Pumpkin Spice Cake with Rich Cream Cheese Frosting

Pumpkin Spice Cake with Rich Cream Cheese Frosting
My husband, who doesn’t like a lot of sweets, loves a good pumpkin pie. Unfortunately for him, I don’t, so it doesn’t get made around here that often. Lucky for him, though, I do have a major affinity for cake in all shapes and sizes, colors and flavors. You’d think we were constantly celebrating something given how many cakes and cupcakes have come out of my oven in the last few months. And it’s been a sweltering summer, so the last thing I’ve wanted to do is fire up my oven… But I did, and I will again. All for the love of cake.

Pumpkin Spice Cake
This pumpkin spice cake, baked to fluffy perfection with pumpkin puree, my homemade vanilla extract, cinnamon and nutmeg, is incredibly moist and delicious topped with whipped cream cheese frosting and a sprinkling of chopped walnuts.

Vanilla Extract
It’s easy to make, too, and though I chose to make it into a 13 x 9 inch sheet cake, I also included instructions for a layer cake and cupcakes. Make it into a fancy cake or cupcakes if you must, but I think we can all agree that sometimes there’s just no time to wait for cake. Sometimes you need it NOW.

Pumpkin Spice Cake with Cream Cheese Frosting
Within a matter of days, it was totally devoured by my darling, his coworkers, and me, and I started dreaming up an excuse to make this delicious, decadent pumpkin cake again. Then again, who needs an excuse? This stuff is so amazing I’d make it every day if my hips didn’t hate me for it.

Pumpkin Cake with Cream Cheese Frosting
Whether you’re bringing this cake to a party or keeping it all to yourself, I know you will enjoy its simplicity and moist, mouthwatering taste just as much as we do. It’s fun to make, gets you in the fall spirit, and fills your home with the most amazing cinnamon-spiced aroma that will have your neighbors wondering what’s baking!

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Pumpkin Spice Cake with Rich Cream Cheese Frosting

Yield: Makes one 13 x 9 inch cake / 3 cups frosting


Pumpkin Spice Cake
2 cups white sugar
1 1/4 cups vegetable oil
1 teaspoon vanilla extract
2 cups canned pumpkin
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped walnuts (optional)

Rich Cream Cheese Frosting
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar


Pumpkin Spice Cake Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 13 x 9 inch pan. Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Spread batter into prepared 13 x 9 inch pan.

Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Top with walnuts.

For two round layer cakes, distribute batter equally between two buttered 8- or 9-inch round cake pans. Bake at 350 degrees for 20-25 minutes.

For cupcakes, distribute batter equally in a 12-cup muffin tin with paper liners. Bake at 350 degrees for 30-35 minutes.

Rich Cream Cheese Frosting In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.



35 Responses to “Pumpkin Spice Cake with Rich Cream Cheese Frosting”

  1. #
    london bakes — September 28, 2011 @ 8:25 am

    This cake looks delicious! I love the combination of spices and the creamy frosting, I’m not surprised it disappeared in an instant!

  2. #
    warmvanillasugar — September 28, 2011 @ 10:26 am

    This sounds super yummy! I love the rich frosting. Drool!

  3. #
    Sandra — September 28, 2011 @ 12:39 pm

    This recipe was so worth the wait. And it just so happens that I have pumpkin on hand, fancy that!

  4. #
    thesmartcookiecook.com — September 28, 2011 @ 1:27 pm

    What beautiful photography! I love food that looks as good as it tastes :) And, although I can’t taste this right now, it definitely seems like an incredibly delicious cake! I just love pumpkin:)
    P.S. thanks for your encouraging comment on my eggplant parm!

  5. #
    Audra — September 28, 2011 @ 1:43 pm

    Georgia this looks amazing! Your pictures are just beautiful as always and that cake looks perfect!

  6. #
    Taste and Tell — September 28, 2011 @ 1:57 pm

    I love all pumpkin desserts, and this cake looks so delicious!

  7. #
    Erin — September 28, 2011 @ 2:07 pm

    What a wonderful cake! Gorgeous! The frosting on the top is the perfect pairing of it!

  8. #
    Tracy — September 28, 2011 @ 2:21 pm

    Gorgeous cake and photos! I wish I could dive into that frosting. Yum!

  9. #
    Kelly @ Eat Yourself Skinny — September 28, 2011 @ 2:28 pm

    What a great Fall recipe Georgia, this looks amazing!! I might just have to try this soon myself! :)

  10. #
    Emily Malloy — September 28, 2011 @ 2:49 pm


  11. #
    Paula @ Dishing the Divine — September 28, 2011 @ 3:57 pm

    yum, yum, yum, yum, and yum! :) I can’t wait to make this. :)

  12. #
    marla {family fresh cooking} — September 28, 2011 @ 4:23 pm

    Hey Georgia! Just “pinned” this cake Now I am gonna Facebook…love it :)

  13. #
    Alpana — September 28, 2011 @ 4:25 pm

    Came across your space today. U have a beautiful space full of awesome recipes & the pictures are amazing. Glad to follow you.

