Description
This moist, warmly spiced pumpkin spice cake is your ultimate fall dessert—easy to bake, beautifully fluffy, and topped with tangy cream cheese frosting.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 large eggs
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- ¼ cup milk
- 1 tsp vanilla extract
- Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
- Optional: chopped nuts, chocolate chips, or dried cranberries
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×9-inch pan with parchment.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and all spices.
- In another bowl, whisk eggs, pumpkin puree, oil, milk, and vanilla until smooth.
- Pour wet ingredients into dry and stir gently until just combined. Fold in any mix-ins.
- Transfer to prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
- For frosting, beat cream cheese and butter until creamy. Add powdered sugar and vanilla; beat until fluffy.
- Once cake is cool, frost evenly and garnish as desired.
Notes
Avoid overmixing for the best texture. Let cake cool fully before frosting. Store frosted cake in the fridge for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: pumpkin spice cake, fall dessert, cream cheese frosting, cozy baking, moist cake