Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe

The Pumpkin Cake with Cinnamon Cream Cheese Frosting is one of those irresistible desserts that instantly brings warmth and comfort to your table. Imagine tender, moist layers infused with rich pumpkin flavor and aromatic pumpkin spice, perfectly complemented by a luscious cinnamon cream cheese frosting that melts in your mouth. This recipe balances sweet and spice beautifully, making it a go-to for cozy autumn gatherings or anytime you crave a slice of pure joy. Get ready to dive into a delightful baking adventure that leaves everyone wanting more.

Ingredients You’ll Need

Each ingredient in this recipe plays a vital role, making the Pumpkin Cake with Cinnamon Cream Cheese Frosting not just flavorful but wonderfully textured and beautifully spiced. From the deep molasses notes of dark brown sugar to the creamy tang of cream cheese, these components come together with ease to create a cake that’s both impressive and approachable.

• All-purpose flour: Provides structure and a tender crumb for the cake layers.
• Baking powder and baking soda: Help the cake rise and stay light while keeping it moist.
• Salt: Enhances all the flavors, balancing the sweetness and spices.
• Pumpkin spice: A fragrant blend that brings warm autumnal notes of cinnamon, nutmeg, and cloves.
• Dark brown sugar: Adds rich, caramel-like sweetness for depth.
• Pumpkin purée: The star ingredient that infuses moistness, color, and that unmistakable pumpkin flavor.
• Oil: Keeps the cake tender and moist without heaviness.
• Eggs: Bind the cake together and contribute to its structure and richness.
• Vanilla extract: A subtle enhancer that rounds out the spice and pumpkin perfectly.
• Butter: Creates a smooth, creamy base for the frosting.
• Full-fat cream cheese: Adds tang and silkiness for the irresistible frosting.
• Powdered sugar: Sweetens and thickens the frosting to spreadable perfection.
• Ground cinnamon: Gives the frosting its warm, comforting spice.

How to Make Pumpkin Cake with Cinnamon Cream Cheese Frosting

Step 1: Prepare Your Cake Batter

Start by preheating your oven to 170ºC (340ºF) and lining three 20 cm (8 inch) baking pans with parchment paper. In a large bowl, whisk together the dry ingredients — flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. In a separate bowl, combine the wet ingredients: pumpkin purée, oil, eggs, and vanilla extract, mixing them until smooth. Pour the wet ingredients into the dry, and gently fold everything together with a spatula until just combined — no flour pockets allowed!

Step 2: Bake the Pumpkin Cake Layers

Divide the batter evenly among the prepared pans, smoothing the tops for even baking. Pop them into the oven and bake for 23 to 25 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Let your cakes cool in their pans for about 5 minutes, then carefully transfer them to a wire rack to cool completely. Cooling completely ensures your frosting won’t melt upon contact.

Step 3: Whip Up the Cinnamon Cream Cheese Frosting

Bring the butter and cream cheese to room temperature for easier mixing. In your stand mixer fitted with a paddle attachment, cream the butter for 5 minutes on high speed, scraping down the bowl halfway to keep things smooth. Add cinnamon, vanilla extract, and cream cheese, blending for another minute until silky. Gradually sift in powdered sugar in two batches on low speed, ensuring it fully incorporates before adding the next. Finish with a final two-minute whip on medium-high speed to create a fluffy, spreadable frosting that’s simply irresistible.

Step 4: Assemble the Pumpkin Cake with Cinnamon Cream Cheese Frosting

Place one cake layer on your serving dish or cake board, and generously spread about two big scoops of frosting over it with an offset spatula. Continue layering with the next cake, repeating the frosting step. Add the final layer, then cover the entire cake with the remaining frosting. Take your spatula and create charming waves or swirls on the surface for that homemade look. To finish, sprinkle a bit of cinnamon on top and get playful with mini fondant pumpkin decorations for a festive touch.

How to Serve Pumpkin Cake with Cinnamon Cream Cheese Frosting

Garnishes

The Pumpkin Cake with Cinnamon Cream Cheese Frosting shines with simple yet delightful garnishes like a light dusting of additional cinnamon or nutmeg on top of the frosting. If you’re feeling artistic, adorning the cake with tiny fondant pumpkins or a sprig of fresh rosemary adds a seasonal flair that makes the presentation pop without overpowering the flavors.

Side Dishes

This cake is a star on its own, but if you’d like to round out the dessert experience, serve it alongside a scoop of creamy vanilla bean ice cream or a dollop of lightly whipped cream. Freshly brewed coffee or a warm chai latte pairs beautifully, accentuating the cake’s spicy and sweet notes.

Creative Ways to Present

Looking for unique ways to showcase your Pumpkin Cake with Cinnamon Cream Cheese Frosting? Try creating a layered trifle by cubing the cake and layering it with extra frosting and chopped toasted pecans in glass parfait glasses. Alternatively, slice thin pieces and serve as mini cake sandwiches with a dollop of frosting in between for a charming finger food at your next party.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Cake with Cinnamon Cream Cheese Frosting keeps beautifully when stored in an airtight container in the refrigerator. It will stay fresh for up to 4 days, allowing you to enjoy its comforting flavors even after the first delightful slice.

Freezing

To freeze, wrap individual cake layers or portions tightly in plastic wrap and place them in a freezer-safe bag or container. The Pumpkin Cake with Cinnamon Cream Cheese Frosting freezes well for up to 2 months. Thaw overnight in the refrigerator before enjoying or assembling the cake.

Reheating

Since this cake is best served chilled or at room temperature, reheating is not recommended, as the cream cheese frosting will soften too much. Instead, bring the cake to room temperature before serving by leaving it on the counter for 30 to 60 minutes to enjoy the best texture and flavor.

FAQs

Can I use canned pumpkin purée for this recipe?

Absolutely! Canned pumpkin purée works perfectly and offers convenience without compromising flavor. Just make sure it’s 100% pumpkin and not pumpkin pie filling, which contains added spices and sweeteners.

How do I make my own pumpkin spice for the cake?

You can easily mix your own pumpkin spice by combining 3 parts cinnamon, 2 parts ground ginger, 1 part nutmeg, 1 part ground cloves, and 1 part allspice. This blend gives you control over the spice levels and freshness.

Can I substitute the oil with butter in the cake?

While butter can be used, the oil contributes to a moister cake. If you’d prefer butter, opt for melted unsalted butter for a richer flavor, but be mindful the texture may be slightly different.

Is it okay to use low-fat cream cheese in the frosting?

For the best texture and taste, full-fat cream cheese is recommended, as it provides creaminess and tanginess that low-fat versions often lack. However, low-fat cream cheese can be used in a pinch, though the frosting might be less rich.

How long does it take to make Pumpkin Cake with Cinnamon Cream Cheese Frosting from start to finish?

From mixing to final assembly, plan for about 1 hour and 30 minutes, including baking and cooling time. Cooling the cake completely before frosting is key to achieving a smooth, neat finish.

Final Thoughts

If you’re searching for a dessert that feels like a warm hug in cake form, the Pumpkin Cake with Cinnamon Cream Cheese Frosting is your answer. This recipe’s balance of tender pumpkin layers and irresistibly spiced frosting makes it a crowd favorite, no matter the occasion. I can’t wait for you to try it and share this slice of happiness with your loved ones!

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