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Pumpkin Cake with Cream Cheese Frosting

Let me tell you, this pumpkin cake is like a big, warm hug from your favorite cozy sweater on a chilly day. The rich pumpkin flavor combined with the tangy cream cheese frosting feels like a little celebration in every bite. When I bake this, my kitchen instantly fills with the spicy, sweet smell of cinnamon and nutmeg that just screams fall comfort. Plus, the cake turns out so moist and tender—perfect for sharing with friends or sneaking a slice for yourself. It’s honestly one of those recipes that makes you feel right at home, no matter the season!

Quick Facts

Yield: Serves 12
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 1 hour (including cooling and frosting)

Ingredients

For the Main Dish:

2 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 1/2 cups granulated sugar
1/2 cup brown sugar, packed
1 cup vegetable oil
4 large eggs
1 (15 oz) can pure pumpkin puree (not pumpkin pie filling)
1 tsp vanilla extract

For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar, sifted
1 tsp vanilla extract

How I Make It

Step 1:

Start by preheating your oven to 350°F and greasing a 9×13-inch baking pan. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves so those warm spices get evenly distributed.

Step 2:

In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Then add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract until smooth.

Step 3:

Gradually add the dry ingredients to the wet, folding gently to avoid overmixing. You want the batter thick but still easy to spread.

Step 4:

Pour the batter into your prepared pan and smooth the top evenly. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. The cake should spring back lightly to the touch.

Step 5:

Let the cake cool completely in the pan on a wire rack before frosting. This step is crucial because frosting warm cake can get melty and messy!

Step 6:

To make the frosting, beat the softened cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar, beating well after each addition, then stir in the vanilla extract. Spread this luscious frosting evenly over the cooled cake and slice into generous squares.

Variations & Tips

For an extra festive touch, sprinkle some chopped pecans or walnuts on top of the frosting.
Replace half the oil with applesauce to reduce fat and add moisture.
If you love a little tang, add a tablespoon of fresh lemon juice to the frosting.
Use canned pumpkin puree without any added spices or sugar for best control over flavor.
Freeze leftover cake slices (frosting and all) wrapped tightly for quick thawed treats.

How I Like to Serve It

This pumpkin cake is perfect for Thanksgiving dessert or a chilly weekend afternoon with a cup of hot chai or coffee. I also love bringing it to potlucks because it’s always a crowd-pleaser without needing fancy decorations. And honestly, it’s just as delicious chilled right out of the fridge for a refreshing, spicy treat.