If you love pumpkin desserts but aren’t a fan of pumpkin pie, this pumpkin cake with cream cheese frosting might be exactly what you’re looking for. It’s soft, moist, lightly spiced, and topped with sweet, tangy cream cheese frosting that makes every bite taste like fall.
The best part? You don’t need a mixer or multiple cake pans. This easy pumpkin cake comes together in one bowl and bakes in an 8×8-inch pan, making it a great choice when you want a homemade fall dessert without making a huge cake.
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Before you start, a few small details make a big difference—especially using pumpkin purée instead of pumpkin pie filling, avoiding overmixing the batter, and letting the cake cool completely before frosting. I’ll walk you through those tips, plus how to store, freeze, and customize this pumpkin cake.
Why You’ll Love This Pumpkin Cake
If you love pumpkin desserts but don’t want to spend all day in the kitchen, this pumpkin cake is a great recipe to have on hand. The cake is soft and moist with plenty of pumpkin flavor, while the cream cheese frosting adds a sweet, tangy contrast. The combination is classic for a reason!
Here are a few reasons this pumpkin cake is worth making:
- It’s easy to make. The cake comes together in one bowl, so there’s less mixing and cleanup.
- It’s perfectly sized. Baking it in an 8×8-inch pan makes a smaller cake that’s great for families without leaving you with a huge amount of leftovers.
- It’s naturally moist. Pumpkin purée adds moisture to the batter, while vegetable oil helps keep the cake soft even after it cools.
- The cream cheese frosting makes it special. The frosting’s tanginess balances the pumpkin cake’s sweetness beautifully.
- It’s easy to customize. Add a little extra pumpkin spice, chopped pecans, or a sprinkle of cinnamon on top if you want to put your own spin on it.
It’s also a dessert you can make ahead, which makes it especially convenient during the busy holiday season.
Ingredients You’ll Need
You don’t need a long list of unusual ingredients to make this pumpkin cake. Most of what you need is probably already in your pantry, especially if you do much fall baking.
For the Pumpkin Cake:
- Pumpkin Purée
- Eggs
- Vegetable Oil
- Sugar
- Flour
- Baking Powder
- Baking Soda
- Salt
- Pumpkin Pie Spice
For the Cream Cheese Frosting:
- Cream Cheese
- Butter
- Powdered Sugar
- Vanilla Extract
- Milk
Measurements for each ingredient, along with instructions for making Pumpkin Cake with Cream Cheese Frosting, are in the printable recipe card below.
Pumpkin Puree vs. Pumpkin Pie Filling
If you’re standing in the baking aisle wondering which can of pumpkin to grab, choose 100% pure pumpkin purée for this recipe. Pumpkin purée is simply cooked pumpkin blended until smooth, while pumpkin pie filling already contains added sugar and spices.
Because this recipe already accounts for sugar and spices, using pumpkin pie filling could make the cake too sweet or throw off the flavor. Look for a can labeled “100% pure pumpkin” or “pumpkin purée,” and check the ingredient list to make sure pumpkin is the only ingredient.
A few things to remember:
- Pumpkin purée: Plain pumpkin that you can use for baking and cooking.
- Pumpkin pie filling: Pre-sweetened and seasoned, so it’s meant as a shortcut for making pumpkin pie.
- Homemade pumpkin purée: You can use it if you prefer, but make sure it’s not too watery. It should have a similar thick, smooth consistency to canned pumpkin.
If you have leftover pumpkin purée, don’t throw it away! Use it to make pumpkin muffins, pumpkin bread, pancakes, oatmeal, or another favorite fall recipe.
Printable Pumpkin Cake with Cream Cheese Frosting Recipe Card
Ingredients
Pumpkin Cake:
- 2 Eggs
- 1 cup Pumpkin Puree
- 1 cup Sugar
- ½ cup Vegetable Oil
- 1 tsp Vanilla Extract
- 1 cup Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 1-2 tsp pumpkin pie spice (optional)
Cream Cheese Frosting:
- 6 oz Cream Cheese, softened
- ¼ cup Butter, softened
- 1 tsp Vanilla Extract
- 2 cups Powdered Sugar
- 1 tbsp Milk
Instructions
Pumpkin Cake:
- Preheat the oven to 350℉. Grease an 8×8 pan or line it with parchment paper and set it aside.
