Name: Best Pumpkin Cake with Cinnamon Cream Cheese Frosting
Prep time: 40 min
Cook time: 35 min
Total time: 2 h 45 min
Yield: 12-16 servings
Ingredients: 360g all-purpose flour; 2 ½ tsp baking powder; ½ tsp baking soda; 1 tsp salt; 1 tbsp + 2 tsp pumpkin spice; 450g dark brown sugar; 560g pumpkin purée, room temperature; 150g oil, room temperature; 4 eggs, room temperature; 2 tsp vanilla extract (for cake); 300g unsalted butter, softened; 150g full-fat cream cheese, softened; 540g powdered sugar, sifted; 2 tsp ground cinnamon (for frosting); ½ tsp vanilla extract (for frosting); Pinch of fine sea salt (for frosting)

Pumpkin Cake With Cinnamon Cream Cheese Frosting is more than just a dessert; it’s an edible embrace of autumn itself. Imagine the tantalizing aroma of warm spices filling your kitchen, a scent that instantly transports you to cozy evenings and cherished gatherings. For generations, pumpkin desserts have held a special place in our hearts, particularly as the leaves begin to turn and the holidays approach. The humble pumpkin, a cherished symbol of harvest and bounty, transforms into something truly extraordinary when baked into a tender, spiced cake.

What makes this particular combination so universally adored? It’s the harmonious blend of textures and flavors: a wonderfully moist and tender cake, rich with the earthy sweetness of pumpkin and a symphony of autumn spices like cinnamon, nutmeg, and ginger. This delightful base is then crowned with a cloud of creamy, tangy, and utterly irresistible cinnamon cream cheese frosting. It’s a dessert that speaks of comfort, tradition, and pure indulgence, perfect for sharing with loved ones or savoring a quiet moment. I promise you, crafting this Pumpkin Cake With Cinnamon Cream Cheese Frosting will not only fill your home with incredible smells but also your soul with immense satisfaction.

Ingredients:

For the Moist Pumpkin Cake:

2 ½ cups (300g) all-purpose flour: I always make sure to lightly spoon and level the flour, or better yet, weigh it with a kitchen scale for the most accurate results. Sifting it before measuring also helps create a lighter cake.
2 teaspoons baking soda: This leavening agent is crucial for giving our cake its wonderful rise and tender crumb.
1 teaspoon baking powder: Working alongside baking soda, it provides an extra lift, ensuring a fluffy texture.
2 teaspoons ground cinnamon: The star spice that truly brings out the warmth of pumpkin and complements our frosting perfectly.
1 teaspoon ground ginger: Adds a lovely zing and depth to the spice profile, balancing the sweetness.
½ teaspoon ground nutmeg: Essential for that classic pumpkin pie spice flavor. I sometimes grate a fresh nutmeg if I’m feeling fancy!
¼ teaspoon ground cloves: A small amount adds a warm, aromatic note that enhances all the other spices.
½ teaspoon fine sea salt: Don’t skip the salt! It balances the sweetness and enhances all the flavors in the cake.
1 ½ cups (300g) granulated sugar: Provides sweetness and helps keep the cake moist.
½ cup (100g) packed light brown sugar: Adds a lovely caramel note and extra moisture, contributing to the cake’s tender texture.
1 cup (240ml) vegetable oil: I find oil cakes to be incredibly moist and tender. Canola oil or another neutral-flavored oil works wonderfully here.
4 large eggs: Ensure they are at room temperature. This helps them emulsify better with the other ingredients, leading to a smoother, more uniform batter.
1 (15-ounce / 425g) can pure pumpkin puree: Make absolutely sure it’s pure pumpkin puree and not pumpkin pie filling, which already contains spices and sweeteners.
¼ cup (60ml) whole milk: Room temperature milk is best for incorporation into the batter. This adds richness and moisture.
1 teaspoon pure vanilla extract: A good quality vanilla extract always elevates the flavor of any baked good.

For the Luscious Cinnamon Cream Cheese Frosting:

16 ounces (450g) full-fat cream cheese: Crucially, this needs to be softened to room temperature. Cold cream cheese will result in a lumpy frosting. I prefer brick-style cream cheese over the whipped tub variety for better consistency.
1 cup (226g) unsalted butter: Also softened to room temperature. Like the cream cheese, proper temperature is key for a smooth, creamy frosting.
4 cups (480g) powdered sugar (confectioners’ sugar): Sifted! This is non-negotiable for a silky-smooth, lump-free frosting. I often give it an extra sift if it’s been sitting in the pantry for a while.
2 teaspoons ground cinnamon: This generous amount infuses the frosting with a warm, spicy flavor that perfectly complements the pumpkin cake.
1 teaspoon pure vanilla extract: Enhances the sweetness and depth of the frosting.
Pinch of fine sea salt: Just a tiny bit helps cut through the sweetness and brightens the overall flavor profile of the frosting.

