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    Home » Recipes » Cakes, Cupcakes & Cheesecakes

    Published: Nov 7, 2022 by Paula Montenegro · Income from ads and affiliate links 4 Comments

    Pumpkin Cake with Cream Cheese Frosting

    Jump to Recipe
    single slice of frosted pumpkin case on white marble, blurred cake in background, orange text overlay

    There was a debate as to how to title this post to make sure it was all included: the moist pumpkin cake with fall spices, the soft cream cheese topping, and the overall sweet flavor that you get with every bite of this pumpkin sheet cake, or pumpkin bars or pumpkin squares. Whatever you call it, it's fantastic and easy to make!

    Bitten square of frosted pumpkin cake on white plate with fork, more cake on white background.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    For most of you, it's that time of year, fall season, when it's all about pumpkin desserts and the search for yet another best pumpkin cake recipe.

    I don't know how you feel about the latter, but I'm crazy about them. I strongly believe pumpkin trumps other flavors, including carrot cake. I know, the nerve.

    My favorite (so far) is the pumpkin coffee cake, with the apple pumpkin crumb cake a close second because, you know, it's the ultimate fall cake and so darn delicious!

    Table of Contents Hide
    About this recipe
    Ingredients
    How to make pumpkin cake
    Baking
    Cream cheese frosting
    Kitchen notes
    Can you freeze this pumpkin cake?
    Related recipes you might like:
    Spiced Pumpkin Cake

    About this recipe

    • Easy to make: there's little prep work, and the cake batter comes together quickly.
    • Great flavor: it has that unmistakable spiced pumpkin flavor that we love, and together with the cream cheese frosting it's magic, the perfect pair. A fantastic homemade pumpkin cake everyone will love.
    • Freezes well: always well wrapped, it keeps in the freezer for a month. You can check my Freezer Baking guide for further details on freezing baked goods.
    • Different pans: you can make a sheet cake like I did today, layers, a loaf cake, or even cupcakes.
    Several pieces of pumpkin sheet cake with cream cheese frosting on white surface.

    Ingredients

    • Pumpkin puree: I always use my homemade pumpkin puree, but canned pumpkin works just as well. Don't use pumpkin pie filling which is a very different product.
    • Sugar: we use white granulated and brown sugar (light or dark, both work fine).
    • Oil: a neutral vegetable oil, such as sunflower, is the best option.
    • Eggs: fresh, large.
    • Flour: all-purpose flour is the easiest choice, but I use cake flour sometimes (when that's all I have) and the results are just as good.
    • Salt: I like to use kosher salt when baking. But regular table salt works just fine.
    • Baking powder and baking soda: are used as leaveners to help the cake rise, so make sure they aren't expired. 
    • Spices: you can use purchased or homemade pumpkin pie spice mix, or the ones listed below and in the recipe - cinnamon, ginger, nutmeg, and allspice. Most pumpkin recipes also call for cloves, but I don't usually use it. But add anywhere from a pinch to ¼ teaspoon if it's a flavor you like.
    • Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 
    White marble surface with bowl containing ingredients for pumpkin cake including eggs, oil, spices, vanilla, sugar, flour

    How to make pumpkin cake

    It's very easy, like most recipes in this blog.

    Adding sugar to glass bowl with eggs on a white marble surface.

    Beating: eggs, oil, and sugar are beaten until frothy and thick. This takes a minute or two. You don't have to reach the ribbon stage or anything like that.

    Vanilla, spices, and pumpkin puree added to egg mixture in a glass bowl on a white marble surface.

    Then we add the pumpkin puree, spices, and vanilla.

    Mixing flour with pumpkin cake batter in a glass bowl with a white spatula. White marble surface.

    Dry ingredients: sometimes called the flour mixture, they should be sifted before adding. Mix well but don't overbeat.

    Pumpkin cake batter in a glass bowl with a white spatula. White marble surface.

    The final batter is smooth, thick but not still, and even orange in color.

