Pumpkin Cake with Cinnamon Cream Cheese Frosting

Imagine indulging in a warm slice of pumpkin cake topped with velvety cinnamon cream cheese frosting while surrounded by the laughter and chatter of family. This delightful dessert embodies autumnal comfort — rich, moist, and oh-so-flavorful. It’s the perfect treat for those cozy winter evenings or any family gathering, evoking memories of joyful celebrations.

Did you know that pumpkin isn’t just for pies? It’s incredibly versatile and adds a pleasantly earthy sweetness to baked goods. This Pumpkin Cake with Cinnamon Cream Cheese Frosting transcends ordinary desserts, making it a favorite at family potlucks, just like my popular chocolate chip cookie recipe that always seems to disappear first! The best part? It’s simple to whip up, perfect for bakers of all levels.

What is Pumpkin Cake with Cinnamon Cream Cheese Frosting?

So, what’s in a name? Is it the vibrant orange hue of this delectable cake that makes it so special? Or perhaps it’s the creamy frosting that dances with hints of cinnamon? Whatever it is, the beauty of Pumpkin Cake with Cinnamon Cream Cheese Frosting lies in its charming blend of flavors. Picture this: a cozy evening where the aroma of spices wafts through the house, drawing everyone together around the table. Remember, they say the way to a man’s heart is through his stomach. So, why not delight your loved ones with this scrumptious treat? Trust me; they’ll be asking for seconds!

Why You’ll Love This Pumpkin Cake with Cinnamon Cream Cheese Frosting

First and foremost, this cake is the star of any gathering. Its rich flavor and soft, moist texture are sure to impress your guests. The pumpkin makes it luxuriously dense, while the cream cheese frosting provides the ideal sweet counterbalance, reminiscent of the most luscious carrot cake, but even more heartwarming!

Secondly, cooking this dessert at home is a cost-effective way to treat your family without breaking the bank. Fresh ingredients ensure that each bite is packed with flavor, making it an economical choice compared to store-bought alternatives.

Lastly, the versatility of toppings adds excitement to this classic dish. Drizzle it with caramel sauce, sprinkle some chopped nuts, or serve it with a dollop of whipped cream—whatever you choose will elevate this cake to the next level. Whip up this comforting dessert and create memories you’ll cherish!

How to Make Pumpkin Cake with Cinnamon Cream Cheese Frosting

Quick Overview

This delightful Pumpkin Cake with Cinnamon Cream Cheese Frosting is both easy and satisfying to make. It comes together in about 20 minutes of active prep time and bakes in just 30 to 35 minutes. With a fluffy and moist texture and a burst of cinnamon flavor, it’s sure to become a staple in your recipe collection.

Before diving into the recipe, here’s a quick view of the ingredients you’ll need:

Ingredients

• For the Cake:
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 1 cup canned pumpkin puree
  • 3 large eggs
  • 1 teaspoon vanilla extract
• For the Frosting:
  • 8 ounces cream cheese, softened
  • ½ cup butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Step-by-Step Instructions

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C) to get it nice and hot while you prep your ingredients.
2. Mix the Dry Ingredients: In a medium bowl, combine 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg. Whisk until well mixed.
3. Combine the Wet Ingredients: In a large bowl, combine ½ cup of granulated sugar, ½ cup of brown sugar, and ½ cup of vegetable oil. Mix in 1 cup of canned pumpkin puree, 3 large eggs, and 1 teaspoon of vanilla extract until smooth.
4. Combine Wet and Dry Mixtures: Gradually add the dry mixture into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake light and fluffy.
5. Bake the Cake: Pour the batter into a greased 9×13-inch baking pan and spread evenly. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely before frosting.
6. Prepare the Frosting: In a medium bowl, beat together 8 ounces of softened cream cheese and ½ cup of softened butter until smooth. Gradually add 2 cups of powdered sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of ground cinnamon, mixing until creamy.
7. Frost the Cake: Once the cake is cooled, spread the cream cheese frosting evenly over the top. Feel free to garnish with optional toppings of your choice!
8. Slice and Serve: Cut the cake into squares and serve to delighted guests!

Top Tips for Perfecting Pumpkin Cake with Cinnamon Cream Cheese Frosting

• Substitutions: If you prefer a lighter option, you can substitute half the vegetable oil with unsweetened applesauce for a slightly healthier take.
• Timing: Make sure your ingredients are at room temperature for better emulsification and a smoother texture.
• Avoiding Mistakes: Be cautious not to overmix the batter. This can result in a denser cake rather than a fluffy one. Always check for doneness with the toothpick test!

Storing and Reheating Tips

To keep your Pumpkin Cake with Cinnamon Cream Cheese Frosting fresh, store it in an airtight container in the refrigerator. It will remain delicious for up to 5 days. If necessary, you can freeze leftovers for up to 3 months. When you’re ready to enjoy it again, take the cake out of the freezer and let it thaw in the refrigerator overnight. Reheat individual slices in the microwave for 10-15 seconds for that comforting, fresh-out-of-the-oven experience.

Now that you’re armed with all the knowledge you need, it’s time to get baking! Gather your family, and let the lovely aroma of pumpkin and spice fill your home. Enjoy the magic of Pumpkin Cake with Cinnamon Cream Cheese Frosting and create cherished moments together!

Pumpkin Cake with Cinnamon Cream Cheese Frosting

Indulge in a warm slice of pumpkin cake topped with luscious cinnamon cream cheese frosting. This moist and flavorful cake embodies the essence of autumn and is perfect for family gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Dessert, Snack

Cuisine American, Seasonal

Servings 12 slices

Calories 320 kcal

Ingredients

  

For the Cake

• 1.5 cups 1 ½ cups all-purpose flour
• 1 teaspoon 1 teaspoon baking powder
• 1 teaspoon 1 teaspoon baking soda
• 0.5 teaspoon ½ teaspoon salt
• 1 teaspoon 1 teaspoon ground cinnamon
• 0.5 teaspoon ½ teaspoon ground nutmeg
• 0.5 cups ½ cup granulated sugar
• 0.5 cups ½ cup brown sugar
• 0.5 cups ½ cup vegetable oil
• 1 cups 1 cup canned pumpkin puree
• 3 large 3 large eggs
• 1 teaspoon 1 teaspoon vanilla extract

For the Frosting

• 8 ounces 8 ounces cream cheese, softened
• 0.5 cups ½ cup butter, softened
• 2 cups 2 cups powdered sugar
• 1 teaspoon 1 teaspoon vanilla extract
• 1 teaspoon 1 teaspoon ground cinnamon

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C).
• In a medium bowl, combine all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk until well mixed.
• In a large bowl, combine granulated sugar, brown sugar, and vegetable oil. Mix in canned pumpkin puree, eggs, and vanilla extract until smooth.
• Gradually add the dry mixture into the wet mixture, stirring gently until just combined. Avoid overmixing.
• Pour the batter into a greased 9×13-inch baking pan and spread evenly. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely before frosting.

Frosting

• In a medium bowl, beat together softened cream cheese and softened butter until smooth.
• Gradually add powdered sugar, vanilla extract, and ground cinnamon, mixing until creamy.
• Once the cake is cooled, spread the cream cheese frosting evenly over the top.

Serving

• Cut the cake into squares and serve to delighted guests.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. It can be frozen for up to 3 months. Reheat individual slices in the microwave for 10-15 seconds.

Keyword Autumn Treat, Cream Cheese Frosting, fall dessert, Homemade Cake, Pumpkin Cake