Creamy, warmly spiced, and utterly comforting, this Pumpkin Cake with Cinnamon Cream Cheese Frosting is the kind of dessert that makes autumn feel like a hug. Imagine tender layers of pumpkin-scented cake sandwiched with a luscious cinnamon cream cheese frosting that melts in your mouth — perfect for family gatherings or a cozy afternoon treat. Fun fact: pumpkin has been a staple in American kitchens since colonial times, and it’s as versatile in desserts as it is in savory dishes.
If you’re short on time but want big flavor, this recipe delivers with straightforward steps and familiar pantry ingredients. For another take on rich, creamy desserts, check out our twist on layered sweets like pumpkin cake with cinnamon cream cheese frosting to see similar comforting flavors. You’ll love how simple it is to make, how family-friendly the result is, and how every slice tastes like fall in a bite. Ready to bake? Let’s go!
What is Pumpkin Cake with Cinnamon Cream Cheese Frosting?
What’s in a name? This Pumpkin Cake with Cinnamon Cream Cheese Frosting is exactly what it sounds like — a moist pumpkin cake layered and slathered with a cinnamon-kissed cream cheese frosting. Why call it that and not something fancier? Maybe because honesty is the best recipe title. Who wouldn’t want to know they’re getting pumpkin cake plus cinnamon cream cheese frosting right up front?
Could it be that someone overheard “the way to a man’s heart is through his stomach” while testing frosting techniques and decided to make the name literal? Possibly. The little anecdote around this recipe is that it was born from a desire to combine cozy pumpkin cake with the irresistible tang of cream cheese frosting — a combination that convinced everyone in the kitchen that it had to be shared. Try it and see why this straightforward name fits so well.
Why You’ll Love This:
- Comforting, balanced flavor: The cake is warmly spiced with cinnamon, nutmeg, and ginger while the frosting adds a tangy, sweet cinnamon finish — creamy and never cloying.
- Cost-saving and practical: Making this at home is budget-friendly compared to store-bought layered cakes, and you can use pantry staples and a can of pumpkin to create an impressive dessert.
- Versatile toppings and textures: Add chopped nuts, a drizzle of caramel, or a scattering of toasted coconut for contrast — the frosting and cake handle extras beautifully.
Compared to other desserts on the blog like a cheesecake-meets-roll dessert, this cake is quicker to assemble and more forgiving for beginners. If you like deeply spiced, moist cakes with a creamy finishing touch, this one’s for you. Go ahead — make it for your next gathering and watch it disappear.
How to Make:
Quick Overview
This recipe is straightforward and designed for ease: you’ll whisk dry spices, cream butter and sugars, fold in pumpkin and milk, and bake three 9-inch layers. The result is moist, tender cake layers with a rich cinnamon cream cheese frosting that holds up well for slicing. Prep time is about 20–30 minutes and bake time is 30–35 minutes per batch. Cooling and frosting will add another 30–45 minutes total, so plan for roughly 1.5 to 2 hours from start to finish.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 1/4 cups granulated sugar
- 3/4 cup light-brown sugar, packed
- 1/2 cup unsalted butter, softened (room temperature)
- 1/2 cup vegetable or canola oil, divided (see directions)
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 3/4 cups canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup milk (whole or 2% preferred)
For the frosting:
- 12 ounces cream cheese, softened (room temperature)
- 3/4 cup butter, softened (room temperature)
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon vanilla extract
- 4 1/2 cups powdered sugar, sifted if lumpy
Directions
- Preheat the oven to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper. Butter the parchment to ensure easy release. Set pans aside.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger for about 20 seconds. Set this dry mixture aside. In an electric stand mixer fitted with the paddle attachment, beat together the softened butter, granulated sugar, brown sugar, and 3 tablespoons of vegetable oil until the mixture is pale and fluffy, about 2 to 3 minutes on medium speed.
- Add the remaining 1/4 cup plus 1 tablespoon of vegetable oil to the butter mixture. Blend in the eggs one at a time, beating briefly after each addition. Add the vanilla extract with the last egg. In a separate bowl, whisk together the pumpkin puree and milk until smooth. With the mixer on low, gradually add one-third of the flour mixture, then half of the pumpkin mixture, mixing just until combined. Repeat with another third of the flour and the remaining pumpkin mixture, then finish with the last third of the flour mixture. Avoid overmixing.
- Divide the batter evenly among the prepared pans and smooth the tops. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Remove from the oven and let cakes cool in the pans for 15 minutes. Then run a knife around the edges, invert onto wire racks, remove parchment, and let cool completely before frosting.
- For the frosting, beat the softened cream cheese and butter together in a mixer until smooth and creamy, about 2 minutes. Add the ground cinnamon and vanilla extract and mix briefly. Gradually add the powdered sugar, one cup at a time, mixing on low until incorporated, then increase speed to medium and beat until light and fluffy. Taste and adjust cinnamon or sugar if desired.
- Place one cooled cake layer on a serving plate, spread an even layer of frosting, repeat with the second layer, and stack the third layer on top. Frost the top and sides of the cake. For cleaner slicing, refrigerate the frosted cake for 30 to 60 minutes before serving.
What to Serve With:
- A simple arugula and pear salad with a lemon-honey vinaigrette to cut the richness.
- Warm spiced apple cider or a milk latte for cozy pairing.
- Vanilla ice cream or whipped cream for extra indulgence.
- A drizzle of salted caramel or a scattering of toasted pecans for crunch and contrast.
