Pumpkin Cake with Cinnamon Cream Cheese Frosting

If you’re searching for a dessert that captures the heart of fall in every moist, spiced bite, look no further than this Pumpkin Cake with Cinnamon Cream Cheese Frosting. This recipe delivers the perfect balance of pumpkin’s natural sweetness with the warmth of cinnamon, all enveloped in a creamy, dreamy frosting that feels like a cozy hug. Ideal for gatherings, holiday treats, or anytime you want to indulge in a slice of seasonal bliss, this cake is bound to become your new favorite.

Why You’ll Love This Recipe

• Moist and Tender Texture: The pumpkin puree keeps the cake wonderfully soft and juicy, never dry.
• Perfectly Balanced Spices: Cinnamon, nutmeg, and a touch of cloves create a warm and inviting flavor profile.
• Cream Cheese Frosting Magic: The cinnamon-infused frosting adds a smooth, tangy sweetness that complements the cake beautifully.
• Easy to Make: Simple ingredients and straightforward steps make this recipe a breeze for bakers of all skill levels.
• Versatile for Occasions: Whether it’s a family dessert or a festive centerpiece, this cake fits every celebration.

Ingredients You’ll Need

Every ingredient in this Pumpkin Cake with Cinnamon Cream Cheese Frosting is carefully chosen to deliver richness, spice, and a luscious texture. From the pumpkin puree that forms the moist base to the warm spices and creamy frosting, each part plays a vital role in the final mouthwatering result.

• Pumpkin Puree: Use canned or fresh pumpkin to give the cake its moist and naturally sweet foundation.
• All-Purpose Flour: Provides structure and stability for the cake layers.
• Granulated Sugar and Brown Sugar: A blend of sugars adds sweetness with a hint of caramel depth.
• Baking Soda and Baking Powder: Leavening agents that ensure the cake rises perfectly.
• Ground Cinnamon, Nutmeg, and Cloves: The trio creates the classic fall spice profile that warms every bite.
• Eggs: Bind the ingredients together and contribute to the cake’s tender crumb.
• Vegetable Oil: Keeps the cake moist without overpowering the flavors.
• Vanilla Extract: Adds a subtle aromatic sweetness that enhances all other flavors.
• Cream Cheese: The base for the luscious frosting with a tangy richness.
• Butter: Adds creaminess and improves frosting texture.
• Powdered Sugar: Sweetens and thickens the frosting.
• Ground Cinnamon for Frosting: Gives the cream cheese frosting a warm, spicy kick.

Variations for Pumpkin Cake with Cinnamon Cream Cheese Frosting

Feel free to make this recipe your own! It’s wonderfully flexible, so whether you’re adjusting for dietary preferences or simply want to switch things up, these variations will inspire you.

• Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking blend without altering taste or texture.
• Vegan Version: Use flax eggs, dairy-free cream cheese, and vegan butter for a plant-based delight.
• Nutty Twist: Add toasted walnuts or pecans into the batter or as a topping for a crunchy contrast.
• Spice It Up: Increase cinnamon or add ginger and cardamom for an even more aromatic experience.
• Citrus Zest Boost: Incorporate orange or lemon zest in the batter or frosting to brighten the flavors.

How to Make Pumpkin Cake with Cinnamon Cream Cheese Frosting

Step 1: Prepare Your Ingredients

Begin by gathering all the ingredients at room temperature—this ensures smooth mixing. Preheat your oven to 350°F (175°C) and grease or line two 9-inch round cake pans.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This builds the flavorful base of your cake and ensures even spice distribution.

Step 3: Combine Wet Ingredients

In a large bowl, beat together the eggs, granulated sugar, brown sugar, vegetable oil, pumpkin puree, and vanilla extract until smooth and well-incorporated.

Step 4: Blend Wet and Dry Mixtures

Gradually add the dry mixture to the wet ingredients, folding gently until just combined. Avoid overmixing to maintain the cake’s tender crumb.

Step 5: Bake to Perfection

Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.

Step 6: Make the Cinnamon Cream Cheese Frosting

Beat softened cream cheese and butter until smooth and fluffy. Slowly add powdered sugar and whisk in ground cinnamon until the frosting is luscious and spreadable.

Step 7: Assemble and Frost the Cake

Place one cake layer on your serving plate, spread a thick layer of frosting on top, then add the second layer. Cover the entire cake with the remaining frosting, smoothing it out or creating swirls for a homemade look.

Pro Tips for Making Pumpkin Cake with Cinnamon Cream Cheese Frosting

• Room Temperature Ingredients: Ensures better mixing and a smoother batter.
• Don’t Overmix: To avoid a tough cake, mix just until ingredients come together.
• Use Fresh Spices: Freshly ground cinnamon and nutmeg make all the difference in flavor intensity.
• Chill Frosting Before Spreading: Helps achieve a clean, smooth frosting finish.
• Let the Cake Cool Completely: Prevents frosting from melting and sliding off.

How to Serve Pumpkin Cake with Cinnamon Cream Cheese Frosting

Garnishes

Sprinkle chopped toasted pecans or walnuts on top for a nutty crunch, or add a light dusting of cinnamon powder to reinforce those warm spice notes beautifully.

Side Dishes

Serve slices with a scoop of vanilla ice cream or a dollop of whipped cream to add creamy contrast, or pair with a warm cup of spiced chai or coffee for an inviting autumn treat.

Creative Ways to Present

Try layering the cake in clear glass trifle dishes for a stunning visual effect, or cut into petite squares and top each with a cinnamon stick for a charming party dessert.

Make Ahead and Storage

Storing Leftovers

Store leftover pumpkin cake with cinnamon cream cheese frosting in an airtight container in the refrigerator for up to 4 days to keep it fresh and moist.

Freezing

Freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months; thaw completely before frosting for best results.

Reheating

If you prefer your cake slightly warm, microwave individual slices for 10-15 seconds—but avoid heating the frosting to maintain its creamy texture.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Just be sure to roast and puree fresh pumpkin well to achieve the same smooth and moist consistency as canned puree.

Is this recipe suitable for a bundt cake pan?

Yes, you can bake the batter in a greased bundt pan, but adjust baking time to about 45-50 minutes and check for doneness with a toothpick.

Can I make the frosting ahead of time?

Yes, prepare the frosting a day ahead and keep it refrigerated; bring to room temperature and re-whip before spreading on the cake.

How do I prevent the cream cheese frosting from being too runny?

Ensure both cream cheese and butter are softened but not melting, and slowly add powdered sugar to reach your desired consistency.

Can I add nuts directly into the cake batter?

Yes, folding in chopped nuts adds a delightful texture, but be mindful of any nut allergies among your guests.

Final Thoughts

This Pumpkin Cake with Cinnamon Cream Cheese Frosting is more than just a dessert—it’s a celebration of fall’s best flavors all wrapped up in each slice. Whether you’re baking for yourself or sharing with loved ones, this cake promises comfort, warmth, and pure deliciousness. So grab your spatula and pumpkin puree, and make this mouthwatering treat today!

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