Can I Make This Recipe Gluten-Free?

Yes! Simply substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or another binder to replicate the texture of regular flour.

How Can I Store Leftover Cake?

Store the cake in an airtight container in the refrigerator for up to four days. If you need to freeze the cake, wrap it tightly in plastic wrap (without the frosting) and store for up to three months. When ready to serve, thaw and frost fresh.

Can I Substitute the Cream Cheese Frosting?

Absolutely! If you're not a fan of cream cheese frosting , you can opt for buttercream, whipped cream, or even a simple glaze made from powdered sugar and milk.

How Can I Make This Cake Healthier?

For a lighter version of the cake, you can substitute part of the oil with unsweetened applesauce, reduce the sugar by a third, or use a sugar substitute. Additionally, whole wheat flour can be used in place of all-purpose flour for added fiber.

Yes! Chopped nuts like walnuts or pecans, raisins, or even chocolate chips can be mixed into the batter for added texture and flavor.

Pumpkin Spice Cake with Cream Cheese Frosting

Ingredients

Scale

For the Cake:

2 large eggs
1 cup granulated sugar
1 cup pumpkin puree
1/2 cup canola or vegetable oil
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

For the Cream Cheese Frosting:

6 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt (optional, to taste)

Instructions

Make the Cake:

Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with aluminum foil, and lightly grease it with cooking spray to prevent sticking.
Mix the Wet Ingredients: In a large mixing bowl, whisk together the eggs, granulated sugar, pumpkin puree, oil, pumpkin pie spice, and vanilla extract until the mixture is smooth and well combined.
Add the Dry Ingredients: Next, add the flour, baking powder, baking soda, and salt into the bowl. Gently stir until everything is just combined, making sure not to overmix. This step helps to keep the cake tender and fluffy.
Bake: Pour the batter into your prepared pan and smooth out the top using a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Once done, allow the cake to cool completely on a wire rack before frosting.

Make the Cream Cheese Frosting:

Beat the Frosting: In a large bowl, combine the softened cream cheese, butter, confectioners’ sugar, vanilla extract, and salt (if using). Using a hand mixer or stand mixer, beat until the mixture becomes smooth and fluffy.
Frost the Cake: Once your cake has cooled, spread the cream cheese frosting evenly over the top. Slice, serve, and enjoy!

Notes

Pumpkin Puree vs. Pumpkin Pie Filling: Be sure to use pumpkin puree and not pumpkin pie filling for this recipe. Pumpkin pie filling contains added sugars and spices, which can throw off the flavor balance of the cake.
Make Ahead: This cake stores well! You can bake the cake a day in advance, wrap it tightly, and frost it just before serving.
Storing Leftovers: Store any leftover cake in an airtight container in the refrigerator for up to four days. The flavors tend to meld even more beautifully as the cake sits!
Frosting Tip: Ensure your cream cheese and butter are both at room temperature to avoid a lumpy frosting.
Spice It Up: For extra warmth, add a pinch of nutmeg or ginger to your batter along with the pumpkin pie spice.

Author: Elina
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice (based on 8 servings)
Calories: 320kcal
Sugar: 28g
Sodium: 260mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg

Keywords: Pumpkin spice dessert, Cream cheese frosting recipe, Easy fall cake, Pumpkin spice baking