Name: Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 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 (see notes below recipe to make homemade 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 (room temperature); 150 g full-fat cream cheese (room temperature); 540 g powdered sugar, sifted; 2 tsp ground cinnamon; 1/2 tsp vanilla extract

Jump to Recipe

If there’s one dessert that perfectly captures the cozy spirit of fall, it’s the Pumpkin Cake with Cinnamon Cream Cheese Frosting. This luscious cake layers moist, warmly spiced pumpkin goodness with an irresistibly smooth and tangy cinnamon-infused cream cheese frosting that will have you swooning from the very first bite. Whether you’re sharing it at a family gathering, holiday party, or just treating yourself on a chilly afternoon, this cake brings all the comforting flavors of the season together in one beautiful, show-stopping dessert.

Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Pumpkin Cake with Cinnamon Cream Cheese Frosting lies in its simple, wholesome ingredients that blend to create surprisingly rich flavor and tender texture. Each component plays a key role—from the warm pumpkin spice that defines the cake’s essence to the creamy softness of the cream cheese frosting that perfectly balances sweetness with spice.

All-purpose flour: 360 g provide the sturdy base to hold the cake’s moist crumb.
Baking powder and baking soda: 2 1/2 tsp and 1/2 tsp respectively, these leaveners give the cake a lovely rise and lightness.
Salt: 1 tsp enhances all the cake’s flavors beautifully.
Pumpkin spice: 1 tbsp + 2 tsp; the essential aromatic blend of cinnamon, nutmeg, cloves, and ginger that makes pumpkin desserts unforgettable.
Dark brown sugar: 450 g adds deep caramel notes and moisture for tender cake layers.
Pumpkin purée: 560 g, room temperature, delivers classic pumpkin flavor and natural moistness.
Oil: 150 g, keeps the cake incredibly tender and moist without heaviness.
Eggs: 4 large, room temperature, provide structure and richness.
Vanilla extract: 2 tsp adds subtle warmth that complements the spices.
Butter: 300 g, for the luscious frosting base with a silky texture.
Cream cheese: 150 g, full-fat for tang and creaminess in the frosting.
Powdered sugar: 540 g, sifted for a smooth, sweet frosting consistency.
Ground cinnamon: 2 tsp, gives the frosting its signature flavorful kick.
Vanilla extract: 1/2 tsp, to brighten the frosting’s flavor notes.

How to Make Pumpkin Cake with Cinnamon Cream Cheese Frosting

Step 1: Prepare Your Pans and Oven

Start by preheating your oven to 170ºC (340ºF) using the conventional setting. Line three 20 cm (8 inch) round baking pans with parchment paper to prevent sticking and ensure easy removal of your gorgeous cake layers later.

Step 2: Mix the Dry Ingredients

In a large bowl, combine the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. Give this mixture a thorough stir so all the spices and leaveners are evenly distributed, creating a fragrant, flavor-packed dry base for your batter.

Step 3: Whisk the Wet Ingredients

In a separate bowl, whisk together the pumpkin purée, oil, eggs, and vanilla extract until smooth and homogenous. This combination provides moisture, richness, and the unmistakable pumpkin flavor that defines the entire cake experience.

Step 4: Combine Wet and Dry Mixtures

Pour the wet ingredients into the bowl of dry ingredients. Using a whisk or rubber spatula, stir gently but thoroughly until there is no dry flour left. The batter should be smooth and thick with a lovely pumpkin hue.

Step 5: Bake the Cake Layers

Distribute the batter evenly among the three prepared pans, smoothing each layer with an offset spatula or the back of a spoon. Bake for 23 to 25 minutes or until a toothpick inserted into the center comes out clean. This ensures that the layers are perfectly baked, moist but firm enough to hold the frosting.

Step 6: Cool Completely

Remove the cakes from the oven and let them cool on a wire rack for 5 minutes. Then gently remove the layers from the pans and allow them to cool completely, which is essential before frosting to prevent melting or sliding.

Step 7: Make the Cinnamon Cream Cheese Frosting

Take the butter and cream cheese out of the refrigerator about 10 minutes before starting to soften slightly at room temperature. Cut the butter into cubes, and sift the powdered sugar for lump-free frosting. Using a stand mixer fitted with a paddle attachment, cream the butter on high speed for 5 minutes until pale and fluffy. Scrape down the bowl and mix again for 2 additional minutes to get it ultra-light.

