This Pumpkin Cake is moist and fluffy with the perfect cream cheese frosting to finish it off! Grab a glass of cold milk and enjoy a slice or two of this incredible cake!
This Pumpkin Cake with Cream Cheese Frosting is probably one of the most delicious desserts I’ve ever tasted! It is so moist, yet fluffy and filled with so much pumpkin flavor! One of the key ingredients in this cake is apple sauce. It replaces half of the oil typically used, and makes it a little bit healthier, extra moist, and extra delicious!
PUMPKIN CAKE WITH CREAM CHEESE FROSTING
When it comes to pumpkin treats, it is cakes and bars that I love. I’m not a big fan of pumpkin pie. At all. I think it’s a texture thing. I love a soft, fluffy cake that melts in your mouth like this cake does. And that frosting. Oh, I adore some classic cream cheese frosting, and it just finishes this cake off with perfection!
Find my expert tips on how to make pumpkin cake with cream cheese frosting below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love This Homemade Pumpkin Cake with Cream Cheese Frosting:
- Easy-To-Make: Simple ingredients and a hand-mixed batter make it approachable for bakers of all levels.
- No Electric Mixer Required: Quick to mix and bake, making it a stress-free treat for busy days.
- Moist & Tender Pumpkin Cake: Made with real pumpkin puree and a touch of applesauce for perfect texture.
- Warm Autumn Spices: Cinnamon and pumpkin pie spice give every bite classic fall flavor.
- Rich Cream Cheese Frosting: Sweet, tangy, and creamy frosting that pairs perfectly with the pumpkin-spiced cake.
- Perfect For Fall Gatherings: Ideal for family dinners, holiday celebrations, or dessert for any occasion.
Ingredients
Cake
- 4 large eggs
- 1 ½ cups granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup unsweetened apple sauce
- 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
Cream Cheese Frosting
- 1 block (8 ounces) cream cheese, room temperature
- 1/2 cup salted butter, room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
For The Cake
Preheat oven to 350° F. Grease a 9×13-inch baking pan with non-stick spray. Set aside.
In a large bowl, add eggs, granulated sugar, vegetable oil, apple sauce, and pumpkin puree. Stir with a whisk until thoroughly combined. (No need for an electric mixer!)
In a small bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Stir with a clean whisk to sift and combine.
Gradually add the flour mixture to the wet mixture, just until combined. The batter will be thick. Pour batter into the prepared baking pan.
Bake cake for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool cake completely before frosting.
For The Cream Cheese Frosting
In a large bowl, add cream cheese, butter, and vanilla. Beat with an electric hand-mixer on medium speed until well combined. Gradually blend in powdered sugar. Frost the cake with frosting and serve!
Servings
Yields: 12 servings.
Storage and Reheating
Store your Pumpkin Cake with Cream Cheese Frosting in an airtight container in the fridge for up to 4 days to keep it fresh and flavorful. For longer storage, freeze unfrosted slices or the whole cake for up to 2 months, thawing overnight in the fridge before serving.
To reheat and enjoy warm, microwave individual slices for 15–20 seconds or gently heat slices in a 300°F oven for 5–7 minutes, letting the whole cake come to room temperature before slicing.
Holly’s Tips for the Best Pumpkin Cake with Cream Cheese Frosting:
- Measure Flour Carefully: Spoon and level your flour for consistent results and a tender cake.
- Don’t Overmix: Stir wet and dry ingredients until just combined to avoid a dense cake.
- Check For Doneness: Insert a toothpick in the center; it should come out clean or with a few moist crumbs.
- Cool Completely Before Frosting: – This prevents the cream cheese frosting from melting and sliding off.
- Room Temperature Ingredients: Butter and cream cheese should be softened for smooth, lump-free frosting.
- Enhance Flavors: Let the frosted cake sit for 30 minutes before serving to allow the spices and frosting to meld.
- Optional Festive Garnish: Sprinkle a pinch of cinnamon or crushed nuts on top for a festive touch.
Frequently Asked Questions:
No. Pumpkin pie filling contains added sugar and spices, which will make the cake too sweet and alter the flavor. Always use pure pumpkin puree.
