Name: Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 3/4 cups (388g) all-purpose flour; 1 1/2 cups (300g) granulated sugar; 1/2 cup (100g) packed brown sugar; 2 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 3/4 cup (170g) salted butter, room temperature; 1/4 cup vegetable oil; 1 (15-ounce) can pumpkin puree (about 2 cups homemade); 3 large eggs; 1/2 cup milk; 2 teaspoons pure vanilla extract; 1 cup (227g) salted butter, softened; 8 ounces full-fat cream cheese, softened; 5 cups (600g) powdered sugar; 2 teaspoons ground cinnamon; 2 teaspoons pure vanilla extract

If you’re dreaming of the perfect Fall dessert that combines warmth, spice, and creamy indulgence, this Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe is exactly what you need to try. This delightful cake boasts thick, soft layers of spiced pumpkin cake soaked in the cozy essence of cinnamon, nutmeg, ginger, and cloves, all crowned by a luscious cinnamon cream cheese frosting that’s both fluffy and irresistibly smooth. Using a whole can of pumpkin puree, it captures all the essence of autumn’s best flavors in every bite, making it an absolute showstopper for any festive occasion or cozy family gathering.

Ingredients You’ll Need

The image shows a white marbled surface with various baking ingredients neatly arranged in bowls and containers. In the top right, there is a large white bowl filled with fine white powdered sugar, next to another white bowl containing light brown flour. Below them, there is a smaller white bowl with granulated white sugar. In the center, a clear glass bowl holds bright orange pumpkin puree. Near the bottom left, three brown eggs sit in a white egg holder, surrounded by four sticks of butter wrapped in paper. Above the butter is a wrapped block of cream cheese in silver packaging. Small clear glass bowls contain various spices in brown, reddish, and yellow shades, placed near a small glass bowl with a golden liquid—likely vanilla extract. A small glass jar filled with milk is also present. The items are neatly spaced on the white marbled surface, showing clear textures and colors, photo taken with an iphone --ar 4:5 --v 7

This recipe calls for simple, familiar ingredients that come together beautifully to deliver incredible flavor and texture. Each item is chosen to enhance the cake’s moistness, spice depth, or the creamy richness of the frosting, creating a harmonious balance that will leave everyone asking for seconds.

All-purpose flour (2 3/4 cups): Provides the perfect structure and tenderness for the cake layers.
Granulated sugar (1 1/2 cups): Adds sweetness and helps achieve a moist crumb inside the cake.
Brown sugar (1/2 cup): Infuses the cake with subtle molasses notes and extra moisture.
Baking powder (2 1/2 teaspoons): Ensures the cake rises nicely for that fluffy texture.
Baking soda (1/2 teaspoon): Works with the acidic pumpkin puree for proper leavening.
Salt (1/2 teaspoon): Balances sweetness and enhances all the spices.
Ground cinnamon (2 teaspoons): The star spice that warms every bite and ties the whole cake together.
Ground nutmeg (1 teaspoon): Adds a cozy, nutty spiciness to complement the pumpkin.
Ground ginger (1/2 teaspoon): Delivers a gentle zing to brighten up the flavor profile.
Ground cloves (1/4 teaspoon): Provides a subtle, aromatic depth to the spice blend.
Salted butter, softened (3/4 cup): Gives richness and a velvety crumb to the cake batter.
Vegetable oil (1/4 cup): Keeps the cake moist and tender without weighing it down.
Pumpkin puree (1 15-ounce can): Infuses the cake with that unmistakable pumpkin flavor and moistness.
Eggs (3 large): Bind everything together and add structure.
Milk (1/2 cup): Helps keep the cake tender and adds moisture.
Pure vanilla extract (2 teaspoons): Elevates all the flavors with its sweet aromatic notes.
Salted butter, softened (1 cup) for frosting: Adds creaminess and richness to the frosting base.
Full-fat cream cheese, softened (8 ounces): Brings that iconic tang and luxurious texture to the frosting.
Powdered sugar (5 cups): Sweetens and thickens the frosting for easy spreading.
Ground cinnamon (2 teaspoons) for frosting: Adds that inviting spice kick right in the frosting as well.
Pure vanilla extract (2 teaspoons) for frosting: Rounds out the flavor beautifully with sweet warmth.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe

Step 1: Prepare Your Materials and Oven

Start by preheating your oven to 350℉ (177℃). Line three 8-inch cake pans with parchment paper circles on the bottom and give them a light spray with baking spray to ensure your cakes come out perfectly without sticking. Setting this foundation well makes all the difference in achieving nice, even cake layers.

Step 2: Mix the Dry Ingredients

In a large bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and all the spices — cinnamon, nutmeg, ginger, and cloves. Whisk or mix on low speed until the spices are evenly distributed, which ensures every bite is bursting with balanced, autumnal spice.

Step 3: Incorporate Butter and Oil

With your mixer on medium-low, slowly add the softened butter a tablespoon at a time. Mix for 20 to 30 seconds after each addition to help it fully absorb. Once the butter is incorporated, add the vegetable oil and beat for another 1-2 minutes until the batter feels light and silky, which helps keep your cake tender and moist.