Add cinnamon, vanilla extract, and cream cheese. Continue beating for 1 minute until the ingredients are combined and smooth. Gradually add the sifted powdered sugar in two parts on low speed, mixing each addition fully before adding the next. Finish by scraping the bowl once more and beating for 2 minutes to achieve a luscious, spreadable frosting.

Step 8: Assemble the Cake

Place the first cake layer on your serving plate or cake board. Dollop two generous scoops of frosting onto the top and use an offset spatula to smooth it out evenly. Repeat with the second layer, then place the final layer on top and cover the entire cake with the remaining frosting. For a charming finishing touch, create waves or swirls in the frosting using the spatula and sprinkle a dusting of cinnamon on top. Mini fondant pumpkins or other fall-themed decorations are a delightful optional flourish.

How to Serve Pumpkin Cake with Cinnamon Cream Cheese Frosting

Garnishes

Simple garnishes can elevate the Pumpkin Cake with Cinnamon Cream Cheese Frosting from lovely to truly spectacular. A light dusting of ground cinnamon or freshly grated nutmeg amplifies its spicy aroma. For a playful touch, top with tiny fondant pumpkins or a sprinkle of toasted pecans for added crunch and visual appeal.

Side Dishes

This cake shines on its own but pairing it with a scoop of vanilla bean ice cream or a drizzle of caramel sauce creates an unforgettable dessert experience. A cup of hot chai tea or rich coffee complements the warm spices and smooth frosting, making any occasion feel extra special.

Creative Ways to Present

Consider turning this classic Pumpkin Cake with Cinnamon Cream Cheese Frosting into mini servings by baking it in muffin tins and frosting each cupcake individually. Alternatively, create a layered trifle by breaking the cake into chunks layered with frosting and whipped cream in clear glasses for an inviting fall dessert buffet.

Make Ahead and Storage

Storing Leftovers

The Pumpkin Cake with Cinnamon Cream Cheese Frosting keeps wonderfully in the fridge. Store leftovers in an airtight container or cover the cake tightly with plastic wrap to prevent drying out. It will stay fresh for up to 4 days, retaining its moistness and flavorful frosting.

Freezing

You can freeze this cake either assembled or in individual layers. Wrap each layer tightly in plastic wrap and aluminum foil, then place them in a freezer-safe bag. When ready to enjoy, thaw overnight in the refrigerator. The frosting might need a gentle freshening up with a light re-whip before assembling.

Reheating

Because this is a frosted cake best served cool, reheating is generally not recommended. However, for warmed servings, try removing a slice and letting it come to room temperature before enjoying to enhance the pumpkin and spice flavors without sacrificing the creamy frosting texture.

FAQs

Can I use canned pumpkin purée for this recipe?

Absolutely! Canned pumpkin purée works perfectly and ensures consistent texture and flavor. Just be sure it is plain pumpkin purée, not pumpkin pie filling which contains added spices and sweeteners.

How do I make homemade pumpkin spice?

Simple and fresh-tasting homemade pumpkin spice blends cinnamon, nutmeg, ginger, cloves, and sometimes allspice. Mix 3 parts cinnamon with 1 part each of nutmeg, ginger, and cloves for a balanced blend that brings the warm aroma and flavor needed for this cake.

Can I substitute the oil with melted butter?

You can swap oil for melted butter for a slightly richer flavor, but be mindful this may yield a denser texture. The oil helps keep the cake exceptionally moist and tender, so keep this in mind depending on your preference.

Is this recipe adaptable for a gluten-free diet?

To make a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend that measures similarly. Be sure that your baking powder is gluten-free as well. The rest of the ingredients are naturally gluten-free.

What’s the best way to get smooth frosting without lumps?

Sifting the powdered sugar before adding it to your butter and cream cheese mixture is key to a silky smooth frosting. Also, be sure your cream cheese and butter are fully softened to room temperature before mixing for lump-free results.

Final Thoughts

There is something truly special about sharing a slice of Pumpkin Cake with Cinnamon Cream Cheese Frosting with those you love. This cake isn’t just dessert—it’s a warm embrace in every bite, packed with fall’s best flavors and a frosting so luscious it might just become your new favorite. Trust me, once you try this recipe, it will quickly become a beloved tradition you return to year after year. So preheat your oven, gather your ingredients, and get ready to create a cake that’s pure autumn joy!