Pumpkin Spice Cake with Cream Cheese Frosting (with Video)

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What better way to celebrate Fall and the Holiday Season than with a delicious homemade pumpkin cake?

This easy recipe combines pumpkin, cinnamon, ginger and cloves to make a delicious cake! It's great for any occasion from Thanksgiving to potlucks or whenever you want a sweet treat!

Watch How To Make Pumpkin Spice Cake with Cream Cheese Frosting Video

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Tips and Tricks On How To Make the BEST Pumpkin Spice Cake with Cream Cheese Frosting

Use High-Quality Pumpkin Puree: Look for 100% pure pumpkin puree, not pumpkin pie filling (which has added spices and sugar).
Room Temperature Ingredients: Let your eggs, butter, and cream cheese come to room temperature before starting. This ensures a smooth batter and creamy frosting.
Don't Overmix: When combining the wet and dry ingredients, stir just until the flour is incorporated. Overmixing can make the cake dense instead of light and tender.
Check for Doneness Early: Oven temperatures can vary, so start checking your cake before the 30-minute mark. A toothpick inserted in the center should come out clean or with a few moist crumbs.
Cool Completely Before Frosting: Resist the urge to frost a warm cake! If the cake isn't completely cool, the frosting will melt and slide off.

Creative Substitutions and Variations

Sugar: Replace granulated sugar with a mix of brown and white sugar for a richer flavor.
Spices: Add nutmeg or allspice to the spice mix for extra warmth.
Cream Cheese Frosting: Not a fan of cream cheese? Top the cake with a simple vanilla buttercream or a dusting of powdered sugar for a lighter option.
Cupcakes: Transform the batter into cupcakes by baking in a lined muffin tin.
Add-Ins: Stir in chopped pecans, walnuts, or chocolate chips for added texture and flavor.
Toppings: Garnish the frosted cake with a sprinkle of cinnamon, toasted nuts, or even a drizzle of caramel sauce.

Pumpkin Spice Cake with Cream Cheese Frosting

How To Store

Refrigerator: Store the frosted cake covered in the refrigerator for up to 5 days. The cream cheese frosting ensures it stays moist and fresh.
Freezer: Freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and foil. Thaw in the fridge overnight and frost before serving.
Make-Ahead: The frosting can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Bring it to room temperature and beat it again before spreading on the cake.

Craving more fall recipes?

Check out some more of my favorite cozy, delicious recipes you will love!

Pumpkin Spice Cake with Cream Cheese Frosting

Ingredients:

For the Cake:

4 eggs
2 cups sugar
3/4 cup vegetable oil
1 (15 ounce) can pure pumpkin
2 cups all purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cloves

For the Cream Cheese Frosting:

1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 cups powdered sugar
chopped pecans (optional)

Directions:

Preheat your oven to 350 degrees.
Spray a 9 x 13 pan with non-stick cooking spray and set aside.
In a bowl, add eggs, sugar, vegetable oil and pumpkin.
Whisk together until well combined and then set aside.
In another bowl, add flour, baking soda, baking powder, cinnamon, salt, ginger and cloves.
Whisk together until combined.
Pour the wet ingredients into the dry ingredients.
Stir together.
Pour the mixture into your prepared pan.
Bake in the oven for 30 - 35 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and place onto a wire rack to cool completely.
To make the cream cheese frosting, in a mixing bowl, add butter and beat until it's creamy.
Then add cream cheese and beat together until smooth.
Add vanilla and mix together.
Finally, add half of the powdered sugar and mix together.
Then add the rest of the powdered sugar and beat together until it's smooth and creamy.
Spread the frosting over your cake once it's completely cool.
If you like, sprinkle some chopped pecans on top of the frosting.
Store covered in the refrigerator.

I'd love to see your creations! Share your photos and tag me on social media @AmyLynnsKitchen. And don't forget to let me know how you made it your own-substitutions, add-ins, or decorations. Happy baking!

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