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Pumpkin Cake with Cream Cheese Frosting

This moist and flavorful pumpkin cake, topped with creamy cream cheese frosting, is a comforting dessert perfect for fall gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup fresh pumpkin puree Provides natural sweetness and moist texture.
  • 1 cup canned pure pumpkin Convenient and offers consistent flavor and moisture.
  • 2 large eggs Binds the ingredients and adds richness.
  • 1 cup white sugar Sweetens the cake, balancing the spices.
  • 1/2 cup vegetable or canola oil Keeps the cake moist and tender.
  • 2 cups plain/all-purpose flour Provides structure and body.
  • 2 teaspoons baking powder Helps the cake rise and become fluffy.
  • 2 teaspoons cinnamon powder Adds warm, comforting spice.
  • 1/2 teaspoon cooking/kosher salt Enhances overall flavors.
Frosting Ingredients
  • 8 oz cream cheese Forms the creamy base of the frosting.
  • 1/2 cup unsalted butter Adds richness to the frosting.
  • 1 teaspoon vanilla extract Introduces warm, aromatic flavor.
  • 4 cups soft icing sugar/powdered sugar Sweetens and thickens the frosting.
  • 3 tablespoons maple syrup Provides unique sweetness and flavor.
Toppings
  • 1/2 cup pecans, chopped Adds a delightful crunch.

Method
 

Preparation
  1. Preheat the oven to 180°C/350°F (160°C fan-forced).
  2. Spray and line a large pan (about 9 x 13 inches) with baking paper, allowing some overhang.
  3. In a large bowl, whisk together the eggs, sugar, oil, and pumpkin until well combined.
  4. Add flour, baking powder, cinnamon, and salt, and mix well.
Baking
  1. Pour the batter into the prepared pan and bake for 40 minutes, or until a toothpick comes out clean.
  2. Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely (approximately 2 hours).
Frosting
  1. In a mixing bowl, combine cream cheese and butter, then add powdered sugar and vanilla extract, mixing until smooth and creamy.
  2. Once the cake is cool, spread the creamy frosting over the top, creating swirly dents with the back of a spoon.
  3. Drizzle maple syrup over the frosting, focusing on the dents to create syrup pools.
  4. Sprinkle with chopped pecans before serving.

Notes

For best flavor and texture, use fresh pumpkin puree when possible. Bring eggs and cream cheese to room temperature before mixing. Avoid overmixing to keep the cake light and fluffy. Let cake rest after frosting to meld flavors.