Creamy, warmly spiced, and impossible to resist, this Pumpkin Cake with Cinnamon Cream Cheese Frosting is the ultimate fall bake that doubles as a showstopper for holidays and weeknight dessert cravings. The cake is moist from pumpkin puree, enriched with butter and a mix of warm spices, and finished with a silky cinnamon cream cheese frosting that makes every bite a little celebration. Fun fact: pumpkin was once so prized in colonial America that it appeared in savory and sweet dishes alike — so you’re following a tasty tradition!

If you’re short on time but still want an impressive dessert, this recipe is refreshingly simple and quick to prepare. For a full photo tutorial and my inspiration for the frosting, see the pumpkin cake with cinnamon cream cheese frosting guide on the blog. This cake is family-friendly, great for potlucks, and a dependable crowd-pleaser.

What is Pumpkin Cake with Cinnamon Cream Cheese Frosting?

What’s in a name? Pumpkin Cake with Cinnamon Cream Cheese Frosting pretty much tells the whole story: a tender pumpkin-flavored cake layered and crowned with dreamy cream cheese frosting enhanced by cinnamon. How did it get such a long title — just being honest, or is it trying to win a prize? Maybe it’s because every element is special enough to be named. And who can resist a cake that practically promises, “the way to a man’s heart is through his stomach.” Try it once and you’ll know why it earned that mouthful of a name. Ready to bake?

Why You’ll Love This

• Rich, cozy flavor: The pumpkin and warming spices give a moist, fragrant cake base that tastes like comfort on a fork.
• Cost-effective and homemade: Making this at home is cheaper than store-bought specialty cakes and you can control sugar, spice, and frosting thickness.
• Decadent frosting and texture contrast: The cinnamon cream cheese frosting is tangy, smooth, and balances the sweet spice of the cake for a perfect bite every time.

If you liked the creaminess and tang of other frostings on the blog, you’ll enjoy how this compares to the lighter cream cheese approach in my banana cake with cream cheese frosting. Make this cake to impress guests, reward yourself, or celebrate a cozy weekend.

Make it tonight — your kitchen will smell incredible.

How to Make

Quick Overview

This recipe comes together quickly with straightforward mixing steps and standard baking times. The texture is moist and tender while the frosting is silky and spreadable. Expect about 20 minutes prep time and 30 to 35 minutes bake time per layer, so plan for roughly 1 hour total including cooling.

Ingredients

2 3/4 cups all-purpose flour (measured and leveled)
1 tsp baking powder (fresh)
1 tsp baking soda
3/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 1/4 cups granulated sugar
3/4 cup light-brown sugar, packed
1/2 cup unsalted butter, softened to room temperature
1/2 cup vegetable or canola oil, divided (3 tablespoons used in creaming, remainder added later)
4 large eggs, room temperature
2 tsp vanilla extract
1 3/4 cups canned pumpkin puree (not pumpkin pie filling)
1/2 cup milk, room temperature

Frosting ingredients
12 oz. cream cheese, softened to room temperature
3/4 cup butter, softened (use a mix of salted and unsalted if you like a touch of salt)
1 1/2 tsp ground cinnamon
1/2 tsp vanilla extract
4 1/2 cups powdered sugar, sifted if lumpy