Equipment You’ll Need:

Having the right tools makes the baking process so much smoother and more enjoyable. For this Pumpkin Cake With Cinnamon Cream Cheese Frosting, I recommend gathering the following before you begin:

Two 9-inch round cake pans: Or three 8-inch round cake pans if you prefer slightly thinner layers. Make sure they are heavy-bottomed for even heat distribution.
Parchment paper: Essential for lining the bottom of your cake pans to prevent sticking and ensure easy release.
Non-stick baking spray or butter/flour for greasing: To further guarantee your cake layers don’t stick.
Large mixing bowls (at least two): One for dry ingredients, one for wet, and another for frosting.
Whisk: For combining dry ingredients thoroughly.
Electric mixer (stand mixer or hand mixer): Absolutely invaluable for creaming butter and sugar, mixing the batter, and whipping up that fluffy cream cheese frosting. It makes the process so much easier than doing it by hand.
Rubber spatula: For scraping down the sides of bowls, folding ingredients, and spreading batter.
Measuring cups and spoons: For precise ingredient measurement.
Kitchen scale (optional but recommended): For accurate weighing of flour and other ingredients, leading to more consistent results.
Wire cooling rack: Crucial for allowing your cake layers to cool completely and evenly after baking.
Offset spatula or butter knife: For spreading frosting smoothly and evenly.
Sifter or fine-mesh sieve: For sifting flour, powdered sugar, and spices to prevent lumps.

Instructions for Pumpkin Cake With Cinnamon Cream Cheese Frosting:

Preparing the Pumpkin Cake Batter:

Preheat Oven and Prep Pans: First things first, let’s get our oven ready. Preheat your oven to 350°F (175°C). While it’s heating up, prepare your cake pans. Grease two 9-inch round cake pans (or three 8-inch pans) generously with baking spray or butter and flour. Then, cut circles of parchment paper to fit the bottom of each pan and place them in. Grease the parchment paper too. This extra step ensures your precious pumpkin cake layers will release perfectly, avoiding any frustration later!
Combine Dry Ingredients: In a large bowl, whisk together the sifted all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and sea salt. Whisk thoroughly for about 30 seconds to ensure all the spices and leavening agents are evenly distributed throughout the flour. This is a crucial step for a uniformly flavored and risen cake. Set this bowl aside for a moment.
Cream Sugars and Oil: In another very large mixing bowl, or the bowl of your stand mixer fitted with the paddle attachment, combine the granulated sugar and light brown sugar with the vegetable oil. Beat on medium speed for about 2-3 minutes, until the mixture is light in color and well combined. This process helps to dissolve the sugar crystals and creates a smooth base for your pumpkin cake batter.
Incorporate Eggs, One at a Time: Add the large eggs to the sugar and oil mixture, one at a time, beating well after each addition. Scrape down the sides of the bowl frequently with a rubber spatula to ensure everything is fully incorporated. This gradual addition helps to create an emulsified batter, which contributes to the cake’s tenderness and structure.
Add Wet Ingredients: Next, add the pure pumpkin puree, whole milk, and pure vanilla extract to the wet mixture. Beat on low speed until just combined. Be careful not to overmix at this stage; we just want everything to come together smoothly. The aroma of pumpkin and spices will already start to fill your kitchen!
Combine Wet and Dry: Now, it’s time to bring it all together. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The key here is not to overmix! Overmixing develops the gluten in the flour too much, which can lead to a tough, dry cake. Mix only until no streaks of flour remain. A few small lumps are perfectly fine. For the most tender pumpkin cake, gently fold in the last bits of flour by hand with a rubber spatula.
Divide Batter: Divide the pumpkin cake batter evenly among your prepared cake pans. I often use a kitchen scale to ensure exact amounts in each pan, which results in perfectly even layers. This can make a big difference in the final look and bake of your “Pumpkin Cake With Cinnamon Cream Cheese Frosting.”

Baking the Perfect Pumpkin Cake:

Bake the Cake Layers: Place the cake pans into your preheated 350°F (175°C) oven. Bake for approximately 30-35 minutes for 9-inch pans, or 25-30 minutes for 8-inch pans. Baking times can vary depending on your oven, so keep an eye on them.
Check for Doneness: You’ll know the cake is ready when a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The tops should be golden brown and spring back lightly when gently touched. Avoid opening the oven door too early, especially in the first 20 minutes, as this can cause the cake to sink.
Cool in Pans: Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for about 10-15 minutes. This cooling period allows the cake to set up and become sturdier, making it less likely to break when removed.
Invert and Cool Completely: After the initial cooling, carefully invert the cakes onto the wire rack. Gently peel off the parchment paper. If your cakes have domed slightly, you can gently flatten them while they are still warm by placing a clean kitchen towel on top and pressing down gently, or wait until they are completely cool and trim them with a serrated knife. It is absolutely essential that the cake layers cool completely before you even think about frosting them. Trying to frost a warm cake will result in melted, messy frosting and a very sad “Pumpkin Cake With Cinnamon Cream Cheese Frosting.” This can take anywhere from 1 to 2 hours, or you can even bake them a day ahead and wrap them tightly in plastic wrap once cool, then store at room temperature.

