This Pumpkin Cake with Cinnamon Cream Cheese Frosting is the kind of dessert that feels like a warm hug. It’s soft, perfectly spiced, and topped with the dreamiest frosting you’ll ever taste. Whether you’re baking for a fall potluck, Thanksgiving table, or just because you need a little comfort, this cake brings joy with every bite.
Pumpkin always feels like fall’s favorite flavor, and this cake knows how to show it off. The fluffy, moist crumb paired with the creamy cinnamon-kissed frosting is a match made in dessert heaven. Plus, it’s surprisingly easy to make, even if you’re not a seasoned baker.
I first whipped up this pumpkin cake on a quiet Sunday afternoon, hoping to satisfy a random craving for something cozy. I had leftover canned pumpkin from another recipe and didn’t want it to go to waste. After some light mixing and a little experimenting with the spice blend, I popped the cake in the oven, and the smell that filled my kitchen? Absolutely magical. That warm cinnamon, the brown sugar, the hint of nutmeg—it smelled like a crisp autumn day. And once I slathered on the cinnamon cream cheese frosting and took the first bite, I knew this one was a keeper. It instantly became my go-to fall dessert, and now I can’t wait to share it with you.
Why You’ll Love This
1. Rich Fall Flavor in Every Bite:
This cake is packed with cozy spices like cinnamon, nutmeg, and cloves, making it the ultimate fall dessert. The pumpkin flavor comes through beautifully, without being overpowering. It’s the kind of cake that makes you want to curl up with a blanket and a warm drink.
2. Moist, Tender Texture:
Thanks to the pumpkin puree and a touch of oil, the crumb is incredibly soft and moist. No dry cake here. Every bite practically melts in your mouth, and it stays that way for days.
3. Dreamy Cinnamon Cream Cheese Frosting:
The frosting is where the magic happens. Classic cream cheese meets ground cinnamon for a warm, tangy twist that takes the whole cake to the next level. It’s creamy, not too sweet, and dangerously spoon-lickable.
4. Easy to Make and Even Easier to Love:
You don’t need fancy baking tools or complicated techniques. Just a few bowls, a mixer, and a little time. It’s simple enough for weeknight baking but pretty enough for special occasions.
Recipe Details
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Cuisine Type: American, Dessert
Servings: 12 slices
Estimated Cost: $10–12
Equipment Needed:
- Mixing bowls (at least 2)
- Electric mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- 9×13-inch baking pan or two 8-inch round pans
- Cooling rack
- Offset spatula (optional, for frosting)
- Sifter (optional, for dry ingredients)
Ingredients
For the Pumpkin Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup granulated sugar
- ½ cup brown sugar (light or dark, packed)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ¾ cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- ¼ cup milk (any kind)
For the Cinnamon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1½ tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of salt
- 1–2 tbsp milk (as needed, for consistency)
Ingredient Notes:
- Pumpkin puree: Be sure to use 100% pure pumpkin. Avoid pumpkin pie filling, which has added sugar and spices.
- Brown sugar: Dark brown sugar will give a deeper molasses flavor, but either works well.
- Oil: You can substitute half the oil with applesauce for a lighter version.
- Frosting: Add a touch more cinnamon for extra spice, or a sprinkle of nutmeg for variation.
Step-by-Step Instructions
Step 1: Prep your pan and preheat your oven
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easier removal. If using round cake pans, line the bottoms with parchment circles.
Step 2: Whisk together the dry ingredients
In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Mixing these first helps evenly distribute the spices and leaveners throughout the cake.
Step 3: Mix the wet ingredients
In another bowl, whisk together the pumpkin puree, both sugars, oil, eggs, vanilla, and milk. Mix until smooth and well combined. You don’t need to overbeat it—just make sure there are no visible lumps.
Step 4: Combine wet and dry
Gradually add the dry mixture into the wet mixture, stirring with a spatula or low-speed mixer until just combined. Be careful not to overmix, or the cake may turn out dense.
Step 5: Bake to perfection
Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before frosting.
Step 6: Make the cinnamon cream cheese frosting
While the cake cools, beat the cream cheese and butter together until creamy and fluffy. Add in the powdered sugar one cup at a time, followed by the cinnamon, vanilla, and a pinch of salt. Add milk a little at a time until the frosting reaches your desired consistency. Once the cake is cool, frost generously and enjoy!
Nutrition Facts (Per Serving, Approximate)
- Calories: 385
- Protein: 4g
- Carbohydrates: 47g
- Fiber: 1.5g
- Fat: 21g
- Sodium: 240mg
- Vitamin A: 80% DV
- Calcium: 6% DV
- Iron: 10% DV
- Vitamin C: 2% DV
Tips for Success
Let the cake cool completely before frosting.
