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Pumpkin Cake with Cinnamon Cream Cheese Frosting

A moist and flavorful pumpkin cake topped with decadent cinnamon cream cheese frosting, perfect for family gatherings and cozy get-togethers.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
  • 1 cup sugar
  • 0.5 cups vegetable oil
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
Frosting Ingredients
  • 8 oz cream cheese, softened
  • 0.5 cups butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • 1 teaspoon cinnamon (for frosting)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a separate large bowl, beat together the sugar and vegetable oil until combined. Mix in the pumpkin puree, eggs, and vanilla extract until smooth.
  4. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
Baking
  1. Pour the batter into a greased 9×13 inch baking pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan.
Frosting
  1. In a mixing bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, followed by the vanilla extract and cinnamon, mixing until fluffy.
  2. Once the cake is completely cool, spread the cream cheese frosting generously on top.
Serving
  1. Slice the cake and enjoy every morsel with family and friends!

Notes

For a healthier twist, use unsweetened applesauce instead of some of the oil. Remember to let your cake cool completely before frosting it to avoid a gooey mess.