Pumpkin Cake with Cream Cheese Frosting for Fall Baking

If fall had a flavor, it would undoubtedly be pumpkin spice—and what better way to enjoy it than in a moist, rich pumpkin cake slathered in velvety cinnamon cream cheese frosting? Whether you’re planning a cozy family gathering or simply looking for a reason to bake something seasonal, this pumpkin cake delivers in both flavor and visual appeal. With its deep, spiced aroma and soft, melt-in-your-mouth texture, this cake doesn’t just satisfy a craving; it creates a memory.

You don’t need to be a professional baker to pull off this recipe. With easy-to-follow steps, accessible ingredients, and some helpful baking tips, this pumpkin cake becomes a staple you’ll turn to again and again. It’s the kind of dessert that turns guests into fans and ordinary days into special occasions. Let’s walk through everything you need to know to master this showstopper.

Why This Pumpkin Cake Stands Out

When you think of classic fall desserts, pumpkin pie might come to mind—but this pumpkin cake gives it serious competition. The moist cake layers are made with real pumpkin puree, which adds not only moisture but also authentic flavor. Paired with a cinnamon cream cheese frosting that’s tangy and sweet in all the right ways, every bite offers warmth and richness.

You’ll love this recipe because:

• It’s beginner-friendly but tastes bakery-quality
• It uses real, whole ingredients
• The spice blend is customizable
• It’s ideal for birthdays, holidays, or anytime treats

This isn’t just a cake—it’s a full fall experience.

What You’ll Need: Ingredients for Pumpkin Cake Success

Creating a perfect pumpkin cake starts with understanding your ingredients. Each one plays a specific role in building flavor, texture, and structure.

Dry Ingredients

• All-purpose flour (360g): Keeps the cake light but sturdy enough for layers
• Baking powder & baking soda: Leavening agents for that soft rise
• Salt (1 tsp): Enhances all the flavors without overpowering
• Pumpkin spice mix (1 tbsp + 2 tsp): Provides the signature warmth

Wet Ingredients

• Dark brown sugar (450g): Adds depth and caramel undertones
• Pumpkin puree (560g): Gives moisture and authentic flavor
• Neutral oil (150g): Helps retain moisture without overpowering taste
• Eggs (4 large): Binds everything and adds richness
• Vanilla extract (2 tsp): Complements the spices

For the Cinnamon Cream Cheese Frosting

• Butter (300g): Gives the frosting body and smooth texture
• Full-fat cream cheese (150g): Brings a tangy balance to the sweetness
• Powdered sugar (540g): Sweetens while keeping the texture silky
• Ground cinnamon (2 tsp): Infuses warmth into the frosting
• Vanilla extract (½ tsp): Adds a hint of sweetness and depth

This ingredient list is straightforward, and most of it is likely already in your pantry or refrigerator. What makes it special is how these components come together to create layers of flavor.

Step-by-Step: How to Make Pumpkin Cake with Cinnamon Cream Cheese Frosting

Following a clear and structured process is key to baking success. Here’s how to bring this fall favorite to life.

Step 1: Prep Your Baking Environment

Start by preheating your oven to 340°F (170°C). Line three 8-inch round cake pans with parchment paper. If you only have two pans, don’t worry—you can bake in batches.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Pumpkin spice mix
• Dark brown sugar

Whisk until evenly combined. This ensures the leavening agents and spices are distributed properly.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk:

• Pumpkin puree
• Oil
• Eggs
• Vanilla extract

Make sure the mixture is smooth. This will make the batter cohesive once combined with the dry ingredients.

Step 4: Create the Batter

Pour the wet mixture into the dry ingredients. Stir gently with a whisk or spatula until no dry pockets of flour remain. Avoid over-mixing—doing so can make the cake dense.

Step 5: Bake the Cake Layers

Distribute the batter evenly between the cake pans. Bake for 23 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let the layers cool in the pans for about 5 minutes before transferring them to a wire rack to cool completely.

Step 6: Make the Frosting

Bring your butter and cream cheese to room temperature before starting. Using a stand mixer with a paddle attachment:

1. Cream the butter for 5 minutes on high speed
2. Add cream cheese, cinnamon, and vanilla; mix for another minute
3. Gradually incorporate the sifted powdered sugar in two additions
4. Beat until light and fluffy (about 2 more minutes)

This frosting is incredibly smooth and easy to spread. The cinnamon adds just the right amount of spice to complement the cake.

Step 7: Assemble the Cake

Start with one fully cooled cake layer. Add a generous scoop of frosting and spread it evenly. Repeat with the next two layers. Finish by frosting the top and sides of the cake. You can smooth it out or use an offset spatula to create a rustic, wavy texture. Garnish with a dusting of cinnamon or mini fondant pumpkins if you’re feeling festive.

