Description
This Fluffy Pumpkin Cake with Cream Cheese Frosting is the ultimate cozy dessert. Moist, fluffy, and layered with tangy cream cheese frosting, it’s perfect for fall gatherings or a sweet treat anytime.
Ingredients
1 cup pumpkin purée
2 large eggs
3/4 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp vanilla extract
For the frosting:
8 oz cream cheese (softened)
1/4 cup unsalted butter (softened)
1 1/2 cups powdered sugar
1/2 tsp vanilla extract
Ground cinnamon for topping (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan.
2. In a large bowl, whisk together pumpkin purée, eggs, oil, sugars, and vanilla.
3. In a separate bowl, sift together flour, baking soda, baking powder, salt, and spices.
4. Add dry ingredients to the wet mixture and stir until just combined.
5. Pour batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes or until a toothpick inserted comes out clean.
7. Cool completely in the pan on a wire rack.
8. For the frosting: Beat cream cheese and butter until smooth.
9. Add powdered sugar and vanilla; beat until fluffy.
10. Spread frosting evenly over the cooled cake.
11. Dust with cinnamon, slice into squares, and serve.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
You can substitute maple syrup for half of the sugar for added depth.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: fluffy pumpkin cake, pumpkin cream cheese cake, fall dessert