Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe

ByOlivia Monroe
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Introduction

This pumpkin cake with cinnamon cream cheese frosting is a cozy and flavorful treat perfect for autumn gatherings or any time you crave a spiced dessert. Moist layers of pumpkin cake are beautifully paired with a rich, creamy frosting that adds a sweet, cinnamon-kissed finish.

A close-up of a three-layer pumpkin cake slice on a white plate, showing the moist, crumbly orange-brown cake layers separated by thin, creamy white frosting layers. The outside of the cake slice is also coated with the same smooth frosting. In the background, two small orange pumpkins blur softly, adding a fall feel. In the foreground, a tiny decorative pumpkin and some star anise rest on a white marbled surface with a sprinkle of cinnamon powder. The scene looks warm and cozy, perfect for autumn. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 360 g all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tbsp + 2 tsp pumpkin spice
  • 450 g dark brown sugar
  • 560 g pumpkin purée (room temperature)
  • 150 g oil (room temperature)
  • 4 eggs (room temperature)
  • 2 tsp vanilla extract
  • 300 g butter
  • 150 g full-fat cream cheese
  • 540 g powdered sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp vanilla extract

Instructions

  1. Step 1: Preheat the oven to 170ºC (340ºF) conventional and line three 20 cm (8 inch) baking pans with parchment paper.
  2. Step 2: In a large bowl, combine the flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt.
  3. Step 3: In another bowl, whisk together the pumpkin purée, oil, eggs, and vanilla extract until fully combined.
  4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently with a whisk or rubber spatula until there is no dry flour left.
  5. Step 5: Divide the batter evenly among the prepared pans and spread it into an even layer.
  6. Step 6: Bake for 23-25 minutes or until a cake tester inserted into the center comes out clean.
  7. Step 7: Let the cakes cool in their pans for 5 minutes, then remove them to a wire rack to cool completely.
  8. Step 8: For the frosting, bring the butter and cream cheese to room temperature before starting. Cut the butter into cubes and sift the powdered sugar.
  9. Step 9: Using a stand mixer with a paddle attachment, beat the butter on high speed for 5 minutes. Scrape down the bowl and mix for an additional 2 minutes.
  10. Step 10: Add the cinnamon, vanilla extract, and cream cheese. Beat together with the butter for 1 minute until smooth.
  11. Step 11: On low speed, gradually add the powdered sugar in two parts, mixing well between additions. Scrape down the bowl and beat on medium speed for 2 more minutes.
  12. Step 12: To assemble, place one cake layer on your serving platter. Spread a generous layer of frosting evenly over the top.
  13. Step 13: Add the second cake layer and repeat with frosting. Place the final layer on top and cover the entire cake with the remaining frosting, smoothing it out.
  14. Step 14: Optionally, create a wavy design on the frosting with a spatula and garnish with a dusting of cinnamon or mini fondant pumpkins.

Tips & Variations

  • For homemade pumpkin spice, combine ground cinnamon, nutmeg, ginger, cloves, and allspice in the proportion you like.
  • Use vegetable or canola oil if you prefer a neutral-flavored oil for the cake.
  • Room temperature ingredients blend more evenly, helping the cake rise and develop a tender crumb.
  • If you don’t have a stand mixer, you can use a hand mixer or whisk the frosting by hand, but beat the butter and cream cheese until very smooth first.

Storage

Store the cake covered in the refrigerator for up to 4 days. Allow it to sit at room temperature for about 30 minutes before serving for the best flavor and texture. Leftover cake slices can be wrapped tightly and frozen up to 2 months; thaw overnight in the fridge before serving.

How to Serve

A close-up of a slice of three-layer pumpkin cake on a white plate, showing moist orange-brown cake layers with creamy, smooth light tan frosting between each layer and on the outside. The cake texture looks soft and crumbly. In the background, there are small pumpkins in orange and yellow out of focus on a white marbled surface. There is also a tiny decorative pumpkin and some star anise near the front edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin purée is perfect for this recipe. Just make sure it’s 100% pumpkin and not pumpkin pie filling, which contains added spices and sugar.

Can I make this cake gluten-free?

