This pumpkin cake with cream cheese frosting is the ultimate cozy baking recipe you need this fall. Moist and spicy, it’s perfect for curling up with a cup of coffee.
- 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 ground 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
optional garnish: toasted pecans, walnuts, star anise
- Preheat oven to 325 F with the oven rack in the middle. Spray an 8×4-inch loaf pan with nonstick or olive oil spray (or grease with a little softened butter).
- In the bowl of a standing mixer, beat together melted butter and both sugars on medium-high for 3 minutes. Add eggs, beating in one at a time, then add pumpkin and vanilla. Mix to combine.
- Add flour, baking powder, baking soda, salt, cinnamon, and ginger, and use a fork to combine the dry ingredients lightly together. Turn mixer on lowest “stir” setting and beat just until you no longer see any of the flour.
- Scrape down with a spatula, stir together a few times, then transfer the batter to your prepared pan.
- Place the cake in the oven and bake for 60 minutes. Test for readiness by inserting a toothpick in the center of the cake. If it comes out clean or with a few dry crumbs, it’s ready. If wet batter is still visible on the toothpick, bake for 10 more minutes.
- When the cake is ready, remove from oven and let cool for 10 minutes before inserting onto a wire rack. Let the cake cool completely before frosting.
- Meanwhile, make the frosting. In the bowl of a stand mixer, beat cream cheese, powdered sugar, maple, and vanilla until smooth. With the mixer running, stream in the whipping cream and beat on high for about a minute until light and fluffy.
- Spread the frosting in a fairly thick layer on top of the cake. Sprinkle with toasted pecans or walnuts if desired. Slice and eat!
- Store the cake in a covered container in the fridge for up to 4 days.
- Or, freeze for up to a month without the frosting in a gallon-sized freezer bag or wrapped well in foil. When ready to eat, thaw in fridge then frost.
- Prep Time: 30
- Cook Time: 60
- Category: dessert
Keywords: best pumpkin bread, pumpkin cake, cream cheese frosting, fall desserts