Moist pumpkin cake is topped with a creamy homemade cream cheese frosting. This easy fall dessert is perfect for Thanksgiving, Halloween, and more!
Prep Time10 minutesmins
Cook Time35 minutesmins
Cooling Time1 hourhr30 minutesmins
Total Time2 hourshrs15 minutesmins
Course: Cakes & Cupcakes
Cuisine: American
Keyword: pumpkin cake with cream cheese frosting, pumpkin spice cake, pumpkin spice cake recipe, pumpkin spice cake with cream cheese frosting, recipe for pumpkin spice cake, spiced pumpkin cake
Servings: 9
Calories: 413kcal
Author: Averie Sunshine
Ingredients
Cake
2large eggs
1cupgranulated sugar
1cuppumpkin puree
½cupcanola or vegetable oil
2teaspoonspumpkin pie spice
1teaspoonvanilla extract
1cupall-purpose flour
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsaltor to taste
Frosting
6ouncescream cheesesoftened (lite okay)
¼cupunsalted butter, softened
1 ½cupsconfectioners’ sugar
½teaspoonvanilla extract
½teaspoonsaltor to taste
Instructions
Make the Cake
Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil and spray with cooking spray; set aside.
To a large bowl, add the eggs, sugar, pumpkin, oil, pumpkin pie spice, vanilla, and whisk to combine.
Add the flour, baking powder, baking soda, salt, and stir until just combined, don’t overmix.
Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 35 to 40 minutes (I baked 36 minutes) or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter.
Set cake aside on a cooling rack to cool completely before frosting it so the frosting doesn’t melt.
Make the Frosting
To a large bowl (or to the bowl of a stand mixer) add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and whisk until smooth and fluffy or beat with an electric mixer (or use the paddle attachment of a stand mixer).
Turn frosting out onto cooled cake and spread into a smooth, even, flat layer using a spatula or knife (If you have a small amount leftover, it will keep airtight in the fridge for at least 2 weeks).
Slice and serve.
Notes
Cake will keep airtight at room temp for up to 4 days or in the fridge for up to 1 week. I’m comfortable storing cream cheese frosting at room temp, but if you’re not store in the fridge noting cake will be more prone to drying out in the fridge.