Homemade Moist Pumpkin Cake with Cream Cheese Frosting

Homemade Moist Pumpkin Cake with Cream Cheese Frosting

This Homemade Moist Pumpkin Cake is soft, warmly spiced, and topped with a thick layer of smooth cream cheese frosting. This deesviral recipe is perfect for home cooking during fall, Thanksgiving, family gatherings, or whenever you’re craving a cozy pumpkin dessert.

Ingredients

For the Pumpkin Cake

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup vegetable oil
1 cup granulated sugar
3/4 cup packed brown sugar
4 large eggs, room temperature
1 can (15 oz) pure pumpkin puree
2 teaspoons vanilla extract

For the Cream Cheese Frosting

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 1/2 cups powdered sugar
2 teaspoons vanilla extract
Pinch of salt
1–2 tablespoons heavy cream or milk, if needed

Preparation Steps

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set it aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, nutmeg, and salt until evenly combined.
3. In a large mixing bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until smooth.
4. Add the eggs one at a time, whisking well after each addition. Stir in the pumpkin puree and vanilla extract until the mixture is completely smooth.
5. Gradually add the dry ingredients to the pumpkin mixture. Fold everything together just until no dry streaks of flour remain. Avoid overmixing so the cake stays tender and moist.
6. Pour the batter into the prepared baking dish and spread it evenly into the corners.
7. Bake for 30–35 minutes, or until the center is set and a toothpick inserted into the middle comes out clean or with just a few moist crumbs attached.
8. Place the cake on a cooling rack and allow it to cool completely in the baking dish before adding the frosting.
9. To prepare the frosting, beat the softened cream cheese and butter together for 2–3 minutes until light, creamy, and completely smooth.
10. Gradually add the powdered sugar, mixing on low speed at first. Add the vanilla and a pinch of salt, then beat until fluffy. If necessary, add 1 tablespoon of cream or milk at a time until the frosting reaches a smooth, spreadable consistency.
11. Spoon the cream cheese frosting over the completely cooled pumpkin cake. Use the back of a spoon or an offset spatula to create soft swirls across the surface.
12. Refrigerate the frosted cake for about 30 minutes before slicing if you prefer cleaner, neater pieces.

Serving Suggestions

Cut into generous squares and serve slightly chilled or allow each piece to sit at room temperature for 10–15 minutes before serving. A light sprinkle of cinnamon, chopped toasted pecans, or walnuts can be added on top for extra flavor and texture.

Storage

Because of the cream cheese frosting, keep the cake covered in the refrigerator. It will stay fresh for up to 4 days. For the best texture, let refrigerated slices sit at room temperature briefly before serving.

Soft, moist, warmly spiced, and covered with creamy frosting, this homemade pumpkin cake is a comforting fall dessert that’s easy enough for everyday baking but special enough for the holiday table.