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best pumpkin cake recipe with cream cheese frosting

Pumpkin Cake with Cream Cheese Frosting

  • Author: Camille Styles
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings 1x


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


  1. 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).
  2. 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.
  3. 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.
  4. Scrape down with a spatula, stir together a few times, then transfer the batter to your prepared pan.
  5. 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.
  6. 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.
  7. 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.
  8. 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