Pumpkin Cake With Cream Cheese Frosting (Easy & Moist!)

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.

Why You’ll Love This Pumpkin Cake

This easy pumpkin cake is everything you want in a fall dessert: soft, moist, full of pumpkin flavor, and topped with a generous layer of tangy cream cheese frosting. It’s simple enough for everyday baking but delicious enough to serve at Thanksgiving or any fall gathering.

Here’s why you’ll want to make it again and again:

Bonus: This pumpkin cake can be made ahead, making it an easy dessert to check off your holiday to-do list.

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
• Vanilla Extract

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.

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:

• 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.

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.

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.

Print Recipe

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PRINTABLE RECIPE CARD: Pumpkin Cake with Cream Cheese Frosting

Pumpkin Cake with Cream Cheese Frosting is the ultimate fall comfort food in dessert form! A moist, lightly spiced sheet cake topped with a sweet cream cheese icing is the perfect one-bowl treat.

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Dessert

Cuisine: American

Keyword: pumpkin cake cream cheese frosting

Servings: 9 slices

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!

How to Make Pumpkin Cake With Cream Cheese Frosting

This easy pumpkin cake comes together in one bowl with just a few simple steps. You don’t need a mixer for the cake batter, and everything bakes in an 8×8-inch pan. Here’s how to make it.

Step 1: Prepare the oven and pan. Preheat your oven to 350°F. Grease an 8×8-inch baking pan or line it with parchment paper for easier removal.

Step 2: Mix the wet ingredients. In a large bowl, whisk together the eggs, sugar, pumpkin purée, vegetable oil, and vanilla extract until smooth and well combined.

Step 3: Add the dry ingredients. Stir in the flour, baking powder, baking soda, salt, and pumpkin pie spice (if using). Mix just until the flour disappears. Avoid overmixing, which can make the cake dense instead of soft and tender.

Step 4: Bake the pumpkin cake. Spread the batter evenly into your prepared pan. Bake for 35–40 minutes, until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool completely before frosting.

Step 5: Make the cream cheese frosting. Beat the softened cream cheese and butter until smooth and fluffy. Mix in the powdered sugar and vanilla extract, then add 1 tablespoon of milk. If needed, add a little more milk until the frosting reaches a spreadable consistency.

Step 6: Frost and serve. Spread the cream cheese frosting evenly over the cooled cake using a spatula or the back of a spoon. For a finishing touch, sprinkle with cinnamon, pumpkin pie spice, or chopped pecans. Slice into nine squares and enjoy!

How to Frost Pumpkin Cake

Once your pumpkin cake has cooled completely, it’s time for the best part: the cream cheese frosting! Spoon the frosting onto the center of the cake and use an offset spatula, butter knife, or the back of a spoon to spread it toward the edges.

Don’t worry about making it perfectly smooth. A few rustic swirls give this homemade pumpkin cake plenty of charm. For a finishing touch, sprinkle with cinnamon, pumpkin pie spice, or chopped pecans. You can also pipe a few decorative swirls around the edges for a holiday gathering.

Tip: For cleaner slices, refrigerate the frosted cake for 15–20 minutes before cutting. Wipe your knife between slices for neat edges.

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.

• Measure the flour carefully. Too much flour can make the cake dry or dense. Spoon it into your measuring cup and level it off rather than scooping directly from the bag.
• Don’t reduce the oil. Vegetable oil helps keep the cake soft and moist, even after refrigeration. Replacing it or cutting back can change the texture.
• Use room-temperature eggs. They blend more easily into the batter, helping everything mix evenly without excessive stirring.
• Check your leavening agents. Fresh baking powder and baking soda help the cake rise properly and develop a tender crumb.
• Soften the frosting ingredients. Let the cream cheese and butter soften enough to blend smoothly, but avoid letting them become overly warm, which can make the frosting runny.
• Don’t overmix the batter. Once you add the flour, mix just until combined.
• Watch the baking time. Start checking the cake a few minutes early, since ovens can vary. A toothpick inserted into the center should come out clean or with a few moist crumbs. Don’t wait until the cake looks completely dry on top, or you may end up with an overbaked cake.

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 and a little cinnamon or chopped pecans, it becomes an easy and inviting fall dessert.

Troubleshooting Pumpkin Cake With Cream Cheese Frosting

Even a simple pumpkin cake can turn out a little differently depending on your ingredients, oven, or mixing method. If your cake or frosting isn’t quite right, here are three common problems and how to fix them.

• Cake Is Too Dense: Overmixing the batter can make the cake heavy instead of soft and tender. Mix just until the dry ingredients are incorporated. Also, check that your baking powder and baking soda are fresh.
• Cake Is Too Dry: Overbaking is often the culprit. Start checking a few minutes before the suggested baking time. A toothpick inserted into the center should come out clean or with a few moist crumbs. Be sure to measure your flour carefully, too.
• Cream Cheese Frosting Is Too Runny: Make sure you’re using full-fat, block-style cream cheese rather than the spreadable kind in a tub. Avoid overly warm butter or cream cheese, and don’t overbeat the frosting. If it’s too soft to spread, refrigerate it for 15–20 minutes before frosting the cooled cake.

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.

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. If you don’t see yours, drop it in the comments below.

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.

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 below and let me know what you thought, or if you added your own special twist!