Cozy Pumpkin Cake with Cream Cheese Frosting Recipe – Fall Magic

Baking a delightful pumpkin cake with cream cheese frosting sparks pure autumn magic in my kitchen.

Seasonal spices dance through every crumbly bite, whispering memories of cozy afternoons.

Warm aromas drift from the oven, filling the space with comforting sweetness.

Soft layers promise a decadent dessert that feels like a warm hug.

cream cheese frosting adds luxurious richness, perfectly complementing the tender pumpkin base.

Each slice promises a celebration of fall’s most beloved flavors.

This recipe will become your new seasonal favorite that everyone craves.

Pumpkin Cake Perks You’ll Enjoy

• Pumpkin cake brings cozy autumn vibes right to your kitchen, perfect for warming up chilly days with its rich, spiced flavors.
• This recipe welcomes bakers of all skill levels, offering simple steps and forgiving techniques that guarantee a delicious result every single time.
• Kids and adults alike will adore the moist, spiced cake topped with creamy cream cheese frosting, making it a crowd-pleasing treat for gatherings and celebrations.
• With minimal ingredients and straightforward preparation, this pumpkin cake delivers maximum flavor without complicated techniques, ensuring stress-free baking for home cooks.

Pumpkin Cake Must-Haves

• All-Purpose Flour: Provides structure and foundation for the cake.
• Baking Powder, Baking Soda: Helps the cake rise and become fluffy.
• Pumpkin Pie Spice, Salt: Adds warm spice and enhances overall flavor.

• Pumpkin Puree: Gives moisture and classic pumpkin flavor.
• Granulated Sugar, Brown Sugar: Sweetens and helps with cake's tenderness.
• Vegetable Oil: Keeps the cake moist and soft.
• Eggs: Binds ingredients and provides structure.
• Milk: Adds moisture and helps blend ingredients.

• Cream Cheese, Butter: Creates rich and creamy frosting base.
• Powdered Sugar: Provides sweetness and helps thicken frosting.
• Vanilla Extract: Enhances frosting's overall flavor.

How to Make Pumpkin Cake with Frosting

Step 1: Prepare The Oven

Get your oven ready by heating it to 350°F.

Grab your cake pans and give them a generous coating of grease and flour.

Choose between two round 9-inch pans or one 9×13-inch baking pan.

Step 2: Create The Dry Ingredient Blend

• All-purpose flour
• Baking powder
• Baking soda
• Pumpkin pie spice
• Salt

Set this magical mixture aside for later.

Step 3: Mix The Wet Ingredients

• Pumpkin puree
• Granulated sugar
• Brown sugar
• Vegetable oil

Blend these ingredients until they become a smooth, harmonious mixture.

Step 4: Incorporate Eggs And Milk

Add eggs one at a time, beating thoroughly after each addition.

Pour in the milk and stir until everything is well combined.

Step 5: Combine Wet And Dry Ingredients

Slowly fold the dry ingredient mixture into the pumpkin mixture.

Stir gently until just combined.

Remember, less mixing means a more tender cake!

Step 6: Prepare For Baking

Pour the batter into your prepared pan(s).

Use a spatula to smooth the top, creating an even surface.

Step 7: Bake To Perfection

• Round cakes: 30-35 minutes
• 9×13-inch cake: 35-40 minutes

The cake is done when a toothpick inserted in the center comes out clean.

Step 8: Cool And Finish

Let the cake rest in the pan for 10 minutes.

Then transfer to a wire rack and allow it to cool completely before adding frosting.

Cream Cheese Frosting:

Blend softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.

Spread generously over the cooled cake.

Frosted Pumpkin Cake Tips

• Replace pumpkin pie spice with a homemade blend of cinnamon, ginger, nutmeg, and cloves for a personalized flavor profile.
• Line cake pans with parchment paper to ensure easy release and prevent sticking, creating perfectly shaped cake layers.
• Use fresh, high-quality pumpkin puree to maintain the cake's rich, moist texture and enhance overall taste.
• Let the cream cheese frosting sit at room temperature for 15 minutes before spreading to achieve smooth, creamy coverage.
• Keep the frosted cake in an airtight container in the refrigerator for up to 5 days, allowing flavors to meld and intensify.

How to Store Frosted Pumpkin Cake

• Store the cake in an airtight container in the refrigerator for up to 5 days. Cover with plastic wrap or aluminum foil to prevent drying out.
• Wrap the completely cooled cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Cut individual slices, wrap each separately in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature for 30-45 minutes.
• Warm refrigerated or thawed cake slices in the microwave for 15-20 seconds, or in a preheated oven at 300°F for 5-7 minutes to restore moisture and softness.

Pair Pumpkin Cake with These

• Pair Spiced Chai Tea: Warm, aromatic chai tea complements the pumpkin cake's rich, autumnal spices with its blend of cinnamon, cardamom, and ginger.
• Enhance with Caramel Drizzle: Drizzle smooth, buttery caramel sauce over each slice to intensify the cake's sweet, warm flavor profile and add luxurious depth.
• Serve Alongside Vanilla Ice Cream: Creamy, cold vanilla ice cream creates a delightful temperature and texture contrast with the warm, moist pumpkin cake.
• Match with Spiced Mulled Wine: Elegant mulled wine with hints of orange and clove brings out the cake's seasonal warmth and provides a sophisticated adult beverage pairing.

Frosted Pumpkin Cake Swaps

• Gluten-Free Pumpkin Cake: Replace all-purpose flour with a gluten-free flour blend and add xanthan gum for better texture and binding.
• Dairy-Free Option: Swap cream cheese frosting with coconut whipped cream or dairy-free cream cheese alternative made from cashews.
• Low-Sugar Version: Use monk fruit sweetener or stevia instead of granulated and brown sugar, reducing overall sugar content while maintaining sweet flavor.
• Vegan Adaptation: Substitute eggs with flax eggs, use plant-based milk, replace vegetable oil with applesauce, and create dairy-free frosting using vegan cream cheese alternatives.

FAQs

• Can I use canned pumpkin puree or should I make my own?

Store-bought canned pumpkin puree works perfectly fine for this recipe. Just make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.

• Is pumpkin pie spice necessary, or can I make my own?

You can easily make pumpkin pie spice at home by mixing ground cinnamon, ginger, nutmeg, and cloves. If you don’t have all these spices, you can substitute with just cinnamon and still get a delicious flavor.

• How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid overbaking, as this can make the cake dry.

• Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure to check that all other ingredients are also gluten-free.