Pumpkin Cake with Cream Cheese Frosting

Nothing says autumn quite like the warm, comforting flavors of pumpkin and spices. This Pumpkin Cake with Cream Cheese Frosting is the ultimate dessert for the season, combining moist, flavorful pumpkin cake with a creamy frosting that can be made either as a classic cream cheese frosting or a rich brown butter cream cheese frosting. The cake itself is lightly spiced with cinnamon, ginger, nutmeg, and cloves, offering a delicate warmth that perfectly complements the subtle tang of the cream cheese frosting. With this recipe, even novice bakers can achieve bakery-quality results at home.

Ingredients

Pumpkin Cake

• 2 cups all-purpose flour (250 g)
• 2 teaspoons cinnamon
• ½ teaspoon ginger powder
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup vegetable oil (240 ml) or canola oil
• ¾ cup brown sugar (158 g), light or dark
• ¾ cup granulated sugar (150 g)
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 tablespoon orange zest
• 15 ounces pumpkin puree (440 ml, about 2 cups)

Brown Butter Cream Cheese Frosting

• ½ cup unsalted butter (112 g), slightly softened
• 8 ounces full-fat cream cheese (226 g), brick style, slightly softened
• 3–3½ cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 tablespoon whipping cream if needed

Regular Cream Cheese Frosting (alternative)

• ½ cup unsalted butter (112 g), softened
• 8 ounces full-fat cream cheese (226 g), brick style, softened
• 3–3½ cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 tablespoon whipping cream if needed

Equipment

• 9×13 inch (23 x 33 cm) baking pan
• Large mixing bowls
• Whisk or electric mixer
• Spatula
• Saucepan (for brown butter)
• Cooling rack

Instructions

1. Prepare the Pumpkin Cake:
Preheat your oven to 350°F (180°C). Lightly grease and flour a 9×13 inch baking pan. In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt. Set aside.

In a separate large bowl, combine the oil, brown sugar, granulated sugar, eggs, vanilla extract, orange zest, and pumpkin puree. Beat together until smooth and free of lumps. You can whisk by hand or use an electric mixer on medium speed.

Make a well in the center of the dry ingredients and pour in the wet mixture. Mix gently with a spatula or whisk until fully combined. Be careful not to over-mix, as this could make the cake dense. Pour the batter evenly into the prepared pan and smooth the top.

Bake in the center of the oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan. To speed cooling, place the pan on a cooling rack and refrigerate after 30 minutes.

2. Prepare Brown Butter Cream Cheese Frosting (Optional):
Cut butter into cubes and place in a small saucepan over low-medium heat. Melt while swirling occasionally. The butter will bubble, then form brown flecks and release a nutty aroma. This is the signature flavor of brown butter. Remove from heat and strain through a fine mesh to remove any burnt solids. Cool completely, then refrigerate until firm.

About 20 minutes before frosting, remove the brown butter from the fridge. Beat in a large bowl until smooth and creamy, 3–5 minutes. Add cream cheese, cut into cubes, and beat until fully combined. Add 2½ cups powdered sugar, vanilla extract, and salt, starting on low speed to avoid a sugar cloud. Adjust consistency with extra powdered sugar or a tablespoon of whipping cream if necessary.

3. Prepare Regular Cream Cheese Frosting (Alternative):
Beat butter in a large bowl until smooth. Add cream cheese in cubes and beat until combined. Gradually mix in 2½ cups powdered sugar, vanilla extract, and salt. Adjust sweetness or consistency with additional powdered sugar or a tablespoon of whipping cream.

4. Frost the Cake:
Ensure the cake is completely cooled before frosting. Use an offset spatula or the back of a spoon to spread the frosting evenly over the cake. For a smoother finish, chill the cake for 10 minutes after frosting and then lightly smooth again.

Tips for the Perfect Pumpkin Cake

• Spices: If you don’t have all the individual spices, you can substitute with 1½ teaspoons pumpkin pie spice plus 1 teaspoon cinnamon.
• Pumpkin Purée: Use 100% pure pumpkin puree, not canned pie filling, to control sweetness and texture.
• Cream Cheese: Always use full-fat, brick-style cream cheese. Low-fat or spreadable cream cheese can affect consistency and taste.
• Make Ahead: Bake the cake a day in advance for convenience. Cover and store at room temperature or in the fridge. Prepare brown butter a day ahead for richer flavor.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Let the cake sit at room temperature for 30 minutes before serving.

Frequently Asked Questions

Q: Can I use another type of oil for the cake?
A: Yes, canola oil or neutral vegetable oils work best. Avoid olive oil, as it may affect flavor.

Q: Can I make cupcakes instead of a 9×13 cake?
A: Absolutely. Reduce baking time to 18–22 minutes, checking with a toothpick for doneness.

Q: How do I store the frosted cake?
A: Cover tightly and refrigerate. Frosting may firm up; bring to room temperature before serving for the best texture.

Q: Can I freeze this cake?
A: Yes, freeze unfrosted cake tightly wrapped for up to 3 months. Frost after thawing for best results.

Q: Can I substitute the brown butter frosting with regular frosting entirely?
A: Yes, the cake pairs beautifully with either frosting. Brown butter adds a nutty depth, while classic frosting offers a smooth, sweet contrast.

Q: How do I make the frosting less sweet?
A: Reduce the powdered sugar slightly or add a teaspoon of cream cheese more to balance the sweetness.

Q: Can I make this gluten-free?
A: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Texture may vary slightly, so check doneness carefully.

Conclusion

This Pumpkin Cake with Cream Cheese Frosting is the perfect dessert for fall gatherings, holidays, or anytime you crave a moist, flavorful cake with a creamy frosting. The option of brown butter frosting elevates the flavor, while classic cream cheese frosting keeps it simple and universally loved. With its simple preparation, make-ahead flexibility, and crowd-pleasing taste, it’s sure to become a seasonal favorite. Whether served at a cozy family dinner, potluck, or holiday party, this cake will delight both pumpkin lovers and frosting enthusiasts alike.

Estimated Nutrition (per slice, 1 of 15 slices): Calories: 502 kcal | Carbohydrates: 61 g | Protein: 4 g | Fat: 27 g | Saturated Fat: 10 g | Polyunsaturated Fat: 9 g | Monounsaturated Fat: 7 g | Trans Fat: 0.4 g | Cholesterol: 70 mg | Sodium: 258 mg | Potassium: 186 mg | Fiber: 1 g | Sugar: 46 g | Vitamin A: 4875 IU | Vitamin C: 2 mg | Calcium: 69 mg | Iron: 2 mg

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