Pumpkin Spice Cake with Brown Sugar Cream Cheese Frosting

Fall is the season of cozy sweaters, crisp leaves, and warm, spiced desserts. This pumpkin spice cake with brown sugar cream cheese frosting fits right into that vibe. It’s moist, flavorful, and topped with a creamy frosting that’s just the right amount of sweet. Let’s dive into making this crowd-pleaser that’s perfect for any autumn gathering.

Why People Love This Pumpkin Spice Cake

There’s something about pumpkin spice that screams comfort. The blend of cinnamon, nutmeg, and cloves mixed with pumpkin puree makes every bite feel like a hug. Pair that with the rich, tangy brown sugar cream cheese frosting, and you’ve got a dessert that’s hard to resist.

It’s not just the taste—folks love how simple this cake is to whip up. You don’t need fancy tools or skills, just a mixing bowl and some enthusiasm. Plus, it’s versatile—great for Thanksgiving, a casual weekend treat, or even a birthday surprise.

This recipe delivers a moist cake that doesn’t crumble apart. The frosting adds a smooth, decadent layer that balances the spices perfectly. It’s no wonder people keep coming back for seconds!

Ingredients You’ll Need

Let’s keep it straightforward with pantry staples and a few seasonal goodies. These amounts make a 9×13-inch cake, serving about 12-15 people. Feel free to double it for a bigger crowd.

For the cake:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• 1 cup vegetable oil
• 1 (15-ounce) can pumpkin puree
• 4 large eggs
• 1 teaspoon vanilla extract

For the frosting:

• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• ¾ cup packed brown sugar
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Kitchen Tools to Gather

You won’t need anything too complicated here. A couple of mixing bowls, a whisk, and a spatula will do most of the work. A 9×13-inch baking pan is key for the cake.

An electric mixer helps with the frosting, but you can mix by hand if you’re up for it. Have a cooling rack handy to let the cake settle before frosting. That’s it—simple and stress-free!

How to Make the Pumpkin Spice Cake

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease your 9×13-inch pan with butter or cooking spray. This keeps the cake from sticking and makes cleanup easier.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Make sure everything’s evenly combined. This step sets the spiced foundation for your cake.

Step 3: Combine the Wet Ingredients

In another bowl, mix the oil, pumpkin puree, eggs, and vanilla extract. Stir until it’s smooth and the eggs are fully blended in. The pumpkin gives it that gorgeous orange hue.

Step 4: Bring It All Together

Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined—don’t overmix. A few lumps are fine; they’ll bake out.

Step 5: Bake the Cake

Spread the batter evenly into your prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan on a rack for at least 20 minutes.

Step 6: Make the Frosting

Beat the softened cream cheese and butter together until creamy. Add brown sugar, powdered sugar, vanilla, and a pinch of salt. Mix until smooth and fluffy, about 2-3 minutes.

Step 7: Frost the Cake

Once the cake is completely cool, spread the frosting over the top. Use a spatula to make it even or swirl it for a rustic look. Slice and serve when you’re ready!

Tips for the Best Pumpkin Spice Cake

• Use room-temperature eggs for a smoother batter.
• Don’t skip the cooling step—warm cake melts frosting.
• Toast some pecans or walnuts to sprinkle on top for crunch.
• Store leftovers in the fridge, but let them sit out 20 minutes before serving.
• Swap pumpkin pie spice (2 teaspoons) if you’re short on individual spices.

Nutritional Information

Here’s a breakdown per serving (based on 15 slices). Keep in mind this is an estimate—portions vary!

This cake isn’t light, but it’s worth every bite. The fat comes mostly from the oil and frosting, while sugar keeps it sweet and tender.

Serving Suggestions

1. Pair it with a scoop of vanilla ice cream for extra indulgence.
2. Dust the top with a little cinnamon or powdered sugar for flair.
3. Serve with hot coffee or chai tea to play up the spices.
4. Cut into small squares for a party-friendly treat.
5. Warm a slice in the microwave for 10 seconds if you like it cozy.

