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–+ servings
Pumpkin Cake with Cream Cheese Frosting

Indulge in Pumpkin Cake with Cream Cheese Frosting Bliss

Enjoy the delightful Pumpkin Cake with Cream Cheese Frosting, a perfect blend of spices for fall gatherings.
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Prep Time 15 minutes
Cook Time 33 minutes
Cooling Time 10 minutes
Total Time 58 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour can substitute with a gluten-free flour blend
  • 2 teaspoons pumpkin pie spice combine cinnamon, nutmeg, and ginger if unavailable
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup granulated sugar consider using coconut sugar for lower glycemic index
  • 1 cup brown sugar adds moisture and caramel flavor
  • 4 eggs use flaxseed meal for vegan alternative
  • 1 cup vegetable oil melted coconut oil can be a substitute
  • 1 cup pumpkin puree fresh puree can be used after cooking and straining
For the Frosting
  • 8 oz cream cheese Neufchâtel cheese can be a lighter alternative
  • 3 cups powdered sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup chopped nuts optional; pecans or walnuts recommended

Equipment

  • mixing bowl
  • electric mixer
  • baking pan
  • sifter
  • spatula
  • wire rack

Method
 

Preparation
  1. Preheat the oven to 350ºF (177ºC) and prepare a 13 x 9-inch baking pan by greasing it and sprinkling flour.
  2. In a medium bowl, sift and whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt.
  3. In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vegetable oil until thick and smooth, about 3 minutes. Gently fold in the pumpkin puree.
  4. Carefully fold the dry ingredient mixture into the wet batter until just combined, ensuring a light and fluffy texture.
  5. Pour the batter into the prepared pan and bake for 30 to 33 minutes, until a toothpick comes out clean.
  6. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. In a mixing bowl, beat together softened cream cheese and powdered sugar until smooth. Gradually add maple syrup and vanilla extract.
  8. Spread the cream cheese frosting over the cooled cake and top with chopped nuts or a dash of cinnamon if desired.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 36gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 2500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Don't overmix the batter, allow the cake to cool completely before frosting, and store leftovers in an airtight container for up to 4 days.

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