• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact
    • Privacy Policy
    • Work With Me
  • Recipe Index
  • Moments
    • Pregnancy/Baby
      • Baby Registry List
      • Thriving Postpartum: What to Expect & Postpartum Essentials for Mom
  • Shop
    • Best Kitchen Gifts
    • Baby Registry List
    • Kitchen Tools (Must Haves)
    • Pantry Staples (Baking & Cooking)
    • Food Photography Essentials
  • Instagram
JoyFoodSunshine
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About Laura
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • Never Miss a Recipe

  • ×

    Home » Best Pumpkin Cake with Cream Cheese Frosting

    Best Pumpkin Cake with Cream Cheese Frosting

    Published: Sep 30, 2020 · Modified: Oct 21, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    This is the best pumpkin cake recipe I've ever eaten. It's moist with a beautiful crumb, an amazing texture, and the perfect amount of fall spices. This pumpkin spice cake with cream cheese frosting is easy to make with simple ingredients, and will become your favorite fall dessert! 

    Overhead view of a Pumpkin Cake with cream cheese frosting cut into 12 pieces

    This Pumpkin Cake recipe is seriously the best pumpkin cake I've ever eaten in my entire life. Even the hesitant pumpkin eaters in my family devour this cake, exclaiming with every bite how incredibly delicious it is. 

    This pumpkin spice cake is moist with a beautiful crumb, an amazing texture, and the perfect amount of fall spices. It's topped with a delicious cream cheese frosting, which takes it over the top to make it completely irresistible.

    Plus, this pumpkin cake is easy to make with simple ingredients and no mixer required. It's my favorite recipe creation to come out of my kitchen this year, and it's certain to become your favorite fall dessert! 

    front view of a piece of Pumpkin Cake on a plate with cream cheese frosting

    Pumpkin Cake Recipe: Ingredients

    I wanted to create a pumpkin cake with simple ingredients (i.e. no buttermilk because I never have it in my fridge) that tasted out of this world delicious, and I totally hit it out of the park with this one. I worked hard on this recipe, so I recommend making it exactly as written, however we'll talk about the ingredients and possible substitutions.

    overhead view of the ingredients in this Pumpkin Cake recipe

    Pumpkin Cake

    • Pumpkin Puree. I use canned pumpkin puree, but homemade puree tastes amazing in this pumpkin cake too.
    • Salted Butter. Unsalted butter also works well, you may just need to increase the amount of sea salt. 
    • Sour cream. I recommend full-fat sour cream for the richest taste and best texture, however low fat can be used, or plain Greek yogurt. 
    • Whole milk. Again, fat content is key to the final outcome of this recipe, so you can substitute half and half if necessary, and you could use 2% milk, but nothing lower in fat content. 
    • Egg.  I have not made this recipe with an egg substitute, so if you do let me know in the comments below!
    • Granulated sugar. I usually use organic cane sugar, but regular granulated sugar works great.
    • Light Brown Sugar. If you like a little bolder, molasses taste then you can use dark brown sugar.
    • All-purpose flour. I recommend using an unbleached, all-purpose flour to make this pumpkin spice cake. 
    • Cinnamon. Choose your favorite ground cinnamon. The higher the quality, the better it will taste!
    • Pumpkin Pie Spice. If you'd like to make your own pumpkin pie spice, follow this recipe: homemade pumpkin pie spice. Then, use 2 tsp of the mixture (and use the rest in some of our other pumpkin recipes like pumpkin pie, Pumpkin baked oatmeal, pumpkin bread, etc.)

    Cream Cheese Frosting

    This is the best cream cheese frosting ever. I don't recommend making any substitutions, except you can use unsalted butter in place of salted butter!

    overhead view of a pumpkin cake with cream cheese frosting with one piece turned so you can see the texture inside

    How to make Pumpkin Cake from Scratch

    This pumpkin cake recipe is easy to make, but as always we'll walk through the process step-by-step, and don' forget to watch the video! 

    Combine dry ingredients

    In a medium bowl, mix together flour, baking soda, baking powder, sea salt, cinnamon and pumpkin pie spice. Set aside.

    two overhead photos showing how to make Pumpkin Cake

    Combine wet ingredients

    In a large bowl, whisk together pumpkin, melted butter, sour cream, whole milk, eggs and vanilla until mixture is smooth.

    two overhead photos showing how to make Pumpkin Cake from scratch

    Add sugars

    Once the mixture is smooth, add granulated sugar and brown sugar and whisk until dissolved and there are no lumps. 

    two overhead photos showing how to make Pumpkin Cake from scratch

    Combine wet & dry ingredients

    Next, add dry ingredients and stir until the mixture is homogenous (uniform throughout) and there are no lumps. 

    two overhead photos showing how to make this Pumpkin Cake recipe

    Bake and Cool

    Pour pumpkin cake batter into a prepare pan. Bake in preheated oven until the top is lightly browned and puffed and a toothpick comes out clean or with a few wet crumbs. 

