Description
This moist and flavorful pumpkin cake is spiced with pumpkin pie spice and topped with a rich cream cheese frosting. Perfect for autumn gatherings, it combines the sweetness of pumpkin puree with warm spices and a smooth, creamy topping. The cake is easy to make, baked in a single pan, and can be enjoyed as a dessert or a sweet snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 tablespoons pumpkin pie spice (purchased or homemade)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
Wet Ingredients
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1/3 cup neutral oil
- 1/2 cup unsweetened applesauce
Cream Cheese Frosting
- 4 tablespoons unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 2 cups powdered sugar, sifted
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9 x 13-inch or equivalent baking dish to ensure the cake does not stick.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and kosher salt. Stir these together to distribute the leavening agents and spices evenly.
- Combine Wet Ingredients: In a separate bowl, whisk the dark brown sugar, granulated sugar, pumpkin puree, eggs, neutral oil, and unsweetened applesauce until well combined and smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl and stir just until combined; avoid overmixing to keep the cake tender. Pour the batter into the prepared baking pan and smooth it out evenly with a spatula.
- Bake the Cake: Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 30 minutes before moving on.
- Cool and Chill: After initial cooling, refrigerate the cake for about 15 minutes until it reaches room temperature; alternatively, cool completely and refrigerate until ready to frost.
- Prepare Cream Cheese Frosting: Let the butter and cream cheese sit at room temperature for about an hour to soften. Sift powdered sugar to prevent lumps. Using a mixer, beat the butter and cream cheese on medium speed for 2 to 3 minutes until smooth. Lower the speed and add vanilla extract. Gradually add powdered sugar until the frosting thickens and becomes creamy.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake to your desired thickness. Refrigerate the frosted cake for up to 3 to 4 days before serving, bringing it to room temperature prior to eating.
- Storage Tips: Freeze unfrosted, fully cooled cake wrapped tightly for up to 3 months. If stored in the fridge, the frosting should last about one week; stir after sitting at room temperature for 30 minutes before use.
Notes
- You can dust the cake with powdered sugar as a simple alternative to frosting.
- Ensure butter and cream cheese are fully softened to avoid lumps in the frosting.
- Use fresh pumpkin puree for the best flavor and moisture.
- The cake freezes well unfrosted; frost after thawing for a fresh taste.
- Adjust the amount of powdered sugar in frosting to reach your preferred sweetness and consistency.
