Go Back
Delicious pumpkin cake loaf, generously frosted with cream cheese and topped with pecans, presented on a dark wooden board.
Print Recipe

The Best Moist Pumpkin Cake with Cream Cheese Frosting

This recipe yields a wonderfully moist pumpkin cake, perfectly spiced, and generously covered with a luscious, tangy cream cheese frosting. It's an ideal dessert for gatherings or a cozy treat at home.
Prep Time20 minutes
Cook Time33 minutes
Total Time2 hours 38 minutes
Servings: 12 slices
Author: The Bright Food

Equipment

  • 9x13-inch baking pan
  • Large bowl
  • Mixer or whisk
  • Toothpick
  • Aluminum foil
  • Wire rack
  • Handheld or stand mixer
  • Paddle or whisk attachment

Ingredients

Cake

  • 2 cups (250g) all-purpose flour spooned & leveled
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1.5 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice store-bought or homemade
  • 1 cup (240ml) canola or vegetable oil
  • 4 large eggs
  • 1 cup (200g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 can (15 ounce) pumpkin puree
  • 1.5 teaspoons pure vanilla extract

Cream Cheese Frosting

  • 8 ounces (226g) full-fat brick cream cheese softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter softened to room temperature
  • 3 cups (360g) confectioners sugar plus an extra 1/4 cup if needed
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Instructions

Cake Preparation

  • Preheat your oven to 350°F (177°C) and thoroughly grease a 9x13-inch baking pan.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
  • In a separate bowl, combine the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract, whisking until well blended.
  • Pour the wet ingredients into the dry mixture and mix with a whisk or mixer until completely combined; the batter will be thick.
  • Spread the batter evenly into the prepared pan and bake for 30-36 minutes, or until a toothpick inserted into the center comes out clean. If the top or edges brown too quickly, loosely cover the cake with aluminum foil.

Cooling

  • Remove the cake from the oven and place the entire pan on a wire rack to cool completely. For faster cooling, you can transfer the cake to the refrigerator after about 45 minutes.

Cream Cheese Frosting

  • In a large bowl, using a handheld or stand mixer with a paddle or whisk attachment, beat the softened cream cheese and butter on high speed until smooth and creamy.
  • Add 3 cups of confectioners sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you prefer a thicker frosting, add an extra 1/4 cup of confectioners sugar.
  • Spread the prepared frosting onto the completely cooled cake. Refrigerate the cake for 30 minutes before serving to help set the frosting and make slicing easier.

Storage

  • Cover any leftover cake tightly and store it in the refrigerator for up to 5 days.

Notes

Monitor baking times as they can vary. If the cake browns too quickly, loosely cover it with aluminum foil. For faster cooling, place the cake in the refrigerator after 45 minutes. An extra 1/4 cup of confectioners sugar can be added to the frosting for a thicker consistency. Refrigerate the frosted cake for 30 minutes before serving to ensure the frosting sets and makes for cleaner slices. Store leftover cake tightly covered in the refrigerator for up to 5 days.