Crafting the Cinnamon Cream Cheese Frosting:

Beat Cream Cheese and Butter: In the bowl of your stand mixer fitted with the paddle attachment, or with a hand mixer, beat the softened cream cheese and softened unsalted butter together on medium speed for 3-4 minutes. Beat until the mixture is incredibly light, fluffy, and smooth, with no lumps of cream cheese remaining. This long creaming time is crucial for a perfectly smooth, airy frosting. Scrape down the sides of the bowl often.
Sift Powdered Sugar and Spices: In a separate bowl, sift the powdered sugar, ground cinnamon, and a pinch of salt together. Sifting is non-negotiable here; it prevents lumps and ensures a silky frosting texture.
Gradually Add Powdered Sugar: With the mixer on low speed, gradually add the sifted powdered sugar mixture to the cream cheese and butter mixture, about ½ cup at a time. Mix until each addition is just incorporated before adding more. This prevents a powdered sugar cloud from taking over your kitchen!
Add Vanilla and Finish: Once all the powdered sugar has been added, increase the mixer speed to medium-high and beat for another 2-3 minutes. Add the pure vanilla extract and continue beating until the frosting is incredibly light, fluffy, and perfectly smooth. Don’t skip this final beating phase; it incorporates air and creates that wonderful, spreadable consistency. Taste and adjust sweetness or cinnamon if desired. If the frosting seems a little too soft, you can chill it in the refrigerator for 15-20 minutes to firm it up before frosting.

Assembling and Frosting Your Pumpkin Cake:

Prepare Your Cake Layers: Ensure your pumpkin cake layers are completely cool. If they have a significant dome, use a serrated knife to level them, creating flat surfaces for easy stacking. This will give your “Pumpkin Cake With Cinnamon Cream Cheese Frosting” a much more professional and stable appearance.
First Layer of Frosting: Place one cake layer on your serving plate or cake stand. Spread about 1 to 1 ½ cups of the cinnamon cream cheese frosting evenly over the top of the first layer, extending to the edges.
Stack and Repeat: Carefully place the second cake layer on top of the first, aligning it as best as you can. If you have a third layer, repeat the frosting step and place the final layer on top.
Crumb Coat: Apply a very thin layer of frosting all over the top and sides of the entire cake. This is called a “crumb coat,” and it traps any loose crumbs, preventing them from mixing into your beautiful final layer of frosting. It doesn’t need to be perfect; just a thin, even layer.
Chill the Crumb Coat: Once the crumb coat is applied, place the cake in the refrigerator for 15-20 minutes, or until the frosting is firm to the touch. This step is a game-changer for a smooth, clean finish.
Final Frosting: After the crumb coat has chilled, remove the cake from the refrigerator. Apply the remaining cinnamon cream cheese frosting generously over the top and sides of the cake. Use an offset spatula or a butter knife to spread and smooth the frosting to your desired finish. You can create swirls, smooth edges, or decorative patterns – have fun with it!
Optional Garnish: For an extra touch, you can sprinkle a little extra ground cinnamon on top of the frosted cake, or even add a few candied pecans or walnuts if you like. This not only adds visual appeal but also enhances the overall flavor profile of your finished “Pumpkin Cake With Cinnamon Cream Cheese Frosting.”

Serving and Storage Tips:

Serving Temperature: While cream cheese frosting needs to be kept chilled, I find that this Pumpkin Cake With Cinnamon Cream Cheese Frosting tastes best when served closer to room temperature. This allows the cake to soften slightly and the flavors of the spices and frosting to really shine. If you’ve just taken it out of the fridge, let it sit on the counter for about 20-30 minutes before slicing and serving.
Slicing Tips: Use a sharp, thin-bladed knife to cut clean slices. For extra neatness, you can run the knife under hot water and wipe it clean between each slice. This prevents the frosting from sticking and creating a messy cut.
Storing Leftovers: Due to the cream cheese in the frosting, this cake must be stored in the refrigerator. Place any leftover cake slices or the entire remaining cake in an airtight container to prevent it from drying out or absorbing refrigerator odors.
Shelf Life: Stored properly in the refrigerator, your homemade Pumpkin Cake With Cinnamon Cream Cheese Frosting will stay fresh and delicious for 3-5 days. While it’s still safe to eat beyond that, the texture and flavor might start to diminish.
Freezing Instructions: If you want to enjoy this delicious cake for longer, it freezes beautifully! You can freeze individual slices or the entire cake (unfrosted or frosted). For frosted cake, freeze it uncovered until the frosting is firm, then wrap it tightly in several layers of plastic wrap and then in aluminum foil. It can be frozen for up to 1 month. Thaw in the refrigerator overnight before serving.
Enjoying the Flavors: This cake is truly a star during the autumn and winter months, but its comforting flavors are wonderful any time of year. Serve it with a cup of coffee, tea, or even a scoop of vanilla bean ice cream for an extra special treat. The combination of moist pumpkin cake and the spiced cream cheese frosting is simply irresistible!