You can substitute all-purpose flour with a gluten-free baking blend in equal amounts. Be sure the blend contains xanthan gum or add it separately to help the cake hold together.

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Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe

★★★★★

4.8 from 69 reviews
  • Author: Olivia
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
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Description

This Pumpkin Cake with Cinnamon Cream Cheese Frosting is a moist and flavorful autumn dessert featuring layers of spiced pumpkin cake paired with a rich, creamy cinnamon-infused cream cheese frosting. Perfect for festive occasions or cozy gatherings, this cake combines warm pumpkin spice flavors with a smooth, luscious frosting that melts in your mouth.

Ingredients

Scale

For the Pumpkin Cake:

  • 360 g all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tbsp + 2 tsp pumpkin spice (see notes below recipe to make homemade pumpkin spice)
  • 450 g dark brown sugar
  • 560 g pumpkin purée (room temperature)
  • 150 g oil (room temperature)
  • 4 eggs (room temperature)
  • 2 tsp vanilla extract

For the Cinnamon Cream Cheese Frosting:

  • 300 g butter
  • 150 g full-fat cream cheese
  • 540 g powdered sugar (sifted)
  • 2 tsp ground cinnamon
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat and Prepare Pans: Preheat your conventional oven to 170ºC (340ºF) and line three 20 cm (8 inch) baking pans with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. Stir well to evenly distribute all ingredients.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the pumpkin purée, oil, eggs, and vanilla extract until thoroughly combined and smooth.
  4. Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Stir gently using a whisk or rubber spatula, making sure there are no pockets of dry flour left, until you achieve a smooth batter.
  5. Fill Pans and Bake: Evenly pour the batter into the prepared pans and spread the surface for uniform thickness. Bake for 23-25 minutes, or until a cake tester inserted into the center comes out clean.
  6. Cool Cakes: Remove the cakes from the oven and let them cool on a cooling rack for about 5 minutes. Then gently remove the cakes from their tins and allow them to cool completely before frosting.
  7. Prepare Frosting Ingredients: Take the butter and cream cheese out of the refrigerator about 10 minutes before mixing to reach room temperature. Cut the butter into cubes and sift the powdered sugar to avoid lumps.
  8. Cream Butter: Using a stand mixer fitted with a paddle attachment, beat the butter on high speed for 5 minutes until fluffy. Scrape down the sides and beat for another 2 minutes.
  9. Add Cream Cheese and Flavorings: Add the cream cheese, cinnamon, and vanilla extract to the creamed butter. Mix for 1 minute to combine and achieve a smooth texture.
  10. Incorporate Powdered Sugar: Reduce mixer speed to low. Add the powdered sugar in two parts, mixing each part fully before adding the next. Scrape sides between additions to ensure even mixing. After all the sugar is incorporated, beat on medium speed for 2 minutes to make the frosting light and creamy.
  11. Assemble Cake Layers: Place the first cake layer onto your serving dish or cake board. Use a turntable if available. Spread two large scoops of frosting evenly over the top using an offset spatula.
  12. Add Remaining Layers: Place the second cake layer on top of the frosted one. Repeat spreading the frosting. Place the final cake layer on top and cover the entire cake with the remaining frosting, smoothing it evenly all around.
  13. Decorate: Optionally, create a wavy design on the frosting using the offset spatula. Finish by dusting lightly with cinnamon and decorating with mini fondant pumpkin decorations for an autumnal touch.

Notes

  • To make homemade pumpkin spice, combine 3 tbsp ground cinnamon, 2 tsp ground ginger, 2 tsp ground nutmeg, 1 1/2 tsp ground allspice, and 1 1/2 tsp ground cloves.
  • Ensure all wet ingredients are at room temperature for better batter consistency and cake texture.
  • Using parchment paper for lining the baking pans prevents sticking and helps with easy removal of cakes.
  • Room temperature butter and cream cheese make it easier to achieve a smooth and airy frosting.
  • The cake layers can be baked a day in advance and stored tightly wrapped in the refrigerator for convenience.
  • Mini fondant pumpkins are an optional decoration to enhance the autumn theme but can be omitted if unavailable.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Pumpkin cake, cinnamon cream cheese frosting, autumn dessert, spiced cake, layered cake

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