1 Perfect Pumpkin Cake with Cinnamon Cream Cheese Frosting

Nothing says fall like the warm, spicy aroma of my Pumpkin Cake with Cinnamon Cream Cheese Frosting filling the kitchen. I wait all year for pumpkin season just to make this recipe – it’s my absolute favorite way to welcome cooler weather. The cake turns out incredibly moist every time, with just the right balance of pumpkin and spices, while that tangy cinnamon-kissed frosting takes it over the top. My neighbors actually start asking when I’ll be baking it again come September! Trust me, one bite of this tender cake piled high with rich frosting will have you hooked too.

Why You’ll Love This Pumpkin Cake with Cinnamon Cream Cheese Frosting

This pumpkin cake recipe has stolen hearts (and stomachs) for good reason:

• The perfectly moist crumb that stays tender for days thanks to pumpkin’s natural moisture
• A foolproof batter that comes together in one bowl with simple mixing
• The warm spice blend that makes your kitchen smell like autumn dreams
• A rich frosting with just enough cinnamon to complement without overpowering
• Always crowd-pleasing – I’ve never brought leftovers home from potlucks!

Seriously, this cake checks all the boxes – easy, delicious, and the ultimate comfort dessert.

Ingredients for Pumpkin Cake with Cinnamon Cream Cheese Frosting

Grab your favorite mixing bowls – here’s everything you’ll need to make magic happen. I’ve split the list between cake and frosting so you can check things off as you go. Pro tip: measure everything before starting (my grandma called this “mise en place” to sound fancy, but really it just prevents frantic pantry searches mid-recipe!).

For the Pumpkin Cake:

• 2 cups all-purpose flour (spooned & leveled – no packing!)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon (use the good stuff!)
• 1/2 teaspoon ground nutmeg (freshly grated if possible)
• 1/2 teaspoon salt
• 1 cup pumpkin puree (not pumpkin pie filling – see notes!)
• 1/2 cup vegetable oil (or melted coconut oil for extra flavor)
• 3/4 cup packed dark brown sugar (pack it like you mean it)
• 1/2 cup granulated sugar
• 2 large eggs (room temperature cracks cleaner)
• 1 teaspoon pure vanilla extract

For the Cinnamon Cream Cheese Frosting:

• 8 oz cream cheese, softened (block style, not tub)
• 1/4 cup unsalted butter, softened (real butter only!)
• 2 cups powdered sugar (sifted if lumpy)
• 1 teaspoon ground cinnamon
• Pinch of salt (balances the sweetness perfectly)

See those “softened” notes? Don’t skip them! Cold cream cheese makes lumpy frosting, and hard butter won’t cream properly. I usually set these out when I preheat the oven – by the time the cake cools, they’re perfectly workable.

How to Make Pumpkin Cake with Cinnamon Cream Cheese Frosting

Alright, let’s get baking! This recipe comes together in three simple parts – the batter, the baking, and that heavenly frosting. I’ll walk you through each step so your cake turns out as perfect as mine always does (after a few trial runs, that is!).

Preparing the Pumpkin Cake Batter

First things first – preheat that oven to 350°F (175°C). Trust me, you want it nice and hot before the batter even touches the pan. Now grab two mixing bowls – one for dry ingredients, one for wet. Here’s how I do it:

1. Whisk together all the dry ingredients – flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make sure they’re evenly distributed (no cinnamon clumps!).
2. In the other bowl, whisk the pumpkin puree, oil, both sugars, eggs, and vanilla until smooth. The mixture will look gloriously orange and smell amazing already.
3. Now the magic happens – gradually add the dry ingredients to the wet, mixing just until combined. A few flour streaks are fine! Overmixing is the enemy of tender cake.

The batter will be thick but pourable – that’s exactly what we want. Scrape down the sides to make sure everything’s incorporated.

Baking and Cooling the Cake

Pour that beautiful batter into your prepared 9×13 inch pan (or two 9-inch rounds if you’re fancy). Smooth the top with a spatula – I like to give it a little wiggle to level it out.

1. Bake for 30-35 minutes. Start checking at 30 – the cake is done when a toothpick comes out with moist crumbs (not wet batter) and the edges pull slightly from the pan.
2. Let it cool in the pan for 10 minutes, then transfer to a wire rack. This is the hardest part – you MUST let it cool completely before frosting! I usually wait at least an hour.

Pro tip: If you frost a warm cake, that gorgeous cream cheese frosting will melt right off. Patience pays off here, I promise!

