You all know I have a very special place in my heart for pumpkin. I’m one of the original pumpkin-spice aficionados. We’re talking about a love that started decades and decades ago!
Last week, when it finally wasn’t 1 billion degrees here in Southern Arizona and we had gotten a few days of rain that were making it feel like actual “hoa-hoa” weather (Twilight fans, you know), I decided it was time to whip up something pumpkin-y.
And let me tell you… it was a winner! So much so that my daughter, who lives in a dorm, asked if she could take some back with her to school. I’d say that’s a pretty good review!
Today I’m excited to share my recipe for this Super Moist Pumpkin Cake with Cream Cheese Frosting! It’s soft, has the perfect pumpkin-to-spice ratio, and is so easy to put together. And that creamy frosting on top? SO good!
And here’s a little shortcut: you can absolutely make the cream cheese frosting from scratch, or save yourself some time and use a store-bought cream cheese frosting. Either way, you’re still making the pumpkin cake from scratch and putting it all together yourself. Sometimes a little shortcut is just what we need!
The recipe is below — so save this one for the next time you’re in the mood for something pumpkin-y!
Ingredients
- Pumpkin Cake
- 1¾ cups all-purpose flour
- ¾ tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- *You can also use a one-stop spice that is called pumpkin pie spice
- 1 (15 oz) can 100% pure pumpkin puree
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup canola oil
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- Cream Cheese Frosting (or use pre-made frosting to save time!)
- 8 oz cream cheese, softened
- 6 tbsp unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tbsp heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch metal baking pan with non-stick baker’s spray.
- In a bowl, whisk together the flour, cinnamon, baking soda, salt, ginger, and nutmeg. Set aside.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar until well blended. Add the oil, eggs, and vanilla, and whisk until smooth.
- Add the dry ingredients to the pumpkin mixture and mix until no lumps remain. Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the bars cool completely before frosting.
- For the make at home frosting: Beat the cream cheese and butter together until creamy. Mix in the powdered sugar, then add the heavy cream and vanilla. Beat until fluffy and smooth.
- Spread the frosting over the cooled pumpkin bars, cut into squares, and enjoy!
I hope you give this pumpkin cake a try! Whether you make the cream cheese frosting at home or take the shortcut with pre-made frosting, I hope it makes your day (and your kitchen smell amazing!).
And if you’re as pumpkin-obsessed as I am, be sure to search “pumpkin” here on the blog. I’ve shared quite a few pumpkin recipes over the years, so there’s plenty more pumpkin-y goodness to discover!
Thanks so much for stopping by and spending a little time with me here.
If you make these, pop back and leave me a comment and let me know how you liked them. I always love hearing what you think!
Love,
Jen
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