Pumpkin Cake Recipe

I love making this Pumpkin Cake because it captures all the cozy warmth of fall in every bite. The cake itself is tender, moist, and full of comforting pumpkin spice flavor, while the brown butter cream cheese frosting adds a rich, nutty sweetness that pairs perfectly with the pumpkin base.

Why You’ll Love This Recipe

I adore how simple yet impressive this cake is. It’s perfect for autumn gatherings, Thanksgiving desserts, or any time I’m craving something warmly spiced. The brown butter frosting gives it a deep, caramel-like flavor that elevates it beyond a standard pumpkin cake. I also love that the ingredients are basic pantry staples, and the recipe comes together in just a few steps — no mixer required for the cake itself.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Pumpkin Cake
1 1/4 cups (157 g) all-purpose flour, spooned and leveled
3/4 cup plus 2 tablespoons (175 g) granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup vegetable oil (I use canola)
7.5 ounces pure pumpkin puree (half of a 15 ounce can, I use Libby’s)
2 eggs, room temperature, lightly beaten
1 1/2 teaspoons vanilla

Brown Butter Cream Cheese Frosting
1/2 cup (113 g) unsalted butter
4 ounces full-fat cream cheese, softened to room temperature
1 teaspoon vanilla
pinch of salt
3 cups (360 g) powdered sugar, sifted
1 to 2 tablespoons whole milk (or heavy cream)

Directions

1. I preheat my oven to 350°F (175°C) and lightly grease an 8×8-inch square baking pan (or line it with parchment paper for easy removal).
2. In a large bowl, I whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. In a separate bowl, I combine the oil, pumpkin puree, eggs, and vanilla until smooth.
4. I pour the wet ingredients into the dry ingredients and whisk gently until just combined — being careful not to overmix so the cake stays soft and fluffy.
5. I pour the batter into the prepared pan, spreading it evenly. I bake for about 25–30 minutes, or until a toothpick inserted in the center comes out clean. I let the cake cool completely before frosting.
6. While the cake cools, I make the frosting. In a small saucepan, I melt the butter over medium heat and cook until it turns golden brown and smells nutty (about 5–7 minutes). I remove it from the heat and let it cool until just slightly warm.
7. In a medium bowl, I beat together the browned butter, softened cream cheese, vanilla, and a pinch of salt until smooth.
8. I gradually add the sifted powdered sugar, mixing on low speed (or with a spatula) until creamy and thick. If needed, I add 1–2 tablespoons of milk to reach my desired frosting consistency.
9. Once the cake has completely cooled, I spread the frosting evenly over the top. I sometimes sprinkle a bit of extra cinnamon or chopped pecans on top for decoration before serving.

Servings and Timing

This recipe makes about 9 large squares or 12 smaller pieces, perfect for sharing.
Total time: 1 hour (30 minutes prep and baking, plus cooling and frosting time).

Variations

• For a layered look, I bake the cake in two smaller pans and sandwich frosting between the layers.
• To make it dairy-free, I use dairy-free butter and cream cheese alternatives — it still turns out rich and flavorful.
• I sometimes add chopped toasted pecans or walnuts to the batter for texture.
• For a little twist, I swirl some caramel sauce into the frosting before spreading it on top.
• I can double the recipe for a 9×13-inch pan if serving a crowd.

Storage/Reheating

I store the frosted cake in an airtight container in the refrigerator for up to 5 days. Before serving, I let it sit at room temperature for about 20–30 minutes so the frosting softens. The unfrosted cake can be wrapped tightly and frozen for up to 2 months; I thaw it overnight in the fridge before frosting and serving.

FAQs

Can I use homemade pumpkin puree instead of canned?

Yes, but I make sure it’s thick and not too watery. If it’s very soft, I strain some liquid out before using.

How do I know when the butter is browned correctly for the frosting?

It will turn a golden amber color and smell nutty — I swirl the pan often and remove it from heat as soon as brown specks form at the bottom.

Can I make this cake ahead of time?

Absolutely. I often bake the cake a day ahead, keep it covered at room temperature, and then frost it the next day after the frosting is made fresh.

Why did my cake turn out dense?

That usually happens if I overmix the batter or use too much flour. I make sure to spoon and level the flour for accuracy and mix just until combined.

Can I use a different frosting?

Yes, this cake also tastes wonderful with classic cream cheese frosting, vanilla buttercream, or even a dusting of powdered sugar.

What can I substitute for vegetable oil?

I can use melted coconut oil, canola oil, or even light olive oil. Each adds a slightly different flavor profile.

Can I make cupcakes with this recipe?

Yes! I divide the batter among lined muffin tins (about two-thirds full) and bake for 18–20 minutes or until a toothpick comes out clean.

How do I keep the cake moist?

The pumpkin and oil already keep it moist, but I make sure not to overbake — I pull it out when a few crumbs still cling to the tester.

Can I add chocolate chips?

Definitely. I like adding about ½ cup mini chocolate chips for a fun variation that pairs beautifully with pumpkin.

How strong is the spice flavor?

It’s well balanced — warm and aromatic without being overpowering. If I love bolder spice, I sometimes increase the cinnamon slightly.

Conclusion

I find this Pumpkin Cake with Brown Butter Cream Cheese Frosting to be the ultimate autumn dessert — moist, rich, and warmly spiced with just the right amount of sweetness. The browned butter frosting adds a level of flavor that makes it truly special. Whether I’m baking it for a cozy family evening or a festive holiday dinner, it never fails to impress and bring comfort in every bite.

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