Pumpkin Cake with Cream Cheese Frosting
Prep time
Cook time
Total time
A simple one layer pumpkin cake made with the most perfect cream cheese frosting.
Serves: 10-12
For the Cake:
  • 1⅔ cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon plus 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 cup plus 2 tablespoons (9 ounces) pumpkin purée
  • 1 cup vegetable or canola oil
  • 1⅓ cups granulated sugar
  • ¾ teaspoon kosher salt
  • 3 large eggs, yolks and whites separated
For the Cream Cheese Frosting:
  • ½ cup (8 tablespoons) unsalted butter, room temperature
  • 8 ounces (usually 1 package) cream cheese, room temperature
  • 2½ cups powdered sugar
  • Pinch of ground cinnamon
  • raw or toasted pepitas (shelled pumpkin seeds), for decoration
  1. First, make your cake. Preheat your oven to 325 degrees F and grease and/or line a 9-inch cake pan. Set aside. Whisk together your flour, baking powder, baking soda, cinnamon and nutmeg and set aside.
  2. In your mixer or a large bowl, whisk together your pumpkin puree, oil, sugar and salt. Using your paddle attachment or a wooden spoon, beat in your egg yolks only, incorporating one at a time before adding in the next, until fully mixed, scraping down the sides of the bowl as needed. Mix together your dry ingredients, and add them to your batter.
  3. In a separate bowl, beat your egg whites until frothy, which will take about 5 minutes and a good amount of elbow grease, but it's worth it. Alternatively, you can transfer your cake batter to a large bowl, wipe out your mixer and beat your egg whites that way, but that seemed like a lot of effort at the time. Once your egg whites are frothy, fold them into your cake batter until fully incorporated, but don't overmix. Pour your batter into your prepared cake pan, smooth out the top and bake in the middle of your oven for 40-45 minutes, until a toothpick comes out clean. Place on a wire rack to cool.
  4. While your cake cools, place your cream cheese and butter on the counter for it to soften. When the cake is ready to be frosted, make your frosting. In your mixing bowl, beat together your softened butter and softened cream cheese until smooth. Add in your powdered sugar, a bit at a time, until smooth. Add in a pinch of cinnamon, taste and add more powdered sugar if you think it needs to be thicker or sweeter.
  5. When the cake is fully cooled, remove it from the pan, place it on your preferred plate or decorating surface and smooth healthy dollops of frosting over the top. You may have a little left over, but I did not. Sprinkle with pepitas, sprinkles or whatever else you like. This will keep well, covered and refrigerated, for up to 3 days.
Adapted From
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2015/04/10/pumpkin-cake-with-cream-cheese-frosting/