Pumpkin Cake With Cinnamon Cream Cheese Frosting

The smell of pumpkin and spices baking in the oven is enough to make any kitchen feel warm and alive.

This cake has all the richness of pumpkin balanced with cinnamon, nutmeg, ginger, and cloves, creating a soft crumb that stays moist for days.

The frosting is smooth and creamy, with cream cheese whipped until fluffy and blended with cinnamon for a touch of spice.

A scattering of pecans on top adds crunch to every slice, making the cake not just tender but also textured in the best way.

Every layer of flavor works together—the earthy pumpkin, the gentle sweetness from both brown and white sugar, and the frosting that melts across the surface in silky swirls.

Cut into neat squares, this cake is easy to serve, but each piece feels special on its own.

It’s the sort of bake that fills the table with aroma before it even cools, and once topped with frosting, it looks as inviting as it tastes.

Table of Contents

Pumpkin Cake With Cinnamon Cream Cheese Frosting Recipe

Ingredients

For The Pumpkin Cake

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
3/4 cup neutral oil (like canola or sunflower)
3 large eggs, room temperature
1 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon pure vanilla extract
1/3 cup whole milk, room temperature

For Cinnamon Cream Cheese Frosting

8 oz cream cheese, softened to room temperature
1/2 cup unsalted butter, softened
3 cups powdered sugar, sifted
2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract
2–3 tablespoons heavy cream (add as needed for consistency)
1/2 cup finely chopped pecans, for garnish

Instructions

Preheat the oven to 350°F (175°C). Grease and line a 9×9-inch square baking pan with parchment paper, leaving a little overhang for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
In a large mixing bowl, whisk together the brown sugar, granulated sugar, and oil until well combined. Add the eggs one at a time, whisking until smooth and slightly thickened.
Stir in the pumpkin puree and vanilla extract until fully incorporated.
Add half of the dry ingredients into the wet mixture, folding gently with a spatula. Pour in the milk, mix lightly, then add the remaining dry ingredients. Stir just until no streaks of flour remain—do not overmix, or the cake will turn dense.
Pour the batter evenly into the prepared pan. Smooth out the top with a spatula.
Bake for 32–38 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs. Allow the cake to cool completely in the pan on a wire rack.
For the frosting, beat the softened cream cheese and butter together with a hand mixer or stand mixer until smooth and fluffy. Add the powdered sugar gradually, mixing on low speed until combined.
Add the cinnamon, vanilla extract, and 2 tablespoons of heavy cream. Increase the speed and beat until the frosting is creamy and spreadable. If it feels too thick, add the extra tablespoon of cream.
Once the cake is completely cool, lift it from the pan and place it on a serving board. Spread the frosting generously over the top, creating soft swirls with a spatula.
Sprinkle the chopped pecans evenly across the frosting. Slice into squares and serve.

What Makes This Pumpkin Cake So Moist And Flavorful?

The secret lies in the combination of ingredients and how they work together. Pumpkin puree naturally adds moisture and a gentle sweetness, while oil ensures the cake stays soft even after a day or two.

A mix of brown sugar and white sugar brings both depth and balance. Spices like cinnamon, ginger, nutmeg, and cloves create that warm flavor profile people expect from a pumpkin dessert.

Milk and eggs tie it all together, giving the cake a soft crumb that doesn’t dry out quickly.

Can I Make This Pumpkin Cake Ahead Of Time?

Yes, this cake can be made ahead and it still tastes fresh. Baking it a day earlier often makes the flavors even richer because the spices have time to settle into the cake. If you’re baking for an occasion:

Bake the cake the day before: Keep it covered at room temperature until completely cooled, then wrap it tightly in plastic wrap.
Frost the next day: Adding the cinnamon cream cheese frosting on the day of serving keeps it light and fluffy.
Fully assembled cake: If you need it completely ready, frost it, cover with a cake dome or airtight container, and refrigerate. Just let it sit at room temperature for about 20 minutes before serving so the frosting softens again.

How Do I Store Pumpkin Cake With Cinnamon Cream Cheese Frosting?

Storage depends on whether the cake is frosted or not. Since the frosting contains cream cheese, it needs proper care:

Unfrosted cake: Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze for up to 2 months.
Frosted cake: Keep covered in the refrigerator for 3 to 4 days. For best texture, allow slices to sit at room temperature for a short time before eating.
Freezing tip: You can freeze the cake unfrosted and add frosting after thawing. If freezing with frosting, wrap individual slices in parchment paper, then store in a freezer-safe container.

Can I Use Store-Bought Pumpkin Pie Filling Instead Of Pumpkin Puree?

Pumpkin pie filling should not be used in this recipe. It already contains sugar and spices, which would throw off the balance and make the cake too sweet. Always choose pure pumpkin puree, which is unsweetened and allows you to control the sweetness and spices in the cake.

What Nuts Work Best As A Topping?

The recipe calls for pecans, but you can experiment depending on taste. Nuts add crunch and a bit of richness to balance the soft cake and creamy frosting.

Pecans: Classic choice, slightly buttery and sweet.
Walnuts: Stronger flavor, more earthy, pairs well with pumpkin.
Almonds: Toasted slivers give a lighter crunch and subtle sweetness.
Hazelnuts: Rich and nutty, though slightly less common for pumpkin cakes.

Can I Make The Cinnamon Cream Cheese Frosting Less Sweet?

Yes, you can adjust the frosting to your preference. Powdered sugar is important for structure and stability, but you don’t need to add the full amount if you prefer less sweetness.

Add gradually until the texture is spreadable but not runny. You can also increase the cream cheese slightly for a tangier flavor, or add a touch of salt to balance the sweetness.

What Is The Best Way To Cut Pumpkin Cake Neatly?

Cutting soft, frosted cakes can be tricky, but there are small tips that help keep slices clean and even.

Use a sharp, long knife: Wipe it clean between each slice to prevent frosting buildup.
Chill slightly before cutting: Refrigerating the cake for 15–20 minutes firms up the frosting, making neater slices.
Mark slices before cutting: Score the top with light lines to guide even portions.

Can This Pumpkin Cake Be Baked In Other Pans?

Yes, this recipe is flexible and works well in different pans, but baking times will vary:

9×9-inch square pan: Gives tall slices with a soft crumb.
9×13-inch rectangular pan: Makes a thinner sheet cake, better for larger gatherings.
Round pans: Divide the batter into two 8-inch rounds for a layer cake. Adjust baking time and check for doneness early.
Cupcakes: Fill liners 2/3 full and bake for about 18–22 minutes.