There’s something about the smell of pumpkin spice wafting through the kitchen that just screams fall. You know the vibe—leaves crunching outside, you’ve got a cozy sweater on, and suddenly you’re feeling like a baking wizard. This pumpkin cake is fluffy, moist (yep, we’re using the word “moist”), and slathered in the kind of cream cheese frosting that makes you forget about manners and just eat it straight from the bowl.

Oh, and bonus? You can whip it up with either fresh pumpkin puree or canned pumpkin — no judgment here.

📋 Recipe Card

Servings: 12
Prep Time: 20 min
Cook Time: 40–45 min

Pumpkin Puree Options

• 1 2/3 cups fresh pumpkin puree (or)
• 15 oz / 425g canned pure pumpkin (1 can)

Cake Batter Ingredients

• 4 large eggs (55–60g each), room temp
• 1 2/3 cups white sugar (or caster/superfine sugar)
• 1 cup vegetable or canola oil (or any neutral oil)
• 2 cups all-purpose flour
• 4 tsp baking powder
• 2 tsp cinnamon powder
• 1 tsp kosher or cooking salt

Frosting

• 6 oz / 180g cream cheese block, room temp
• 1 cup / 225g unsalted butter, softened
• 1 tsp vanilla extract
• 4 cups powdered sugar, sifted

Finishing Touches

• 1/3 – 1/2 cup maple syrup
• 1/2 cup pecans, roughly chopped

Instructions

1. Prep the oven – Heat to 350°F (180°C). Grease and line a 9×13 inch baking pan.
2. Whisk wet ingredients – In a large bowl, beat eggs, sugar, oil, and pumpkin puree until smooth and slightly fluffy.
3. Mix dry ingredients – In another bowl, whisk flour, baking powder, cinnamon, and salt.
4. Combine & bake – Add the dry mix into the wet mix, stir until just combined (don’t overdo it — we’re baking cake, not bread). Pour into pan, bake 40–45 minutes until a toothpick comes out clean.
5. Cool completely – Trust me, frosting warm cake is a one-way ticket to Frosting Slip ’n Slide.
6. Make frosting – Beat cream cheese, butter, and vanilla until creamy. Gradually add powdered sugar until fluffy and smooth.
7. Assemble – Spread frosting over cooled cake, drizzle maple syrup on top, sprinkle with pecans, and stand back to admire your masterpiece.

❓ FAQ’s

Pumpkin Cake with Cream Cheese Frosting

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• Author: Emily
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x

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Description

This pumpkin cake is fluffy, moist (yep, we’re using the word “moist”), and slathered in the kind of cream cheese frosting that makes you forget about manners and just eat it straight from the bowl.

Equipement:

lunch box 

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Ingredients

Scale 1x2x3x

• 1 2/3 cups fresh pumpkin puree or 15 oz / 425g canned pure pumpkin
• 4 large eggs (55–60g each), room temp
• 1 2/3 cups white sugar (or caster/superfine sugar)
• 1 cup vegetable or canola oil (or any neutral oil)
• 2 cups all-purpose flour
• 4 tsp baking powder
• 2 tsp cinnamon powder
• 1 tsp kosher or cooking salt
• 6 oz / 180g cream cheese block, room temp
• 1 cup / 225g unsalted butter, softened
• 1 tsp vanilla extract
• 4 cups powdered sugar, sifted
• 1/3 – 1/2 cup maple syrup
• 1/2 cup pecans, roughly chopped

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Instructions

1. Preheat oven to 350°F (180°C). Grease and line a 9×13 inch baking pan.
2. In a large bowl, beat eggs, sugar, oil, and pumpkin puree until smooth and slightly fluffy.
3. In another bowl, whisk together flour, baking powder, cinnamon, and salt.
4. Combine the dry mixture with the wet, stirring until just combined. Don’t overmix.
5. Pour batter into prepared pan and bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cake cool completely before frosting.
7. To make the frosting, beat cream cheese, butter, and vanilla until creamy. Gradually add powdered sugar and beat until smooth and fluffy.
8. Spread frosting over cooled cake, drizzle with maple syrup, and sprinkle chopped pecans on top.

Notes

The cake stays moist for 2–3 days at room temp (covered) or refrigerate if frosted. Can be frozen unfrosted for up to 2 months. Swap cinnamon for pumpkin pie spice for more fall vibes. If using salted butter, skip added salt in the batter.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 38g
• Sodium: 290mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 65mg

Keywords: pumpkin cake, fall baking, cream cheese frosting, moist cake

🎃 Conclusion

This pumpkin cake isn’t just a dessert — it’s a hug in cake form. Whether you’re bringing it to a potluck, baking for the fam, or just treating yourself after a long week, it’s the kind of recipe that wins over even the pumpkin skeptics. Plus, you get that dreamy cream cheese frosting situation… which, let’s be honest, might just steal the show.