    Vintage Kitchen tip: after incorporating flour in a cake batter, we don't want to develop gluten as it will toughen the baked cake. So mix *just* until it's all well incorporated but don't overbeat. I like to end with a spatula to ensure the ingredients are integrated but not overmixed.

    Baking

    The cake should be removed from the oven when the cake tester inserted comes out clean.

    It's not a tall cake, so start checking several minutes before the baking time given as a guide in the recipe card.

    Metal rectangular pan with parchment paper and pumpkin cake batter. White marble surface.

    Pour the pumpkin batter into the prepared baking pan, and even out the top.

    Baked pumpkin sheet cake on a wire rack. View from above.

    You can grease the pan and then line it with parchment paper. It will help you remove the cake as shown in the image above.

    Cream cheese frosting

    I use a simple cream cheese frosting because together with pumpkin it makes the best cake possible.

    It's easy to make (mix powdered sugar with butter and cream cheese), keeps well in the refrigerator for several weeks, and there are usually some leftovers.

    This is the same frosting used to fill and frost other favorite bakes like the Red Velvet Bundt Cake, the wonderful Hummingbird Layer Cake, or our decadent Pumpkin Whoopie Pies.

    How much frosting? That's up to you! I find that a thick layer is always a good idea. So let your sweet tooth decide.

    An orange, yellow and white bowl with cream cheese frosting on grey surface.
    Cenital view of frosted pumpkin cake on parchment paper.

    Kitchen notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you need to adjust. 
    • Serving: this is a pumpkin cake recipe to eat at room temperature. Maybe barely cold, but not straight from the refrigerator as the pumpkin flavor will not be as good, in my opinion. You can also sprinkle chopped pecans on top of the frosting before serving.
    • Pans: there are several pan sizes you can bake this cake on besides the sheet cake pan used for this post. Two 8-inch round cake pans, about 18 pumpkin cupcakes, and an 11x5-inch loaf pan. Adjust them to the occasion or what you're in the mood for.
    • Spices: I love the mix of warm fall spices detailed in the ingredients, which include cinnamon as the main flavor. But you can use a purchased pumpkin pie mix, make your own, add cloves or change the ratio of the spices. Always adjust flavors to your and your family's palate.
    Squares of pumpkin cake with cream cheese frosting on white surface

    Can you freeze this pumpkin cake?

    This cake freezes well, ideally without the frosting. I like to wrap it first in plastic wrap and then in aluminum foil. It lasts for at least a month.

    If you want to freeze leftovers with frosting, you certainly can; know that the frosting will not be as fluffy as before. But the flavor will still be that of a very delicious pumpkin cake.

    Fork with piece of pumpkin cake on white plate with eaten cake square, more on white background

    Related recipes you might like:

    • Pumpkin Coffee Cake
    • Square of pumpkin cake with apples and crumble, white greyish surface
      Pumpkin Apple Cake
    • Close up of pumpkin cake squares with pecans
      Pumpkin Pecan Sheet Cake
    • On a metal wire rack, several pumpkin whoopie pies, greyish background
      Pumpkin Whoopie Pies

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Spiced Pumpkin Cake

    Print Recipe
    Save Recipe Recipe Saved

    There was a debate as to how to title this post to make sure it was all included: the moist pumpkin cake with fall spices, the soft cream cheese topping, and the overall sweet flavor that you get with every bite of this pumpkin sheet cake, or pumpkin bars or pumpkin squares. Whatever you call it, it's fantastic and easy to make!

    • Total Time: 1 hour 55 minutes
    • Yield: 12 servings

    Ingredients

    For the pumpkin cake:

    • 1 ½ cups all-purpose flour (pastry flour also works)
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • â…› teaspoon ground allspice
    • â…› teaspoon ground nutmeg or mace
    • â…“ cup vegetable oil (sunflower, canola)
    • ½ cup white sugar
    • ½ cup brown sugar (light or dark, both work)
    • 2 large eggs, at room temperature
    • 1 cup pumpkin puree
    • ½ teaspoon vanilla extract 

    For the cream cheese frosting:

    • 3 tablespoons unsalted butter, at room temperature
    • 6 tablespoons cream cheese, at room temperature
    • 2 cups powdered sugar
    • 1-2 teaspoons milk or cream

    Instructions

    1. Preheat the oven to 350°F/180°C.
    2. Butter or use baking spray on a rectangular 8x11-inch pan. Line with a piece of paper that's almost as long as the width of the pan. It will cover the bottom and the two long sides. 

