If you’re a fan of all things autumn, you’re in for a treat! Today, we’re diving headfirst into the cozy season with a delightful pumpkin cake topped with luscious cream cheese frosting. The warm, earthy flavors of pumpkin, cinnamon, and nutmeg will transport you to a crisp, sunny day surrounded by colorful foliage. It’s like a hug in cake form. Whether you’re a seasoned baker or just looking for a fall treat, this pumpkin cake is a must-try.
Can I use fresh pumpkin puree?
We love a homemade pumpkin puree for most cooking applications. But in this case, we might recommend only using the canned stuff. Homemade pumpkin puree contains much more moisture than canned pumpkin, which could affect how the cake bakes.
If you want to use homemade pumpkin puree in this cake, we recommend first straining it through a piece of cheesecloth.
What do I need to make this pumpkin cake?
If your pantry is already stocked for baking, chances are you already have most of the ingredients you’ll need:
- Unsalted butter
- Cream cheese
- Vanilla extract
- 15-ounce can of pumpkin puree
- Brown sugar
- All-purpose flour
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Baking powder
- Baking soda
You’ll need additional cream cheese, butter, vanilla, and salt for the frosting, as well as powdered sugar.
Protip: Spice it up!
Missing one of the spices? Try replacing the cinnamon, nutmeg, and ginger with two teaspoons of pumpkin pie spice.
How do I make pumpkin cake?
- Preheat the oven and prepare an 8″x8″ square baking pan. Cream the butter, cream cheese, and brown sugar in a large bowl.
- Add the remaining wet ingredients (eggs, vanilla, pumpkin puree).
- Stir in a portion of the flour and the other dry ingredients. Add the remaining flour and mix until smooth.
- Pour into the prepared baking dish and bake for 50-55 minutes. Set aside to cool.
- Whip the frosting ingredients until fluffy.
- Spread the frosting over the cooled cake and serve!
Do I need the cream cheese frosting?
While the pumpkin cake is a star on its own, the cream cheese frosting takes it to a new level of deliciousness. The tanginess of the cream cheese frosting perfectly complements the sweetness of the pumpkin cake. It’s a harmonious blend of flavors that can’t be beat.
Do I need to refrigerate leftover pumpkin cake?
It’s best to refrigerate any leftover pumpkin cake with cream cheese frosting. The cream cheese frosting contains dairy, and the cake’s moisture makes it susceptible to spoiling at room temperature. Simply cover it with plastic wrap or place it in an airtight container and store it in the fridge. It will stay fresh for several days.
Want more pumpkin recipes like this one?
- Baked pumpkin oatmeal cups
- Pumpkin and black bean enchiladas
- Three-layer pumpkin brownies
- Baked Parmesan pumpkin fries