Conclusion:

Well, my friends, we’ve reached the sweet end of our journey, and I genuinely hope you’re as excited to bake this as I am to share it with you. This isn’t just another dessert recipe; it’s an experience, a warm hug on a plate, and truly, a highlight of autumnal baking. If you’re looking for a recipe that combines comforting spices, incredible moisture, and a frosting that will make you swoon, then you absolutely must try this Pumpkin Cake With Cinnamon Cream Cheese Frosting. I’ve spent countless hours perfecting the balance of flavors here, ensuring that every bite delivers that perfect blend of sweet pumpkin, aromatic cinnamon, and the slight tang of cream cheese. It’s a sophisticated yet incredibly approachable dessert that never fails to impress. We’re talking about a cake that stays moist for days, developing even deeper flavors as it sits. The subtle sweetness of the pumpkin base is amplified by a carefully chosen blend of spices – nutmeg, ginger, and a generous hint of cinnamon – creating an aromatic foundation that is utterly irresistible. But let’s be honest, the true star, the element that elevates this humble cake into something extraordinary, is undoubtedly the Cinnamon Cream Cheese Frosting. It’s rich, creamy, perfectly spiced, and provides that delightful contrast that makes the entire dessert sing. This isn’t just a cake; it’s a centerpiece, a conversation starter, and a testament to the simple joy of baking from scratch. You’ll find yourself craving its unique combination of textures and tastes long after the last slice is gone. Trust me, it’s a recipe that will earn you rave reviews and solidify your reputation as a master baker, even if you’re just starting out.

Serving Suggestions & Creative Variations:

Now, let’s talk about how to make this delightful creation even more special or how to adapt it to your preferences. While delicious straight from the fridge or at room temperature, I find that letting the cake sit for about 30 minutes after taking it out of the cold allows the flavors to truly bloom, making it even more aromatic. For serving, a simple slice is heavenly on its own, perhaps with a dusting of extra cinnamon or a finely grated orange zest for a touch of brightness. It pairs beautifully with a hot cup of coffee or a comforting mug of spiced chai tea on a cool afternoon. If you’re feeling indulgent, a scoop of vanilla bean ice cream on the side, or even a dollop of freshly whipped cream, can elevate it into an even more decadent dessert. Imagine a warm slice, gently heated, with melting ice cream – pure bliss!

For variations, the possibilities are endless and truly depend on your culinary mood. If you adore nuts, consider folding half a cup of finely chopped pecans or walnuts into the batter just before baking; they add a wonderful textural contrast and an earthy undertone. For a touch of fruitiness, dried cranberries or golden raisins would be a delightful addition, bringing little bursts of tartness to complement the sweet pumpkin. Feeling like chocolate? Mini chocolate chips work surprisingly well with pumpkin and cinnamon, creating a truly irresistible treat for chocolate lovers. You could also experiment with the spices in the cake batter; a pinch of allspice or cloves could deepen the flavor profile, but remember to adjust to your personal taste. And if you’re hosting a larger gathering or prefer individual portions, this recipe adapts perfectly to cupcakes! Just reduce the baking time accordingly, usually to about 20-25 minutes, and frost them generously. Imagine a platter of these beautiful pumpkin cupcakes, each crowned with that luscious Cinnamon Cream Cheese Frosting – they’re guaranteed to be a hit at any party or potluck. Or, if you’re looking for something simpler, you could even bake it in a Bundt pan, perhaps with a simple glaze instead of the full frosting for a less rich, but equally flavorful, presentation. The beauty of this recipe lies in its versatility, allowing you to make it your own.

Your Turn to Bake and Share!

I genuinely can’t wait for you to experience the magic of this recipe for yourself. It’s more than just baking; it’s about creating moments, sharing joy, and filling your home with the most incredible aromas. So, gather your ingredients, preheat your oven, and dive into the wonderful world of pumpkin baking. I promise you, the effort is minimal, and the reward is immense. Once you’ve baked and tasted this incredible creation, please, please, please come back and tell me all about your experience! Did you love it? Did you try a variation? Share your photos and your thoughts in the comments below. Your feedback means the world to me, and I love seeing how your culinary adventures unfold. Happy baking, my friends, and enjoy every single slice of this magnificent Pumpkin Cake!