As the crisp autumn air settles in, there’s nothing quite as comforting as baking a warm pumpkin cake that fills the kitchen with the sweet, spicy scent of fall. Recently, I found myself on a mission to create a dessert that beautifully captures the essence of the season, and that’s how this Moist Pumpkin Cake with Cream Cheese Maple Frosting came to life. With its tender, fluffy crumb and vibrant orange hue, this cake is a showstopper at any gathering.
What truly elevates this dessert is the luscious cream cheese frosting, perfectly balanced with a hint of maple syrup that adds a delightful twist. Whether you opt for fresh pumpkin puree right from the market or a can for convenience, this recipe remains delightfully easy and incredibly rewarding. Perfect for sharing at festive occasions or simply indulging on a cozy evening, it’s bound to become a staple in your fall baking repertoire. Get ready to impress your family and friends with this simple yet luxurious treat!
Why Is Pumpkin Cake with Cream Cheese Frosting So Irresistible?
Moist, this cake offers a tender crumb that keeps you coming back for seconds.
Versatile, feel free to use fresh or canned pumpkin based on your mood or pantry.
Flavor-packed, the warming spices combined with tangy cream cheese frosting create a symphony of taste.
Easy-to-follow, with simple steps, even novice bakers can achieve spectacular results.
Perfect for gatherings, it’s a crowd-pleaser that brings everyone together—ideal for potlucks or cozy fall dinners.
For more delicious pumpkin inspirations, don’t miss my guide on pumpkin baking tips that elevate your seasonal desserts!
Pumpkin Cake with Cream Cheese Frosting Ingredients
For the Cake
- Pumpkin Puree – Fresh pumpkin is preferred for the best flavor, but canned works beautifully too.
- Large Eggs – Room temperature eggs incorporate better for a fluffy texture.
- White Sugar – This adds sweetness and moisture; you can reduce it for a less sweet cake.
- Vegetable Oil – Using oil keeps the cake moist compared to butter.
- Plain/All-Purpose Flour – Forms the cake structure; self-raising flour can also work but alters the rise.
- Baking Powder – A vital leavening agent that gives the cake its rise.
- Cinnamon Powder – This classic spice beautifully complements the pumpkin flavor.
- Cooking/Kosher Salt – Enhances all the flavors; use a coarser salt for the best results.
For the Frosting
- Cream Cheese (Block) – Provides the rich tanginess in your frosting; avoid spreadable varieties for texture.
- Unsalted Butter – Softened butter contributes to a creamy consistency.
- Vanilla Extract – Adds a lovely depth of flavor to the frosting.
- Icing Sugar (Powdered Sugar) – Sweetens while giving a fluffy texture; use soft icing sugar for best results.
- Maple Syrup – Drizzle on top for an extra hint of sweetness and warmth; adjust to your taste.
Optional Topping
- Pecans – Chopped pecans add a delightful crunch and are perfect for garnishing your cake.
This delightful pumpkin cake with cream cheese frosting is not just a dessert; it’s an experience that encapsulates the warmth of fall. Enjoy!
How to Make Pumpkin Cake with Cream Cheese Frosting
-
Preheat the oven to 180°C (350°F). Prepare a 9×13-inch baking pan by lining it with baking paper, ensuring a non-stick surface for easy removal later.
-
Whisk together eggs, sugar, oil, and pumpkin puree in a large mixing bowl until smooth and well combined. The mixture should be creamy and inviting.
-
Add the flour, baking powder, cinnamon, and salt to the wet mixture. Stir gently until everything is just combined, ensuring not to overmix; the batter should be thick and well-blended.
-
Pour the batter into the prepared baking pan evenly. Bake in the oven for 40 minutes, or until a toothpick inserted into the center comes out clean. The top should be a beautiful golden brown.
-
Cool the cake in the pan for about 10 minutes. Then, carefully transfer it to a cooling rack to cool completely. This step is crucial for frosting perfection!
-
For the frosting: Beat together the cream cheese and softened butter in a bowl until the mixture is smooth and fluffy. Gradually add the icing sugar while mixing, and then stir in the vanilla extract for added flavor.
-
Frost the completely cooled cake with the cream cheese frosting, spreading it evenly across the top. Create lovely swirls, and then drizzle with maple syrup. If you like, sprinkle chopped pecans for an added crunch.
Optional: Top with a sprinkle of cinnamon for a festive touch.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Pumpkin Cake with Cream Cheese Frosting
Room Temperature: Store the pumpkin cake loosely covered at room temperature for up to 2 days for the best taste and texture.
Fridge: After 2 days, refrigerate leftovers in an airtight container for up to 5 days. Allow the cake to come to room temperature before serving to enhance its flavors.
Freezer: For longer storage, freeze the unfrosted cake wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the fridge before frosting and serving.
Reheating: If desired, warm individual slices in the microwave for 10-15 seconds for a cozy experience, retaining the moistness of this pumpkin cake with cream cheese frosting.
Make Ahead Options
These Moist Pumpkin Cake with Cream Cheese Frosting are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the cake batter and refrigerate it for up to 24 hours before baking. Just cover it tightly to maintain freshness and prevent any unwanted flavors. Additionally, you can make the cream cheese frosting in advance and store it in the refrigerator for up to 3 days; just be sure to let it come back to room temperature and re-whip it before spreading. This means when you’re ready to serve, all you need to do is bake the cake and frost it, ensuring a delightful dessert that’s just as delicious and a breeze to whip up!
Tips for the Best Pumpkin Cake
-
Fresh Pumpkin Puree: Use fresh pumpkin for a more intense flavor, but if you’re short on time, canned pumpkin works just as well; just ensure it’s pure pumpkin.