    For the pumpkin cake:

    1. Beat the oil, eggs, and sugars for 2 minutes in a large mixing bowl, until thick and light-colored. 
    2. Add the pumpkin puree, spices, and vanilla. Mix well. 
    3. Add the sifted dry ingredients (flour, salt, baking powder, and baking soda) and mix until well incorporated, but don't overbeat. This is the time to mix at the lowest speed of the beater or use a spatula. You can sift the dry ingredients separately and then add them to the pumpkin batter, or have them measured and sift them directly over the cake batter (like I do). 
    4. Spread the pumpkin cake batter in the prepared pan. 
    5. Bake for about 35 minutes, or until a tester or toothpick comes out clean. Don't overbake it so the cake is moist and tender. 
    6. Let cool for 15 minutes on a wire rack. Make sure there is no cake stuck to the sides of the pan where there's no parchment paper. If there is, run a smooth-bladed knife to loosen them. 
    7. Remove the cake by lifting the paper on both sides and transferring it to the cooling rack. Carefully remove the paper and let the cake cool completely before frosting. 
    8. Frost with the cream cheese frosting below using an offset spatula and cut into squares to eat. 
    9. Refrigerate leftovers, well covered.

    For the cream cheese frosting:

    1. Beat cream cheese in a bowl with the soft butter until very creamy and no lumps remain. 
    2. Gradually add the powdered sugar and beat until you have a thick, very creamy consistency, good enough to spread. 
    3. If needed, thin it with a teaspoon or two of milk. 
    4. It keeps well in the refrigerator for a few weeks. Beat again before using it to attain a creamy consistency.

    Notes

    Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!

    Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes are as accurate as I they can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 

    Serving: this is a pumpkin cake recipe to eat at room temperature. Maybe barely cold, but not straight from the refrigerator as the pumpkin flavor will not be as good, in my opinion. You can also sprinkle chopped pecans on top of the frosting before serving. 

    Pans: there are several pan sizes you can bake this cake on besides the sheet cake pan we used for this post. Two 8-inch round cake pans, about 18 pumpkin cupcakes, an 11x5 inches loaf pan can be used depending on the type of cake you're in the mood for.

    Spices: I love the mix of warm fall spices detailed in the ingredients, which include cinnamon as the main flavor. But you can use a purchased pumpkin pie mix, make your own, add cloves or change the ratio of the spices. Always adjust flavors to your and your family's palate. 

    • Author: Paula Montenegro
    • Prep Time: 15 minutes
    • Cooling time: 60 minutes
    • Cook Time: 40 minutes
    • Category: Cakes
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1/12
    • Calories: 324
    • Sugar: 37.1 g
    • Sodium: 141.2 mg
    • Fat: 12.4 g
    • Carbohydrates: 51.2 g
    • Protein: 3.4 g
    • Cholesterol: 46 mg

    Keywords: pumpkin cake

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. doris stuart says

      October 09, 2021 at 10:29 am

      looks good going to try this but will put it in 9 by 13 pan and see how it turns out

      Reply
      • Paula Montenegro says

        October 09, 2021 at 10:35 am

        Hi Doris, it will be shorter but a great cake still. Have a great weekend.

        Reply
    2. angiesrecipes says

      September 30, 2021 at 11:36 pm

      wow I am drooling over that tender smooth crumb and gorgeous colour contrast between golden cake and snow white frosting! An excellent recipe, Paula.

      Reply
      • Paula Montenegro says

        October 01, 2021 at 7:38 am

        Thanks Angie! We love this cake here. Have a great weekend!

        Reply

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    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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