Pumpkin Cake with Cream Cheese Frosting

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A classic Fall dessert, this pumpkin cake with cream cheese frosting is an easy, one-bowl cake recipe topped with a sweet cream cheese icing. Perfectly comforting and delicious!

an 8x8 Pumpkin Cake with Cream Cheese Frosting

Can I tell you a secret??

I’ve never actually tasted pumpkin pie! It’s crazy to me, because I’m usually game for tasting anything at least once, but I just can’t get past the custard-like texture to actually taste it.

But pumpkin baked goods are totally my jam! Pumpkin cake, pumpkin donuts, pumpkin muffins… I’m here for it!

This pumpkin cake is one of my favorites because it seriously could not be easier! Just one bowl and you can have it in the oven in just minutes!

How to Make Pumpkin Cake

Ingredients:

Preheat your oven to 350 degrees and grease an 8×8 pan.

In a large bowl add the eggs, sugar, pumpkin, vegetable oil and vanilla extract. Whisk really well to combine everything.

Then add the flour, baking powder, baking soda and salt and stir just until combined. You don’t want to stir to long or too vigorously at this stage or you’ll end up with a tough and dense cake. Keep your cake nice and fluffy by stirring just until the dry ingredients are combined.

Then pour the batter into your prepared pan and spread to smooth out the top. Bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean.

Cool completely before you frost it.

Cream Cheese Frosting

Ingredients:

  • cream cheese
  • butter
  • vanilla extract
  • powdered sugar
  • milk

In a bowl, beat the cream cheese and butter until light and fluffy and no chunks remain. Stir in vanilla extract.

Add powdered sugar and beat until smooth. Add 1 tablespoon of milk and combine. You can add additional milk if you want it to be creamier for spreading.

a fork holding a bite of pumpkin cake with the rest of the cake in the background

Tips to Remember:

  • The #1 tip is make sure you get pumpkin puree and NOT pumpkin pie filling! They are not interchangeable.
  • If you like your cake to have a little kick, you can add 1-2 teaspoons of pumpkin pie spice for a Pumpkin Spice Cake.
  • You can use this batter to make cupcakes too. Just check them around 20-25 minutes and see if they test done with a toothpick.
  • You could also double the batter and bake it in a 9×13 pan. I haven’t tested this, but I would check 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.

a slab of Pumpkin Cake with Cream Cheese Frosting with the corner piece cut out and pushed to the front of the picture

a slab of Pumpkin Cake with Cream Cheese Frosting with the corner piece cut out and pushed to the front of the picture
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Pumpkin Cake with Cream Cheese Frosting

Banana Cake with Cream Cheese Frosting is the ultimate comfort food in dessert form! A moist banana sheet cake topped with a sweet icing that makes enough to feed a crowd!
 
Prep Time10 mins
Cook Time35 mins
Course: Dessert
Cuisine: American
Keyword: pumpkin cake cream cheese frosting
Servings: 9
Calories: 482kcal
Author: The Endless Appetite

Ingredients

Cake

Cream Cheese Frosting

Instructions

Cake

  • Preheat oven to 350 degrees. Grease a 8x8 pan and set aside.
  • In a large bowl, add eggs, sugar, pumpkin, vegetable oil and vanilla extract. Whisk until well combined.
  • Add flour, baking powder, baking soda and salt and stir just until the dry ingredients are combined.
  • Spread batter into prepared pan.
  • Bake for 35-40 minutes until top is golden brown and a toothpick inserted in center comes out clean. Cool completely.

Cream Cheese Frosting

  • Beat cream cheese and butter until light and fluffy and no clumps remain.
  • Add 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 frosting on cooled cake.

Nutrition

Calories: 482kcal | Carbohydrates: 63g | Protein: 4g | Fat: 25g | Saturated Fat: 17g | Cholesterol: 71mg | Sodium: 299mg | Potassium: 166mg | Fiber: 1g | Sugar: 50g | Vitamin A: 4701IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

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