosting seems too thick, add more heavy cream one tablespoon at a time. If too thin, add more powdered sugar.

After perfecting this pumpkin spice cake with cream cheese frosting, I’ve gathered some essential baking tips that can elevate your dessert game. For another creamy dessert idea that will impress your guests, try this strawberry crackle salad creamy dessert idea.

Storage & Reheating Tips

This pumpkin spice cake with cream cheese frosting stores exceptionally well, which makes it perfect for advance preparation:

Room temperature storage: Cover the cake with a cake dome or plastic wrap. It stays fresh on the counter for up to 2 days. However, I prefer refrigeration for the frosting’s sake.

Refrigerator storage: Keep the pumpkin spice cake in an airtight container in the fridge. It lasts up to 5 days this way. Let slices sit at room temperature for 20 minutes before serving for best flavor.

Freezer storage: Wrap individual slices tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator. The texture remains surprisingly perfect.

Freezing unfrosted layers: You can freeze baked, cooled cake layers separately. Wrap them well and freeze up to 2 months. Thaw, then frost fresh. This makes entertaining easier.

Reheating: I actually prefer this pumpkin spice cake with cream cheese frosting at room temperature or chilled. However, if you want warm cake, microwave individual slices for 10-15 seconds. Remove the frosting portion first if possible.

What to Serve With This Recipe

This pumpkin spice cake shines both as a standalone dessert and paired with complementary items:

Hot beverages: Serve alongside freshly brewed coffee, spiced chai tea, or hot apple cider. The warmth enhances the autumn spices beautifully. My dad always enjoyed his cake with black coffee.

Ice cream: Add a scoop of vanilla or cinnamon ice cream beside each slice. The cold creaminess contrasts wonderfully with the spiced cake.

Whipped cream: A dollop of fresh whipped cream adds lightness. I sometimes add a pinch of cinnamon to the whipped cream for extra flavor.

Caramel sauce: Drizzle warm caramel over individual slices of pumpkin spice cake with cream cheese frosting. This creates an indulgent dessert that guests remember.

Fresh fruit: Serve with sliced apples or pears. The crisp fruit provides a refreshing contrast to the rich cake.

For breakfast: Yes, really! A thin slice makes a delightful breakfast treat with your morning coffee. Don’t tell anyone, but I’ve done this more than once.

This pumpkin spice cake pairs wonderfully with various accompaniments that enhance its flavors. For a sweet treat that complements your cake, consider making heart shaped chocolate chip cookies.

FAQs

Can I make pumpkin spice cake with cream cheese frosting ahead of time?

Absolutely! This pumpkin spice cake with cream cheese frosting actually tastes better the next day. Bake the cake layers up to 2 days ahead.

Store them wrapped at room temperature. Make the frosting 1 day ahead and refrigerate. Assemble the cake the day you plan to serve it.

Alternatively, frost the entire cake and refrigerate overnight. Just bring it to room temperature before serving for optimal flavor and texture.

Why is my pumpkin spice cake dense instead of fluffy?

Dense pumpkin spice cake usually results from overmixing the batter or using too much flour. Mix the wet and dry ingredients just until combined. Overmixing develops gluten, creating toughness.

Also, measure flour by spooning it into the cup and leveling off. Scooping directly packs too much flour. Finally, check that your baking powder and baking soda are fresh. Expired leavening agents won’t create proper rise.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree in this pumpkin spice cake with cream cheese frosting. However, canned pumpkin provides more consistent results. Fresh pumpkin contains varying moisture levels, which can affect texture.

If using fresh, roast a sugar pumpkin, puree it smooth, then strain out excess liquid. Measure 1¾ cups of thick puree. I honestly prefer canned for convenience and reliability.

How do I prevent my cream cheese frosting from being runny?

Runny cream cheese frosting happens when ingredients are too warm or you’ve added too much liquid. Use cold cream cheese and butter straight from the fridge. Beat them first until combined, then slowly add powdered sugar.

The sugar thickens the frosting considerably. If it’s still too soft, refrigerate for 20-30 minutes. Add more powdered sugar if needed. Never frost a warm cake, as heat melts frosting instantly.

Can I make this as cupcakes instead of a layer cake?

Definitely! This pumpkin spice cake batter makes excellent cupcakes. Line two muffin tins with paper liners.

Fill each cup about two-thirds full. Bake at 350°F for 18-22 minutes. Test with a toothpick for doneness.

This recipe yields approximately 24 cupcakes. Top each with a generous swirl of cream cheese frosting. Lila and Jack actually prefer the cupcake version because they each get their own.

Pumpkin spice cake is a popular dessert that embodies the flavors of fall, featuring spices like cinnamon and nutmeg combined with pumpkin puree. This delightful cake is often topped with cream cheese frosting, adding a rich and tangy flavor that perfectly complements the warm spices; learn more about this seasonal favorite in this pumpkin article.

Nutrition Information (per serving)

Based on 12 servings of this pumpkin spice cake with cream cheese frosting:

Nutrient	Amount
Calories	520
Total Fat	28g
Saturated Fat	11g
Cholesterol	105mg
Sodium	340mg
Total Carbohydrates	65g
Dietary Fiber	2g
Sugars	48g
Protein	5g
Vitamin A	120% DV
Calcium	6% DV
Iron	10% DV

This pumpkin spice cake with cream cheese frosting is a special occasion dessert meant for enjoying and sharing. The pumpkin provides vitamin A while the spices offer antioxidants. As with all treats, enjoy mindfully as part of a balanced diet.

When I serve this cake at family gatherings, everyone savors each bite. That’s exactly how dessert should be—a moment of pure joy and connection around the table.

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