Pumpkin Spice Cake with Cream Cheese Frosting

Why You’ll Love This Recipe

I like this cake because it has all the cozy flavors of pumpkin spice season without being overly heavy. The warm spices make the cake fragrant and flavorful, while the pumpkin keeps it moist. The cream cheese frosting adds that signature tang I can’t resist, and pecans bring a nice nutty finish. It’s great for gatherings, holidays, or just enjoying with coffee on a crisp fall day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 2½ cups cake flour (or DIY: 2½ cups all-purpose flour minus 5 tbsp + 5 tbsp cornstarch)

• 2 tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• 2 tsp cinnamon

• 1 tsp ground ginger

• ½ tsp nutmeg

• ¼ tsp cloves

• ½ cup unsalted butter, room temperature

• ½ cup shortening

• 1½ cups granulated sugar

• 3 large eggs

• 1 cup pumpkin puree

• ¾ cup milk or buttermilk

For the Frosting:

• 8 oz cream cheese, room temperature

• ½ cup unsalted butter, room temperature

• 3–4 cups powdered sugar

• 1 tsp vanilla extract

• 1 cup chopped pecans (optional for garnish)

Directions

1. I preheat my oven to 350°F and grease and flour two 9-inch round cake pans.

2. In a bowl, I sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

3. In a separate bowl, I cream the butter, shortening, and sugar until pale and fluffy.

4. I beat in the eggs one at a time, scraping the sides of the bowl as needed.

5. I whisk together the pumpkin puree and milk in another bowl.

6. I add the dry ingredients and pumpkin mixture alternately to the creamed butter mixture, beginning and ending with dry ingredients. I mix just until combined.

7. I divide the batter between the pans and bake for 20–22 minutes, until a toothpick comes out clean.

8. I cool the cakes in the pans for 10 minutes before transferring to wire racks to cool completely.

9. For the frosting, I beat the cream cheese and butter until smooth, then gradually add powdered sugar and vanilla until fluffy.

10. I layer and frost the cooled cakes, spreading frosting between layers, on the sides, and on top. I press chopped pecans onto the sides if I want extra crunch.

Servings and timing

This recipe makes about 12 servings. It takes around 20 minutes to prep and 20–22 minutes to bake, so I can have it ready in under an hour (plus cooling time).

Variations

Sometimes I bake the batter in a bundt pan for a beautiful centerpiece cake (45–55 minutes). I also like turning it into cupcakes, which bake in about 18–20 minutes. For extra spice, I add a pinch of cardamom, or for indulgence, I mix in mini chocolate chips.

storage/reheating

I store the frosted cake in the refrigerator for up to 4 days. Before serving, I let it sit at room temperature for 30 minutes so the frosting softens. This cake also freezes well—unfrosted layers can be wrapped and frozen for up to 2 months, then thawed and frosted later.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I can use homemade pumpkin puree, but I make sure it’s thick and not watery.

Can I make this cake ahead of time?

Yes, I bake the layers a day in advance, wrap them tightly, and frost the next day.

What can I use instead of shortening?

I replace it with the same amount of butter, though the cake will be slightly denser.

Can I lighten up the frosting?

Yes, I reduce the powdered sugar for a tangier frosting or use less butter for a lighter texture.

Can I add nuts or fruit inside the batter?

Yes, I sometimes fold in chopped pecans, walnuts, or raisins for extra texture.

Conclusion

This pumpkin spice cake with cream cheese frosting is the ultimate fall dessert. I love how moist and flavorful the cake is, how the frosting adds a tangy balance, and how the pecans give it that final crunch. It’s a recipe that feels cozy, festive, and always gets rave reviews when I share it.

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