Pumpkin Cake with Cream Cheese Frosting

This pumpkin cake recipe creates a tender, oil-based sheet cake with pumpkin puree, cinnamon, pumpkin pie spice, and vanilla. The cream cheese frosting adds tangy richness and turns the simple cake into the best pumpkin cake recipe with cream cheese frosting for fall parties and holiday tables. Bake this easy pumpkin cake for fall when you want a moist pumpkin spice cake from scratch without layers, complicated decoration, or a stressful cleanup.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

3 15

Total Time 4

Servings: 12

Course: cake, fall recipe

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

2 cups 250g all-purpose flour (spooned & leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
2 teaspoons store-bought or homemade pumpkin pie spice*
1 cup 240ml canola or vegetable oil*
4 large eggs
1 cup 200g packed light or dark brown sugar
1/2 cup 100g granulated sugar
1 15-ounce/425g can pumpkin puree*
1 and 1/2 teaspoons pure vanilla extract

Cream Cheese Frosting

8 ounces 226g full-fat brick cream cheese, softened to room temperature
1/2 cup 8 Tbsp; 113g unsalted butter, softened to room temperature
3 cups 360g confectioners’ sugar, plus an extra 1/4 cup if needed
1 teaspoon pure vanilla extract
1/8 teaspoon salt

Equipment

9x13 glass baking pan
Large mixing bowls
Hand mixer
Wire rack

Method

Preheat oven to 350°F (177°C). Grease a 9×13-inch baking pan.
Whisk the dry ingredients together. In a separate bowl, whisk the oil, eggs, sugars, pumpkin, and vanilla until combined. Add the wet ingredients to the dry ingredients and mix until smooth. The batter will be thick.
Spread the batter evenly in the pan. Bake for 30–36 minutes, or until a toothpick inserted in the center comes out clean. If the top or edges brown too quickly, loosely cover with foil.
Cool the cake completely on a wire rack. Refrigerate after about 45 minutes to speed up cooling, if desired.
Make the frosting: Beat the cream cheese and butter until smooth. Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low for 30 seconds, then on high for 2 minutes. Add the remaining 1/4 cup sugar for a thicker frosting, if desired. Spread over the cooled cake and refrigerate for 30 minutes before serving.
Cover leftover cake tightly and refrigerate for up to 5 days.

Recipe Notes

Make Ahead & Freezing:
Prepare the cake through step 4, then refrigerate covered for up to 2 days or freeze for up to 3 months. Bring to room temperature before frosting. Frosted cake can also be frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold.

Cupcakes:
The batter makes about 24–28 cupcakes. Fill liners 2/3 full and bake at 350°F (177°C) for 18–21 minutes, or until baked through.

Bundt Cake:
Use a 9.5- or 10-inch Bundt pan and bake at 350°F (177°C). For the best results, use a pumpkin Bundt cake recipe instead.

2-Layer Cake:
Divide the batter between two greased and parchment-lined 9-inch round pans. Bake at 350°F (177°C) for about 25 minutes. The frosting is enough for a 2-layer cake.

Pumpkin Pie Spice:
Use store-bought or homemade pumpkin pie spice. For individual spices, use 1/2 teaspoon each allspice, ginger, nutmeg, and cloves, plus the 1 1/2 teaspoons of cinnamon already called for.

Oil:
Replace half the oil with 1/2 cup (90g) unsweetened applesauce for a lighter option while keeping the cake moist.

Pumpkin:
Canned pumpkin puree gives the best flavor and texture. Libby’s works well. If using homemade pumpkin, use 2 cups and blot out excess moisture before adding.