This pumpkin cake with cream cheese frosting is a moist, gently spiced sheet cake topped with maple syrup and crunchy pecans. You mix the batter in one bowl with a whisk, so no mixer is needed for the cake itself.
The oil and pumpkin keep the crumb soft for days, while the tangy frosting balances the sweetness. Total time is about 3 hours 10 minutes, but most of it is cooling time, and the cake bakes in only 40 minutes.
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Why This Pumpkin Cake with Cream Cheese Recipe Works
Oil instead of butter gives the cake a tender, moist crumb that stays soft in the refrigerator, and canned pumpkin adds both moisture and a deep orange color.
The tangy frosting made with cream cheese and butter cuts through the sweetness of the cake, so each square tastes balanced rather than heavy.
Lining the pan with parchment paper leaves an overhang, which lets you lift the cooled cake out cleanly and frost it on a flat surface.
Ingredients for Pumpkin Cake with Cream Cheese
- 1 can (15 oz) pure pumpkin puree, or 1 2/3 cups well drained fresh pumpkin puree (for the cake)
- 4 large eggs, at room temperature (for the cake)
- 1 2/3 cups granulated sugar (for the cake)
- 1 cup vegetable or canola oil (for the cake)
- 2 cups all purpose flour (for the cake)
- 1 tbsp baking powder (for the cake)
- 2 tsp ground cinnamon (for the cake)
- 1/2 tsp kosher salt (for the cake)
- 8 oz cream cheese, softened (for the frosting)
- 1/2 cup unsalted butter, softened (for the frosting)
- 1 tsp vanilla extract (for the frosting)
- 3 cups powdered sugar, sifted (for the frosting)
- 1/3 cup pure maple syrup, for drizzling
- 1/2 cup chopped pecans, for topping
Pumpkin puree: Use plain pumpkin puree, not pie filling, which contains added sugar and spices. If you roast fresh pumpkin, drain the puree well so the cake is not wet.
Oil: A neutral oil such as canola or vegetable oil keeps the cake tender. Avoid strong flavored oils that would compete with the spices.
Baking powder: One tablespoon lifts the batter in a 9×13 pan. Check that yours is fresh by stirring a little into hot water, where it should fizz right away.
Cinnamon: Ground cinnamon gives the cake its spiced flavor. Add 1/2 teaspoon of nutmeg or ginger for a more traditional pumpkin spice taste.
Cream cheese: Use block style cream cheese, not the spreadable tub kind, because it holds its shape in frosting. Soften it fully on the counter before beating.
Maple syrup and pecans: Pure maple syrup pools in the frosting swirls and the pecans add crunch. Toast the pecans in a dry skillet for 3 minutes for a deeper flavor.
How to Make Pumpkin Cake with Cream Cheese
1. Prepare the pan. Preheat the oven to 350 degrees F. Spray a 9×13 inch pan and line it with parchment paper, leaving a little overhang on the long sides.
2. Mix the batter. Whisk the eggs, sugar, oil, and pumpkin in a large bowl until smooth. Add the flour, baking powder, cinnamon, and salt and stir until no dry streaks remain.
3. Bake. Pour the batter into the pan and bake for 40 minutes, until a toothpick inserted in the center comes out clean.
4. Cool in stages. Let the cake sit in the pan for 10 minutes, then lift it out with the parchment and set it on a wire rack. Cool completely, about 2 hours, before frosting.
5. Make the frosting. Beat the cream cheese and butter until smooth and fluffy, about 2 minutes. Add the vanilla, then beat in the powdered sugar a cup at a time until spreadable.
6. Frost the cake. Spread the frosting over the cooled cake and use the back of a spoon to make swirly dents.
7. Finish and slice. Drizzle the maple syrup over the top so it pools in the dents, scatter on the pecans, and cut into 12 squares.
How to Serve Pumpkin Cake with Cream Cheese
Serve squares with hot coffee or a mug of tea. This cake fits well on a dessert table next to pumpkin doughnut muffins and a chocolate rum pumpkin bundt cake. For a brunch spread, add gooey cinnamon rolls or a tray of red velvet brownies. Let slices sit at room temperature for 15 minutes so the frosting softens. Looking for something similar? Try cream cheese pound cake.
