Pumpkin Spice Cake with Cream Cheese Frosting

There’s something about fall that makes us crave comfort. The crisp air, the sound of leaves crunching underfoot, and of course, the smell of warm spices drifting from the kitchen. And if there’s one dessert that captures the magic of autumn in every bite, it’s pumpkin spice cake.

Picture this: a moist, golden cake infused with cinnamon, nutmeg, ginger, and cloves. The air fills with that irresistible aroma as it bakes. Once cooled, you slather it with a luscious, tangy-sweet cream cheese frosting, drizzle it with caramel, and sprinkle toasted nuts on top. Each forkful is cozy, nostalgic, and oh-so-satisfying.

Whether you’re hosting Thanksgiving dinner, baking for a potluck, or simply craving a treat with your coffee, this pumpkin spice cake recipe will quickly become a seasonal favorite. And the best part? It’s easy enough for beginners yet impressive enough to wow your guests.

Why You’ll Love This Pumpkin Spice Cake

• Moist & fluffy – Pumpkin purée keeps the cake soft and tender.
• Packed with fall flavor – A blend of cinnamon, nutmeg, ginger, and cloves makes every bite taste like autumn.
• Easy, one-bowl method – No complicated steps.
• Crowd-pleaser – Perfect for Thanksgiving, Christmas, or cozy weeknights.
• Make-ahead friendly – Stays moist for days, and flavors deepen overnight.
• Customizable – Swap toppings, add mix-ins, or adjust spices to suit your taste.

Ingredients for Pumpkin Spice Cake with Cream Cheese Frosting

For the Cake:

• 2 cups all-purpose flour (swap with gluten-free blend if needed)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 cup granulated sugar
• ½ cup brown sugar, packed (adds moisture & depth)
• 1 cup canned pumpkin purée (not pumpkin pie filling)
• ½ cup vegetable oil (or melted butter)
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup milk (whole or 2% works best)

For the Cream Cheese Frosting:

• 8 oz (225 g) cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2–3 tablespoons heavy cream or milk

For the Topping:

• ½ cup caramel sauce (store-bought or homemade)
• ½ cup chopped walnuts or pecans (toasted for extra crunch)

How to Make Pumpkin Spice Cake – Step by Step

Step 1: Prep the Pan

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.

Step 2: Mix Dry Ingredients

In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

Step 3: Mix Wet Ingredients

In another bowl, whisk granulated sugar, brown sugar, pumpkin purée, oil, eggs, vanilla, and milk until smooth.

Step 4: Combine

Gradually fold dry mixture into wet mixture. Mix gently until just combined (avoid overmixing).

Step 5: Bake

Pour batter into prepared pan. Bake 30–35 minutes, until a toothpick inserted in the center comes out clean.

Step 6: Cool

Let cake cool completely in the pan before frosting.

Step 7: Make the Frosting

Beat cream cheese and butter until smooth. Slowly add powdered sugar. Mix in vanilla and cream until light and fluffy.

Step 8: Assemble

Spread frosting over cooled cake. Drizzle with caramel sauce. Sprinkle with walnuts or pecans. Slice and serve!

Pro Tips & Cooking Secrets

• Use room temp ingredients for a smoother batter.
• Don’t overmix — keeps the cake light and tender.
• Canned pumpkin vs. fresh — canned is consistent and reliable.
• Add applesauce to replace some oil for a lighter version.
• Toast the nuts before topping for richer flavor.
• Chill frosting briefly if too soft before spreading.
• Use parchment paper for easy cake removal.
• Spice it up — add cardamom or allspice for variation.
• Make cupcakes with the same batter (bake ~20 mins).
• Store overnight — flavor deepens after resting.

Variations & Substitutions

• Gluten-free: Use a 1:1 gluten-free flour mix.
• Dairy-free: Swap milk with almond milk & use vegan cream cheese.
• Nut-free: Skip the topping or use pumpkin seeds.
• Lower sugar: Replace half the sugar with coconut sugar.
• Extra flavor: Add chocolate chips, raisins, or shredded coconut.

Best Ways to Serve Pumpkin Spice Cake

• Thanksgiving dessert table – alongside pies.
• With coffee – perfect for fall mornings.
• As a birthday cake – add festive sprinkles.
• For brunch – pair with cinnamon lattes.
• Potlucks & parties – easy to slice & serve.