Yes! You can bake the cake a day in advance, cover it tightly, and store it in the fridge. Frost just before serving for the freshest taste.
Yes! Divide the batter into a lined muffin tin and bake at 350°F for 18–20 minutes, or until a toothpick comes out clean.
You can make this Pumpkin Cake with Cream Cheese Frosting gluten-free with just a few simple swaps and adjustments. Use a 1:1 gluten-free flour blend (such as Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure) in place of the all-purpose flour. Make sure your baking powder and baking soda are labeled gluten-free, as some brands may contain traces of wheat. If your flour blend doesn’t include xanthan gum, add ½–1 teaspoon to help the cake hold together. Since gluten-free flour absorbs liquid differently, check your batter—it should be thick but pourable. If it looks too dry, add a tablespoon or two of applesauce or milk. Bake as directed, but keep an eye on doneness since gluten-free cakes sometimes need an extra 2–3 minutes in the oven. The cream cheese frosting is naturally gluten-free, so no changes are needed there.
Absolutely! Chopped walnuts, pecans, or mini chocolate chips make a delicious addition to the batter or as a topping.
Similar Recipes
Craving something similar? Try my Pumpkin Roll Cake and Pumpkin Spice Crumb Cake next!
Craving something different? My Pumpkin Cinnamon Rolls are the best flavors of fall in every ooey-gooey bite.
Looking for a warm and cozy fall dessert? My Pumpkin Cobbler is delicious served warm with a dollop of vanilla ice cream.
Searching for something more filling? My Pumpkin Rolls feature a soft, spiced pumpkin cake with a luscious cream cheese filling. A festive fall dessert perfect for Thanksgiving or Christmas.
Have you made this Pumpkin Cake with Cream Cheese Frosting recipe? 🍁
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PumpkinCake #PumpkinDesserts #LifeInTheLofthouse
Pumpkin Cake with Cream Cheese Frosting
Ingredients
- 4 large eggs
- 1 ½ cups granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup unsweetened apple sauce
- 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
CREAM CHEESE FROSTING
- 1 block (8 ounces) cream cheese, room temperature
- 1/2 cup salted butter, room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat oven to 350° F. Grease a 9×13 inch baking pan with non-stick spray. Set aside.
- In a large bowl, add eggs, granulated sugar, vegetable oil, apple sauce and pumpkin puree. Stir with a whisk until thoroughly combined. (No need for an electric mixer!)
- In a small bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Stir with a clean whisk to sift and combine.
- Gradually add the flour mixture to wet mixture, just until combined. Batter will be thick. Pour batter into the prepared baking pan.
- Bake cake for 28 to 30 minutes, or until toothpick inserted in center comes out clean. Cool cake completely before frosting.
FOR CREAM CHEESE FROSTING
- In a large bowl, add cream cheese, butter and vanilla. Beat with an electric hand-mixer on medium speed until well combined. Gradually blend in powdered sugar. Frost cake with frosting and serve!
What can I use if I have no applesauce ?
You can replace it with vegetable oil. So use 1 cup vegetable oil instead of apple sauce
I made this over the weekend. My husband is a fussy eater and he loved it. I added walnuts as we are nut lovers. I also used a butter substitute in the icing but can’t say that it compromised the flavor at all. This is an absolute keeper in our household now- delicious.
Joanne, I’m so happy it was a hit for you! Yep, definitely a keeper! ๐
Can I make this as a 2 layer cake instead of a square one?
I have made this cake about a dozen times in the past year. The icing is totally amazing. (I add some nutmeg to the icing too.) Everyone loves it. It’s so moist and delicious!
Hi! What if I bake it in a bundt cake pan? How long should it bake for?
Do you recommend unsalted or salted butter for the frosting?
I always use salted butter. Just a personal preference ๐
This cake is delicious! I will definitely be making it again,
Can this be made with gluten free flour?
June, I have not tried this recipe with gluten free flour, so I can’t say if it would work or not. I’m sorry!
If I use regular applesauce will it still be okay
Yes ๐