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The Ultimate Moist Pumpkin Cake with Cream Cheese Frosting

This recipe delivers a wonderfully moist pumpkin cake perfectly complemented by a rich and tangy cream cheese frosting. It's an ideal dessert for gatherings, offering a delightful blend of autumnal flavors and a tender crumb.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 2 hours 15 minutes
Servings: 12 slices
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour (250g)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 2 teaspoons store-bought or homemade pumpkin pie spice
  • 1 cup canola or vegetable oil (240ml)
  • 4 large eggs
  • 1 cup packed light or dark brown sugar (200g)
  • 1/2 cup granulated sugar (100g)
  • 1 (15 ounce) can pumpkin puree
  • 1 1/2 teaspoons pure vanilla extract
Cream Cheese Frosting
  • 8 ounces full-fat brick cream cheese (226g), softened to room temperature
  • 1/2 cup unsalted butter (8 Tbsp; 113g), softened to room temperature
  • 3 cups confectioners' sugar (360g), plus an extra 1/4 cup if needed
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Equipment

  • 9x13-inch baking pan
  • Large bowl
  • Whisk
  • Handheld or stand mixer (with paddle or whisk attachment)
  • Toothpick
  • Aluminum foil
  • Wire rack

Method
 

Cake Preparation
  1. Preheat the oven to 350°F (177°C) and grease a 9x13-inch baking pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
  3. In a separate bowl, whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients and mix until completely combined; the batter will be thick.
  5. Spread the batter into the prepared pan and bake for 30-36 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Frosting
  1. Remove the cake from the oven and cool completely on a wire rack; you can place it in the refrigerator after about 45 minutes to speed cooling.
  2. For the frosting, beat softened cream cheese and butter in a large bowl until smooth and creamy.
  3. Add 3 cups confectioners' sugar, vanilla, and salt; beat on low speed for 30 seconds, then on high speed for 2 minutes, adding an extra 1/4 cup of sugar if a thicker frosting is desired.
  4. Spread the prepared frosting evenly on the completely cooled cake.
  5. Refrigerate the frosted cake for 30 minutes before serving to help set the frosting and facilitate easier cutting.

Notes

Baking times may vary, so always monitor your cake. If the top or edges brown too quickly, loosely cover the cake with aluminum foil. Refrigerating the frosted cake for 30 minutes before serving helps the frosting set and makes cutting easier. Store any leftover cake tightly covered in the refrigerator for up to 5 days.