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–+ servings

Sweet Pumpkin Cake

Moist, warmly spiced pumpkin cake that’s easy to mix up and perfect for fall gatherings—finished with a creamy cinnamon cream cheese frosting.
Amanda
Prep Time 20 minutes
Cook Time 35 minutes
Cooling & frosting time 1 hour
Total Time 1 hour 55 minutes
Serving Size 12 servings

Equipment

  • large mixing bowls
  • Whisk
  • Electric mixer (optional)
  • Measuring cups and spoons
  • rubber spatula
  • 9x13-inch baking pan (or two 9-inch round pans)
  • Parchment paper
  • Cooking spray or butter
  • Wire rack
  • Toothpick or cake tester

Ingredients

  • 15 oz canned pumpkin puree (not pumpkin pie filling)
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 cup unsalted butter melted and slightly cooled
  • 4 large eggs room temperature
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 cup chopped pecans optional
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cups powdered sugar sifted if lumpy
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 pinch salt optional, to balance sweetness
  • 1–2 tbsp milk or heavy cream optional, to thin frosting if needed

Instructions

  • Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan (or two 9-inch round pans) and line the bottom with parchment paper.
  • In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt.
  • Add the pumpkin puree, melted butter, eggs, and vanilla. Mix just until smooth and no dry streaks remain. Fold in chopped pecans if using.
  • Pour the batter into the prepared pan(s) and spread evenly.
  • Bake until a toothpick inserted in the center comes out clean: 30–35 minutes for round pans, or 35–40 minutes for a 9x13 pan.
  • Cool in the pan for 10 minutes, then turn out onto a wire rack (or leave in the 9x13) and cool completely before frosting.
  • Make the frosting: Beat the softened cream cheese and butter until fluffy. Add powdered sugar, cinnamon, vanilla, and a pinch of salt. Beat until smooth, adding 1–2 tablespoons milk/cream only if needed to reach a spreadable consistency.
  • Frost the cooled cake. If using two layers, spread frosting on the first layer, top with the second, then frost the top and sides. Slice and serve.

Notes

For best texture, use room-temperature eggs and softened frosting ingredients. Measure flour by spooning into the measuring cup and leveling off to avoid a dry cake. Store covered at room temperature for up to 2 days or refrigerate up to 5 days. Freeze unfrosted or frosted slices tightly wrapped for up to 2 months; thaw overnight in the fridge.

Nutrition

Calories: 420kcal | Protein: 5g | Saturated Fat: 14g | Cholesterol: 105mg | Sodium: 320mg