Make Your Own Pumpkin Spice Blend

If you prefer to skip the store-bought spice blends, make your own at home with this simple mix:

• 2 tablespoons ground cinnamon
• 1½ teaspoons ground nutmeg
• 1½ teaspoons ground ginger
• ¾ teaspoon ground cloves
• ¾ teaspoon ground allspice

Store in an airtight container and use it in coffee, muffins, and of course—this cake.

Expert Tips to Nail This Recipe

Even if you’re not a seasoned baker, a few expert suggestions can make a huge difference.

• Use a kitchen scale: It’s the most accurate way to measure ingredients and avoid errors
• Don’t over-mix: This leads to dense cakes. Mix just until ingredients are combined
• Use light-colored pans: Dark pans absorb more heat and can overbake your cake edges
• Let ingredients come to room temperature: This helps everything mix more smoothly

Storage and Make-Ahead Options

This cake is perfect for planning ahead.

• To store: Keep the assembled cake in the refrigerator in an airtight container. Let it come to room temperature before serving.
• Make-ahead: Bake the cake layers a day in advance and wrap them tightly in plastic wrap. The frosting can be made the day before and stored in the fridge. Just whip it again before using.

Frequently Asked Questions About Pumpkin Cake with Cinnamon Cream Cheese Frosting

Conclusion

This pumpkin cake with cinnamon cream cheese frosting isn’t just a dessert—it’s an experience. It brings the warm flavors of fall to your table in a way that’s comforting, festive, and undeniably delicious. With layers of spiced pumpkin cake and the tangy-sweet finish of cinnamon cream cheese frosting, it hits all the right notes for the season.

Whether you’re new to baking or an old pro, this recipe gives you a way to celebrate the flavors of autumn with style. So tie on your apron, preheat that oven, and bring a little extra warmth to your kitchen. Share it with friends, serve it at your next holiday dinner, or simply enjoy a quiet slice by the fire. It’s more than worth it.

More Tasty Ideas

• Soft Pumpkin Cookies with Cream Cheese Frosting: These soft, pillowy cookies bring out the same autumn vibes as the pumpkin cake. They’re infused with warm spices and topped with a tangy cream cheese frosting that adds just the right amount of sweetness—perfect for pumpkin lovers looking for an easy handheld treat.
• No-Bake Pumpkin Cheesecake Balls: Craving pumpkin and cream cheese but want something bite-sized and quick? These no-bake treats deliver the same classic flavor combination with minimal effort and maximum fall flair, making them ideal for parties or quick indulgence.
• Pumpkin Pie Cheesecake: For a dessert that bridges the gap between classic pumpkin pie and creamy cheesecake, this recipe is a must-try. With a buttery crust, spiced pumpkin filling, and rich cheesecake layer, it’s a luxurious twist on traditional fall desserts that echoes the flavors of pumpkin cake beautifully.

Pumpkin Cake with Cinnamon Cream Cheese Frosting

Print Recipe

This moist and spiced pumpkin layer cake is paired with a creamy cinnamon cream cheese frosting, creating a delicious fall-inspired dessert. It’s full of warm pumpkin spice flavors and perfect for seasonal gatherings or celebrations.

• Author: Benchi
• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Total Time: 65 minutes
• Yield: One 3-layer 8-inch cake
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 360 g all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp baking soda

• 1 tsp salt

• 1 tbsp + 2 tsp pumpkin spice

• 450 g dark brown sugar

• 560 g pumpkin purée (room temperature)

• 150 g oil (room temperature)

• 4 eggs (room temperature)

• 2 tsp vanilla extract

• 300 g unsalted butter

• 150 g full-fat cream cheese

• 540 g powdered sugar

• 2 tsp ground cinnamon

• ½ tsp vanilla extract

Instructions

1. Preheat the oven to 170ºC/340ºF. Line three 8-inch round cake pans with parchment paper.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, pumpkin spice, and salt.
3. In a separate bowl, whisk together the pumpkin purée, oil, eggs, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry and stir until just combined, ensuring no dry flour remains.
5. Divide the batter evenly between the prepared pans and bake for 25 minutes or until a cake tester comes out clean.
6. Let the cakes cool for 5 minutes in the pans, then remove and let cool completely on a wire rack.
7. For the frosting, cream the butter in a stand mixer on high speed for 5 minutes. Scrape the bowl and mix for another 2 minutes.
8. Add cream cheese, cinnamon, and vanilla extract. Beat for 1 minute until combined.
9. Gradually add sifted powdered sugar in two batches, mixing on low until combined. Beat for an additional 2 minutes until smooth and fluffy.
10. To assemble, place one cake layer on a serving plate, spread frosting on top, and repeat with remaining layers. Frost the entire cake and decorate as desired.

Notes

• Use aluminum cake pans for even baking and a softer texture.
• A kitchen scale is recommended for accurate ingredient measurements.
• Let all ingredients come to room temperature before baking for best results.
• You can make your own pumpkin spice by mixing cinnamon, nutmeg, ginger, cloves, and allspice.
• The batter can sit at room temperature if you bake in batches.