Easy Pumpkin Spice Cake with Cream Cheese Frosting

Easy Pumpkin Spice Cake with Cream Cheese Frosting

Pumpkin Cake with Cream Cheese Frosting — Moist pumpkin cake is topped with a creamy homemade cream cheese frosting. This easy fall dessert is perfect for Thanksgiving, Halloween, and more!



  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 1/2 cup canola or vegetable oil
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt, or to taste


  • 6 ounces cream cheese, softened (lite okay)
  • 1/4 cup (half of 1 stick) unsalted butter, softened
  • 1 1/2 cups confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt, or to taste


Make the Cake

  1. To a large bowl, add the eggs, sugar, pumpkin, oil, pumpkin pie spice, vanilla, and whisk to combine.
  2. Add the flour, baking powder, baking soda, salt, and stir until just combined, don’t overmix.
  3. 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.
  4. Set cake aside on a cooling rack to cool completely before frosting it so the frosting doesn’t melt.

Make the Frosting

  1. 1.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).
  2. 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).
  3. Slice and serve.

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.

YUMMY YUMMY YUMMY!!! Followed the recipe exactly and it turned out perfect. Thank you!

- Miami Food Network -

It’s so important that you use pure pumpkin puree and not pre-sweetened pumpkin pie filling! Double check the ingredients list on your canned pumpkin — there should only be one ingredient listed


Leave a comment

Please note, comments must be approved before they are published