Pumpkin Spice Cake with Brown Sugar Cream Cheese Frosting

There’s something magical about a pumpkin spice cake that envelops your senses in the cozy embrace of autumn. Perfectly spiced and delightfully moist, this cake is not just a seasonal treat; it’s a heartfelt invitation to gather around the table with loved ones. Whether for a Thanksgiving dessert or a casual afternoon snack, this delightful sweet is bound to bring warmth and joy to any occasion.

Pumpkin Spice Cake

Emily

A deliciously moist pumpkin spice cake, perfect for fall gatherings, packed with warm spices and topped with creamy frosting.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dessert, Snack

Cuisine American

Servings 8 servings

Calories 400 kcal

Ingredients

  

Cake Ingredients

• 150 g white granulated sugar
• 150 g brown sugar
• 2 tsp vanilla extract
• 3 pieces eggs
• 180 ml vegetable oil Can be substituted with coconut oil
• 400 g pumpkin puree Can be substituted with unsweetened applesauce for a lighter version
• 230 g all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• ¼ tsp nutmeg
• ¼ tsp ground cloves
• ⅛ tsp ground black pepper

Frosting Ingredients

• 150 g unsalted butter
• 80 g brown sugar
• 160 g cream cheese
• 220 g icing sugar
• Orange food color (optional for decoration)
• Pumpkin seeds (for garnish)

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C) and grease your cake pans.
• In a large bowl, whisk together the white and brown sugars, eggs, vegetable oil, and vanilla extract until well combined.
• Stir in the pumpkin puree until fully incorporated.
• In a separate bowl, mix the flour, baking powder, baking soda, ground spices, and other dry ingredients.
• Gradually mix the dry ingredients into your wet mixture until just combined.
• Divide the batter evenly between the prepared cake pans.

Baking

• Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cakes cool completely.

Frosting

• For the frosting, beat the unsalted butter and brown sugar until creamy.
• Add cream cheese to the mixture and mix until fluffy.
• Gradually incorporate the icing sugar until smooth. You can add orange food coloring if desired.
• Frost the cooled cake and garnish with pumpkin seeds.

Notes

This pumpkin spice cake is best served with a dollop of whipped cream or a scoop of vanilla ice cream. For longer storage, wrap slices individually and freeze them for up to 3 months.

Keyword Cozy Treat, fall dessert, Holiday Baking, Pumpkin Recipe, Pumpkin Spice Cake

Reasons to Try It

Why make this pumpkin spice cake? It’s simple: the combination of rich pumpkin puree and a warm medley of spices creates a flavor profile that’s nothing short of divine. This recipe is easy enough for a weeknight gathering yet impressive enough to grace your holiday table.

“Absolutely delicious! This pumpkin spice cake is a fall tradition in my house now.” – Happy Baker

Step-by-Step Overview

Creating your pumpkin spice cake will be an enjoyable experience. The process begins with simple ingredients coming together to create a mouthwatering batter. You’ll mix your wet and dry ingredients separately before combining them, ensuring a tender, fluffy cake. Then, after a short baking time, you’ll whip up a creamy frosting that adds a rich finish to your creation.

What You’ll Need

Gather the following ingredients for a successful bake:

• 150 g white granulated sugar
• 150 g brown sugar
• 2 tsp vanilla extract
• 3 eggs
• 180 ml vegetable oil
• 400 g pumpkin puree
• 230 g all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• ¼ tsp nutmeg
• ¼ tsp ground cloves
• ⅛ tsp ground black pepper
• 150 g unsalted butter
• 80 g brown sugar (for frosting)
• 160 g cream cheese
• 220 g icing sugar
• Orange food color (optional for decoration)
• Pumpkin seeds (for garnish)

Feel free to substitute pumpkin puree with unsweetened applesauce for a lighter version, or use coconut oil in place of vegetable oil for a unique flavor twist.

Directions to Follow

1. Preheat your oven to 350°F (175°C) and grease your cake pans.
2. In a large bowl, whisk together the white and brown sugars, eggs, vegetable oil, and vanilla extract until well combined.
3. Stir in the pumpkin puree until fully incorporated.
4. In a separate bowl, mix the flour, baking powder, baking soda, ground spices, and other dry ingredients.
5. Gradually mix the dry ingredients into your wet mixture until just combined.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool completely.
9. For the frosting, beat the unsalted butter and brown sugar until creamy.
10. Add cream cheese to the mixture and mix until fluffy.
11. Gradually incorporate the icing sugar until smooth. You can add orange food coloring if desired.
12. Frost the cooled cake and garnish with pumpkin seeds.

Best Ways to Enjoy It

This pumpkin spice cake is best served with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a warm cup of spice-infused tea or a rich, brewed coffee to enhance the flavors. For a festive touch, decorate it with autumn-themed sprinkles or leave it rustic with just a sprinkle of icing sugar and some freshly roasted pumpkin seeds.

Keeping Leftovers Fresh

To ensure your pumpkin spice cake stays fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap slices individually and freeze them for up to 3 months. Just remember to let it thaw overnight in the fridge before digging in!

Pro Chef Tips

• Spice it Up: Always use fresh ground spices for the best flavor.
• Don’t Overmix: Mix just until incorporated to keep your cake tender.
• Temperature Matters: Allow your ingredients to come to room temperature before mixing to help them blend seamlessly.

Different Ways to Try It

Feel free to experiment with the basic pumpkin spice cake recipe. For a chocolate lover’s twist, add cocoa powder for a rich chocolate pumpkin cake. You can also substitute the frosting with a simple dusting of powdered sugar or a maple glaze for a fresh take.

For more delightful recipes, consider checking out our mini bento cake recipe or cottage cheese pancakes!

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