Storing and Freezing Tips

This cake stays fresh in the fridge for up to 5 days. Cover it tightly with plastic wrap or store in an airtight container. The frosting keeps it moist, so it won’t dry out fast.

Want to freeze it? Wrap individual slices in plastic wrap, then pop them in a freezer bag. They’ll keep for up to 2 months—just thaw in the fridge overnight before enjoying.

Why This Recipe Works

The pumpkin puree adds moisture without making the cake dense. Spices like cinnamon and nutmeg bring warmth, while the oil keeps it tender. That brown sugar cream cheese frosting? It’s the star—tangy, sweet, and a little caramel-like.

It’s forgiving, too. Even if you’re new to baking, the steps are simple, and the results look impressive. You’ll get a cake that’s soft, flavorful, and perfect for sharing—or not!

Summary

This pumpkin spice cake with brown sugar cream cheese frosting is your go-to fall dessert. It’s easy to make, packed with seasonal flavor, and topped with a frosting that ties it all together. Whether you’re hosting a party or just craving something sweet, this recipe delivers every time.

Bake it once, and it’ll become a regular in your kitchen. The moist cake and creamy topping are a match made in autumn heaven. Grab your ingredients, and let’s get baking!

FAQ

Can I use fresh pumpkin instead of canned?
Yes, just cook and puree about 1 ¾ cups of fresh pumpkin. Make sure it’s smooth and not too watery.

How do I know when the cake is done?
Insert a toothpick in the center—if it comes out clean or with a few crumbs, it’s ready.

Can I make this ahead of time?
Absolutely, bake it a day ahead and frost it the next day. Keep it refrigerated until serving.

What if I don’t have brown sugar for the frosting?
Mix ¾ cup white sugar with 1 tablespoon molasses as a substitute. It’ll taste just as good.

Can I make cupcakes instead?
Sure, use a muffin tin and bake for 18-22 minutes. Frost them once they’re cool.

Pumpkin Spice Cake with Brown Sugar Cream Cheese Frosting

Usman Malik

This pumpkin spice cake with brown sugar cream cheese frosting is a moist, flavorful fall dessert. It’s easy to make with simple ingredients and serves a crowd. The warm spices and tangy frosting make it a seasonal favorite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American, Fall-inspired

Servings 15

Calories 420 kcal

Equipment

• 9×13-inch baking pan
• Mixing bowls (2 large)
• Whisk
• Spatula
• Electric mixer (optional for frosting)
• Cooling rack
• Measuring cups and spoons

Ingredients

  

For the cake:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• 1 cup vegetable oil
• 1 15-ounce can pumpkin puree
• 4 large eggs
• 1 teaspoon vanilla extract

For the frosting:

• 8 ounces cream cheese softened
• ½ cup unsalted butter softened
• ¾ cup packed brown sugar
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

 

Step 1: Preheat and Prep

• Preheat your oven to 350°F (175°C). Grease your 9×13-inch pan with butter or cooking spray. This keeps the cake from sticking and makes cleanup easier.

Step 2: Mix the Dry Ingredients

• In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Make sure everything’s evenly combined. This step sets the spiced foundation for your cake.

Step 3: Combine the Wet Ingredients

• In another bowl, mix the oil, pumpkin puree, eggs, and vanilla extract. Stir until it’s smooth and the eggs are fully blended in. The pumpkin gives it that gorgeous orange hue.

Step 4: Bring It All Together

• Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined—don’t overmix. A few lumps are fine; they’ll bake out.

Step 5: Bake the Cake

• Spread the batter evenly into your prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan on a rack for at least 20 minutes.

Step 6: Make the Frosting

• Beat the softened cream cheese and butter together until creamy. Add brown sugar, powdered sugar, vanilla, and a pinch of salt. Mix until smooth and fluffy, about 2-3 minutes.

Step 7: Frost the Cake

• Once the cake is completely cool, spread the frosting over the top. Use a spatula to make it even or swirl it for a rustic look. Slice and serve when you’re ready!

Notes

Keep an eye on the cake while it bakes—ovens vary, so test with a toothpick. Let it cool completely before frosting to avoid a melty mess. Store leftovers in the fridge for freshness.

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