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Pumpkin Spice Cake with Cream Cheese Frosting

Cozy Pumpkin Spice Cake with Cream Cheese Frosting Bliss

Enjoy a delightful Pumpkin Spice Cake with Cream Cheese Frosting, perfect for autumn gatherings or a comforting dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 45 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 large Eggs These provide structure and keep the cake wonderfully moist.
  • 1 cup Granulated Sugar Adds sweetness and enhances browning for that perfect golden crust.
  • 1 cup Pumpkin Puree Ensures a rich pumpkin flavor and moistness.
  • ½ cup Canola or Vegetable Oil Keeps the cake tender.
  • 1 teaspoon Pumpkin Pie Spice Infuses the cake with warm, cozy flavors.
  • 1 teaspoon Vanilla Extract Elevates the flavor profile.
  • 1½ cups All-Purpose Flour Forms the cake's structure.
  • 1 teaspoon Baking Powder Essential for a fluffy rise.
  • ½ teaspoon Baking Soda Reacts with the pumpkin’s acidity for proper leavening.
  • 1 pinch Salt Balances and enhances all the delicious flavors.
For the Cream Cheese Frosting
  • 8 ounces Cream Cheese (softened) Ensure it's at room temperature for easy mixing.
  • ½ cup Unsalted Butter (softened) Adds richness and creamy texture.
  • 2 cups Confectioners’ Sugar Sweetens and thickens the frosting.
  • 1 teaspoon Additional Vanilla Extract Adds more flavor.
  • 1 pinch Salt Balances the sweetness in the frosting.

Equipment

  • Mixing Bowl
  • 8x8-inch Baking Pan
  • Whisk
  • Spatula
  • Cooling Rack

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with aluminum foil. Lightly spray the foil with cooking spray.
  2. In a large mixing bowl, whisk together 3 large eggs, 1 cup of granulated sugar, 1 cup of pumpkin puree, and ½ cup of canola or vegetable oil until smooth.
  3. Gently stir in 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, 1 teaspoon of pumpkin pie spice, and a pinch of salt into the wet ingredients until just combined.
  4. Pour the batter into your prepared pan and bake for 35-40 minutes, checking for doneness around 35 minutes.
  5. Cool the cake in the pan for about 10 minutes before lifting it out using the foil overhang, then let it cool completely on a cooling rack for 30-45 minutes.
  6. In a mixing bowl, beat together 8 ounces of softened cream cheese, ½ cup of softened unsalted butter, 2 cups of confectioners’ sugar, 1 teaspoon of vanilla extract, and a dash of salt until fluffy and smooth.
  7. Once the cake is cool, spread the cream cheese frosting evenly over the top and cut into squares to serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 3500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Always use pure pumpkin purée. Make sure ingredients are at room temperature. Avoid overmixing to maintain texture. Store in an airtight container for freshness.

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