    Transfer the cake pan to a wire cooling rack and let the pumpkin cake cool to room temperature.

    two overhead photos showing how to make Pumpkin Cake

    Make the Cream Cheese Frosting

    While the cake is cooling, make the cream cheese frosting!

    Beat together butter and cream cheese until smooth. Add vanilla and 2 cups of powdered sugar and beat (starting on low speed and increasing to medium-high) until smooth.

    Add remaining 1 cup of powdered sugar and beat until mixture is smooth and spreadable. You may need to pause and scrape down the sides and beat it again to incorporate all the powdered sugar.  

    two overhead photos showing how to make cream cheese frosting for this Pumpkin Cake recipe

    Frost & Chill

    When the cake is cooled, spread frosting evenly over the top. Then, chill for at least 3 hours, or overnight. 

    overhead photo of a Pumpkin Cake with cream cheese frosting

    Serve

    This pumpkin cake is best when serve cold or just below room temperature.

    Store

    Store any leftover pumpkin cake in an airtight container in the refrigerator for up to 1 week. 

    To Freeze: 

    If you'd like to freeze this pumpkin cake, I recommend flash-freezing it so the frosting is hard before you try to put a lid over it or cover it with plastic wrap and tin foil. You can freeze a whole, baked cake or in individual slices for up to 2 months.

    front photo of a piece of Pumpkin Cake being lifted out of the baking pan

    Recipe FAQs

    Can I double this recipe or cut it in half?

    Yes, you can double this recipe and bake it in two, 9x13" pans. You can also cut it in half and bake it in a 9x9" or 8x8" pan.

    Can I freeze pumpkin cake?

    Yes! This cake freezes beautifully. Either freeze it whole or in pieces, just make sure to flash-freeze it before you cover it tightly with plastic wrap so the frosting doesn't stick.

    How do I substitute cake flour for all-purpose?

    You can use cake flour in this recipe for an even more tender crumb. You will need to add an additional 2 TBS of cake flour for every 1 cup of all-purpose flour.

    front photo of a piece of Pumpkin Spice Cake on a plate with a bite taken out of it

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Pumpkin Cake with Cream Cheese Frosting

    Best Pumpkin Cake with Cream Cheese Frosting

    Laura
    This is the absolute best pumpkin cake recipe I've ever eaten. It's moist with a beautiful crumb, amazing texture, and the perfect amount of fall spices. This pumpkin spice cake with cream cheese frosting is easy to make with simple ingredients, and will become your favorite fall dessert! 
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 15 mins
    Cook Time 30 mins
    Chilling Time 3 hrs
    Total Time 3 hrs 45 mins
    Course cake, Dessert
    Cuisine American
    Servings 24 Servings
    Calories 271 kcal

    Equipment

    • 9x13" baking dish
    • KitchenAid Mixer
    • mixing bowls
    • measuring spoons
    • measuring cups
    • whisk
    • spatula

    Ingredients
     
     

    • 15 oz pumpkin puree (about 2 cups)
    • ½ cup salted butter melted
    • ¼ cup sour cream room temperature
    • 1 cup whole milk room temperature
    • 2 eggs room temperature
    • 2 tsp pure vanilla extract
    • 1 cup granulated sugar
    • ½ cup light brown sugar
    • 2 cups all-purpose flour
    • ½ tsp sea salt
    • 1 ½ tsp baking soda
    • ½ tsp baking powder
    • 2 tsp ground cinnamon
    • 2 tsp pumpkin pie spice

    Cream Cheese Frosting

    • 8 oz cream cheese softened
    • ½ cup butter softened
    • 3 cups powdered sugar
    • ½ tsp pure vanilla extract

    Instructions
     

    Make the cake:

    • Preheat oven to 350 degrees F
    • Grease a 9x13” pan, set aside.
    • In a medium bowl, mix together flour, baking soda, baking powder, sea salt, cinnamon and pumpkin pie spice. Set aside.
    • In a large bowl, whisk together pumpkin, melted butter, sour cream, whole milk, eggs and vanilla until mixture is smooth.
    • Add granulated sugar and brown sugar and whisk until dissolved and there are no lumps.
    • Add dry ingredients and stir until the mixture is homogenous (uniform throughout) and there are no lumps.
    • Pour batter into prepared pan.
    • Bake in preheated oven for 30 minutes or until the top is lightly browned and puffed and a toothpick comes out clean.
    • Let the cake cool to room temperature.

