Easy Pumpkin Cake With Cream Cheese Frosting

The Simplest, Most Delicious Pumpkin Cake You’ll Ever Make

Get ready to fall in love with this incredibly easy pumpkin cake! It’s moist, perfectly spiced, and topped with a dreamy, tangy cream cheese frosting. This recipe is a lifesaver for busy bakers looking for a show-stopping dessert that tastes like it came from a gourmet bakery, but is actually super simple to whip up. Perfect for cozy fall gatherings, holiday get-togethers, or just a delightful afternoon treat. Get your apron ready, because this delightful pumpkin cake is about to become your new favorite!

⏱️ Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Servings: 12-16

📝 Ingredients List

For the Cake:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 cup (15 oz) pumpkin puree (not pumpkin pie filling)
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk (optional, for thinner frosting)

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large mixing bowl
• Whisk
• Spatula or wooden spoon
• Measuring cups and spoons
• 9×13 inch baking pan
• Electric mixer (handheld or stand mixer) for frosting
• Offset spatula or butter knife for frosting

Step-by-Step Beginner-Friendly Instructions

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
3. Add Wet Ingredients: Create a well in the center of the dry ingredients. Add the pumpkin puree, vegetable oil, eggs, and vanilla extract.
4. Combine Batter: Gently mix the wet and dry ingredients until just combined. Be careful not to overmix; a few small lumps are okay. The batter will be thick. 🙌
5. Bake the Cake: Pour the batter evenly into the prepared baking pan. Spread it gently with a spatula. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Cool the Cake: Let the cake cool in the pan on a wire rack for at least 20 minutes before frosting. For best results, let it cool completely.
7. Make the Frosting: While the cake cools, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and softened butter together with an electric mixer until smooth and creamy.
8. Add Sweetness & Flavor: Gradually add the powdered sugar, mixing on low speed until incorporated. Add the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until you reach your desired consistency. Beat until light and fluffy. ☁️
9. Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
10. Serve & Enjoy: Slice and serve your delicious easy pumpkin cake! 🎃

💡 Pro Tips Section

• Storage: Store any leftover cake, covered, in the refrigerator for up to 3-4 days. The cream cheese frosting necessitates refrigeration.
• Pumpkin Puree: Ensure you’re using 100% pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices that will alter the flavor and texture of your cake.
• Room Temperature Ingredients: For the smoothest frosting, make sure your cream cheese and butter are truly softened to room temperature. This prevents lumps.
• Don’t Overmix: Overmixing the cake batter can lead to a tougher cake. Mix until just combined for the most tender crumb.

Variations

• Spices: Feel free to adjust the spice blend to your liking. Add a pinch of cardamom or allspice for extra depth.
• Nuts: Fold in ½ cup of chopped pecans or walnuts into the batter before baking for added texture.
• Frosting Variations: Add a tablespoon of pumpkin puree to the frosting for an extra pumpkin flavor, or a pinch of cinnamon for a spiced cream cheese frosting.

FAQ

• Can I make cupcakes instead of a cake? Yes! Adapt the baking time to 18-22 minutes for cupcakes.
• How do I know when the cake is done? A toothpick or skewer inserted into the center should come out clean.
• My frosting is too thin, what can I do? Add more powdered sugar, a tablespoon at a time, until it reaches the desired thickness.
• Can I use a different type of oil? Coconut oil (melted and slightly cooled) or a neutral-flavored oil like canola oil can be used instead of vegetable oil.

Easy Pumpkin Cake With Cream Cheese Frosting

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• Author: Samantha Jones
• Total Time: 50
• Yield: 12-16 servings 1x
• Diet: Vegetarian

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Description

This incredibly easy pumpkin cake is moist, perfectly spiced, and topped with a dreamy, tangy cream cheese frosting. A lifesaver for busy bakers, it tastes gourmet but is simple to whip up. Perfect for fall gatherings or any cozy occasion.

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Ingredients

Scale 1x2x3x

For the Cake:
2 cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 cup (15 oz) pumpkin puree (not pumpkin pie filling)
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk (optional, for thinner frosting)

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Instructions

Preheat your oven to 350°F (175°C).
Grease and flour a 9×13 inch baking pan, or line it with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
Create a well in the center of the dry ingredients. Add the pumpkin puree, vegetable oil, eggs, and vanilla extract.
Gently mix the wet and dry ingredients until just combined. Be careful not to overmix; a few small lumps are okay. The batter will be thick.
Pour the batter evenly into the prepared baking pan. Spread it gently with a spatula.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
While the cake cools, prepare the frosting.
In a large bowl using an electric mixer, beat the softened cream cheese and softened butter until smooth and creamy.
Gradually add the powdered sugar, mixing until well combined and smooth.
Stir in the vanilla extract.
If the frosting is too thick, add milk 1 tablespoon at a time until it reaches your desired consistency.
Once the cake is completely cool, spread the cream cheese frosting evenly over the top using an offset spatula or butter knife.
Slice and serve.

Notes

Ensure your pumpkin puree is not pie filling, which contains added sugars and spices.
For a deeper flavor, you can add 1/4 teaspoon of allspice to the cake spice blend.
Store frosted cake in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 15
• Cook Time: 35
• Category: Recipes
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 35g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 8g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 50mg