Name: Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
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 (see notes below recipe for 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; 300 g butter; 150 g full-fat cream cheese; 540 g powdered sugar; 2 tsp ground cinnamon; 1/2 tsp vanilla extract

Jump to Recipe

There is something absolutely magical about a Pumpkin Cake with Cinnamon Cream Cheese Frosting that instantly says cozy autumn afternoons and joyful celebrations. This cake perfectly balances moist, spiced pumpkin layers with a luscious, creamy frosting that has a gentle warmth from cinnamon. Every bite invites you to savor seasonal flavors wrapped in a tender crumb and topped with a frosting so dreamy you’ll find yourself coming back for just one more slice. Whether you’re a baking beginner or a seasoned pro, this delightful recipe promises to become a cherished favorite for your fall gatherings or anytime you crave a cozy, flavorful treat.

Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for this Pumpkin Cake with Cinnamon Cream Cheese Frosting is a breeze, and each one plays a vital role in delivering the perfect taste, texture, and depth of flavor. From the fragrant pumpkin spice to the rich cream cheese in the frosting, you’ll notice how each element comes together beautifully to create this dessert masterpiece.

All-purpose flour (360 g): Provides the structure for your soft, moist cake layers.
Baking powder (2 1/2 tsp): Helps the cake rise to fluffy perfection.
Baking soda (1/2 tsp): Enhances browning and tenderness.
Salt (1 tsp): Balances flavors and enhances sweetness.
Pumpkin spice (1 tbsp + 2 tsp): A fragrant blend of cinnamon, nutmeg, and cloves that defines the autumn flavor.
Dark brown sugar (450 g): Adds deep caramel notes and moisture.
Pumpkin purée (560 g, room temperature): The star ingredient bringing natural sweetness and vibrant color.
Oil (150 g, room temperature): Keeps the cake tender and moist.
Eggs (4, room temperature): Bind ingredients and give richness.
Vanilla extract (2 tsp): Lifts the flavor profile with warm sweetness.
Butter (300 g): Essential for creating a creamy, smooth frosting.
Full-fat cream cheese (150 g): Gives frosting its signature tang and velvety texture.
Powdered sugar (540 g): Sweetens and thickens the frosting beautifully.
Ground cinnamon (2 tsp): Adds warm spice to the frosting.
Vanilla extract (1/2 tsp): Complements the cinnamon cream cheese frosting perfectly.

How to Make Pumpkin Cake with Cinnamon Cream Cheese Frosting

Step 1: Prepare the Pumpkin Cake Layers

Preheat your oven to 170ºC (340ºF) and line three 20 cm (8 inch) cake pans with parchment paper. Mix all your dry ingredients — flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt — in a large bowl, ensuring they are evenly combined. In a separate bowl, whisk together all the wet ingredients including pumpkin purée, oil, eggs, and vanilla extract until smooth. Pour the wet mix into the dry ingredients and gently fold it all together until just combined with no traces of flour left.

Step 2: Bake the Cake Layers

Distribute the batter evenly across the three prepared pans. Pop them into the oven and let the magic happen for 23 to 25 minutes, or until a toothpick inserted into the middle comes out clean. Once done, allow your cakes to cool in their pans for 5 minutes before removing and transferring them to a rack to cool completely. This step is crucial for a tender crumb and easy frosting.

Step 3: Make the Cinnamon Cream Cheese Frosting

Take the butter and cream cheese out of the fridge about 10 minutes before starting so they soften slightly. Cut the butter into cubes and sift the powdered sugar to avoid lumps. Use a stand mixer fitted with a paddle attachment and beat the butter on high speed for 5 minutes until light and fluffy. Scrape the bowl and mix another 2 minutes. Add in the cream cheese, ground cinnamon, and vanilla extract, beating for another minute until smooth and creamy.

Step 4: Incorporate the Powdered Sugar

With the mixer on low speed, add the powdered sugar in two batches, allowing each addition to combine fully before adding more. Scrape down the sides and beat everything on high for a final 2 minutes for an irresistibly silky frosting that clings perfectly to each cake layer.

Step 5: Assemble Your Pumpkin Cake with Cinnamon Cream Cheese Frosting

Place your first cake layer on a serving dish or cake board. Spread generous scoops of frosting evenly over the top using an offset spatula. Repeat with the second and third layers. Finish by coating the entire cake with the remaining frosting, smoothing the top and sides beautifully. For a charming, homemade touch, create gentle waves with your spatula and lightly dust with cinnamon or adorn with tiny fondant pumpkins for an inviting finish.

How to Serve Pumpkin Cake with Cinnamon Cream Cheese Frosting

Garnishes

Enhancing your Pumpkin Cake with Cinnamon Cream Cheese Frosting with simple garnishes can elevate its charm. A sprinkle of cinnamon or nutmeg on top complements the warmth of the cake beautifully, while edible autumn leaves or tiny pumpkin-shaped decorations add a festive touch. Toasted pecans or walnuts scattered on the frosting also introduce a satisfying crunch and nutty flavor that pairs perfectly with the soft cake.

Side Dishes

This cake pairs wonderfully with comforting fall accompaniments. Serve alongside a steaming cup of spiced chai, bold black coffee, or a cozy mug of hot apple cider for an autumnal tea time experience. For a lighter balance on the palate, a fresh orange or pomegranate salad adds bright, juicy contrast against the cake’s richness.

