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Pumpkin Cake with Cream Cheese Frosting

This moist and tender pumpkin cake combines the natural sweetness of pumpkin with warm spices, creating a delightful treat perfect for any occasion. Topped with a rich cream cheese frosting, it's a comforting dessert that captures the essence of autumn in every bite.
Prep Time30 minutes
Cook Time1 hour
Course: Dessert
Cuisine: American
Keyword: autumn, cream cheese frosting, pumpkin, spiced
Servings: 12 servings

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

Check out the guide on freezing pumpkin puree for instructions on making your own homemade pumpkin puree. 
You can use just one 8" cake tin for a thicker layer. Bake for 55-60 minutes and note that the edges of the layer will be overcooked (some people like it this way, to each their own!)