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pumpkin cake
Mia

Pumpkin Cake with Cream Cheese Frosting

Skip the pie this year and serve this stunningly moist and fluffy Pumpkin Cake with Cream Cheese Frosting! It’s a quick, flavorful, and healthier twist on autumn classics that’s guaranteed to be the star of your Thanksgiving table.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 45 minutes
Total Time 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Pumpkin Cake:
  • 4 large Eggs at room temperature
  • 1 cup Vegetable Oil
  • 1 cup Granulated Sugar
  • ½ cup Brown Sugar
  • 1 (15 oz) can Pumpkin Puree
  • 1 ½ teaspoons Pure Vanilla Extract
  • 2 cups All-purpose flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 ½ teaspoons Pumpkin Pie Spice
  • 1 teaspoon Cinnamon
  • ¼ teaspoon Cloves
For the Cream Cheese Frosting:
  • 8 oz Cream Cheese softened
  • ½ cup Butter softened
  • 3 cups Confectioners' Sugar
  • 1 teaspoon Pure Vanilla Extract
  • ⅛ teaspoon Salt

Equipment

  • Two 9-inch Round Cake Pans
  • Parchment Paper
  • Hand or Stand Mixer

Method
 

  1. Preheat your oven to 350°F (177°C). Line two 9-inch round cake pans with parchment paper and set aside.
  2. In a large mixing bowl, use a hand mixer or whisk to beat together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.
    4 large Eggs, 1 cup Vegetable Oil, 1 cup Granulated Sugar, ½ cup Brown Sugar, 1 ½ teaspoons Pure Vanilla Extract
  3. Beat in the canned pumpkin puree until the mixture is smooth and uniform.
    1 (15 oz) can Pumpkin Puree
  4. Sift the all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and cloves directly into the wet ingredients.
    2 cups All-purpose flour, 2 teaspoons Baking Powder, 1 teaspoon Baking Soda, ½ teaspoon Salt, 1 ½ teaspoons Pumpkin Pie Spice, 1 teaspoon Cinnamon, ¼ teaspoon Cloves
  5. Use a spatula to gently fold the dry ingredients into the wet ingredients until just combined and no dry streaks remain. Be careful not to overmix.
  6. Divide the batter evenly between the two prepared cake pans.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  8. Let the cakes cool in their pans for 10-15 minutes. Then, run a knife around the edges, invert them onto a wire rack, and allow them to cool completely.
  9. To Make the Cream Cheese Frosting: In a large bowl, use a hand or stand mixer to beat the softened cream cheese and butter together on high speed until light and creamy.
    8 oz Cream Cheese, ½ cup Butter
  10. Add the confectioners' sugar, vanilla extract, and salt. Beat on low speed for 20 seconds, then increase to high speed and beat for 2 minutes until fluffy.
    3 cups Confectioners' Sugar, 1 teaspoon Pure Vanilla Extract, ⅛ teaspoon Salt
  11. If a thicker frosting is desired, add an additional ¼ cup of confectioners' sugar.
  12. Place one cooled cake layer on a serving plate and spread a layer of frosting on top. Place the second cake layer on top and cover the entire cake with the remaining frosting.
  13. For easier slicing, refrigerate the frosted cake for 30-45 minutes before serving.

Notes

Pro Tips: For best results, use canned pumpkin puree (like Libby's) for consistent moisture. Ensure all ingredients, especially eggs, cream cheese, and butter, are at room temperature for a smooth batter and frosting. The cloves add a wonderful depth of flavor, but can be omitted if you prefer a milder spice profile. Leftovers must be stored in the refrigerator.