Name: Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 360 g all-purpose flour; 2 1/2 tsp baking powder; 1/2 tsp baking soda; 1 tsp salt; 1 tbsp + 2 tsp pumpkin spice; 450 g dark brown sugar; 560 g pumpkin purée (room temperature); 150 g oil (room temperature); 4 eggs (room temperature); 2 tsp vanilla extract; 300 g butter; 150 g full-fat cream cheese; 540 g powdered sugar; 2 tsp ground cinnamon; 1/2 tsp vanilla extract

Jump to Recipe

If you’re dreaming of a cozy dessert that wraps you up like your favorite sweater, look no further than the Pumpkin Cake with Cinnamon Cream Cheese Frosting. This delightful treat bursts with autumnal spices and moist pumpkin goodness, perfectly balanced by a luscious cinnamon-spiked cream cheese frosting. It’s the kind of cake that feels like a warm hug, whether you’re serving it at holiday gatherings, a weekend treat, or just because you deserve a little sweetness today.

Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple yet essential, each playing a vital role in creating the perfect texture, flavor, and color of the Pumpkin Cake with Cinnamon Cream Cheese Frosting. From the earthiness of the pumpkin purée to the warmth of the pumpkin spice, every element contributes to the enchantment of this dish.

All-purpose flour: The base for the cake, providing structure and a tender crumb.
Baking powder and baking soda: These leavening agents help the cake rise beautifully and achieve a light texture.
Salt: Enhances all the flavors and balances the sweetness perfectly.
Pumpkin spice: A fragrant blend of spices that gives the cake its signature warm and cozy flavor.
Dark brown sugar: Adds rich molasses notes, moisture, and deep sweetness.
Pumpkin purée: Brings natural moisture, vibrant color, and that beloved pumpkin flavor to the cake.
Oil: Keeps the cake incredibly moist and tender.
Eggs: Bind the ingredients together and add richness.
Vanilla extract: Amplifies the overall flavor with its sweet, aromatic presence.
Butter: Essential for the luscious frosting, providing creaminess and depth.
Cream cheese: Adds tang and a velvety smoothness to the cinnamon cream cheese frosting.
Powdered sugar: Sweetens and thickens the frosting for that perfect spreadable consistency.
Ground cinnamon: Infuses the frosting with a gentle, spicy warmth.

How to Make Pumpkin Cake with Cinnamon Cream Cheese Frosting

Step 1: Prepare the Pumpkin Cake Layers

Start by preheating your oven to 170ºC (340ºF) and lining three 20cm (8 inch) cake pans with parchment paper. This ensures your cakes release easily after baking. In a large bowl, whisk together the dry ingredients — flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt — to create a warm, fragrant base. In a separate bowl, blend your wet ingredients: pumpkin purée, oil, eggs, and vanilla extract. Slowly combine wet and dry mixtures, stirring gently until no flour streaks remain. Pour this luscious batter evenly into your pans and bake for 23 to 25 minutes, or until a tester comes out clean. Allow the cakes to cool slightly before removing them from their tins and letting them cool completely on a rack.

Step 2: Make the Cinnamon Cream Cheese Frosting

While the cakes cool, prepare the frosting that will absolutely steal the show. Bring your butter and cream cheese to room temperature — this helps achieve the smoothest result. Beat the butter alone for about 5 minutes until fluffy, then add cream cheese, ground cinnamon, and vanilla extract, whipping again until combined and creamy. Gradually beat in sifted powdered sugar in two parts, scraping down the bowl between additions to ensure smoothness. The result is a thick, dreamy frosting that’s bursting with cinnamon warmth.

Step 3: Assemble the Pumpkin Cake with Cinnamon Cream Cheese Frosting

Place the first cake layer on your serving plate or a turntable if you have one. Dollop a generous amount of frosting on top and spread it evenly using an offset spatula. Repeat with the second layer, and then add the third, covering the entire cake with the remaining frosting. Feel free to get creative here — a simple wavy design with your spatula adds a charming, homemade touch. For an irresistible finish, dust the top with a bit of cinnamon or garnish with cute mini fondant pumpkins.

How to Serve Pumpkin Cake with Cinnamon Cream Cheese Frosting

Garnishes

Simple garnishes can elevate your Pumpkin Cake with Cinnamon Cream Cheese Frosting to jaw-dropping levels. Think a light sprinkle of cinnamon on top, chopped toasted pecans for crunch, or even a dash of edible gold dust if you’re feeling fancy. Mini fondant pumpkins or a few whole cinnamon sticks on the side add that perfect festive flair.

Side Dishes

This cake pairs beautifully with a cup of rich coffee or a warm chai latte to complement the cinnamon and pumpkin spices. For a fresh contrast, serve it alongside a crisp apple salad or citrusy arugula salad — the bright notes really balance the richness of the cake and frosting.

Creative Ways to Present

Beyond the classic layer cake look, try turning your Pumpkin Cake with Cinnamon Cream Cheese Frosting into cupcakes for an adorable party spread. Or slice it into bars for easy grab-and-go treats. If you’re feeling bold, layer the cake with fresh whipped cream or caramel drizzle for an extra indulgent surprise.

