Homemade Pumpkin Cake with Cream Cheese Frosting
This Homemade Pumpkin Cake with Cream Cheese Frosting is a Crowd Favourite 🧁
This is one of those cakes that vanishes before you’ve even had a chance to go back for seconds. Every time I bake it, someone inevitably asks for the recipe—and since I’m very much a sharing-is-caring kind of person, I’m finally putting my famous homemade pumpkin cake with cream cheese frosting out into the world for everyone to enjoy.
It’s incredibly light, perfectly spiced, and unbelievably moist (the sort of cake that actually gets better the next day). And that tangy cream cheese frosting? It’s a dreamy contrast to the gentle sweetness of the pumpkin and all those warm autumn spices.
Whether you’re baking for a gathering or just need a reason to use up that frozen pumpkin purée in your freezer, this one’s an instant classic.
Let’s Talk Pumpkin
🎃 We always seem to have a ridiculous amount of pumpkin in our house—partly because we grow a few vines on purpose, and partly because our compost loves to surprise us with a rogue plant or two every year.
I prefer butternuts for sweet baking (they’re smooth, sweet, and easy to prep), and jap pumpkins for savoury dishes—but honestly, I’ll use whatever the garden throws at me.
This cake is my go-to when I’ve got puréed pumpkin ready to use. If you’re not sure how to prep and freeze pumpkin, check out this post on how to freeze pumpkin the easy way. It’s super handy to have pre-cooked portions in the freezer for cakes like this!
A Note on Pumpkin Cake Ingredients & Texture
🍴 This cake uses basic ingredients, but the texture is anything but basic. The pumpkin gives it a delicate crumb and natural moisture—no dry, dense slabs here. It’s beautifully spiced (without being overpowered by cinnamon), and the cream cheese icing balances the cake’s sweetness with just the right amount of tang.
You can use homemade or store-bought pumpkin purée—just make sure it’s well-drained if you’re thawing it from frozen.
Customisations and Variations
🎂 Want to make this recipe your own? Here are a few easy tweaks and add-ins:
- Add some crunch: Stir chopped walnuts, pecans, or even chocolate chips into the batter before baking.
- Frosting twist: Try a maple cream cheese frosting or add a sprinkle of cinnamon to the classic version.
- Dietary swap: Use a 1:1 gluten-free flour blend if needed—this cake is forgiving and still bakes up beautifully.
What to Serve It With
☕️ This cake is perfectly delicious on its own, but if you’re serving it for a gathering or afternoon tea, it pairs beautifully with:
- A cup of spiced chai or a flat white
- A dollop of whipped cream or coconut yoghurt
- Candied pecans or chopped walnuts for a little crunch
- A drizzle of maple syrup for extra indulgence (you’re worth it)
Storage & Freezing Tips
Once frosted, this cake should be stored in the fridge in an airtight container. It’ll keep well for up to 4 days, and the texture honestly gets better by day two.
🧊 To freeze:
- Wrap unfrosted cake layers tightly and freeze for up to 2 months.
- You can also freeze cream cheese frosting separately—just thaw it in the fridge and rewhip before using.
Want a Vegan Version?
🍂 Love the idea of pumpkin baking but don’t do eggs or dairy? You’re in luck—these vegan pumpkin muffin recipe have all the autumn coziness and tender crumb you’d expect from a traditional bake, but with none of the animal products. These muffins are just as fluffy and flavourful as their non-vegan cousins, thanks to pumpkin purée (for moisture), warm spices, and a few tried-and-true plant-based swaps (hello, aquafaba!).
They’re a big hit in our house—especially with my kids, who are always excited when they see that familiar orange glow coming out of the oven. If you’re new to vegan baking, this is a gentle, delicious place to start. 🧡
Homemade Pumpkin Cake with Cream Cheese Frosting
Pumpkin Cake with Cream Cheese Frosting
Equipment
- Stand or hand mixer
- 2 8" round cake tins (see note below)
- 2 Mixing bowls
- Measuring cups and spoons
Ingredients
Pumpkin Cake
- 1¾ cups (220g) plain (all-purpose) flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves optional
- ¼ tsp ground ginger optional
- 1 cup (200g) brown sugar, packed
- 2 large eggs
- ½ cup (120ml) neutral oil
- 1¼ cups (300g) pumpkin purée (not pie filling) – see note below
- ¼ cup (60ml) milk
- 1 tsp vanilla extract
Optional Add-ins:
- ½ cup chopped nuts or chocolate chips
Cream Cheese Frosting
- 125 g butter softened
- 250 g cream cheese
- 150 g icing sugar (aka powdered sugar) chunks sifted out, if necessary
- 1 tsp vanilla
Instructions
Instructions:
- Preheat oven to 175°C (350°F). Grease and line two 8" round cake tins.
For the Cake
- In a bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- In a stand mixer (paddle attachment) or mixing bowl, beat brown sugar and eggs until smooth. Add oil, pumpkin purée, milk, and vanilla; mix until combined.
- Add dry ingredients to the wet mixture and mix on low speed until just combined. Avoid overmixing.
- Fold in optional add-ins. Pour batter into the prepared tins, smooth the top, and sprinkle with seeds if using.
- Bake for 30–40 minutes, or until a skewer inserted comes out clean or with a few moist crumbs.
- Let cool in the tin for 10–15 minutes, then transfer to a wire rack to cool completely.
For the Frosting
- In a stand mixer (paddle attachment) or with a hand mixer, combine butter and cream cheese until fully blended and slightly fluffy (about 2-3 minutes)
- Add the vanilla and combine
- Slowly add the icing (powdered) sugar and mix until combined. Whip for 3-5 minutes if possible for a lighter frosting.
For Decoration
- Spread half of the cream cheese frosting on top of the first cake layer. Top with the second cake layer and spread remaining frosting on top.
Notes
Homemade Pumpkin Cake with Cream Cheese Frosting FAQs
Yes! Just make sure it’s 100% pure pumpkin (not pie filling) and drain off any excess liquid if it seems watery. Homemade works beautifully too—especially with butternut.
Absolutely. You can freeze the cake layers (unfrosted) for up to 2 months. If you want to freeze it frosted, just slice it first and store pieces in a sealed container with baking paper between layers.
Definitely. Divide the batter between lined muffin tins and bake at the same temperature for about 13–16 minutes, or until a toothpick comes out clean.
Don’t Forget to Save It!
📌 This recipe is worth making again and again, so be sure to pin it, print it, or bookmark it for later. And if you try it, I’d love to see your version—tag me on socials or drop a comment below with how it turned out!
Enjoyed this Pumpkin Cake Recipe?
If this Pumpkin Cake with Cream Cheese Frosting hit the spot, you’re in for more deliciousness! Head over to the Sustainable Kitchen collection for savoury snacks, crowd‑pleasing apps, and flavour‑packed dishes that make real‑life cooking a breeze.
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