Top Tips for Perfecting:
- Ingredient temperatures matter: room-temperature eggs, butter, and cream cheese whip more smoothly and trap air for lighter texture.
- Don’t overmix the batter once the flour is added — stop as soon as the ingredients are combined to keep the cake tender.
- If you prefer a more pronounced spice profile, increase cinnamon to 1 1/2 teaspoons and add a pinch of cloves.
- For a dairy-free option, substitute the butter with plant-based sticks and use a dairy-free cream cheese; texture will vary.
- Always cool cake layers completely before frosting to prevent melting and sliding.
- For extra moisture, brush each layer lightly with a simple syrup (1:1 sugar to water) before frosting.
Also, if you enjoy rich cream cheese finishes, you might like the similar indulgent flavors found in our Cinnamon Roll Cheesecake with Cream Cheese Frosting recipe.
Storing and Reheating Tips:
- Refrigerator: Store the frosted cake covered loosely with cake dome or plastic wrap in the refrigerator for up to 4 days.
- Freezing: You can freeze unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the refrigerator overnight before frosting. Frosted cake can be frozen for up to 1 month; wrap well and thaw in the refrigerator.
- To serve after chilling, let the cake sit at room temperature for 20–30 minutes for easier slicing and better flavor.
- Reheating slices: For a warm slice, place a piece on a microwave-safe plate and heat for 10–15 seconds; be cautious as the frosting warms quickly.
FAQs
What type of pumpkin should I use?
Use canned pumpkin puree (not pumpkin pie filling). It has the right texture and flavor for baking. If using homemade puree, ensure it’s thick and not watery.
Can I make this as a 9×13 sheet cake instead of layers?
Yes. Bake the batter in a greased 9×13-inch pan at 350 degrees F for about 35–40 minutes, checking with a toothpick for doneness.
How do I prevent the frosting from being too sweet?
Start with the powdered sugar gradually and taste as you go. If it becomes too sweet, add a touch more cream cheese or a pinch of salt to balance it.
Can I prepare any parts ahead of time?
You can bake the cake layers a day ahead and store them wrapped in the fridge. Make the frosting the next day for the best texture.
Why did my cake sink in the middle?
Common causes are underbaking, opening the oven door during baking, or too much leavening. Ensure accurate oven temperature and test for doneness before removing.
Conclusion
This Pumpkin Cake with Cinnamon Cream Cheese Frosting is a delightful, approachable dessert that brings cozy flavors and an impressive finish to any table. It’s easy enough for weeknight baking and special enough for holiday celebrations — moist layers, warm spices, and a silky cinnamon cream cheese frosting make it a crowd-pleaser. Give it a try, share a slice with someone you love, and enjoy the comfort it brings. For another great take on cream cheese frostings and tips, see Cream Cheese Frosting Pumpkin Cake – Cooking Classy.
Pumpkin Cake with Cinnamon Cream Cheese Frosting
Equipment
- Mixing Bowl
- Electric Stand Mixer
- 9-inch Round Cake Pans
- Parchment Paper
- Wire Racks
Ingredients
Dry Ingredients
- 2.75 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.75 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
Wet Ingredients
- 1.25 cups Granulated sugar
- 0.75 cup Light-brown sugar, packed
- 0.5 cup Unsalted butter, softened
- 0.5 cup Vegetable or canola oil divided
- 4 large Eggs room temperature
- 2 teaspoons Vanilla extract
- 1.75 cups Canned pumpkin puree not pumpkin pie filling
- 0.5 cup Milk whole or 2% preferred
Frosting Ingredients
- 12 ounces Cream cheese, softened room temperature
- 0.75 cup Butter, softened room temperature
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Vanilla extract
- 4.5 cups Powdered sugar sifted if lumpy
Instructions
- Preheat the oven to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper. Butter the parchment to ensure easy release. Set pans aside.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger for about 20 seconds. Set this dry mixture aside.
- In an electric stand mixer fitted with the paddle attachment, beat together the softened butter, granulated sugar, brown sugar, and 3 tablespoons of vegetable oil until the mixture is pale and fluffy, about 2 to 3 minutes on medium speed.
- Add the remaining 1/4 cup plus 1 tablespoon of vegetable oil to the butter mixture. Blend in the eggs one at a time, beating briefly after each addition. Add the vanilla extract with the last egg.
- In a separate bowl, whisk together the pumpkin puree and milk until smooth. With the mixer on low, gradually add one-third of the flour mixture, then half of the pumpkin mixture, mixing just until combined. Repeat with another third of the flour and the remaining pumpkin mixture, then finish with the last third of the flour mixture. Avoid overmixing.
- Divide the batter evenly among the prepared pans and smooth the tops. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Remove from the oven and let cakes cool in the pans for 15 minutes. Then run a knife around the edges, invert onto wire racks, remove parchment, and let cool completely before frosting.
- For the frosting, beat the softened cream cheese and butter together in a mixer until smooth and creamy, about 2 minutes. Add the ground cinnamon and vanilla extract and mix briefly. Gradually add the powdered sugar, one cup at a time, mixing on low until incorporated, then increase speed to medium and beat until light and fluffy. Taste and adjust cinnamon or sugar if desired.
- Place one cooled cake layer on a serving plate, spread an even layer of frosting, repeat with the second layer, and stack the third layer on top. Frost the top and sides of the cake. For cleaner slicing, refrigerate the frosted cake for 30 to 60 minutes before serving.