Irresistibly Moist Pumpkin Cake Recipe with Creamy Cinnamon Frosting

Fall has arrived, and there’s nothing quite like a slice of moist, spiced pumpkin cake to capture the cozy essence of the season. This pumpkin cake recipe, topped with rich cream cheese frosting, is a delightful blend of sweet and spice, perfect for any autumn gathering or holiday dessert table. The soft texture of the cake pairs beautifully with the smooth, cinnamon-kissed frosting, making it a crowd-pleaser you’ll want to make again and again.

Photo byInsanelyGoodRecipes

I came across this recipe on Insanely Good Recipes, and I knew I had to share it with you all. With its balanced flavors and simple instructions, this pumpkin cake has quickly become a go-to in my home. It’s perfect for those who want a dessert that feels indulgent yet is easy to make.

A Little Backstory

The first time I made this pumpkin cake, it became an instant hit. The house was filled with the warm, inviting aroma of cinnamon and pumpkin pie spice, reminding me of cozy family gatherings by the fireplace. The soft, moist crumb of the cake combined with the creamy frosting makes this dessert truly special. Whether you’re baking for a fall party or just to satisfy your own cravings, this pumpkin cake recipe is sure to impress.

Cultural Origins

Pumpkin has been a staple of American desserts for centuries, often making its appearance in pies and breads during the fall season. This cake takes the essence of traditional pumpkin desserts and elevates it with a modern, creamy twist. While pumpkin pie is often the star of Thanksgiving, this cake might just steal the spotlight with its balance of sweet, spiced flavors and velvety frosting.

Ingredients You'll Need:

For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 (15-ounce) can pumpkin puree
• 1 cup vegetable oil
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon

Optional Topping:

• Chopped toasted pecans or walnuts

Instructions:

1. Preheat the oven: Start by preheating your oven to 350°F (175°C). Grease a 9x13-inch baking pan with nonstick spray.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
3. Combine the wet ingredients: In a separate bowl, whisk together the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth and fully combined.
4. Mix wet and dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter will be thick.
5. Bake the cake: Spread the batter evenly into the prepared baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the cake: Let the cake cool completely in the pan on a wire rack. This will take about 45-60 minutes.
7. Make the frosting: While the cake cools, beat together the softened cream cheese and butter in a large bowl until smooth and creamy, which should take about 2-3 minutes. Gradually add the powdered sugar, beating until fully incorporated. Mix in the vanilla extract and ground cinnamon.
8. Frost the cake: Once the cake has cooled, spread the cream cheese frosting evenly over the top using an offset spatula.
9. Optional topping: For added texture and flavor, sprinkle chopped toasted pecans or walnuts on top of the frosting.
10. Chill before serving: Refrigerate the cake for at least 30 minutes to let the frosting set before slicing and serving.

Tips for the Perfect Pumpkin Cake:

• Room-temperature ingredients: Using room-temperature eggs, cream cheese, and butter ensures a smoother batter and frosting.
• Don’t overmix: Stir the wet and dry ingredients together until just combined to keep the cake light and fluffy.
• Toasting the nuts: If you opt to add nuts, toasting them beforehand enhances their flavor and adds a delightful crunch.

This easy homemade pumpkin cake is a great alternative to traditional fall desserts like pies. It’s perfect for serving at Thanksgiving, Halloween parties, or simply enjoying with a warm cup of coffee on a crisp autumn day.

Variations:

• Gluten-free option: Substitute the all-purpose flour with a gluten-free flour blend.
• Vegan version: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of eggs, and swap out the cream cheese and butter for vegan alternatives.

Call to Action:

Did you enjoy this easy pumpkin cake recipe? Let me know how it turned out for you in the comments! Don’t forget to share it with your friends and follow me for more delicious fall recipes.