The Greatest Pumpkin Cake Recipe With Cream Cheese Frosting

Out of each season, fall is the one which brings out what some may think about my most simple aspect. (So cynical, individuals!) Give me all of the vanilla-scented candles, plush throws to curve up in, handmade artisanal mugs, and naturally, pumpkin spice every part. If absolutely leaning into my Rory Gilmore aspect is mistaken, then I don’t need to be proper.

Inevitably, it’s round this time of yr that I begin usually googling “finest pumpkin bread recipe” and happening the rabbit gap of opinions to seek out my go-to loaf for the season. Final yr, we even examined the 5 finest pumpkin bread recipes on the Web to seek out the fan favourite. However I nonetheless felt that I hadn’t reached perfection.

So, after a great deal of testing and tweaking to make it my very own, I landed on at present’s pumpkin cake recipe… with cream cheese frosting! It encapsulates every part I’m on the lookout for in a loaf of pumpkin goodness. Learn on for a number of recommendations on making this pumpkin cake recipe, and drop a remark letting us know in case you give it a attempt.

Learn how to Make This Pumpkin Cake With Cream Cheese Frosting

First issues first: it is a one-bowl cake that comes collectively in underneath half-hour. Which makes it an ideal weekend baking mission to do with youngsters or whenever you simply need to get in your baking circulation with out having to assume too laborious. These are the substances you’ll want for the cake itself:

  • all-purpose flour (you may as well sub half whole-wheat)
  • baking powder
  • baking soda
  • salt
  • cinnamon
  • floor ginger
  • melted unsalted butter (I discover it a lot extra scrumptious than most recipes that decision for vegetable oil)
  • eggs
  • brown sugar
  • sugar
  • canned pumpkin
  • vanilla extract

The strategy follows a typical course of of blending the moist substances, then stirring within the dry substances earlier than pouring the batter into the pan to bake it within the oven. Easy!

All About This Cream Cheese Frosting

This cream cheese frosting is about pretty much as good because it will get. It’s truly addictive. Make it possible for your cream cheese is full-fat and at room temperature. Then, you’ll mix it in a mixer with powdered sugar, maple syrup, and vanilla extract. The key ingredient right here is the heavy cream, which whips up and lightens your complete frosting to make it fluffier and fewer dense.

Suggestions for Success

  • Room temperature substances. This can be sure that every part combines easily and reaches the consistency we would like.
  • Use high-quality, canned 100% pure pumpkin. Natural, if you will discover it. Don’t use a can of “pumpkin pie filling” right here.
  • Prep your loaf pan. Flippantly spray the within of your loaf pan to make sure the cake might be eliminated simply. You’ll need to let it cool for at the least half-hour earlier than slicing into the cake.

Suggestions for Getting the Good Texture

Baking time is necessary right here—overcooking will lead to a dry texture. Nevertheless, in case your pumpkin cake comes out too moist or moist, it seemingly implies that it’s undercooked. (A standard downside with loaf desserts.) Right here’s how one can take a look at it: After the cake has been within the oven for an hour, insert a toothpick within the heart of the cake. If it comes out with moist batter, bake for an additional 10 minutes. If the toothpick comes out clear or with a number of dry crumbs, you’ll be able to pull it out and let cool on a wire rack. It’s prepared!

Ingredient Swaps and Different Concepts

  • Swap out your spices. Most pumpkin bread recipes name for pumpkin pie spice, however since I’m not an enormous fan of nutmeg or floor cloves, I made a decision to make use of simply cinnamon, ginger, and vanilla to taste this one. Nevertheless, you’ll be able to completely swap the cinnamon and ginger for a tablespoon of pumpkin pie spice, as a substitute.
  • Make these into pumpkin cupcakes or pumpkin muffins! Simply fill a muffin tin with the batter about two-thirds full (I like to make use of muffin tin liners to make it straightforward), then bake for about 20 minutes or till a toothpick inserted within the heart comes out clear.
  • Pump up the protein. So as to add extra protein to this pumpkin bread/cake, you’ll be able to add two scoops of vanilla protein powder with the dry substances, and scale back the flour by two tablespoons.
  • Add extra entire grains. Substitute half of the all-purpose flour with white whole-wheat flour.
  • Change up the feel. Be happy so as to add a scoop of toasted walnuts or pecans to the batter in case you like a crunch!

Extra Pumpkin Dessert Recipes You’ll Love This Fall

No-Bake Pumpkin Mascarpone Pie

It’s a pumpkin pie and pumpkin cheesecake in a single—plus the truth that it’s no-bake means it’s not taking on any helpful oven house on Thanksgiving.

No-Bake Pumpkin Pie Bars

This one takes the no-bake theme and interprets it to probably the most scrumptious bars which might be excellent for taking to a vacation potluck.

Chewy Pumpkin Spice Cookies with Cinnamon Glaze

These cookies are completely spiced with cinnamon and drizzled with icing for a comfy fall deal with that pairs completely with a cup of espresso.


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This pumpkin cake with cream cheese frosting is the last word cozy baking recipe you want this fall. Moist and spicy, it’s excellent for curling up with a cup of espresso.

  • 3/4 cup (1.5 sticks) melted butter
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 3 eggs
  • 15-ounce can of pumpkin
  • 2 teaspoons vanilla
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon floor ginger

for the cream cheese frosting

  • 8 ounces cream cheese, room temperature
  • 1 cup powdered sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream

non-obligatory garnish: toasted pecans, walnuts, star anise

  1. Preheat oven to 325 F with the oven rack within the center. Spray an 8×4-inch loaf pan with nonstick or olive oil spray (or grease with a little bit softened butter).
  2. Within the bowl of a standing mixer, beat collectively melted butter and each sugars on medium-high for 3 minutes. Add eggs, beating in separately, then add pumpkin and vanilla. Combine to mix.
  3. Add flour, baking powder, baking soda, salt, cinnamon, and ginger, and use a fork to mix the dry substances flippantly collectively. Flip mixer on lowest “stir” setting and beat simply till you now not see any of the flour.
  4. Scrape down with a spatula, stir collectively a number of occasions, then switch the batter to your ready pan.
  5. Place the cake within the oven and bake for 60 minutes. Check for readiness by inserting a toothpick within the heart of the cake. If it comes out clear or with a number of dry crumbs, it’s prepared. If moist batter continues to be seen on the toothpick, bake for 10 extra minutes.
  6. When the cake is prepared, take away from oven and let cool for 10 minutes earlier than inserting onto a wire rack. Let the cake cool utterly earlier than frosting.
  7. In the meantime, make the frosting. Within the bowl of a stand mixer, beat cream cheese, powdered sugar, maple, and vanilla till clean. With the mixer operating, stream within the whipping cream and beat on excessive for a few minute till mild and fluffy.
  8. Unfold the frosting in a reasonably thick layer on prime of the cake. Sprinkle with toasted pecans or walnuts if desired. Slice and eat!


  • Retailer the cake in a lined container within the fridge for as much as 4 days.
  • Or, freeze for as much as a month with out the frosting in a gallon-sized freezer bag or wrapped nicely in foil. When able to eat, thaw in fridge then frost.
  • Prep Time: 30
  • Prepare dinner Time: 60
  • Class: dessert

Key phrases: finest pumpkin bread, pumpkin cake, cream cheese frosting, fall desserts