Making the Cinnamon Cream Cheese Frosting

While the cake cools, let’s make the crowning glory. This frosting is so good, I’ve been caught eating it with a spoon (no shame!).

1. Beat the softened cream cheese and butter together until completely smooth – about 2 minutes with a hand mixer. No lumps allowed!
2. Gradually add the powdered sugar, about 1/2 cup at a time, mixing well after each addition. The frosting will get wonderfully thick and fluffy.
3. Mix in the cinnamon and that pinch of salt. Taste it – that’s the cook’s privilege! Add more cinnamon if you want extra warmth.

Now frost that completely cooled cake however you like – smooth swirls, rustic swoops, or my personal favorite, piled high in the center so it cascades down the sides. The first slice is always the baker’s reward!

Tips for the Best Pumpkin Cake with Cinnamon Cream Cheese Frosting

After making this cake more times than I can count (and taste-testing every single one!), I’ve picked up a few tricks to guarantee perfection:

• Room temp is non-negotiable – Cold eggs make dense cake, and chilly cream cheese ruins frosting texture. I set everything out when I preheat the oven.
• Sift if you see lumps – Especially for the powdered sugar and flour. A quick sift makes the batter smoother and the frosting silkier.
• Use the toothpick test early – Start checking at 30 minutes. Overbaked pumpkin cake loses that magical moistness we love.
• Chill the frosting if it’s too soft – Sometimes it gets warm while mixing. 10 minutes in the fridge firms it right up for perfect piping.
• Spice to taste – Love cinnamon? Add an extra 1/4 teaspoon to the frosting. Not a nutmeg fan? Skip it – the cake will still shine.

Oh! One last thing – always scrape your mixing bowl halfway through. Those sneaky unmixed pockets at the bottom love to ruin a perfect batter.

Ingredient Substitutions and Notes

Listen, I know we don’t all have the exact same pantry items, and sometimes you just need to make do! Here’s what I’ve learned through years of tweaking this pumpkin cake recipe – which swaps work (and which ones will make your cake weep with sadness).

Pumpkin Puree: Canned vs. Homemade

I’ll be honest – I usually grab canned pumpkin puree because it’s consistent and easy. But homemade works beautifully too! Just make sure:

• Your homemade puree isn’t watery (strain it if needed)
• You’re using plain pumpkin, not pumpkin pie filling (big difference!)
• Measure after cooking – 1 cup is 1 cup, whether from can or fresh

Fun fact: I once used sweet potato puree in a pinch, and it was delicious! Just a tad sweeter than pumpkin.

Flour and Sugar Swaps

Want to play with the dry ingredients? Here’s what works:

• Whole wheat flour: Swap up to half for a nuttier flavor (but the cake will be denser)
• Coconut sugar: Can replace brown sugar 1:1, but the cake will be darker
• Maple syrup: Reduce oil by 2 tbsp if adding 1/4 cup syrup for extra flavor

Warning: Don’t try all-purpose gluten-free flour blends unless they contain xanthan gum. The texture gets weirdly gummy.

Dairy-Free and Egg Alternatives

Need to accommodate allergies? I’ve got you:

• Coconut oil works perfectly instead of butter in the frosting
• Dairy-free cream cheese makes decent frosting (just add a bit extra powdered sugar)
• Flax eggs (1 tbsp ground flax + 3 tbsp water per egg) work surprisingly well!

Important: Don’t use applesauce as an egg substitute here – it makes the cake mushy. Learned that the hard way!

Spice Adjustments

Not a cinnamon fan? (Blasphemy!) But seriously:

• Try pumpkin pie spice instead of individual spices
• Add a pinch of cloves or allspice for extra warmth
• Skip nutmeg if you prefer – the cake still tastes amazing

My neighbor once added orange zest to the frosting – wow! Just 1/2 teaspoon brightens everything up.

Remember: Baking is part science, part adventure. Some swaps work better than others, but as long as you keep the main ratios similar, your cake will still be delicious. And if a substitution fails? Well, that’s what ice cream toppings are for!

Storing and Serving Pumpkin Cake with Cinnamon Cream Cheese Frosting

Okay, confession time – this cake rarely lasts more than a day in my house (my husband has been known to sneak midnight slices). But when you do need to store it, here’s how to keep that pumpkin cake tasting freshly baked:

Storage Tips (Because Leftovers Are Rare But Possible)

The cream cheese frosting means this baby needs refrigeration – no countertop naps allowed! Here’s my method:

• Cover it well: Press plastic wrap directly on the cut sides to prevent drying out. Then tent foil or use a cake carrier.
• Fridge life: Stays perfect for 4-5 days (if it lasts that long!). The pumpkin keeps it moist even chilled.
• Freezing option: Wrap unfrosted cake tightly in plastic, then foil. Freeze for up to 2 months. Thaw overnight before frosting.

