Description

Classic pumpkin spice cake with cream cheese frosting is the ultimate autumn treat, combining warmth and comfort in every bite. This moist cake, spiced to perfection, is topped with a rich cream cheese frosting that adds an irresistible finish. Perfect for gatherings or cozy nights in, this dessert captures the essence of fall and will leave everyone asking for seconds.

Ingredients

Scale

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar
1 cup canned pumpkin puree
1/2 cup vegetable oil (or applesauce for a lighter option)
3 large eggs
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp salt
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease two round cake pans or line them with parchment paper.
In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In another bowl, mix pumpkin puree, granulated sugar, brown sugar, eggs, and oil until smooth.
Gradually add dry ingredients to the wet mixture until just combined; lumps are okay.
Divide batter evenly between prepared pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
For the frosting: Beat cream cheese and butter until fluffy; gradually add powdered sugar and vanilla until smooth.
Once cakes are completely cooled, frost between layers and on top.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 28g
Sodium: 300mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg

Keywords: For added texture, fold chocolate chips or nuts into the batter. Store leftovers in an airtight container in the fridge for up to five days.