4.6 from 840 votes
Pumpkin Spice Cake with Cream Cheese Frosting
This Pumpkin Spice Cake with Cream Cheese Frosting combines classic fall flavors with a moist, tender crumb highlighted by pumpkin puree and warm pumpkin pie spice. The cake is baked in an 8×8-inch pan to develop a delicate texture, then topped with a smooth, creamy frosting that balances sweetness with a slight tang from cream cheese. It’s well-suited for autumn gatherings or dessert after a hearty meal, offering comforting spice and richness without complexity.
Prep Time
10 mins
Cook Time
35 mins
Cooling Time
1 hr 30 mins
Total Time
2 hrs 15 mins
Servings:
9
Calories:
462 kcal
Course:
Cake
Cuisine:
American
Ingredients
Cake
- 2 egg large
- 1 cup granulated sugar
- 1 cup pumpkin puree
- ½ cup canola oil or vegetable oil
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt or to taste
Frosting
- 6 ounces cream cheese softened
- ¼ cup butter unsalted, softened
- 1 ½ cups confectioners’ sugar
- ½ teaspoon vanilla extract
- ½ teaspoon salt or to taste
Instructions
Make the Cake
- Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil and spray with cooking spray; set aside.
- To a large bowl, add the eggs, sugar, pumpkin, oil, pumpkin pie spice, vanilla, and whisk to combine.
- Add the flour, baking powder, baking soda, salt, and stir until just combined, don’t overmix.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 35 to 40 minutes (I baked 36 minutes) or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter.
- Set cake aside on a cooling rack to cool completely before frosting it so the frosting doesn’t melt.
Cup of Yum
Make the Frosting
- To a large bowl (or to the bowl of a stand mixer) add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and whisk until smooth and fluffy or beat with an electric mixer (or use the paddle attachment of a stand mixer).
- Turn frosting out onto cooled cake and spread into a smooth, even, flat layer using a spatula or knife (If you have a small amount leftover, it will keep airtight in the fridge for at least 2 weeks).
- Slice and serve.
Notes
- Store the cake airtight at room temperature for up to 4 days or refrigerate for up to 1 week.
- Cream cheese frosting can be kept at room temperature, but refrigeration reduces the chance of spoilage; note refrigeration may dry out the cake.
Nutrition Information
Serving
1piece
Calories
462kcal
(23%)
Carbohydrates
57g
(19%)
Protein
4g
(8%)
Fat
25g
(38%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.3g
(15%)
Cholesterol
69mg
(23%)
Sodium
443mg
(18%)
Potassium
116mg
(2%)
Fiber
1g
(4%)
Sugar
44g
(88%)
Vitamin A
4702IU
(94%)
Vitamin C
1mg
(1%)
Calcium
64mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9 Serving
Amount Per Serving
Calories 462
% Daily Value*
| Serving | 1piece | |
| Calories | 462kcal | 23% |
| Carbohydrates | 57g | 19% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 69mg | 23% |
| Sodium | 443mg | 18% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 4702IU | 94% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.