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Pumpkin Spice Cake with Cream Cheese Frosting

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A moist and fluffy pumpkin spice cake infused with warm autumn spices, topped with rich cream cheese frosting, caramel drizzle, and crunchy walnuts. Perfect for fall gatherings or holiday desserts.

Ingredients

Scale
  • 2 cupsall-purpose flour
  • 2 teaspoonsbaking powder
  • 1 teaspoonbaking soda
  • 1/2 teaspoonsalt
  • 2 teaspoonsground cinnamon
  • 1/2 teaspoonground nutmeg
  • 1/2 teaspoonground ginger
  • 1/4 teaspoonground cloves
  • 1 cupgranulated sugar
  • 1/2 cupbrown sugar, packed
  • 1 cupcanned pumpkin purée (not pumpkin pie filling)
  • 1/2 cupvegetable oil (or melted butter)
  • 3large eggs, room temperature
  • 1 teaspoonvanilla extract
  • 1/2 cupmilk (whole or 2%)
  • 8 oz(225 g) cream cheese, softened
  • 1/2 cup(1stick) unsalted butter, softened
  • 3 cupspowdered sugar
  • 1 teaspoonvanilla extract
  • 2–3tablespoons heavy cream or milk
  • 1/2 cupcaramel sauce (store-bought or homemade)
  • 1/2 cupchopped walnuts or pecans

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In another bowl, whisk together granulated sugar, brown sugar, pumpkin purée, oil, eggs, vanilla, and milk until smooth and well combined.
  4. Gradually fold the dry ingredients into the wet mixture. Mix gently until just combined (do not overmix).
  5. Pour the batter into the prepared pan and spread evenly.
  6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool the cake completely in the pan before frosting.
  8. In a mixing bowl, beat cream cheese and butter together until smooth and creamy.
  9. Add powdered sugar gradually, beating on low speed. Mix in vanilla extract and 2 tablespoons heavy cream. Beat until light and fluffy. Add more cream if needed for spreadable consistency.
  10. Spread the cream cheese frosting evenly over the cooled cake.
  11. Drizzle caramel sauce generously over the frosting.
  12. Sprinkle chopped walnuts or pecans on top, slice, and serve.

Notes

Ensure ingredients are at room temperature for best results.
Do not overmix the batter to keep the cake fluffy.
Canned pumpkin purée is recommended for consistency.
Toast the nuts before topping for richer flavor.
The cake tastes even better the next day as flavors deepen.

Nutrition

Find it online: https://www.delicetreats.com/pumpkin-spice-cake-with-cream-cheese-frosting/