Nothing says fall like a delicious Pumpkin Cake with Cream Cheese Frosting. This moist and flavorful cake is packed with the rich taste of pumpkin and warm spices. Topped with a creamy frosting, it’s perfect for any occasion, whether you’re hosting a gathering or enjoying a quiet moment at home with a cup of tea.
Why Make This Recipe
This Pumpkin Cake is not only easy to make, but it also brings joy to anyone who takes a bite. The moist texture and the sweet, tangy cream cheese frosting create a delightful balance that keeps you coming back for more. It’s a wonderful dessert for holidays, potlucks, or just a cozy family dinner. Plus, using simple ingredients makes it accessible for all bakers, from beginners to experienced ones.
How to Make Pumpkin Cake with Cream Cheese Frosting
Ingredients:
- 1 2/3 cups fresh pumpkin puree (I use this (Note 1))
- 15 oz / 425g canned pure pumpkin (1 can (Note 1))
- 4 large eggs (55-60g/2oz each), at room temperature
- 1 2/3 cups white sugar (or caster/superfine sugar, Note 2)
- 1 cup vegetable or canola oil (or other neutral flavored oil)
- 2 cups plain/all-purpose flour
- 4 tsp baking powder
- 2 tsp cinnamon powder
- 1 tsp cooking/kosher salt (Note 3)
- 6 oz / 180g cream cheese (block, at room temperature (Note 4))
- 1 cup / 225g unsalted butter, softened
- 1 tsp vanilla extract
- 4 cups soft icing sugar / powdered sugar, sifted (Note 5)
- 1/3 – 1/2 cup maple syrup (don’t be shy!)
- 1/2 cup pecans, roughly chopped
Directions:
Preheat your oven to 180°C/350°F (160°C fan-forced). Spray and line a large pan around 9 x 13″ / 23 x 33cm with baking paper, leaving some overhang
For the batter, in a large bowl, whisk together the eggs, sugar, oil, and pumpkin. Add the remaining ingredients and mix well until combined.
Pour the batter into the prepared pan. Bake for 40 minutes or until a toothpick comes out clean when inserted into the center.
Let the cake cool for about 10 minutes before turning it out onto a cooling rack. Allow it to cool completely for about 2 hours before frosting.
For the frosting, spread the cream cheese frosting over the cooled cake. Use the back of a spoon to create swirly dents in the frosting.
Drizzle maple syrup over the top, focusing on the dents to create delightful syrup pools. Sprinkle with chopped pecans before serving.
How to Serve Pumpkin Cake with Cream Cheese Frosting
Serve the Pumpkin Cake at room temperature, sliced into squares. It’s perfect for dessert or an afternoon snack. Pair with a hot cup of coffee or tea to enhance the flavors!
How to Store Pumpkin Cake with Cream Cheese Frosting
To store the cake, cover it with plastic wrap or aluminum foil and place it in the refrigerator. It will keep well for up to 5 days. You can also freeze it for up to 3 months. Just be sure to wrap it tightly to avoid freezer burn.
Tips to Make Pumpkin Cake with Cream Cheese Frosting
- Make sure your eggs and cream cheese are at room temperature for easy mixing.
- If using fresh pumpkin puree, ensure it is well-drained to avoid a watery batter.
- Feel free to add more spices like nutmeg or cloves for extra flavor.
- Don’t skip the maple syrup drizzle—it adds a wonderful sweetness!
Variation
For a twist, you can add chocolate chips or raisins to the batter. You may also swap the pecans for walnuts or omit nuts altogether if desired.
FAQs
Q: Can I use pumpkin pie filling instead of pure pumpkin puree?
A: It’s best to use pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugar and spices that can change the cake’s flavor.
Q: How can I make the cream cheese frosting lighter?
A: You can fold in some whipped cream into the frosting for a lighter texture, or use less powdered sugar.
Q: Can I make this cake gluten-free?
A: Yes, you can use a gluten-free flour blend in place of all-purpose flour. Just be sure to check that your baking powder is also gluten-free.
Enjoy your delicious Pumpkin Cake with Cream Cheese Frosting!
Pumpkin Cake with Cream Cheese Frosting
Ingredients
For the Cake
- 1 ⅔ cups fresh pumpkin puree Use well-drained fresh pumpkin puree.
- 15 oz canned pure pumpkin Can substitute with fresh pumpkin puree.
- 4 large eggs At room temperature.
- 1 ⅔ cups white sugar Can use caster/superfine sugar.
- 1 cup vegetable or canola oil Other neutral flavored oils can be used.
- 2 cups plain/all-purpose flour Can substitute with gluten-free flour.
- 4 tsp baking powder Ensure it is gluten-free if needed.
- 2 tsp cinnamon powder Additional spices like nutmeg or cloves can be added.
- 1 tsp cooking/kosher salt Adjust according to preference.
For the Frosting
- 6 oz cream cheese At room temperature.
- 1 cup unsalted butter Softened.
- 1 tsp vanilla extract Pure vanilla extract recommended.
- 4 cups soft icing sugar / powdered sugar Sifted for best results.
- ⅓ – ½ cup maple syrup Drizzle on top.
- ½ cup pecans Roughly chopped.
Instructions
Preparation
- Preheat your oven to 180°C/350°F (160°C fan-forced). Spray and line a large pan around 9 x 13″ / 23 x 33cm with baking paper, leaving some overhang.
- In a large bowl, whisk together the eggs, sugar, oil, and pumpkin. Add the remaining cake ingredients and mix well until combined.
- Pour the batter into the prepared pan. Bake for 40 minutes or until a toothpick comes out clean when inserted into the center.
- Let the cake cool for about 10 minutes before turning it out onto a cooling rack. Allow it to cool completely for about 2 hours before frosting.
Frosting
- Spread the cream cheese frosting over the cooled cake. Use the back of a spoon to create swirly dents in the frosting.
- Drizzle maple syrup over the top, focusing on the dents to create delightful syrup pools.
- Sprinkle with chopped pecans before serving.
