Print

Pumpkin Spice Cake with Cream Cheese Frosting

Moist homemade pumpkin spice cake with cream cheese frosting and pecans
Print Recipe

A tender, ultra-moist pumpkin spice cake layered with luscious cream cheese frosting. Classic cinnamon, ginger, nutmeg & cloves deliver peak fall flavor—perfect for holidays or casual cozy nights.

Ingredients

Scale

For the Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 3/4 cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 can (15 oz) pumpkin purée (not pumpkin pie filling)
  • 1/2 cup buttermilk

For the Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Substitutions: 1:1 gluten-free flour blend (add 1/4 tsp xanthan if needed); dairy-free butter + plant cream cheese; reduce granulated sugar to 3/4 cup; maple syrup for part of frosting sweetness.

Instructions

  1. Prep: Heat oven to 350°F (175°C). Grease and flour two 9-inch round pans or line bottoms with parchment.
  2. Dry mix: In a medium bowl whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. Cream: In a large bowl beat butter, granulated sugar, and brown sugar until light and fluffy (3–4 minutes).
  4. Eggs & vanilla: Beat in eggs one at a time, then mix in vanilla.
  5. Pumpkin: Mix in pumpkin purée (mixture may look slightly curdled—normal).
  6. Alternate with buttermilk: Add dry mix in 3 additions alternating with buttermilk in 2 additions, beginning and ending with dry. Mix just until combined.
  7. Bake: Divide batter between pans; bake 35–40 minutes until a toothpick comes out clean and centers spring back.
  8. Cool: Cool 10 minutes in pans; turn out to a rack to cool completely.
  9. Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and a pinch of salt; beat until fluffy.
  10. Assemble: Place first layer on plate, spread frosting; top with second layer and frost top and sides (or leave sides semi-naked for a rustic look).

Notes

Serves 12. Approx per slice: 485 kcal, 5g protein, 68g carbs, 23g fat, 2g fiber, ~50g sugar. Make-ahead: layers keep 2 days wrapped at room temp; frost day-of. Storage: covered at room temp 2 days or refrigerate up to 5 days (bring to room temp before serving). Freeze: unfrosted layers up to 3 months; frosted slices up to 2 months (wrap well). Cupcakes: yields ~24; bake 18–22 minutes. Tips: use pure pumpkin (not pie filling); don’t overmix; avoid opening oven before 30 minutes; fully cool before frosting.

Nutrition

Keywords: pumpkin spice cake, cream cheese frosting, fall dessert, Thanksgiving cake, moist pumpkin cake, easy pumpkin spice cake

Find it online: https://harmonymeal.com/pumpkin-spice-cake/