  14. #
    Angie's Recipes — September 28, 2011 @ 7:08 pm

    This looks so inviting! Beautiful colour.

  15. #
    Kelly — September 28, 2011 @ 8:10 pm

    What a delicious looking cake and I really like the autumn inspired spices.

  16. #
    Lynda @ TasteFood — September 28, 2011 @ 8:36 pm

    Lovely – and a nice compromise for the 2 of you!

  17. #
    Jamie (Thrifty Veggie Mama) — September 29, 2011 @ 1:17 am

    This looks so good! Spice cake with cream cheese frosting is my fav!

  18. #
    The Slow Roasted Italian — September 29, 2011 @ 5:58 am

    Oh my word! These look fantastic. I love pumpkin, just waiting for it to cool down a bit here in AZ.

  19. #
    Veronica — September 29, 2011 @ 7:02 am

    I remember making pumpkin bread that called for a lot of baking soda, as here, and it gave it a distinct flavor that I did not like. Do you remember tasting the baking soda in this cake? I’m asking b/c if so, I will try using partly baking powder instead. Thanks! Great pictures–looks so good!

  20. #
    sameena — September 29, 2011 @ 12:15 pm

    wow…dat cake looks so rich and yumm with that cream on top>>>:)



  21. #
    Jenn — September 29, 2011 @ 12:58 pm

    If I was your neighbor, I’d be at your house all the time!! lol OMG the cake looks wonderful!

  22. #
    NanAppetit — September 29, 2011 @ 1:03 pm

    Hey Georgia–I received a little blogger award and passed it on to you! It’s in the “Rolo Cookies” post from today. I always love your blog!

  23. #
    Miranda — September 29, 2011 @ 1:42 pm

    Are you kidding? This just jumped to the top of my fall baking list.

  24. #
    Georgia | The Comfort of Cooking — September 29, 2011 @ 2:12 pm

    Veronica – No, there was no distinct taste of baking soda in this cake. Thanks for stopping by!

  25. #
    Karly — September 29, 2011 @ 4:16 pm

    There is a can of pumpkin in the pantry just begging to be made into this cake. Looks so yummy!

  26. #
    Imagination Cakes — September 29, 2011 @ 6:20 pm

    OMG!! I’m making it this very moment! I’ve had a can of pumpkin in my cabinet for a while now & could not wait! My daughter was my assistant and is waiting patiently by the oven (she’s 2 1/3).

  27. #
    sweetcarolinescooking.com — September 29, 2011 @ 6:55 pm

    Oh, how I love pumpkin season! This spice cake sounds divine. Wish I had a few slices at my apartment waiting for me to gobble up after work. Guess I’ll just have to make some myself. :) xx

  28. #
    Kerstin — September 30, 2011 @ 3:53 am

    I love pumpkin cake and the cream cheese frosting just makes it perfect :)

  29. #
    yummychunklet — September 30, 2011 @ 1:04 pm

    Even though I’m not a huge fan of pumpkin, your photos make this cake look so delicious!

  30. #
    Sinful Sundays — September 30, 2011 @ 1:52 pm

    That looks really good, Georgia! And the cream cheese frosting—yum!

  31. #
    Rachel @ Not Rachael Ray — September 30, 2011 @ 3:28 pm

    This looks amazing. I bet the homemade extract really takes the frosting to a whole new level.

  32. #
    Becka (The Elegant Eggplant) — September 30, 2011 @ 7:37 pm

    This is just beautiful!!!

  33. #
    April was in CT now CA — October 13, 2011 @ 2:55 am

    Everything was working in my favor yesterday; I had two new round cake pans and leftover pumpkin from an attempt at a pumpkin spice latte so this cake was meant to be. I made a half recipe of the frosting because my sweet, sweet hubby only picked up one brick of cream cheese instead of two and it was still fantastic! It made just enough to put between the layers and on top and when DH had his first bite he said “Well, you’re going to think this is awful so you might as well let me take care of the whole cake…” So yep, this one is a keeper!

  34. #
    Georgia | The Comfort of Cooking — October 13, 2011 @ 2:45 pm

    Hi April – I’m so glad that this recipe worked out well for you. I love your husband’s reaction too, ha ha! Thanks for stopping by!

  35. #
    Amy — August 21, 2015 @ 3:58 am

    Oooh, I love this cake! Pumpkin spells autumn to me, Everyone love it. I will be making this again. Thanks for sharing!

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