Step 4: Add Wet Ingredients

Next up, pour in the pumpkin puree, eggs, milk, and vanilla extract. Beat everything until smooth and fully combined, making sure to scrape down the sides of the bowl occasionally. The pumpkin adds moisture and flavor, while the eggs and milk bind and lighten the batter to just the right consistency.

Step 5: Bake the Cake Layers

Divide the batter evenly among your prepared pans, smoothing the tops for even baking. Pop them into the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, with just a few moist crumbs clinging. Let the cakes cool completely on wire racks before frosting — patience here pays off with a flawless texture.

Step 6: Make the Cinnamon Cream Cheese Frosting

In a large mixing bowl, beat the softened butter and cream cheese together until silky smooth and creamy. Gradually add powdered sugar, cinnamon, and vanilla, mixing just until the frosting is light, fluffy, and spreadable. Remember not to overmix, or the frosting can become a bit runny. If needed, refrigerate for 30 to 60 minutes to thicken it up before frosting the cake.

Step 7: Assemble and Frost Your Cake

Level any domed cake tops for neat layering. Place one cake layer on your stand or plate, generously spread frosting over it, then stack the next layer on top. Repeat with all layers. Apply a thin “crumb coat” layer of frosting around the sides and top to seal in crumbs, then chill the cake in the freezer for about 30 minutes to help set this softer cream cheese frosting. After chilling, finish by spreading the remaining frosting all over the cake for a beautifully smooth and richly spiced finish.

How to Serve Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe

A small round cake with three visible layers is covered in creamy light brown frosting with a smooth, slightly textured surface showing soft horizontal lines around the sides. The cake sits on a white pedestal cake stand with a wide plate and a short stem. The background and surface are white marbled texture, and there are small white pumpkins partially visible around the cake. The overall look is simple and clean, with soft natural lighting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a few garnishes can elevate this cake to dreamy perfection. Consider sprinkling chopped toasted pecans or walnuts over the top for crunch, or dusting it lightly with extra cinnamon or a bit of freshly grated nutmeg. For an elegant touch, fresh cranberries or a drizzle of caramel sauce complement the warm spices beautifully.

Side Dishes

This pumpkin cake pairs wonderfully with a hot cup of coffee, chai tea, or even a glass of chilled milk for the kids. If you want to round out your Fall celebration, serving it alongside spiced whipped cream or vanilla ice cream adds a cooling contrast to the warmly spiced cake layers.

Creative Ways to Present

For a festive gathering, slice the cake into petite squares and serve on a rustic wooden board with autumn leaves for ambiance. You could also turn it into mini layered parfaits by crumbling cake pieces into dessert glasses with dollops of the cream cheese frosting in between. No matter how you present it, this Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe will become an instant crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Since this cake features cream cheese frosting, it’s best stored in the refrigerator for up to five days. To retain the rich, melt-in-your-mouth texture, allow the cake to come to room temperature before serving. While it can safely sit out for about two hours, any longer and the frosting’s texture may suffer.

Freezing

This cake freezes wonderfully for up to two months. For best results, flash freeze individual slices, then wrap them tightly in plastic wrap before placing in a freezer-safe container. When ready to enjoy, thaw slices overnight in the refrigerator and then let them rest at room temperature for one to two hours to revive their full flavor and texture.

Reheating

When reheating slices, avoid microwaving with the frosting on to prevent it from melting excessively. Instead, remove the frosting if possible, warm the cake gently in the microwave or a low oven, then add the frosting fresh or enjoy it as is for a warm cake treat with slightly chilled frosting contrast.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree will work wonderfully in this recipe. Just be sure it’s thick and not watery, as excess moisture can impact the cake’s texture. Straining out any extra liquid can help maintain the perfect cake consistency.

What if I don’t have all the spices listed for the cake?

No problem! You can substitute the individual spices with a store-bought pumpkin pie spice blend. Use about 1 tablespoon of pumpkin pie spice plus 1 teaspoon of cinnamon to keep the flavor just right.

Can I make this cake gluten-free?

To transform this into a gluten-free treat, swap the all-purpose flour for a gluten-free baking blend designed for cakes. Make sure it contains xanthan gum for structure. The texture might be slightly different, but it will still be delicious!

Is it possible to bake this cake in a single pan?

You sure can! Baking it in a 9×13-inch sheet pan is a great option. Bake it for around 30 to 40 minutes, but keep a close eye on it and test frequently to prevent overbaking.

How do I make sure the frosting doesn’t get runny?

The key is not to overmix once you add the powdered sugar and to make sure your cream cheese and butter are properly softened but not greasy. If the frosting feels too thin, refrigerating it for 30 to 60 minutes helps it firm up and become easier to spread beautifully.

Final Thoughts

This Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe is one of those treasured dishes that captures the essence of the season and makes every bite feel like a cozy hug. Whether you’re baking for a holiday celebration, a family dinner, or simply because pumpkin treats make everything better, this cake is destined to become a favorite. I hope you give it a go and savor every delicious moment!