Nutritional Information (per serving)

• Calories: ~420 kcal
• Carbs: 54g
• Protein: 5g
• Fat: 20g
• Sugar: 36g

Storage & Reheating Guide

• Room Temp: Store frosted cake (covered) up to 2 days.
• Fridge: Lasts up to 5 days in airtight container.
• Freezer: Freeze unfrosted cake up to 2 months. Thaw overnight, frost before serving.
• Reheat: Warm slices in microwave 10–15 seconds for fresh-baked feel.

FAQs – Pumpkin Spice Cake Questions Answered

1. Can I use fresh pumpkin instead of canned? Yes, roast & puree fresh pumpkin.
2. How do I keep my cake moist? Don’t overbake & store properly.
3. Can I make this cake ahead of time? Yes, bake 1–2 days before & frost later.
4. Can I make cupcakes with this recipe? Yes, bake ~20 minutes.
5. What size pan works best? 9×13-inch is standard, but two 9-inch rounds work too.
6. Is this cake freezer-friendly? Yes, unfrosted cake freezes best.
7. Can I reduce the sugar? Yes, reduce by ¼ cup without issues.
8. Can I use pumpkin pie spice instead of individual spices? Yes, 2½ teaspoons.
9. Why did my cake sink? Overmixing or underbaking may cause sinking.
10. Can I double this recipe? Yes, bake in a sheet pan or two 9×13 pans.
11. Can I use cream cheese frosting from a tub? Yes, though homemade is fresher.
12. What’s the best oil to use? Neutral oils like vegetable or canola.
13. Can I add mix-ins? Yes, chocolate chips, cranberries, or nuts.
14. How do I store leftovers? Airtight container, fridge up to 5 days.
15. What’s the difference between pumpkin spice cake and pumpkin bread? Cake is lighter & frosted; bread is denser.

Delicious Inspirations for Next Time

• Moist Carrot Cake with Cream Cheese Frosting
• German Chocolate Pie – Easy No-Bake Dessert
• Best Happy Birthday Cake

Your Turn in the Kitchen

Now you know how to make the best pumpkin spice cake with cream cheese frosting — moist, flavorful, and topped with caramel and nuts. Perfect for fall gatherings or everyday treats, this recipe is guaranteed to impress.

👉 What’s your favorite twist on pumpkin spice cake? Share in the comments and don’t forget to save or share this recipe with friends!

Pumpkin Spice Cake with Cream Cheese Frosting

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• Author: Patricia Jannet
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A moist and fluffy pumpkin spice cake infused with warm autumn spices, topped with rich cream cheese frosting, caramel drizzle, and crunchy walnuts. Perfect for fall gatherings or holiday desserts.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 cup canned pumpkin purée (not pumpkin pie filling)
• 1/2 cup vegetable oil (or melted butter)
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup milk (whole or 2%)
• 8 oz (225 g) cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2–3 tablespoons heavy cream or milk
• 1/2 cup caramel sauce (store-bought or homemade)
• 1/2 cup chopped walnuts or pecans

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
3. In another bowl, whisk together granulated sugar, brown sugar, pumpkin purée, oil, eggs, vanilla, and milk until smooth and well combined.
4. Gradually fold the dry ingredients into the wet mixture. Mix gently until just combined (do not overmix).
5. Pour the batter into the prepared pan and spread evenly.
6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the cake completely in the pan before frosting.
8. In a mixing bowl, beat cream cheese and butter together until smooth and creamy.
9. Add powdered sugar gradually, beating on low speed. Mix in vanilla extract and 2 tablespoons heavy cream. Beat until light and fluffy. Add more cream if needed for spreadable consistency.
10. Spread the cream cheese frosting evenly over the cooled cake.
11. Drizzle caramel sauce generously over the frosting.
12. Sprinkle chopped walnuts or pecans on top, slice, and serve.

Notes

• Ensure ingredients are at room temperature for best results.
• Do not overmix the batter to keep the cake fluffy.
• Canned pumpkin purée is recommended for consistency.
• Toast the nuts before topping for richer flavor.
• The cake tastes even better the next day as flavors deepen.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420 kcal
• Sugar: 36 g
• Sodium: 280 mg
• Fat: 20 g
• Saturated Fat: 9 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 70 mg