Hygge Design

Fall’s Favorite: The Ultimate Moist Pumpkin Cake with Cream Cheese Frosting

As the leaves begin to turn golden and a crisp, cool breeze whispers through the air, there’s one thing that always comes to mind: the warm, comforting embrace of pumpkin spice. And while lattes are lovely, nothing quite captures the essence of autumn like a perfectly baked pumpkin cake.

Today, we’re diving headfirst into the magic of this seasonal delight. Forget dry, crumbly cakes; we’re talking about a supremely moist, aromatic pumpkin cake generously spiced and topped with the queen of all frostings: tangy, sweet cream cheese perfection. It’s the kind of cake that makes your kitchen smell incredible and your taste buds sing.

Why This Pumpkin Cake Will Be Your New Obsession

This isn’t just any pumpkin cake recipe. We’ve worked to create a version that balances rich pumpkin flavor with a symphony of warming spices – cinnamon, nutmeg, ginger, and a hint of clove. The key to its incredible moisture lies in the combination of pumpkin puree and oil, ensuring every bite is tender and never dry.

And let’s not forget that iconic frosting! A truly great pumpkin cake is incomplete without a generous swirl of luscious cream cheese frosting. It adds a delightful tang that perfectly complements the sweetness of the cake, creating a harmonious balance that’s simply irresistible. Whether you’re baking for a holiday gathering, a cozy family dinner, or simply because you crave a taste of autumn, this cake is guaranteed to be a showstopper.

Ready to Bake Some Autumn Magic?

Gather your ingredients, preheat your oven, and prepare for your kitchen to be filled with the most delightful aromas. Here’s how to make your new favorite fall dessert.

The Ultimate Moist Pumpkin Cake with Cream Cheese Frosting

Yields: 12-16 servings Prep time: 20 minutes Bake time: 30-35 minutes

Ingredients for the Pumpkin Cake:

– 2 cups (250g) all-purpose flour
– 2 teaspoons baking soda
– 1 teaspoon baking powder
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ½ teaspoon ground ginger
– ¼ teaspoon ground cloves (optional, but recommended for depth)
– ½ teaspoon salt
– 1 ½ cups (300g) granulated sugar
– ½ cup (100g) packed light brown sugar
– 4 large eggs
– 1 cup (240ml) vegetable oil (or other neutral oil)
– 1 (15-ounce / 425g) can pumpkin puree (NOT pumpkin pie filling)
– 1 teaspoon vanilla extract

Ingredients for the Cream Cheese Frosting:

– 8 ounces (226g) cream cheese, softened
– ½ cup (113g) unsalted butter, softened
– 4 cups (480g) powdered sugar, sifted
– 1 teaspoon vanilla extract
– Pinch of salt (optional, but enhances flavor)

Equipment:

9×13 inch baking pan
Large mixing bowls
Electric mixer (stand or hand-held)
Whisk
Rubber spatula

Instructions for the Pumpkin Cake:

Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line with parchment paper leaving an overhang for easy removal.
Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves (if using), and salt. Set aside.
Combine Wet Ingredients: In a separate large bowl, using an electric mixer, beat together the granulated sugar and brown sugar. Add the eggs one at a time, beating well after each addition until fully incorporated.
Add Oil & Pumpkin: Pour in the vegetable oil, pumpkin puree, and vanilla extract. Beat on low speed until just combined. Don’t overmix.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix, as this can lead to a tough cake.
Bake: Pour the batter evenly into your prepared baking pan. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for at least 15-20 minutes before carefully inverting it onto a wire rack to cool completely. The cake must be completely cool before frosting, or the frosting will melt.
Instructions for the Cream Cheese Frosting:

Beat Cream Cheese & Butter: In a large bowl, using an electric mixer, beat the softened cream cheese and softened butter together on medium speed until smooth and creamy (about 2-3 minutes).
Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until combined, then increasing to medium-high until light and fluffy.
Add Vanilla & Salt: Beat in the vanilla extract and a pinch of salt (if using) until just combined.
Frost: Once the cake is completely cool, spread the cream cheese frosting evenly over the top using an offset spatula or the back of a spoon.

Serving Suggestions:

Garnish with a sprinkle of extra cinnamon, chopped pecans, or candied ginger.
Serve with a warm cup of coffee, tea, or a glass of cold milk.
Perfect for Thanksgiving dessert, Halloween parties, or just a cozy evening in!
This pumpkin cake is more than just a recipe; it’s an invitation to embrace the comfort and joy of the autumn season. The aroma that fills your home as it bakes is a treat in itself, and the first bite is pure bliss.

Don’t wait for a special occasion – make this cake, share it with loved ones, and savor every delicious moment.

Have you tried this recipe? What are your favorite fall treats? Share your thoughts and pumpkin cake pictures in the comments below!

If you liked my blog post “Autumn Vibes: Pumpkin Cake” have also a look at The Best Herbal Teas for the Arrival of the Cozy Season