How to Store and Reheat Pumpkin Cake with Cream Cheese
Cover the cake and refrigerate for 3 to 4 days because the frosting contains cream cheese. Let slices stand at room temperature for 15 minutes before serving. To freeze, wrap the unfrosted cake tightly and keep it for up to 3 months, then thaw in the refrigerator overnight and frost.
Tips and Variations for Pumpkin Cake with Cream Cheese
Measure flour correctly. Spoon the flour into the cup and level it off. Packing the cup adds extra flour and makes the cake dry.
Use room temperature eggs. Set the eggs in warm water for 5 minutes so they blend smoothly into the batter.
Do not overmix. Stir only until the flour disappears. Extra mixing makes the cake tough.
Check early. Ovens vary, so test with a toothpick at 35 minutes.
Cool completely. Frosting melts on a warm cake, so wait the full 2 hours.
Sift the powdered sugar. Sifting removes lumps and gives a smooth frosting.
Add a spice boost. A pinch of cloves or 1/2 teaspoon of ginger adds more pumpkin spice flavor.
Check food safety. For general guidance on storing leftovers, see this Purdue Extension page.
Frequently Asked Questions About Pumpkin Cake with Cream Cheese
Can I use fresh pumpkin in this pumpkin cake with cream cheese frosting?
Yes. Use 1 2/3 cups of well drained fresh puree. Wet puree makes a dense cake, so blot it with paper towels if it looks watery.
How far ahead can I make pumpkin cake with cream cheese frosting?
Bake the cake up to 2 days ahead and keep it wrapped at room temperature, then frost it on the day you serve it. Once frosted, keep it in the refrigerator.
Can I bake pumpkin cake with cream cheese frosting in round pans?
Yes. Divide the batter between two 9 inch round pans and start checking at 25 minutes, then stack and frost the layers once cool.
Can I leave out the pecans?
Yes. Skip them, or use toasted pumpkin seeds for a similar crunch.
Why is my cake dense?
Overmixing, wet puree, or old baking powder are the usual causes. Measure the flour with a spoon and drain fresh puree before using it.
Pumpkin Cake with Cream Cheese Frosting
Equipment
- 9×13-inch baking pan
- Parchment paper
- Large bowl
- Whisk
- Hand mixer
- Wire rack
Ingredients
- 1 can pure pumpkin puree 15 oz, or 1 2/3 cups well drained fresh puree (for the cake)
- 4 large eggs room temperature (for the cake)
- 1 ⅔ cups granulated sugar for the cake
- 1 cup vegetable oil or canola oil (for the cake)
- 2 cups all purpose flour for the cake
- 1 tbsp baking powder for the cake
- 2 tsp ground cinnamon for the cake
- ½ tsp kosher salt for the cake
- 8 oz cream cheese softened (for the frosting)
- ½ cup unsalted butter softened (for the frosting)
- 1 tsp vanilla extract for the frosting
- 3 cups powdered sugar sifted (for the frosting)
- ⅓ cup pure maple syrup for drizzling
- ½ cup chopped pecans for topping
Instructions
- Heat and line. Set the oven to 350 degrees F and line a greased 9×13 inch pan with parchment, allowing an overhang for lifting. Whisk the wet ingredients. Beat 4 eggs, 1 2/3 cups sugar, 1 cup oil, and 15 ounces pumpkin until glossy and well blended.
- Add the dry ingredients. Stir in 2 cups flour, 1 tablespoon baking powder, 2 teaspoons cinnamon, and 1/2 teaspoon salt just until the batter is smooth.
- Bake the cake. Bake for 40 minutes, until the center springs back and a toothpick comes out clean.
- Cool. Rest in the pan for 10 minutes, move to a rack, and let cool for about 2 hours so the frosting will not melt.
- Beat the frosting. Whip 8 ounces cream cheese and 1/2 cup butter until fluffy, add 1 teaspoon vanilla, then add 3 cups powdered sugar gradually and beat until smooth.
- Top. Spread the frosting, swirl it with a spoon, drizzle with 1/3 cup maple syrup, scatter on 1/2 cup pecans, and cut into 12 pieces.