- In a large bowl, whisk the eggs, sugar, pumpkin, vegetable oil and vanilla extract until smooth and combined.
- Add the flour, baking powder, baking soda, pumpkin pie spice (if using), and salt and stir just until the dry ingredients are combined.
- Spread the batter into the prepared pan.
- Bake for 35-40 minutes until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
Cream Cheese Frosting:
- Beat the softened cream cheese and butter until light and fluffy and no clumps remain.
- Add the powdered sugar and vanilla extract and combine well.
- Add 1 tablespoon of milk and mix. You can add additional milk if you need to thin it out.
- Spread the frosting on the cooled cake and enjoy!
Ingredient Tips
For the best results, stick fairly closely to the ingredient amounts the first time you make the cake. Once you’ve made it successfully, it’s easier to experiment with flavors and substitutions.
Keep these few tips in mind, as they can make a noticeable difference:
- Use plain pumpkin purée, not pumpkin pie filling. They aren’t interchangeable in this recipe.
- Let the cream cheese and butter soften before making the frosting for a smooth, creamy texture.
- Measure your flour carefully. Too much flour can make the cake heavier and drier than intended.
- If you don’t have pumpkin pie spice, you can make your own with common warm spices such as cinnamon, ginger, nutmeg, and cloves, and use leftovers for this fun Pumpkin Spice Popcorn.
How to Frost Pumpkin Cake
The most important thing to remember when frosting pumpkin cake is to let the cake cool completely first. If the cake is still warm, the cream cheese frosting can melt and thin out, making it hard to get an even layer on top.
Once the cake has cooled, spoon the frosting onto the center and use an offset spatula (one of my favorite kitchen tools!), the back of a spoon, or a regular butter knife to spread it toward the edges. You don’t need to make it perfectly smooth—a slightly rustic layer of cream cheese frosting looks great on a simple sheet cake.
For an extra-finished look, you can sprinkle the frosted cake with a little cinnamon, pumpkin pie spice, or chopped pecans. If you’re serving the cake for a holiday gathering, you can also pipe a few small swirls of extra frosting around the edges.
Tip: If your frosting seems too soft to spread, refrigerate it briefly to help it firm up. If it’s too thick, a small amount of milk can help loosen it. Add it gradually so you don’t accidentally make the frosting too thin.
Expert Tips for a Moist Pumpkin Cake
The recipe itself is straightforward, but it’s worth paying attention to how you mix and bake the batter.
- The #1 tip is to make sure you use pumpkin puree, NOT pumpkin pie filling! They are not interchangeable.
- Don’t overbake it. A toothpick inserted into the center should come out clean or with a few moist crumbs attached.
- Don’t overmix the batter. Once you add the flour, mix just until combined.
- You could also double the recipe and bake the cake in a 9×13-inch baking pan. Start checking for doneness around 35-40 minutes.
- If you don’t want the added sweetness of the cream cheese frosting, you can dust the cooled cake with powdered sugar.
Finally, don’t worry if the cake looks simple coming out of the oven. Once it’s topped with a generous layer of cream cheese frosting, a little cinnamon or chopped pecans, it becomes an easy and inviting fall dessert.
Easy Variations
This pumpkin cake is delicious as written, but it’s also easy to customize based on what you have in your pantry or the flavors you enjoy.
Add Extra Pumpkin Spice
For a stronger fall flavor, add a little extra pumpkin pie spice to the batter. You can also add a pinch of cinnamon to the cream cheese frosting for a subtle warm-spice flavor.
Add Nuts
Chopped pecans or walnuts make an easy addition. Stir a small amount into the batter, or sprinkle them over the cream cheese frosting after you’ve frosted the cake.
Make Pumpkin Cupcakes
You can turn this batter into cupcakes instead of baking it as a cake. Divide the batter between lined muffin cups, filling each about two-thirds full, and begin checking them for doneness around 18-20 minutes.
Because baking time can vary by pan and oven, use a toothpick inserted into the center as your guide.
Make It Extra Festive
For Thanksgiving or a fall party, decorate the frosted cake with chopped pecans, a light dusting of cinnamon, or a drizzle of caramel sauce. These simple additions make the cake feel more special without requiring complicated decorating.