Serving Like a Pro

Here’s how I make this cake look and taste its absolute best when serving:

• Temperature matters: Take it out of the fridge 30 minutes before serving – that frosting tastes best slightly softened.
• Slice cleanly: Run your knife under hot water between cuts for perfect, crumb-free slices.
• Garnish game: A sprinkle of cinnamon or chopped pecans makes it look bakery-worthy in seconds.

Pro tip: If you’re transporting this cake to a party, chill it first so the frosting firms up. Then cover with wax paper before putting the lid on – no ruined frosting designs!

The absolute best part? This cake actually gets more flavorful on day two as the spices bloom. So if you can resist eating it all immediately (no judgment if you can’t), it makes fantastic leftovers – if you can call anything this delicious “leftovers.”

Nutritional Information

Now, I’m no nutritionist (just a pumpkin cake enthusiast!), but I know some folks like to have a general idea of what they’re eating. Keep in mind these numbers are rough estimates – your actual counts might vary depending on the exact brands you use or if you tweak the recipe (like adding extra frosting… not that I’d ever do that!).

The cake itself gets its moisture from pumpkin (hello, vitamin A!) and uses a mix of oils and sugars like any good dessert should. The cream cheese frosting adds that irresistible richness we all crave. While this isn’t health food, it’s definitely soul food – and everything’s fine in moderation, right?

If you’re watching specific dietary needs, you can always adjust ingredients as mentioned in the substitutions section. But let’s be real – sometimes you just need a slice of spiced pumpkin heaven, and that’s okay too!

Frequently Asked Questions

I’ve gotten so many questions about this pumpkin cake over the years – here are the ones that pop up most often from friends and readers. Consider this your troubleshooting guide for pumpkin cake success!

Can I freeze Pumpkin Cake with Cinnamon Cream Cheese Frosting?

Absolutely! Here’s my method: Freeze the unfrosted cake wrapped tightly in plastic wrap, then foil, for up to 2 months. Thaw overnight in the fridge, then frost fresh. You can freeze it frosted, but the texture won’t be quite as perfect – the frosting tends to get a bit grainy after thawing.

How long does this pumpkin cake stay fresh?

With that cream cheese frosting, it needs refrigeration and stays delicious for 4-5 days when stored properly. The pumpkin keeps it surprisingly moist! Just make sure to cover cut sides with plastic wrap pressed directly against the cake to prevent drying.

Can I make this into cupcakes instead?

You bet! Fill lined muffin tins 2/3 full and bake at 350°F for 18-22 minutes. Same toothpick test applies. This recipe makes about 24 perfect pumpkin cupcakes – just pipe on that cinnamon cream cheese frosting for adorable individual treats!

Why did my frosting turn out runny?

Oh no! Usually this happens if either the cream cheese or butter wasn’t properly softened (cold ingredients don’t incorporate well) or if the cake wasn’t completely cooled before frosting. If it happens, pop the frosted cake in the fridge for 20 minutes to firm up – crisis averted!

Can I double this recipe?

Of course! Doubles beautifully for a crowd. Just use two pans rather than one giant one – the baking time stays about the same. Pro tip: Make sure your mixer bowl is big enough before doubling the frosting – I’ve had powdered sugar clouds explode everywhere (worth it though!).

Got more questions? Drop them in the comments below – I’m happy to help troubleshoot your pumpkin cake adventures! After all, every baker deserves a perfect slice of spiced pumpkin heaven.

Ready to Bake Your Own Pumpkin Cake with Cinnamon Cream Cheese Frosting?

There you have it – all my secrets for what might just become your new favorite fall dessert! This pumpkin cake has seen me through countless autumn celebrations, cozy weekends, and “just because” baking sessions. The way that rich frosting melts into the spicy cake gets me every single time.

Now it’s your turn! Grab those ingredients, preheat that oven, and get ready to fill your home with the most incredible pumpkin spice aroma. Trust me, your future self (and anyone lucky enough to get a slice) will thank you. And when you take that first bite? Pure pumpkin bliss.

Don’t forget to snap a photo of your masterpiece – I’d love to see how yours turns out! Tag me or use #PumpkinCakePerfection so we can all admire your handiwork. Happy baking, friends – may your cake be moist, your frosting smooth, and your autumn filled with delicious moments!

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