The BEST Pumpkin Cake with Cream Cheese Frosting


– 2 c. all-purpose flour – 1 1/2 c. granulated sugar – 2 tsp. baking powder – 2 tsp. cinnamon – 1 tsp. baking soda – 1/2 tsp. salt – 1/4 tsp. nutmeg – 1 (15 oz.) can, pumpkin puree (not pumpkin pie filling) – 1 c. vegetable oil – 4 eggs, lightly beaten – 1 tsp. vanilla extract Cinnamon Cream Cheese Frosting: – 1/2 c. butter, room temperature (1 stick) – 1 (8 oz.) pkg. cream cheese, room temperature – 2 tsp. vanilla extract – 4 c. powdered sugar – 1/2 tsp. cinnamon


Step 1: Mix the Cake Batter

Gradually add the wet ingredients to the dry ingredients. Batter will be slightly thick. 

Step 2: Spread Batter in Pan

Lightly spray a 15x10x1" pan with non-stick baking spray. Spread the batter evenly into the a prepared pan.

Step 3: Bake Cake

Bake at 350 degrees for 26-28 minutes. Text with a toothpick inserted into the center of the cake - if the toothpick comes out clean, and crumb-free the cake is done.

Step 4: Mix Frosting

While the cake is cooling, prepare the frosting. Using a hand or stand mixer, cream together the butter, cream cheese, and vanilla. Begin adding the powdered sugar one cup at a time. Add in the cinnamon and mix well.

Step 5: Spread Frosting

Once cake is completely cool, frost the top of the cake with the cinnamon cream cheese frosting. Slice into bars and serve right away. Cover and refrigerate any leftovers.

Check out a couple of our other pumpkin recipes below!

Pumpkin Caramel Cream Cheese Poke Cake

No Bake Pumpkin Cheesecake Bars