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Pumpkin Cake with Cinnamon Cream Cheese Frosting

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A moist and spiced pumpkin cake topped with a rich cinnamon cream cheese frosting, perfect for fall gatherings or holiday desserts.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 (15 oz) can pumpkin puree
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a large mixing bowl, beat together the sugars and oil until well combined. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the pumpkin puree and vanilla extract until smooth.
  5. Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
  6. Pour the batter into the prepared pan(s) and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the cake to cool completely before frosting.
  8. For the frosting: Beat the cream cheese and butter together until smooth and creamy. Add powdered sugar, cinnamon, and vanilla extract and beat until fluffy.
  9. Spread the frosting evenly over the cooled cake. Slice and serve.

Notes

  • For extra flavor, add chopped pecans or walnuts to the batter.
  • Refrigerate leftovers due to the cream cheese frosting.
  • This cake also works well as cupcakes.

Nutrition

Keywords: pumpkin cake, cinnamon cream cheese frosting, fall dessert, holiday cake, spiced pumpkin cake

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