Delicious Pumpkin Cake with Cream Cheese Frosting

Fall is the season that brings not only colorful leaves but also delightful flavors like pumpkin. A Pumpkin Cake with Cream Cheese Frosting is a perfect treat to celebrate this time of year. This moist and flavorful cake boasts the warm spices of cinnamon and nutmeg, paired beautifully with a rich cream cheese frosting. It’s an ideal choice for gatherings, family dinners, or simply enjoying with a warm cup of tea or coffee.

Why Make This Recipe

This Pumpkin Cake is not just delicious; it’s also incredibly easy to make. Utilizing either fresh pumpkin puree or canned pumpkin makes it versatile for any time of year. The combination of spices and the creamy frosting will remind you of all those cozy autumn vibes. Plus, it’s a great way to share the joys of baking with friends and family, making it a crowd pleaser for gatherings and celebrations.

How to Make Pumpkin Cake with Cream Cheese Frosting

Ingredients :

1 2/3 cups fresh pumpkin puree (I use this (Note 1))
15 oz / 425g canned pure pumpkin (1 can (Note 1))
4 large eggs (55-60g/2oz each), at room temperature
1 2/3 cups white sugar (or caster/superfine sugar, Note 2)
1 cup vegetable or canola oil (or other neutral flavored oil)
2 cups plain/all-purpose flour
4 tsp baking powder
2 tsp cinnamon powder
1 tsp cooking/kosher salt (Note 3)
6 oz / 180g cream cheese (block, at room temperature (Note 4))
1 cup / 225g unsalted butter, softened
1 tsp vanilla extract
4 cups soft icing sugar/powdered sugar, sifted (Note 5)
1/3 – 1/2 cup maple syrup (don’t be shy!)
1/2 cup pecans, roughly chopped

Directions:

Preheat the oven: Preheat your oven to 180°C/350°F (160°C fan-forced). Spray and line a large pan around 9 x 13" / 23 x 33cm with baking paper for easy release (Note 6).
Make the batter: In a large bowl, whisk together the eggs, sugar, oil, and pumpkin. Add the remaining ingredients and mix well until everything is combined.
Bake: Pour the batter into the prepared pan. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
Cool: Let the cake cool for 10 minutes before turning it out onto a cooling rack. Allow it to cool completely, which takes about 2 hours, before frosting.
Make the frosting: To make the cream cheese frosting, beat the cream cheese and butter in a bowl until smooth and fluffy, about 2 minutes. Gradually add the icing sugar in three batches, mixing on low speed each time to prevent a mess. Once fully mixed, increase the speed and beat for another 3 minutes or until light and fluffy. Beat in the vanilla extract.
Frost the cake: Spread the frosting over the cooled cake. Use the back of a spoon to create swirls. Drizzle maple syrup over the top, allowing it to pool in the swirls. Finally, sprinkle with chopped pecans before serving.

How to Serve Pumpkin Cake with Cream Cheese Frosting

Serve this delightful cake at room temperature, sliced into squares or rectangles. It pairs wonderfully with coffee or tea. You might also want to consider adding a scoop of vanilla ice cream for an extra treat!

How to Store Pumpkin Cake

To store leftover pumpkin cake, keep it covered in the refrigerator for up to five days. If you want to keep it longer, wrap the cake tightly in plastic wrap and place it in the freezer, where it will stay fresh for up to three months. Just thaw it in the refrigerator before serving.

Tips to Make Pumpkin Cake with Cream Cheese Frosting

Room temperature ingredients: Ensure your eggs and cream cheese are at room temperature for better mixing.
Measurement accuracy: Use proper measuring techniques, especially for flour, to avoid a dry cake.
Spice options: Feel free to experiment with other spices like nutmeg or ginger for additional flavor.

Variation

For a chocolate twist, you can add cocoa powder to make a chocolate pumpkin cake! Simply replace 1/2 cup of flour with cocoa powder. You can also add chocolate chips to the batter for added sweetness.

FAQs

Q: Can I use canned pumpkin instead of fresh?
A: Yes! Canned pumpkin is a great alternative to fresh pumpkin puree and will save you time.

Q: How do I know when the cake is done baking?
A: The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cake up to two days in advance. Just store it in an airtight container in the fridge until you’re ready to frost and serve.

Enjoy your baking adventure with this Pumpkin Cake with Cream Cheese Frosting!