Moist Pumpkin Cake with Cream Cheese Frosting Recipe is the ultimate cozy dessert for autumn evenings. A single sheet pan yields a tender, spiced cake that stays soft all week. It uses pantry staples like pumpkin puree and simple dairy ingredients, making it a quick and beginner‑friendly bake. Pair it with my Easy Grilled Asian Chicken Skewers with Honey Garlic Sauce for a fun fall dinner twist.
★★★★½ 4.5 (103 reviews)
Why You'll Love Moist Pumpkin Cake with Cream Cheese Frosting Recipe – Easy Homemade Fall Delight
Discover the Moist Pumpkin Cake with Cream Cheese Frosting Recipe – a quick, homemade fall treat that's ultra moist, fluffy, and perfect for family gatherings.
- Ultra‑moist texture that stays fluffy for days
- Easy, 5‑ingredient frosting that’s tangy and sweet
- All ingredients are everyday pantry staples
- Perfect for family gatherings, potlucks, or a simple weeknight treat
Ingredients
- Pumpkin puree: Use canned 100% pure pumpkin, not pumpkin pie filling; substitute with sweet potato puree if desired.
- Flour: All‑purpose works best; you can swap half with whole‑wheat for a nuttier crumb.
- Oil: Vegetable or canola oil keeps the cake moist; melted coconut oil is a good alternative.
Instructions
Step 1 – Prepare the batter: Preheat oven to 350°F. In a large bowl whisk flour, pumpkin pie spice, baking soda, baking powder, and salt. In another bowl combine pumpkin puree, sugars, oil, eggs, milk, and vanilla; beat until smooth. Gradually stir dry ingredients into wet mixture until just combined; fold in nuts if using.
Step 2 – Bake the cake: Lightly grease a 9×13‑inch pan; pour batter evenly. Bake 20‑25 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack.
Step 3 – Make the frosting: Beat 8 oz softened cream cheese with ¼ cup butter until fluffy. Add 2 cups powdered sugar, ½ tsp vanilla, and a pinch of salt; beat until smooth and spreadable.
Expert Tips for Moist Pumpkin Cake with Cream Cheese Frosting Recipe – Easy Homemade Fall Delight
- For extra fluff, sift the flour and baking powder together.
- Don’t over‑mix the batter; stop when just combined.
- Allow the cake to cool completely before frosting to prevent melting.
Moist Pumpkin Cake with Cream Cheese Frosting Recipe – Easy Homemade Fall Delight
Discover the Moist Pumpkin Cake with Cream Cheese Frosting Recipe – a quick, homemade fall treat that's ultra moist, fluffy, and perfect for family gatherings.
★★★★½ 4.5 (103 reviews)
Ingredients
Main Ingredients
- 1 ½ cups all‑purpose flour
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- ½ cup milk
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
Seasonings & Flavor Boosters
- 1 tsp vanilla extract
- Optional: ¼ cup chopped walnuts or pecans
Optional Toppings
- Crushed gingersnap cookies for garnish
Instructions
How to Make Moist Pumpkin Cake with Cream Cheese Frosting Recipe
- Step 1 – Prepare the batter: Preheat oven to 350°F. In a large bowl whisk flour, pumpkin pie spice, baking soda, baking powder, and salt. In another bowl combine pumpkin puree, sugars, oil, eggs, milk, and vanilla; beat until smooth. Gradually stir dry ingredients into wet mixture until just combined; fold in nuts if using.
- Step 2 – Bake the cake: Lightly grease a 9×13‑inch pan; pour batter evenly. Bake 20‑25 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack.
- Step 3 – Make the frosting: Beat 8 oz softened cream cheese with ¼ cup butter until fluffy. Add 2 cups powdered sugar, ½ tsp vanilla, and a pinch of salt; beat until smooth and spreadable.
- Step 4 – Frost and serve: Spread frosting over the cooled cake. Sprinkle crushed gingersnap cookies and optional nuts on top for extra crunch. Slice and enjoy!
FAQs
Can I make Moist Pumpkin Cake with Cream Cheese Frosting Recipe ahead of time?
Yes, bake the cake a day early, cool completely, and refrigerate unfrosted. Frost just before serving.
What’s the best substitute for pumpkin puree?
Use canned sweet potato puree or pureed butternut squash for a similar texture.
How do I store leftovers?
Keep the frosted cake covered in the fridge; it stays fresh for five days.
Why did my cake turn out dry?
Over‑baking or using too much flour can dry it out. Check the toothpick 20 minutes in and remove immediately when clean.