Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting
This perfectly moist pumpkin spice cake is topped with fluffy cinnamon cream cheese frosting. Tested 9+ times for ideal texture and flavor balance, this easy fall dessert stays fresh for days and feeds a crowd!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 55 minutes
- Yield: 16 squares
- Category: Dessert
- Cuisine: American
Ingredients
For the Cake:
4 tablespoons (56g) unsalted butter, melted
1/4 cup (56g) neutral oil (canola or vegetable)
2/3 cup (127g) granulated sugar
1/2 cup (96g) dark brown sugar, packed
1/3 cup (80g) sour cream (room temperature)
2/3 cup (172g) canned pumpkin puree (not pie filling)
2 large eggs (room temperature)
2 teaspoons vanilla extract
1 1/3 cups (160g) all-purpose flour
2 teaspoons pumpkin spice
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
For the Cinnamon Cream Cheese Frosting:
6 tablespoons (85g) unsalted butter, room temperature
6 tablespoons (85g) cream cheese, room temperature
2 1/4 cups (270g) powdered sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). Line a 9×9-inch square pan with parchment paper or grease lightly.
2. In a stand mixer, combine melted butter, oil, granulated sugar, and brown sugar. Beat 1-2 minutes until fluffy.
3. Add sour cream, pumpkin puree, eggs, and vanilla. Mix 1-2 minutes, scraping sides as needed, until fully combined and lightened.
4. Add flour, pumpkin spice, salt, baking powder, and baking soda. Mix on low until almost combined, then scrape bowl and mix just until smooth.
5. Spread batter evenly into prepared pan. Bake 23–26 minutes or until edges are set and the center barely jiggles.
6. Cool cake 1 hour at room temperature, then chill for 1 hour before frosting.
7. For frosting: Beat butter until smooth, then add cream cheese and mix 1 minute until combined.
8. Add powdered sugar, cinnamon, vanilla, and salt. Mix on low until sugar is incorporated, then beat 2–3 minutes until light and fluffy.
9. Frost cooled cake evenly. For clean slices, chill frosted cake for 1 hour before cutting.
10. Slice into 16 squares and serve cold or at room temperature.
Notes
Room temperature ingredients (eggs, sour cream) ensure a soft, even crumb.
Do not overmix once flour is added—this prevents toughness.
For clean slices, refrigerate frosted cake for at least 1 hour before cutting.
Unfrosted cake can be stored tightly wrapped for up to 2 days or frozen up to 3 months.
Frosted cake keeps in refrigerator up to 7 days. Wrap slices individually to retain moisture.
If frosting is too soft, refrigerate 15 minutes and rewhip. If too stiff, add 1 tablespoon milk or cream.