    Make the frosting:

    • While the cake is cooling, make the cream cheese frosting.
    • Beat together butter and cream cheese until smooth.
    • Add vanilla and 2 cups of powdered sugar and beat (starting on low speed and increasing to medium-high) until smooth.
    • Add remaining 1 cup of powdered sugar and beat until mixture is smooth and spreadable. You may need to pause and scrape down the sides and beat it again to incorporate all the powdered sugar.

    Putting it together:

    • When the cake is cooled, spread frosting evenly over the top.
    • Chill for at least 3 hours, or overnight. Then serve cold or at room temperature.

    Video

    Notes

    Ingredient Substitutions
    • Pumpkin Puree. I use canned pumpkin puree, but homemade puree works great.
    • Salted Butter. unsalted butter can be used. 
    • Sour cream. I recommend full-fat sour cream for the richest taste and best texture, however low fat can be used, or plain Greek yogurt. 
    • Whole milk.  You can substitute half and half if necessary, and you could use 2% milk, but nothing lower in fat content. 
    • Egg.  I have not made this recipe with an egg substitute, so if you do let me know in the comments below!
    • Granulated sugar. I usually use organic cane sugar, but regular granulated sugar works great.
    • Brown Sugar. If you like a little bolder, molasses taste then you can use dark brown sugar.
    • All-purpose flour. I recommend using an unbleached, all-purpose flour to make this pumpkin spice cake. 
    • Cinnamon. Choose your favorite ground cinnamon. The higher the quality, the better it will taste!
    • Pumpkin Pie Spice. Use store bought or make your own with this recipe: 
    Homemade Pumpkin Pie Spice
    Use this recipe to make your own homemade pumpkin pie spice! 
    Or, to make only 1 tablespoon of pumpkin pie spice combine: 
    • 1 ½ tsp cinnamon
    • ½ tsp nutmeg
    • ½ tsp cloves
    • ½ tsp allspice
    Store
    Store any leftover pumpkin cake in an airtight container in the refrigerator for up to 1 week. 
    To Freeze: 
    If you'd like to freeze this pumpkin cake, I recommend flash-freezing it so the frosting is hard before you try to put a lid over it or cover it with plastic wrap and tin foil. You can freeze a whole, baked cake or in individual slices for up to 2 months.

    Nutrition

    Serving: 1pieceCalories: 271kcalCarbohydrates: 39gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 47mgSodium: 239mgPotassium: 99mgFiber: 1gSugar: 29gVitamin A: 3172IUVitamin C: 1mgCalcium: 45mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More delicious recipes

    • Pumpkin pie is another classic fall treat we love around here, try this Pumpkin Pie from Scratch, and this Dairy-free Pumpkin Pie!
    • These are the best pumpkin chocolate chip cookies you'll ever eat! Not at all cakey!
    • You won't find a more delicious Pumpkin Bread Recipe - I promise! It's moist and so good!
    • This Pumpkin Baked Oatmeal is a healthy and delicious fall breakfast!
    • This pumpkin smoothie tastes like a liquid pumpkin pie but it's so much healthier and only takes 5 minutes to make!
    • You have to make these pumpkin cinnamon rolls and these pumpkin pancakes.

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

    « Pumpkin Smoothie Recipe
    Moments 09.2020 »

    Did you make this recipe?

    Leave a comment and review below, then take a picture and tag @joyfoodsunshine #joyfoodsunshine on Instagram so I can see it! Sign up here to receive weekly e-mails!

    Reader Interactions

    Comments

    1. Grace

      December 11, 2020 at 12:54 pm

      5 stars
      Absolutely perfect cake! I made mine with freshly roasted pumpkin that I had puréed, and it was just divine. The cake is not too sweet, and so moist! The cream cheese frosting was the perfect compliment, I’ve added this to my recipe box — to be made again in the near future!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Search

    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

    Click here to read more >>

    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • YouTube

    Most Popular Recipes

    • The Best Chocolate Chip Cookie Recipe Ever
    • Best Cinnamon Rolls Recipe (Better than Cinnabon)
    • Easy Homemade Pizza Dough
    • Easy Dutch Oven No Knead Bread
    • Easy Homemade Pizza Sauce Recipe (5- Minutes)!
    • Asian Chicken Lettuce Wraps (Better than P.F. Chang's)!

    Trending now

    • Best Oatmeal Cookies
    • Best Flourless Chocolate Cake Recipe
    • Healthy Black Bean Brownies
    • Healthy Greek Yogurt Brownies
    • Best Flourless Brownies (Gluten-Free, Paleo)
    • Chocolate Chip Cookie Bars

    Footer

    ↑ back to top

    Joy Food Sunshine Logo
    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • YouTube

    Never Miss a Recipe

    698 shares
    • 262