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Pumpkin Cake

Pumpkin Cake Bliss: Easy Recipe for Fall Comfort Food

Enjoy this light and fluffy pumpkin cake, perfect for fall, topped with creamy frosting.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 1 hour
Course Dessert
Cuisine American
Servings 16 slices
Calories 414 kcal

Equipment

  • oven
  • baking pan
  • mixing bowls
  • stand mixer or hand mixer
  • whisk
  • spatula

Ingredients
  

Pumpkin Cake

  • 2 cups all-purpose flour sifted, plus more for sprinkling
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup granulated sugar
  • ⅔ cup dark brown sugar packed
  • 4 large eggs room temperature
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups pumpkin puree canned, 15 ounces

Cream Cheese Frosting

  • 6 tablespoons unsalted butter softened to 65-67ºF
  • 1 ¼ cups powdered sugar
  • 8 ounces cream cheese softened to 65-67ºF
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ¼ cup pecans or walnuts chopped (optional)

Instructions
 

Preparation

  • Set the oven rack to the middle position. Heat the oven to 350ºF.
  • Grease a 13 x 9-inch baking pan with cooking spray or vegetable oil. Add 1 tablespoon of flour to the pan, turn, and tap the pan to lightly coat the bottom and sides.
  • In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
  • In a large bowl, whisk together granulated sugar, brown sugar, eggs, and vegetable oil until thick and smooth, about 3 minutes. Add the pumpkin puree and whisk until combined.
  • Fold the flour mixture into the pumpkin mixture until no flour streaks remain. Do not overmix.
  • Spread the pumpkin cake batter into the prepared baking pan. Bake until a toothpick in the center comes out clean, about 30 to 33 minutes. Cool completely on a wire rack for about 1 ½ to 2 hours.

Frosting

  • In a stand mixer or with a hand mixer, beat softened butter and powdered sugar on low speed until just incorporated. Increase the speed to medium and beat until light and fluffy, about 1 to 1 ½ minutes.
  • Add half of the softened cream cheese and beat on medium speed until incorporated. Add the remainder of the cream cheese and beat until smooth.
  • Add the maple syrup and vanilla extract. Beat until the frosting is light and smooth, about 30 to 45 seconds.
  • Spread the cream cheese frosting evenly over the cooled cake. Sprinkle chopped nuts on top if using.

Notes

The cake can be made a day ahead and stored in an airtight container. The frosting can be made 3 days before and refrigerated.

Nutrition

Serving: 1sliceCalories: 414kcalCarbohydrates: 48gProtein: 4gFat: 24gSaturated Fat: 17gCholesterol: 68mgSodium: 281mgPotassium: 170mgFiber: 1gSugar: 33gVitamin A: 3956IUVitamin C: 1mgCalcium: 64mgIron: 1mg
Keyword comfort food, cream cheese frosting, easy recipe, fall dessert, Pumpkin Cake, pumpkin pie spice
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