-
Egg Temperature Matters: Always use room temperature eggs for better mixing. Cold eggs can cause your cake to be dense rather than light and fluffy.
-
Avoid Overmixing: When combining the wet and dry ingredients, mix just until combined. Overmixing can result in a tougher texture in your pumpkin cake.
-
Frosting Consistency: For a perfectly creamy frosting, stick to block cream cheese rather than spreadable types. It achieves the best texture for the cream cheese frosting.
-
Adjust Sweetness: If you prefer a less sweet cake, feel free to reduce the quantity of icing sugar in the cream cheese frosting without sacrificing flavor.
-
Customize Toppings: Feel free to swap pecans for walnuts or omit nuts entirely based on dietary preferences, allowing everyone to enjoy this delightful pumpkin cake with cream cheese frosting!
Pumpkin Cake with Cream Cheese Frosting Variations
Feel free to tailor this delicious cake to your tastes and needs! Each option adds its own unique twist.
-
Nut-Free: Omit the pecans for a nut-free treat that everyone can enjoy without worry. This keeps it simple yet delicious!
-
Spice Blend: Add a pinch of ground ginger or nutmeg alongside the cinnamon for an extra layer of warm, enticing flavor. The aroma will be irresistible!
-
Caramel Swirl: Swap maple syrup with a rich caramel sauce for a different flavor twist that brings a cozy decadence to each bite.
-
Mini Muffins: Bake the batter in muffin tins for quick, individual servings, reducing the baking time to about 25 minutes. Perfect for grab-and-go treats!
-
Gluten-Free: Use a gluten-free flour blend instead of regular flour for a gluten-free version that does not compromise on taste.
-
Chocolate Drizzle: For chocolate lovers, drizzle melted chocolate over the cream cheese frosting for a delightful chocolatey surprise.
-
Zesty Twist: Add a few teaspoons of orange zest to the batter for a refreshing citrus flair that pairs beautifully with the pumpkin.
-
Coconut-Cream Frosting: Use coconut cream instead of cream cheese for a dairy-free option that still delivers on creaminess and flavor.
Each variation invites you to explore new delicious possibilities while celebrating the essence of fall!
What to Serve with Pumpkin Cake with Cream Cheese Frosting?
Creating a delightful autumn meal is all about complementary flavors and textures that embrace the season.
-
Spiced Apple Cider: This warm beverage infused with cinnamon and cloves adds a comforting, sweet twist that pairs beautifully with the cake’s pumpkin spices.
-
Roasted Butternut Squash Salad: Featuring crisp greens and a tangy vinaigrette, this dish brings brightness while maintaining a cozy, fall vibe that echoes the cake’s flavors.
-
Vanilla Ice Cream: A scoop of creamy vanilla ice cream draped beside the cake melts slightly and creates a heavenly contrast to the spiced warmth of the dessert.
-
Maple Pecan Coffee: Rich, brewed coffee with hints of maple and toasted pecans enhances the creamy frosting’s maple essence, making every bite even more indulgent.
-
Chocolate Ganache: Drizzling warm chocolate ganache over the pumpkin cake adds a rich, decadent touch that delights the senses and elevates your dessert experience.
-
Gingerbread Cookies: These spiced treats, with their chewy texture and warming flavors, create a delicious festive contrast that is simply irresistible alongside your pumpkin cake.
Every sweet bite is an invitation to gather around the table, enjoying the warmth of shared moments and delicious flavors!
Pumpkin Cake with Cream Cheese Frosting Recipe FAQs
What type of pumpkin should I use for the cake?
Absolutely! Fresh pumpkin puree is ideal for richer flavor, but canned pumpkin works too. Just ensure it’s pure pumpkin without any additives. Both options deliver delicious results.
How should I store leftover pumpkin cake?
I recommend covering the pumpkin cake loosely at room temperature for up to 2 days. After that, refrigerate it in an airtight container for up to 5 days. Allow it to come to room temperature before serving to really enhance the flavors.
Can I freeze pumpkin cake with cream cheese frosting?
Yes! For best results, freeze the unfrosted pumpkin cake wrapped tightly in plastic wrap and then aluminum foil, which helps prevent freezer burn. It can last up to 3 months. When you’re ready to enjoy it, thaw the cake in the fridge overnight, frost it, and serve!
What should I do if my cake is too dense?
If your pumpkin cake turns out dense, it could be due to overmixing the batter. When combining wet and dry ingredients, mix gently just until combined. Room temperature eggs can also help achieve a fluffier texture. Always ensure your baking powder is fresh for the best rise!
Is this recipe suitable for people with allergies?
This pumpkin cake contains gluten and dairy, so it’s not suitable for those with gluten or lactose intolerances. However, you can make gluten-free substitutions using a blend of gluten-free flour and plant-based cream cheese for a safe alternative. Always check labels to avoid allergens.
How long does this cake stay fresh?
When stored properly, the pumpkin cake remains delicious in the fridge for up to 5 days. For room temperature storage, aim to consume it within 2 days for the best taste and texture, as it may begin to dry out after that.
Moist Pumpkin Cake with Cream Cheese Frosting Bliss
Ingredients
Equipment
Method
- Preheat the oven to 180°C (350°F). Prepare a 9x13-inch baking pan by lining it with baking paper.
- Whisk together eggs, sugar, oil, and pumpkin puree until smooth and well combined.
- Add the flour, baking powder, cinnamon, and salt to the wet mixture. Stir gently until combined.
- Pour the batter into the prepared baking pan evenly. Bake for 40 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.
- For the frosting, beat together cream cheese and softened butter until smooth. Gradually add icing sugar and stir in vanilla extract.
- Frost the cooled cake with the cream cheese frosting and drizzle with maple syrup. Sprinkle with chopped pecans if desired.