Pumpkin Spice Cake

Moist, spiced Pumpkin Spice Cake with cream cheese frosting—perfect for fall! Flavored with cinnamon, nutmeg, and cloves. Easy, delicious, and cozy dessert.

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Prep Time 15

Cook Time 35

Resting time 10

Total Time 1

Course Dessert

Cuisine American

Servings

Nutrition

Calories: 328kcalCarbohydrates: 43gFat: 16gSaturated Fat: 4.8gCholesterol: 46.7mgSugar: 27.7g

Ingredients

For the cake

1 ¾ cups all-purpose flour
1 cup brown sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
2 large eggs
1 cup canned pumpkin puree
½ cup vegetable oil
¼ cup milk
1 tsp vanilla extract

For cream cheese frosting

4 oz cream cheese, softened
2 tbsp butter softened
1 cup powdered sugar
½ tsp vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9x9-inch square baking pan or line with parchment.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and spices.
In another bowl, whisk eggs, pumpkin puree, oil, milk, and vanilla until smooth.
Pour wet mixture into the dry ingredients and stir just until combined (do not overmix).
Pour into prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
In a medium bowl, beat 4 oz cream cheese and 2 tbsp butter (both softened) until smooth and creamy.
Add 1 cup powdered sugar and ½ tsp vanilla extract. Beat until light and fluffy.
Once the cake is completely cool, spread the frosting evenly over the top.

Keyword autumn recipes, baking recipes, homemade dessert, pumpkin recipes