Pumpkin Cake

This pumpkin cake is filled with plenty of pumpkin puree and spices, then baked and topped with a generous amount of cream cheese frosting. The ultimate fall treat that’s perfect for gatherings and makes for a show stopping dessert on Thanksgiving day.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 287kcal

Author Sara Welch

Ingredients

For the cake

2 cups all purpose flour
1 cup granulated sugar
1/2 cup brown sugar
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon vanilla extract
4 eggs
1 cup vegetable oil
15 ounce can pumpkin puree do not use pumpkin pie filling
cooking spray

For the frosting

1/2 cup butter softened
8 ounces cream cheese softened
4 cups powdered sugar
1 teaspoon vanilla extract
sprinkles or candy pumpkins for decoration optional

Instructions

For the cake

Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
Place the flour, sugar, brown sugar, pumpkin pie spice, salt, baking soda and baking powder in a large bowl. Stir to combine.
Add the vanilla extract, eggs, vegetable oil and pumpkin puree to the bowl. Stir until just combined.
Spread the batter evenly into the pan.
Bake for 35-38 minutes or until set and lightly browned. Cool completely in the pan.

For the frosting

Place the butter and cream cheese in the bowl of a mixer and mix until light and fluffy, about 2-3 minutes.
Add the powdered sugar, one cup at a time and mix on low speed until combined. Add the vanilla extract and mix for 30 seconds.
If the frosting is too thick, add 1 teaspoon of milk at a time until desired consistency is reached.
Spread the frosting evenly over the cake. Top with candy pumpkins or sprinkles. Cut into squares and serve, or store in the refrigerator until you’re ready to eat.

Video

Notes

Make sure to use pumpkin puree and not pumpkin pie filling. They are different!
The recipe calls for cutting this cake into 3 inch squares, but you can make smaller or larger pieces depending on how many people you're looking to feed.
Use an offset spatula to make sure both your pumpkin cake batter and frosting are spread in even layers.

Nutrition