Dessert

Pumpkin Spice Cake with Cream Cheese Frosting Recipe

ByHarry Bern October 12, 2025October 12, 2025

Introduction

This Pumpkin Spice Cake with Cream Cheese Frosting is a cozy and flavorful dessert perfect for autumn or any time you crave a spiced treat. Moist pumpkin cake layers are topped with a smooth, tangy cream cheese frosting for a delightful finish. It’s a classic combination that’s sure to impress family and friends.

A slice of two-layer golden-brown carrot cake on a white plate with creamy white frosting between the layers and covering the top. The top layer is decorated with whole pecans lined along the edge and small chopped nuts sprinkled in the middle. The cake texture looks soft and moist, with a crumbly surface. The plate sits on a white marbled surface with a blurred golden fork in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup shortening (or unsalted butter, 4 ounces)
1 1/4 cups granulated sugar (250 grams)
2 large eggs (beaten)
2 1/4 cups sifted cake flour (293 grams)
2 1/2 teaspoons baking powder (10 grams)
1/2 teaspoon baking soda (3 grams)
1 teaspoon salt (5 grams)
2 teaspoons ground cinnamon (4 grams)
1 teaspoon pumpkin pie spice* (2 grams)
1 cup solid-pack pumpkin
3/4 cup 2% milk (6 ounces)
8 ounces cream cheese (room temperature)
3/4 cup unsalted butter (room temperature, 6 ounces)
3 1/2 cups powdered sugar (455 grams)
1 tablespoon vanilla extract (13 grams)
1 cup chopped pecans (optional, for topping)

Instructions

Step 1: Preheat the oven to 350º Fahrenheit. Grease and flour two 9-inch round cake pans.
Step 2: In a stand mixer, cream the shortening until smooth. Gradually add the granulated sugar and continue creaming until the mixture is light and fluffy. Blend in the beaten eggs.
Step 3: In a separate bowl, sift together the cake flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice. Set aside.
Step 4: In another small bowl, whisk together the solid-pack pumpkin and 2% milk until smooth.
Step 5: Add the dry ingredients alternately with the pumpkin mixture to the creamed egg mixture, beginning and ending with the dry ingredients. Mix just until combined after each addition.
Step 6: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 20–22 minutes, or until the top center springs back when lightly touched.
Step 7: While the cake is baking, prepare the cream cheese frosting. Beat the room temperature unsalted butter and cream cheese together using an electric mixer until light and fluffy, about 2 minutes. With the mixer on low, gradually add the powdered sugar, half a cup at a time, mixing thoroughly. Add the vanilla extract and beat on medium speed for about 3 minutes until smooth and creamy.
Step 8: Place one cake layer on a serving plate. Spread a thick layer of frosting evenly over the top with an offset spatula. Carefully place the second cake layer on top.
Step 9: Frost the top and sides of the assembled cake as evenly as possible with the remaining frosting.
Step 10: If desired, immediately press the chopped pecans around the outside edge of the frosted cake for added texture and decoration.

Tips & Variations

For richer flavor, substitute shortening with unsalted butter throughout the recipe.
You can swap 2% milk for buttermilk to add a slight tanginess and extra moisture.
To make a nut-free cake, simply omit the chopped pecans or replace them with toasted coconut flakes.
If you like a stronger spice flavor, increase the cinnamon and pumpkin pie spice by half a teaspoon each.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature or warm slightly before serving for best texture. You can freeze the cake layers (unfrosted) wrapped tightly in plastic wrap and aluminum foil for up to 2 months; thaw completely before frosting.

How to Serve

A round cake with three visible layers covered in white creamy frosting, the sides coated densely with chopped nuts that create a rough texture, and the top decorated with a smooth layer of white frosting sprinkled with small nut pieces and a ring of whole pecans evenly spaced around the edge. The cake sits on a round wooden board against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree instead of solid-pack pumpkin?

Yes, canned pumpkin puree works perfectly. Just be sure it’s pure pumpkin without added sugars or spices.

How do I avoid a dense or dry pumpkin cake?

Be careful not to overmix the batter once the dry ingredients are added. Also, stick to the recommended baking time and test the cake with a toothpick to avoid overbaking.