Can I make this pumpkin cake with cream cheese frosting ahead of time?

Absolutely! This cake actually tastes better after the flavors have had time to meld. Make it up to 2 days in advance and store covered at room temperature, or refrigerate for up to 5 days.

Can I use fresh pumpkin instead of canned for pumpkin cake?

Yes, but it requires extra steps. Roast and puree fresh pumpkin, then drain it in a fine-mesh sieve lined with cheesecloth for several hours to remove excess moisture. Use the same amount as called for in the recipe.

Why did my cream cheese frosting turn out runny?

This usually happens when the cream cheese or butter is too warm. If your frosting is runny, refrigerate it for 15–20 minutes, then beat again until it reaches spreading consistency.

Can I turn this pumpkin cake recipe into cupcakes?

Definitely! Fill cupcake liners 2/3 full and bake at the same temperature for 18–22 minutes. This recipe yields approximately 24 cupcakes.

Is there a way to make this pumpkin cake with cream cheese frosting less sweet?

You can reduce the sugar in the cake by up to 1/4 cup without affecting the texture too much. For the frosting, reduce the powdered sugar to 3 cups and add a pinch extra salt to balance the tanginess of the cream cheese.

Pumpkin Cake with Cream Cheese Frosting That Will Steal Fall’s Spotlight 2025

Name: Pumpkin Cake with Cream Cheese Frosting That Will Steal Fall’s Spotlight
Prep time: 20 min
Cook time: 35 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger; 1 cup granulated sugar; 1 cup brown sugar, packed; 3/4 cup vegetable oil; 4 large eggs, room temperature; 1 (15 oz) can pumpkin puree (not pumpkin pie filling); 1/2 cup buttermilk; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar, sifted; 1 teaspoon vanilla extract; Pinch of salt

Pumpkin Cake with Cream Cheese Frosting That Will Steal Fall’s Spotlight

Print Recipe

A moist and tender pumpkin cake packed with fall spices and topped with tangy cream cheese frosting. Perfect for autumn gatherings and holiday desserts!

Author: Harmony
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 2 hours 10 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup granulated sugar
1 cup brown sugar, packed
3/4 cup vegetable oil
4 large eggs, room temperature
1 (15 oz) can pumpkin puree (not pumpkin pie filling)
1/2 cup buttermilk
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of salt

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
In a large bowl, beat together granulated sugar, brown sugar, and oil until combined. Add eggs one at a time, beating well after each.
Mix in pumpkin puree. Batter may look curdled—this is normal.
Alternate adding dry ingredients and buttermilk to the wet mixture, beginning and ending with dry. Mix until just combined.
Pour batter into prepared pan and smooth the top. Bake 30–35 minutes or until a toothpick comes out clean.
Cool cake completely in pan on a wire rack, about 1 hour.
Make frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar, then mix in vanilla and salt. Beat until fluffy.
Spread frosting over cooled cake and create swoops and swirls if desired.

Notes

For dairy-free: Use almond milk with vinegar instead of buttermilk, and dairy-free cream cheese and butter. For reduced sugar: Use 3/4 cup granulated sugar and coconut sugar in place of brown sugar. You can also make this recipe into cupcakes—bake 18–22 minutes at 350°F.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 510
Sugar: 58g
Sodium: 380mg
Fat: 23g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 75g
Fiber: 1g
Protein: 5g
Cholesterol: 75mg

Keywords: pumpkin cake, fall dessert, cream cheese frosting, easy pumpkin cake, holiday cake

Find it online: https://harmonymeal.com/pumpkin-cake-with-cream-cheese-frosting/