Creative Ways to Present

Give your Pumpkin Cake with Cinnamon Cream Cheese Frosting a stylish twist by slicing it into squares for an elegant dessert platter or layering individual cake cups with frosting and a sprinkle of crushed ginger snaps. For larger gatherings, consider a naked cake display where the frosting peeks through the sides, offering a rustic, inviting look that’s perfect for fall parties or Thanksgiving celebrations.

Make Ahead and Storage

Storing Leftovers

Your Pumpkin Cake with Cinnamon Cream Cheese Frosting stays fresh for several days when stored properly. Keep it covered tightly with plastic wrap or in an airtight container at room temperature for up to two days. For longer storage, refrigerate the cake, ensuring it’s well wrapped to prevent it from drying out.

Freezing

If you want to enjoy this luscious cake later, you can freeze the baked layers (without frosting) wrapped tightly in plastic wrap and foil for up to three months. When ready to serve, thaw the layers overnight in the fridge and then frost as usual. Alternatively, the fully frosted cake can be frozen well if double-wrapped carefully, but allow extra time to thaw in the refrigerator before serving.

Reheating

While Pumpkin Cake with Cinnamon Cream Cheese Frosting is best served at room temperature, if you prefer it warm, remove a slice and gently warm it in the microwave for 10-15 seconds. Avoid overheating to keep the frosting from melting completely. This little warm moment enhances the spices and makes the cake feel especially comforting.

FAQs

Can I use canned pumpkin purée for this recipe?

Absolutely! Just make sure to use pure pumpkin purée without added sugars or spices for the best flavor and consistency in your Pumpkin Cake with Cinnamon Cream Cheese Frosting.

Is it possible to make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. Keep in mind that texture might vary slightly, but the flavors remain just as delicious.

Can I make the cinnamon cream cheese frosting ahead of time?

Yes! The frosting can be prepared a day in advance. Store it in an airtight container in the refrigerator and bring it back to room temperature before frosting your cake for easier spreading.

What if I don’t have a stand mixer?

No worries! You can use a hand mixer or even whisk by hand, though it will take a bit more elbow grease to achieve the fluffy consistency for the frosting.

Can I add nuts or chocolate chips to the cake batter?

Definitely! Chopped walnuts, pecans, or mini chocolate chips add delightful texture and richness to the pumpkin layers, complementing the cinnamon cream cheese frosting nicely.

Final Thoughts

I truly hope you give this Pumpkin Cake with Cinnamon Cream Cheese Frosting a try because it’s the kind of recipe that wraps you up in cozy comfort with every bite. Whether it’s a festive centerpiece or a special weekend treat, this cake brings warmth, flavor, and a little bit of magic to your table. Happy baking, my friend!

Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe

★★★★★

5.2 from 6 reviews

Author: Andria
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This moist and flavorful Pumpkin Cake with Cinnamon Cream Cheese Frosting is a perfect dessert for autumn or holiday gatherings. Made with a blend of pumpkin purée, warm spices, and topped with a rich cinnamon-infused cream cheese frosting, this layered cake offers a delightful balance of sweetness and spice that will satisfy any pumpkin lover’s cravings.

Instructions

Prepare Cake Layers: Preheat the oven to 170ºC (340ºF) on a conventional setting and line three 20 cm (8 inch) round baking pans with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large bowl, combine all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt, stirring well to distribute the ingredients evenly.
Mix Wet Ingredients: In a separate bowl, whisk together pumpkin purée, oil, eggs, and vanilla extract until smoothly blended.
Combine Wet and Dry: Pour the wet ingredient mixture into the bowl of dry ingredients. Stir gently with a whisk or rubber spatula until no dry flour remains and the batter is smooth and uniform.
Bake: Divide the cake batter evenly among the prepared pans, spreading it into a smooth, even layer. Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool Cakes: Remove the pans from the oven and allow the cakes to cool on a cooling rack for 5 minutes. Then gently lift the cakes out of their tins and let them cool completely to room temperature.
Prepare Frosting: Remove butter and cream cheese from the refrigerator about 10 minutes beforehand to soften. Cube the butter and sift the powdered sugar to avoid lumps.
Cream Butter: Using a stand mixer with a paddle attachment, beat the butter on high speed for 5 minutes. Scrape down the bowl’s sides and continue mixing for another 2 minutes until creamy and light.
Add Cream Cheese and Flavorings: Add cream cheese, ground cinnamon, and vanilla extract to the creamed butter. Beat at medium speed for 1 minute until fully combined and smooth.
Add Powdered Sugar: With the mixer on low speed, gradually add the sifted powdered sugar in two parts, mixing until incorporated before adding the next. Scrape down the sides and mix one final time for 2 minutes on medium speed until fluffy.
Assemble Cake: Place one cake layer on your serving plate or cake board (a turntable helps but is not required). Spread 2 generous scoops of frosting evenly over the layer using an offset spatula.
Repeat Layers: Place the second cake layer on top and repeat frosting the surface. Add the final cake layer and frost the entire exterior of the cake evenly with the remaining frosting.
Decorate: Optionally, create a wavy texture with the spatula on the frosting’s surface. Finish by dusting with ground cinnamon and decorating with mini fondant pumpkin decorations for a festive touch.

Notes

To make homemade pumpkin spice: combine 3 tbsp ground cinnamon, 2 tsp ground ginger, 2 tsp ground nutmeg, 1 tsp ground cloves, and 1 tsp ground allspice.
Ensure all wet ingredients and eggs are at room temperature for a smoother batter and even baking.
This cake can be stored covered in the refrigerator for up to 3 days or frozen for up to 1 month.
Use full-fat cream cheese and unsalted butter for best frosting texture and flavor control.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American