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Bitten square of frosted pumpkin cake on a white plate with a silver fork.

Spiced Pumpkin Cake (with frosting)

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4 from 1 review

An easy pumpkin cake (pumpkin bars or pumpkin squares as it's also called) with fall spices, a moist crumb and soft, luscious cream cheese frosting. It can also be baked as a pumpkin sheet cake. It's fantastic and a crowd-pleaser!

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

Ingredients

Units
  1. Use the spices below or substitute for 2 teaspoons of homemade pumpkin pie spice or store-bought.

For the pumpkin cake:

  • 1 1/2 cups all-purpose flour (pastry flour also works)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg or mace
  • 1/8 teaspoon ground cloves (optional; I don't use it)
  • 1/3 cup vegetable oil (sunflower, canola)
  • 1/2 cup white sugar
  • 1/2 cup brown sugar (light or dark, both work)
  • 2 large eggs, at room temperature
  • 1 cup pumpkin puree
  • 1/2 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 or pumpkin spice mix, 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 mixture, 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 cake 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: 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 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 warm fall spices detailed in the ingredients, including cinnamon as the main flavor. But you can use a purchased or homemade pumpkin pie mix, or change the ratio of the spices and include new ones, like ground cloves. 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

Find it online: https://vintagekitchennotes.com/frosted-pumpkin-cake/