Pumpkin Cake with Cinnamon Cream Cheese Frosting

This moist pumpkin cake with cinnamon cream cheese frosting is a perfect dessert for fall. Made with pumpkin puree, spices like cinnamon and ginger, and a rich cream cheese frosting, this cake is ideal for Thanksgiving, Halloween, or any autumn celebration. The optional pumpkin curd filling adds a unique touch to this homemade cake, making it an impressive addition to any special occasion. Easy to prepare, it’s a flavorful and comforting treat that pairs well with coffee or tea.

Optional Pumpkin Curd Filling

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Ingredients

For the Pumpkin Cake

• 2 sticks (227g) unsalted butter, at room temperature
• 1 cup (200g) white sugar
• 1 cup (220g) light brown sugar
• 4 large eggs, at room temperature
• 1 can (15 oz / 425g) pumpkin puree
• 1 teaspoon vanilla extract
• 2 ¾ cups (330g) all-purpose flour
• 3 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 3 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• ¼ cup vegetable oil
• ½ cup (120g) milk, at room temperature

For the Cinnamon Cream Cheese Frosting

• 8 oz (227g) cream cheese, at room temperature
• 1 stick (113g) unsalted butter, at room temperature
• 4 cups (480g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Optional: Pumpkin Curd Filling

• 1 can (15 oz / 425g) pumpkin puree
• 1 cup (200g) white sugar
• 2 large eggs
• 2 egg yolks
• 1 tablespoon orange juice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• 1 stick (113g) unsalted butter

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Instructions

Make the Pumpkin Cake

1. Preheat the oven to 350°F (180°C). Grease and line two 8-inch cake pans.
2. In a stand mixer, cream the butter, white sugar, and brown sugar together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Mix in the pumpkin puree and vanilla. Don’t worry if the mixture looks slightly curdled—it will smooth out once flour is added.
5. In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger.
6. Add half the dry ingredients to the wet mixture and mix gently.
7. Pour in the milk and vegetable oil, mix until incorporated.
8. Add the remaining dry ingredients and mix on low speed just until combined.
9. Divide the batter evenly between the cake pans and smooth the tops.
10. Bake for 35–40 minutes, or until a skewer inserted into the center comes out clean.
11. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

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Make the Pumpkin Curd (optional)

Make this in advance so it has time to cool before assembling the cake.

1. In a saucepan, combine pumpkin puree, sugar, eggs, yolks, orange juice, and spices.
2. Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes).
3. Remove from heat and stir in butter until smooth.
4. Transfer to a bowl, cover, and chill until ready to use.

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Make the Cinnamon Cream Cheese Frosting

1. Beat the butter until smooth and creamy.
2. Add cream cheese and beat until fully combined and lump-free.
3. Slowly add the sifted powdered sugar while mixing on low speed.
4. Once incorporated, increase speed to medium and beat for 1 minute.
5. Add vanilla and cinnamon; beat until smooth.

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Assemble the Cake

1. Level the cooled cake layers. For four thin layers, slice each cake in half horizontally (optional).
2. Place the first cake layer on your serving plate. Spread a layer of frosting on top.
3. If using pumpkin curd, pipe a frosting border around the edge and fill the center with curd.
4. Repeat layering with cake, frosting, and optional curd until all layers are stacked.
5. Apply a thin crumb coat of frosting over the entire cake.
6. Chill briefly, then frost as desired.
7. For a decorative swirl: spread frosting on the top layer, add a spoonful of pumpkin curd, and swirl outward with a spatula while turning the cake.

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Tips

• Use room temperature ingredients to ensure a smooth batter and even baking.
• Don’t overmix once the flour is added—this keeps the cake soft and tender.
• The optional pumpkin curd can be made up to 3 days ahead.
• Chill the cake before decorating for cleaner edges and better structure.

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Variations and Substitutions

• No pumpkin curd? The cake is still excellent with just the frosting.
• Spice blends: Swap in pumpkin pie spice for convenience.
• Oil substitute: Use melted butter instead of vegetable oil for a richer flavor.
• Make it dairy-free: Use plant-based butter and cream cheese alternatives.

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FAQs

Can I use homemade pumpkin puree?
Yes, just be sure it’s thick and not watery. Drain or cook down if needed.

Can this cake be made in advance?
Yes. Bake the layers ahead, wrap well, and refrigerate or freeze until ready to frost.

Can I use this recipe for cupcakes?
Absolutely. Bake at 350°F for 18–22 minutes or until a toothpick comes out clean.

How long will this cake keep?
It stays fresh for 3–4 days in the fridge. Bring to room temperature before serving.

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Serving Suggestions

• Serve with a drizzle of caramel sauce or a dollop of whipped cream.
• Excellent for fall holidays, Thanksgiving, birthdays, or cozy gatherings.
• Pair with coffee, chai tea, or spiced cider for a seasonal treat.

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Why You’ll Love This Recipe

• Moist, flavorful pumpkin cake with a tender crumb.
• Rich cinnamon cream cheese frosting adds the perfect balance.
• Versatile enough for casual bakes or elegant holiday desserts.
• Pumpkin curd adds a unique twist for pumpkin lovers.
• Easily adaptable and freezer-friendly.