There is nothing that says fall quite like a slice of Moist Pumpkin Cake with Cream Cheese Frosting. This homemade cake recipe is soft, perfectly spiced, topped with a light, tangy whipped cream cheese frosting, and drizzled with a sweet caramel sauce. Every bite is pure autumn comfort.
This Pumpkin Cake is the kind of dessert that feels special enough for Thanksgiving or any holiday gathering, but simple enough to whip up on a cozy autumn afternoon. If you love pumpkin desserts that are full of fall flavor and easy to make, this is the cake you'll come back to year after year.
If you're looking for more tasty fall dessert recipes check out my Mini Pecan Pie Recipe, Pumpkin Spice Macarons, or Apple Crumble Bars.
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Why You'll Love This Cake
- It is the perfect fall dessert recipe. It's got all the cozy fall flavors you could want. Just like my Pumpkin Skillet Cookie.
- It is moist, fluffy, and packed with pumpkin flavor. My Pumpkin Pie Spice Cookies bring the pumpkin spice flavor without any pumpkin added.
- This homemade cake is easy enough for a beginner, but impressive enough for the holidays. As is this Pumpkin Meringue Pie!
- The whipped cream cheese frosting is light, and fluffy, and has a rich and creamy flavor. I use the same frosting on my Lemon Poppy Seed Cake.
Ingredients
Ingredients Notes
- Pumpkin puree adds moisture and rich pumpkin flavor. See also: Pumpkin Spice Cupcakes for another way to use puree.
- Ground cinnamon brings warmth and spice. If you want more cinnamon flavor try out these Cinnamon Bun Pancakes.
- The base of the frosting is cream cheese. It will add some tang to the cake. I also use cream cheese in my Chocolate Chip Cream Cheese Scones.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- You can bake the cake in a bundt pan for an extra show-stopping presentation.
- For extra spice and flavor use pumpkin spice in place of the cinnamon. I also love it in Pumpkin Spice Donuts.
- Add chocolate chips to the cake batter to add richness. See my Pumpkin Skillet Cookie for a similar flavor pairing.
- Use store bought caramel instead of making your own. You can also use caramel in these Caramel Chocolate Chip Cookies.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: Preheat your oven to 350 degrees (F). Spray an 8x8 pan with non-stick spray and lay parchment paper in a cross shape in the bottom of the pan. This will make it easy to lift the cake out of the pan when it has cooled.
STEP 2: In a large bowl with a hand mixer or in the bowl of a stand mixer beat the sugar and softened butter until light and fluffy. Add the pumpkin puree and beat until fully combined. Add the eggs one at a time, mixing well between each addition. Scrape down the sides of the bowl as needed.
STEP 3: In a small bowl combine the flour, baking soda, cinnamon, and salt. Whisk to combine.
STEP 4: Add the dry ingredients to the pumpkin mixture and mix until just combined. Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick inserted into the middle comes out clean. Remove from oven and allow to cool completely.
STEP 5: In a medium bowl combine the cream cheese, sugar, vanilla, and salt. Mix until fully combined. In a separate bowl beat the heavy cream until stiff peaks form. Be sure not to over whip the cream. Add about ¼ of the whipped cream to the cream cheese mixture and combine fully. Add the rest of the whipped cream and gently fold until combined.
STEP 6: In a medium saucepan combine the sugar and water over medium-high heat. Let cook, without stirring, for about 10 minutes or until the sugar turns a medium amber color. While the sugar cooks warm the heavy cream in a small saucepan over low heat. Be sure not to boil.
STEP 7: When the sugar is ready slowly add the heavy cream. Whisk constantly for 2 minutes.
STEP 8: Remove from heat and add the butter. Whisk until butter is melted and smooth. Let cool.
STEP 9: When the cake has cooled completely gently lift it out of the pan. Spread the frosting on top of the cake. When the caramel has cooled drizzle it on top of the cake.
Expert Baking Tips
- Use an oven thermometer. Ovens often run hot or cold. Using an oven thermometer ensures that you are baking your cake at the perfect temperature.
- Room temperature ingredients help the batter mix smoothly and evenly.
- Weigh your ingredients. Too much flour is the #1 cause of a dry cake, so use a kitchen scale for accuracy.