If you want to change the pan size or significantly alter the ingredient amounts, test the variation before relying on it for a holiday gathering.
What to Serve with Pumpkin Cake
Pumpkin cake with cream cheese frosting is delicious on its own, but it’s also easy to turn it into a more complete fall dessert. The warm pumpkin spices and tangy frosting pair especially well with cozy drinks and simple toppings. For an afternoon treat, serve a slice with hot coffee, tea, or apple cider.
For a fall dessert after dinner, try serving it with:
- A scoop of vanilla ice cream
- A drizzle of caramel sauce
- A dollop of whipped cream
- A sprinkle of chopped pecans or walnuts
- A light dusting of cinnamon
If you’re serving it for Thanksgiving or another holiday gathering, you can keep the presentation simple. A few chopped pecans sprinkled over the frosting or a light dusting of cinnamon can make the cake look festive without requiring any complicated decorating.
Can I Make Pumpkin Cake Ahead of Time?
The good news is, you can! This pumpkin cake is a great make-ahead dessert, especially for Thanksgiving or other fall gatherings. Bake the cake a day ahead, let it cool completely, then cover and store it until you’re ready to frost and serve. You can also prepare the cream cheese frosting ahead of time and keep it refrigerated until needed.
If the cake is already frosted, keep it refrigerated until you’re ready to serve. For the best texture, let it sit out briefly before serving so the cake can soften and the frosting isn’t quite as firm.
How to Store Pumpkin Cake
Because this cake is topped with cream cheese frosting, store leftovers in the refrigerator for 3-4 days. Keep the cake covered or in an airtight container to prevent it from drying out or absorbing other refrigerator odors, or use a convenient cake pan with a lid!. Let individual slices sit out briefly before serving for the best texture.
You can also freeze pumpkin cake for longer storage. For the best results, freeze the unfrosted cake tightly wrapped for up to 2 months, then thaw it in the refrigerator and add fresh frosting before serving.
Pumpkin Cake FAQs
Still have a question before you start baking? Here are a few common questions about making, adapting, and storing this pumpkin cake with cream cheese frosting.
Can I use pumpkin pie filling instead of pumpkin purée?
Pumpkin pie filling already contains sugar and spices, which can change both the sweetness and flavor of the finished cake. This recipe was developed using plain pumpkin purée, so stick with 100% pure pumpkin for the best results.
Can I use butter instead of vegetable oil?
Vegetable oil helps give this pumpkin cake its soft, moist texture, so I recommend using it as written. Butter can change the cake’s texture and flavor, so if you want to experiment with a substitution, test it before making the cake for a special occasion.
Can I make cupcakes with this batter?
You can bake this batter as cupcakes if you’d prefer individual portions. Divide the batter between lined muffin cups and start checking for doneness around 18-20 minutes, since cupcakes bake faster.
Can I freeze pumpkin cake?
You can freeze pumpkin cake, although I prefer freezing it without the cream cheese frosting when possible. Wrap the completely cooled cake tightly and thaw it in the refrigerator, then add fresh frosting before serving for the best texture.
Can I make this pumpkin cake in a 9×13 pan?
To make this in a 9″x13″ pan, double the recipe for the cake batter and start checking the cake for doneness around 35-40 minutes to avoid overbaking it. You may want to double the cream cheese frosting ingredients, too, if you want a generous layer on top.
Final Thoughts
This easy pumpkin cake is a simple way to enjoy all the cozy flavors of fall without making a complicated dessert. The soft pumpkin cake, warm spices, and tangy cream cheese frosting make a combination that’s hard to resist.
Whether you’re making it for a weeknight treat, a fall gathering, or Thanksgiving dessert, I hope this pumpkin cake becomes one you’ll look forward to making every year. Don’t forget to save a slice for yourself!
Looking for More Easy Cake Recipes?
Here are 5 that you’ll love! Whether you’re in a rush or just looking for something simple, these recipes are here to curb your cravings!
Ready to Bake?
Grab your ingredients and give this easy pumpkin cake with cream cheese frosting a try! If you make it, I’d love to hear how it turned out—leave a comment and let me know what you thought or what you added to make it your own.