Directions

1. Preheat the oven to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper, buttering the parchment as well. This ensures easy release and tidy layers.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger for about 20 seconds, then set aside. This dry mix ensures even spice distribution.
3. In an electric mixer, beat together the softened butter, granulated sugar, brown sugar, and 3 tablespoons of the oil until pale and fluffy, about 2 to 3 minutes on medium speed. Mix in the remaining oil until incorporated.
4. Add the eggs one at a time, beating briefly after each addition so the batter stays emulsified. Incorporate the vanilla with the last egg. In a separate bowl, whisk together the pumpkin puree and milk until smooth.
5. Gradually add the flour mixture and pumpkin mixture to the butter mixture in alternating batches, starting and finishing with the flour mixture. Mix on low speed and blend just until combined — overmixing will make the cake dense.
6. Divide the batter evenly among the prepared cake pans and smooth the tops with an offset spatula. Bake for 30 to 35 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Rotate pans halfway through baking if your oven has hot spots.
7. Cool the cakes in the pans for 15 minutes. Run a knife around the edges to loosen them and then invert onto wire racks to cool completely before frosting. Cooling fully prevents the frosting from melting.
8. For the frosting, beat the cream cheese and butter together on medium speed until smooth and fluffy, about 2 minutes. Add the cinnamon and vanilla, then gradually add the powdered sugar, mixing until combined and fluffy. Taste and adjust cinnamon or sugar for your preferred balance.
9. Once the cakes are completely cool, place the first layer on your cake plate, spread a thick layer of frosting, add the second layer, repeat, and finish with the top layer. For cleaner slices, refrigerate the frosted cake for 30 to 60 minutes before serving.

What to Serve With

• A steaming mug of spiced latte, chai, or black coffee to cut the sweetness.
• Vanilla or cinnamon whipped cream for extra indulgence.
• A crisp green salad with vinaigrette if serving this as part of a larger dessert spread to balance richness.
• Fresh berries or sliced apples for a refreshing contrast in texture and acidity.

Top Tips for Perfecting

• Room temperature ingredients: Butter, eggs, and cream cheese should be at room temperature for a smooth batter and frosting.
• Don’t overmix: When combining wet and dry ingredients, mix just until incorporated to keep the cake tender.
• Measure flour correctly: Spoon and level flour to avoid a dry cake from too much flour.
• Frosting consistency: If your frosting is too soft, chill for 15 minutes; if too stiff, add a teaspoon of milk at a time.
• Flavor boost: Toast 1/4 teaspoon of ground cinnamon in a dry skillet for 30 seconds to bloom its flavor before adding to frosting.

Storing and Reheating Tips

Refrigeration: Store the frosted cake in an airtight cake container or loosely covered with plastic wrap in the refrigerator for up to 4 days. The cream cheese frosting requires refrigeration.

Freezing: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before frosting. Frosted cake can be frozen for up to 1 month; wrap well to prevent freezer burn.

Reheating: For single slices, let them come to room temperature or warm gently in a microwave for 10 to 15 seconds (watch closely so the frosting doesn’t melt). Avoid prolonged reheating which softens the frosting.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but you’ll need to roast and puree fresh pumpkin first and drain excess moisture. Use the same volume of cooked, pureed pumpkin as the recipe calls for.

Can I make this into cupcakes instead of a layer cake?
Absolutely. Fill cupcake liners two-thirds full and bake at 350 degrees F for about 18 to 22 minutes; test with a toothpick for doneness.

Is it okay to use low-fat cream cheese for the frosting?
Full-fat cream cheese yields the best texture and flavor; low-fat versions can be runnier and less stable, but they’ll still work in a pinch.

Can I reduce the sugar in the cake or frosting?
You can reduce granulated sugar slightly in the cake by about 10 to 15 percent without dramatically affecting texture. Be cautious reducing powdered sugar in frosting too much as it impacts structure.

How do I prevent the cake from sinking in the middle?
Make sure your leavening (baking powder and soda) is fresh, don’t open the oven during the first 20 minutes, and bake at the correct temperature.

Conclusion

This Pumpkin Cake with Cinnamon Cream Cheese Frosting is a reliable, delicious centerpiece for cozy gatherings and weeknight treats alike. It’s simple enough for home bakers, quick to assemble, and richly flavored — a recipe you’ll return to each season. If you’d like a step-by-step inspiration for a similar frosting technique, check out this excellent reference for cinnamon cream cheese frosting from Cream Cheese Frosting Pumpkin Cake – Cooking Classy. Give this recipe a try, share it with friends, and enjoy the warm, spiced goodness together.