Pumpkin Cake with Cream Cheese Frosting

This Pumpkin Cake is the ultimate fall dessert — moist, spiced, and irresistibly comforting. Made with real pumpkin puree, warm cinnamon, and topped with a silky cream cheese frosting and maple drizzle, it’s a showstopper for gatherings or a cozy afternoon treat. Whether you’re using fresh or canned pumpkin, this easy, foolproof recipe guarantees bakery-quality results every time.

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Prep Time 25

Cook Time 40

Total Time 1 5

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American

Calories: 410

Ingredients Method Notes

Ingredients

For the Pumpkin Base

425 g pumpkin puree use fresh homemade puree or one 15-oz can (not pie filling)
4 large eggs at room temperature
330 g granulated sugar or caster/superfine sugar for smoother texture
240 ml vegetable or canola oil or another neutral oil of choice
250 g all-purpose flour sifted for light texture
4 tsp baking powder ensures a high, fluffy rise
2 tsp ground cinnamon for classic pumpkin spice flavor
1 tsp kosher salt balances sweetness

For the Cream Cheese Frosting

180 g cream cheese softened to room temperature
225 g unsalted butter softened
1 tsp pure vanilla extract
480 g powdered sugar sifted to remove lumps

To Finish

80 ml maple syrup for drizzling; adjust to taste
50 g pecans roughly chopped and toasted

Method

Step 1 – Prepare the Pan and Oven
Preheat oven to 180°C / 350°F (160°C fan). Lightly grease and line a 9×13-inch (23×33 cm) pan with parchment paper, leaving an overhang for easy lifting.
Step 2 – Mix the Wet Ingredients
In a large bowl, whisk together eggs, sugar, oil, and pumpkin puree until smooth and glossy. This forms the moist, flavorful base of your cake.
Step 3 – Combine the Dry Ingredients
In another bowl, sift together flour, baking powder, cinnamon, and salt. Gradually add to the wet ingredients, stirring until just combined — do not overmix.
Step 4 – Bake to Perfection
Pour batter into the prepared pan and smooth the top. Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes, then transfer to a wire rack to cool completely.
Step 5 – Make the Cream Cheese Frosting
Beat cream cheese and butter together for 2 minutes until fluffy. Gradually add powdered sugar in three additions, mixing on low each time. Increase speed to high and beat for 3 minutes until silky. Mix in vanilla extract.
Step 6 – Frost and Decorate
Spread frosting over cooled cake. Swirl with a spoon, drizzle with maple syrup, and top with toasted pecans. Let set before slicing.

Notes

Serving: Best enjoyed at room temperature with coffee or chai.
Storage: Refrigerate for up to 5 days, covered. Bring to room temperature before serving.
Freezing: Unfrosted cake freezes up to 2 months; thaw fully before frosting.
Tips: Use thick pumpkin puree, don’t overmix, and try adding nutmeg or ginger for extra warmth.