Embrace Pumpkin Bread Season with This Irresistible Pumpkin Cake Recipe

As fall arrives, I can't help but embrace all things pumpkin. From vanilla-scented candles to cozy throws, this season is all about indulging in comfort. And yes, I crave pumpkin spice everything!

Every year, I find myself searching for the ultimate pumpkin bread recipe, diving into countless reviews to find the perfect loaf. Last season, I even experimented with several recipes to identify the crowd favorite, but I still felt there was room for improvement.

After much trial and error, I've perfected this pumpkin cake recipe topped with cream cheese frosting. It truly embodies the essence of pumpkin goodness. Keep reading for tips on making this cake, and let us know if you give it a try!

Steps to Create This Pumpkin Cake with Cream Cheese Frosting

This is a simple one-bowl cake that you can whip up in under 30 minutes, making it an ideal baking project for weekends or a fun activity with kids. Here's what you'll need for the cake:

• all-purpose flour (you can replace half with whole-wheat)
• baking powder
• baking soda
• salt
• cinnamon
• ground ginger
• melted unsalted butter (it adds a richer flavor compared to vegetable oil)
• eggs
• brown sugar
• granulated sugar
• canned pumpkin
• vanilla extract

Mix the wet ingredients first, then gently fold in the dry ones before pouring the batter into the pan for baking. Easy peasy!

All About the Cream Cheese Frosting

This cream cheese frosting is simply irresistible. Ensure that your cream cheese is full-fat and at room temperature for the best results. Blend it with powdered sugar, maple syrup, and vanilla extract in a mixer. The addition of heavy cream lightens the frosting, making it fluffy and less dense.

Success Tips

• Room temperature ingredients. This helps everything blend smoothly for the right consistency.
• Opt for high-quality, canned 100% pure pumpkin. Organic is preferable. Avoid using pumpkin pie filling.
• Prepare your loaf pan. Lightly spray it to ensure easy removal. Let the cake cool for at least 30 minutes before slicing.

Achieving the Perfect Texture

Getting the baking time right is crucial—overbaking can lead to dryness. If your cake seems too wet, it might need more time. After an hour in the oven, test by inserting a toothpick in the center. If it comes out sticky, bake for another 10 minutes. If it comes out clean or with a few crumbs, it's done and ready to cool on a wire rack.

Ingredient Swaps and Creative Ideas

• Adjust your spices. While many recipes use pumpkin pie spice, I prefer just cinnamon, ginger, and vanilla. However, feel free to use a tablespoon of pumpkin pie spice instead.
• Transform into cupcakes or muffins! Fill a muffin tin with batter about two-thirds full and bake for around 20 minutes or until a toothpick comes out clean.
• Add protein. For a protein boost, mix in two scoops of vanilla protein powder with the dry ingredients and reduce the flour by two tablespoons.
• Incorporate whole grains. Substitute half of the all-purpose flour with white whole-wheat flour.
• Enhance the texture. For a bit of crunch, toss in some toasted walnuts or pecans into the batter.

More Pumpkin Dessert Recipes to Enjoy This Fall

No-Bake Pumpkin Mascarpone Pie

This delightful dessert combines the flavors of pumpkin pie and cheesecake without the need for baking, keeping your oven free during Thanksgiving.

No-Bake Pumpkin Pie Bars

These bars are a delicious no-bake option, perfect for potlucks.

Chewy Pumpkin Spice Cookies with Cinnamon Glaze

These cookies are spiced just right and topped with icing, making them a cozy treat alongside coffee.

Description

This pumpkin cake with cream cheese frosting is the must-try baking recipe for fall. It's moist, flavorful, and perfect for enjoying with a warm beverage.

Ingredients

• 3/4 cup (1.5 sticks) melted butter
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 3 eggs
• 15-ounce can of pumpkin
• 2 teaspoons vanilla extract
• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger

For the cream cheese frosting

• 8 ounces cream cheese, at room temperature
• 1 cup powdered sugar
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream

Optional garnish: toasted pecans, walnuts, star anise

Instructions

1. Preheat your oven to 325°F, positioning the rack in the middle. Prepare an 8×4-inch loaf pan with nonstick spray or a touch of softened butter.
2. In a standing mixer, beat melted butter with both sugars on medium-high for 3 minutes. Add eggs one at a time, then mix in pumpkin and vanilla.
3. Combine flour, baking powder, baking soda, salt, cinnamon, and ginger lightly with a fork. Set the mixer to the lowest setting and blend until the flour is just incorporated.
4. Scrape down the sides, mix a couple more times, then pour the batter into your prepared loaf pan.
5. Place in the oven and bake for 60 minutes. After an hour, check for doneness with a toothpick. If it comes out clean or with crumbs, it's done. If there's wet batter, give it an additional 10 minutes.
6. Once baked, let the cake cool for 10 minutes in the pan before transferring to a wire rack. Allow it to cool completely before adding frosting.
7. For the frosting, beat cream cheese, powdered sugar, maple syrup, and vanilla in a stand mixer until smooth. While mixing, slowly add the heavy cream and beat on high until fluffy.
8. Spread a generous layer of frosting over the cooled cake. Top with toasted pecans or walnuts if desired. Slice and enjoy!

Notes

• Store leftovers in a covered container in the fridge for up to 4 days.
• Alternatively, freeze without frosting in a well-sealed bag or wrapped in foil for up to a month. To enjoy, thaw in the fridge and frost before serving.

• Prep Time: 30
• Cook Time: 60
• Category: dessert

Keywords: pumpkin bread, pumpkin cake, cream cheese frosting, fall desserts