Make Ahead and Storage

Storing Leftovers

Any uneaten Pumpkin Cake with Cinnamon Cream Cheese Frosting should be stored in an airtight container in the refrigerator to keep the frosting fresh and the cake moist. It stays delightful for up to 4 days, perfect for enjoying leftovers without losing any flavor or texture.

Freezing

You can absolutely freeze this cake! For best results, freeze the cake layers separately, wrapped tightly in plastic wrap and then foil, for up to 3 months. Thaw completely in the fridge before frosting. If you prefer, freeze the fully assembled cake but note the frosting’s texture might shift slightly upon thawing.

Reheating

To enjoy the cake warm, slice a piece and microwave for about 15 seconds — just enough to bring out the cozy pumpkin spice aroma without melting the frosting too much. Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

FAQs

Can I use canned pumpkin purée for this recipe?

Absolutely! Just be sure to use pure pumpkin purée and not pumpkin pie filling, which contains added spices and sugar.

How do I make homemade pumpkin spice?

A simple homemade pumpkin spice blend includes ground cinnamon, nutmeg, ginger, and cloves. Mixing your own lets you adjust the flavors to your preference and keeps the cake tasting fresh.

Can I substitute the oil with butter in the cake?

You can, but keep in mind the oil keeps the cake extra moist. Butter will add a richer flavor but might make the cake slightly denser.

Is it necessary to use a stand mixer for the frosting?

While a stand mixer makes the frosting preparation smoother and faster, you can also whip the frosting by hand using a hand mixer or a sturdy whisk if you’re up for a bit of an arm workout!

What can I do if my frosting is too runny?

Pop it in the fridge for about 20 minutes to firm up. If it’s still too soft, add a little more powdered sugar, mixing well after each addition.

Final Thoughts

There’s something truly special about the Pumpkin Cake with Cinnamon Cream Cheese Frosting — it’s the ultimate cozy dessert that feels like sunshine on a chilly day. Once you make it, you’ll understand why it’s become a beloved favorite for so many. So go ahead, bake a batch, share it with the ones you love, and savor every single bite.

Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe

★★★★★

5.3 from 24 reviews

Author: Zoe
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

A moist and flavorful pumpkin cake layered with a rich cinnamon cream cheese frosting. This autumn-inspired dessert combines warm spices and creamy frosting, perfect for fall celebrations or cozy gatherings.

Instructions

Prepare Cake Pans: Preheat the oven to 170ºC (340ºF) conventional. Line three 20 cm (8 inch) baking pans with parchment paper to prevent sticking and ensure easy cake removal.
Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. Stir them thoroughly to evenly distribute the leavening agents and spices.
Mix Wet Ingredients: In a separate bowl, whisk together the pumpkin purée, oil, eggs, and vanilla extract until well combined and smooth.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Using a whisk or rubber spatula, gently stir until no dry flour remains and the batter is smooth and uniform.
Fill Pans and Bake: Divide the cake batter evenly among the prepared pans, spreading it into an even layer. Bake for 23-25 minutes, or until a cake tester inserted into the center comes out clean.
Cool Cakes: Remove the pans from the oven and place them on a cooling rack. After 5 minutes, carefully remove the cakes from the pans and allow them to cool completely on the rack.
Prepare Frosting Ingredients: Take the butter and cream cheese out of the fridge about 10 minutes before starting to soften. Cut the butter into cubes and sift the powdered sugar to avoid lumps.
Cream Butter: Using a stand mixer fitted with the paddle attachment, beat the butter on high speed for 5 minutes until fluffy. Scrape the bowl sides and mix again for 2 more minutes.
Add Cream Cheese and Flavorings: Add the cream cheese, ground cinnamon, and vanilla extract to the butter. Cream together for 1 minute until fully combined and smooth.
Add Powdered Sugar: On low speed, add the sifted powdered sugar in two parts. Mix each part until incorporated before adding the next. Scrape down the bowl sides and beat on medium speed for 2 minutes to achieve a smooth, fluffy frosting.
Assemble Cake Layers: Place the first cake layer on your serving dish or cake board. Spread two large scoops of frosting evenly over the layer with an offset spatula.
Add Remaining Layers: Repeat frosting and layering with the second cake layer, then place the third layer on top.
Frost Entire Cake: Cover the whole cake with the remaining frosting. Smooth the frosting evenly over the top and sides with the offset spatula.
Decorate Cake: Optionally, create a wavy design on the frosting surface using the offset spatula. Dust with cinnamon and decorate with mini fondant pumpkin decorations for a charming autumn touch.

Notes

Homemade Pumpkin Spice: Combine 3 tbsp ground cinnamon, 2 tsp ground ginger, 2 tsp ground nutmeg, 1 1/2 tsp ground allspice, and 1 1/2 tsp ground cloves.
Room temperature ingredients help achieve a smoother batter and better texture.
Use full-fat cream cheese for a richer frosting and better consistency.
Ensure the cake layers are completely cool before frosting to prevent melting.
You can store the cake covered in the refrigerator for up to 3 days.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American