- Don’t over mix. Stir until ingredients are just combined for the fluffiest cake.
Recipe Troubleshooting and FAQs
Yes, you can! This Moist Pumpkin Cake with Cream Cheese Frosting will hold pretty well in the fridge but is best served the same day it is made. You can make everything, store separately, and frost when you are ready to serve.
Room Temperature: You can leave the frosted cake out for a couple of hours, but it should be refrigerated after that.
Refrigerator: If stored correctly in an airtight container this Pumpkin Cake will last up to 1 week in the fridge.
Freezer: If stored correctly in an airtight container the cake will last up to a month in the freezer.
It was probably over mixed. You want to mix until the ingredients are just combined.
Up to 2 hours at room temperature. Store any leftovers in the fridge for up to a week.
More Recipes You'll Love
If you tried this Moist Pumpkin Cake with Cream Cheese Frosting or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Moist Pumpkin Cake with Cream Cheese Frosting
Ingredients
For Pumpkin Cake:
- 2 cups (396 grams) granulated sugar
- 2 sticks (226 grams) unsalted butter room temperature
- 1 15oz can pumpkin puree
- 4 large eggs
- 2 cups (240 grams) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
For Frosting:
- ½ block (4 oz) cream cheese room temperature
- ½ cup (99 grams) granulated sugar
- ½ teaspoon vanilla extract
- pinch salt
- ¾ cup heavy whipping cream
For Caramel:
- ½ cup (99 grams) granulated sugar
- 2 tablespoons cold water
- ¼ cup heavy cream
- 1 tablespoon (14 grams) unsalted butter
Instructions
For Pumpkin Cake:
- Preheat oven to 350 degrees (F). Spray an 8x8 pan with non-stick spray and use parchment paper to make a cross shape. This will help when removing it from the pan.
- In a large bowl beat the sugar and room temperature butter until fully combined and fluffy. Add the pumpkin puree and beat until fully combined.
- Add eggs one at a time, mixing well between each addition.
- In a small bowl combine the flour, baking soda, cinnamon, and salt.
- Add the dry ingredients to the pumpkin mixture and mix until just combined.
- Pour the batter in the prepared pan and place in the preheated oven. Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
- Remove from oven and allow to cool completely.
For Frosting:
- In a medium bowl combine the room temperature cream cheese, sugar, vanilla, and salt. Mix until fully combined.
- In a separate medium bowl whip the cream until stiff peaks form. Be sure not to over whip.
- Add about ¼ of the whipped cream into the cream cheese and mix until completely combined. Add the rest of the whipped cream and gently fold into the cream cheese mixture.
For Caramel:
- In a medium saucepan combine the sugar and water over medium-high heat. Let cook, without stirring, for about 10 minutes or until the mixture turns a medium amber color.
- While the sugar cooks warm the heavy cream in a small saucepan over low heat.
- When the sugar is ready slowly add the heavy cream, whisking constantly for 2 minutes.
- Remove from heat and add butter. Whisk until melted and smooth. Let cool.
Assembly:
- When the cake has cooled spread the frosting over the cake. You may not use all of the frosting.
- When the caramel sauce has cooled drizzle it over the frosting.
Notes
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cake batter. The ingredients will combine much easier and you won’t have chunks of cold butter in your batter.
- Don’t overmix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your cake will be tough instead of fluffy.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
MaDbatter says
Tried this recipe and to be honEst, thIs cake wont last in Your home. Its so moIst, flavorful and buttery. Its a melt in your mouth Party with every bite! My husband who for some weird reason hates pumpkin had more than 2 slices in a day! Love it! And the cream frostinG Pairs so PERFECTLY with the pumpkin. Everything in this recipe Belongs tHere! Love it!
Ellie Haley says
Thank you for the kind words! I’m so glad your family enjoyed it as much as my family does!
Hannah Mars says
WOW! Seriously so good!!! Everyone who tried this totally raved about it. Easy to make, super soft, moist (sorry for people who hate that word haha), and the perfect pumpkin flavor! The frosting is so light and fluffy, complimenting the flavors perfectly. The caramel is the absolute cherry on top. Cannot stop obsessing over yet another one of Ellie's bomb recipes!!! You are the best!