Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe

If you’re on the hunt for a dessert that just screams cozy fall vibes, you’ve got to try this Pumpkin Cake with Cinnamon Cream Cheese Frosting. It’s a lovingly moist, spiced pumpkin cake layered with the creamiest cinnamon-infused cream cheese frosting that will have you swooning at first bite. The warm spices, rich sweetness, and velvety frosting combine to make a time-tested favorite that feels like a warm hug on a plate. Whether you’re baking for a holiday gathering or a simple weekend treat, this cake is sure to become your go-to recipe for seasonal celebrations.

Ingredients You’ll Need

Getting these ingredients ready is easier than you think, and each one plays an important role—whether it’s providing structure, flavor, or that irresistible moistness that makes the cake so memorable.

• All-purpose flour: The foundation for the cake’s tender crumb and structure.
• Baking powder and baking soda: These leavening agents ensure your cake rises beautifully and stays light.
• Salt: Enhances all the flavors and balances the sweetness.
• Pumpkin spice: The signature blend of cinnamon, nutmeg, and cloves that creates that warm autumnal aroma.
• Dark brown sugar: Adds deep molasses notes and moisture to keep the cake delectably soft.
• Pumpkin purée: Brings rich moisture and that unmistakable pumpkin flavor in every bite.
• Oil: Helps maintain a tender texture and keeps the cake from drying out.
• Eggs: Bind the ingredients and add richness for a perfect crumb.
• Vanilla extract: Rounds out all the flavors with a sweet, fragrant note.
• Butter: Essential for the creamy frosting and adds a luscious mouthfeel.
• Cream cheese: Gives the frosting a tangy balance to the sweet cake layers.
• Powdered sugar: Sweetens and thickens the frosting for that perfect spreadable consistency.
• Ground cinnamon: Infuses the frosting with cozy spice, tying everything together beautifully.

How to Make Pumpkin Cake with Cinnamon Cream Cheese Frosting

Step 1: Prepare the Pumpkin Cake Layers

Preheat your oven to 170ºC (340ºF) and prep three 20 cm (8 inch) cake pans with parchment paper to make sure your layers come out perfectly. Combining dry ingredients like flour, brown sugar, baking powder, baking soda, pumpkin spice, and salt in a large bowl creates the flavorful base for this cake.

Step 2: Mix the Wet Ingredients

In a separate bowl, whisk together pumpkin purée, oil, eggs, and vanilla extract until the mix is smooth and unified. This wet mix contributes the moist texture and that rich pumpkin taste you’re aiming for.

Step 3: Bring It All Together

Pour the wet ingredients into the dry bowl, then use a whisk or spatula to gently combine everything. The batter should be free of dry flour pockets but mixed just enough to keep it light and airy—overmixing can make the cake dense.

Step 4: Bake the Cake

Divide the batter evenly among the prepared pans and smooth the tops. Pop them in the oven for about 23 to 25 minutes until a toothpick or cake tester comes out clean. Once baked, let them cool in the pans for 5 minutes, then transfer to a cooling rack to cool completely before frosting.

Step 5: Make the Cinnamon Cream Cheese Frosting

Start by letting your butter and cream cheese soften for about 10 minutes at room temperature, then cut the butter into cubes for easier mixing. Cream the butter first on high speed for a full five minutes until it’s light and fluffy. Add the cream cheese, cinnamon, and vanilla, mixing for an additional minute. Finally, sift in the powdered sugar in two batches, mixing on low speed until it’s fully incorporated and smooth. The final beat on medium speed for two minutes yields the fluffiest frosting you’ll want to slather on.

Step 6: Assemble the Cake

Place your first cooled cake layer on your serving plate or cake board. Spread a generous scoop of cinnamon cream cheese frosting evenly over the surface. Repeat your layering with the remaining cakes and frosting, using an offset spatula to smooth the outside and sides. For an extra special touch, create soft waves or peaks using the spatula and sprinkle with a little extra cinnamon or pumpkin-themed decorations.

How to Serve Pumpkin Cake with Cinnamon Cream Cheese Frosting

Garnishes

Simple garnishes can elevate the cake’s presentation and flavor. A light dusting of ground cinnamon or a sprinkle of finely chopped toasted pecans adds texture and warmth. Mini fondant pumpkins or edible gold leaf can make your cake party-ready in a flash.

Side Dishes

This Pumpkin Cake with Cinnamon Cream Cheese Frosting pairs beautifully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream to balance the richness. Serve alongside a hot cup of spiced chai tea or a robust coffee for the perfect fall-inspired dessert experience.

Creative Ways to Present

Thinking outside the box? Slice the cake into cubes and serve as part of a dessert platter with assorted nuts, fresh fruit like sliced pears or figs, and small cups of frosting for dipping. Or create mini versions in cupcake tins for an adorable bite-size delight that’s just as delicious.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake covered tightly with plastic wrap or stored in an airtight container in the refrigerator for up to 4 days. The cream cheese frosting means refrigeration is a must to keep everything fresh and prevent spoilage.

Freezing

You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and then foil for up to 3 months. When ready to enjoy, thaw overnight in the fridge before frosting and assembling. Frosted cakes don’t freeze as well due to the cream cheese frosting texture.

Reheating

Since this cake is best enjoyed chilled or at room temperature, avoid microwaving the slices. Instead, let slices sit out for about 30 minutes to soften frosting from the fridge before serving to fully enjoy the flavors and texture.

FAQs

Can I make my own pumpkin spice for this recipe?

Absolutely! Homemade pumpkin spice is easy to whip up with ground cinnamon, nutmeg, ginger, allspice, and cloves. It’s fresher and often more flavorful than store-bought blends, making your Pumpkin Cake with Cinnamon Cream Cheese Frosting taste even better.

Is pumpkin purée from a can okay to use?

Yes, canned pumpkin purée works wonderfully and saves time. Just be sure to use pure pumpkin purée, not pumpkin pie filling, which contains added sugars and spices.

Can I substitute cream cheese in the frosting?

The cream cheese is key for that tangy balance and creamy texture. While you could try mascarpone, it may alter the flavor slightly, and butter alone won’t provide the same richness or tang.

How can I make sure my cake layers bake evenly?

Use equally sized pans lined with parchment paper for easy removal, and avoid opening the oven door too often during baking to keep temperature stable. Rotating pans halfway through baking can also help even cooking.

What’s the best way to get a smooth frosting finish?

Use an offset spatula or bench scraper dipped in warm water and wiped dry between strokes for a clean, smooth frosting surface. Patience and light, even pressure make the difference!

Final Thoughts

There’s something truly magical about this Pumpkin Cake with Cinnamon Cream Cheese Frosting that brings the warmth and comfort of fall to your table with every bite. It’s the kind of recipe that feels like a family secret—rich spiced flavor, moist texture, and that luscious frosting all wrapped in one unforgettable dessert. I’m so excited for you to try it and make it a new favorite for your seasonal celebrations!

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