If the cake is even slightly warm, the cream cheese frosting will melt and slide right off. Give it time to cool fully, or pop it in the fridge for 15 minutes to speed things up.
Use room temperature ingredients.
Especially for the frosting, softened cream cheese and butter blend much more smoothly. Cold ingredients can cause lumps that are hard to fix later.
Don’t skip the spices.
Even if you’re tempted to just use cinnamon, the combination of nutmeg and cloves brings warmth and complexity that really elevates the pumpkin flavor.
Taste as you go.
Once you whip up your frosting, taste it before spreading. Want more cinnamon? A pinch of nutmeg? A splash more vanilla? Go for it.
Common Questions
Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s well-puréed and not too watery. Canned pumpkin tends to be more consistent in texture and flavor, so it’s usually more reliable.
Is this recipe nut-free?
Yes, there are no nuts in this recipe as written. You can safely serve it to nut-free guests. That said, always check ingredient labels if allergies are a concern.
How long does this cake last?
Stored in an airtight container in the fridge, it will stay fresh for 4–5 days. You can also freeze the unfrosted cake for up to 2 months.
Can I make this gluten-free?
Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just make sure it contains xanthan gum for the best texture.
Variations and Substitutions
- Add-ins: Stir in ½ cup of mini chocolate chips, chopped walnuts, or raisins for a little something extra.
- Maple Twist: Swap 1 tsp of vanilla in the frosting for pure maple syrup for a fall-flavored upgrade.
- Cupcake version: Divide the batter into muffin tins and bake at 350°F for 20–22 minutes. Frost once cooled for adorable pumpkin cupcakes.
- Lighter version: Substitute half the oil with Greek yogurt or unsweetened applesauce for fewer calories and more protein.
Serving and Pairing Suggestions
Serve this pumpkin cake with a hot cup of chai, a mug of spiced apple cider, or a strong cup of coffee. It’s also delicious with a scoop of vanilla ice cream or a dollop of whipped cream. This cake is perfect for fall potlucks, Thanksgiving dessert tables, or just a casual treat after Sunday dinner.
Pumpkin Cake with Cinnamon Cream Cheese
Ingredients
For the Pumpkin Cake
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup granulated sugar
- ½ cup brown sugar light or dark, packed
- 1 cup canned pumpkin puree not pumpkin pie filling
- ¾ cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- ¼ cup milk any kind
For the Cinnamon Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar sifted
- 1½ tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of salt
- 1 –2 tbsp milk as needed, for consistency
Instructions
- Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easier removal. If using round cake pans, line the bottoms with parchment circles.
- In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Mixing these first helps evenly distribute the spices and leaveners throughout the cake.
- In another bowl, whisk together the pumpkin puree, both sugars, oil, eggs, vanilla, and milk. Mix until smooth and well combined. You don’t need to overbeat it—just make sure there are no visible lumps.
- Gradually add the dry mixture into the wet mixture, stirring with a spatula or low-speed mixer until just combined. Be careful not to overmix, or the cake may turn out dense.
- Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before frosting.
- While the cake cools, beat the cream cheese and butter together until creamy and fluffy. Add in the powdered sugar one cup at a time, followed by the cinnamon, vanilla, and a pinch of salt. Add milk a little at a time until the frosting reaches your desired consistency. Once the cake is cool, frost generously and enjoy!
Notes
If the cake is even slightly warm, the cream cheese frosting will melt and slide right off. Give it time to cool fully, or pop it in the fridge for 15 minutes to speed things up. Use room temperature ingredients.
Especially for the frosting, softened cream cheese and butter blend much more smoothly. Cold ingredients can cause lumps that are hard to fix later. Don’t skip the spices.
Even if you’re tempted to just use cinnamon, the combination of nutmeg and cloves brings warmth and complexity that really elevates the pumpkin flavor. Taste as you go.
Once you whip up your frosting, taste it before spreading. Want more cinnamon? A pinch of nutmeg? A splash more vanilla? Go for it.
This Pumpkin Cake with Cinnamon Cream Cheese Frosting is a dessert you’ll want to make again and again. It’s comforting, simple, and full of those warm, nostalgic flavors we all crave when the weather cools down. Whether you’re baking for a crowd or just to treat yourself, this recipe is guaranteed to bring smiles all around.
Thanks so much for stopping by my kitchen today. I hope you love this cake as much as I do. If you give it a try, be sure to leave a comment or share a pic—I’d love to see how yours turns out! Happy baking, friend.
