Go Back
+ servings
recipe for Pumpkin Spice Cake
Print

Pumpkin Spice Cake

This moist and tender Pumpkin Spice Cake is topped with a rich cream cheese frosting. It's perfect for fall baking and holiday parties.
Course Dessert
Cuisine American
Keyword cake, cream cheese frosting, pumpkin, pumpkin spice
Prep Time 15 minutes
Cook Time 36 minutes
Inactive 1 hour
Total Time 1 hour 51 minutes
Servings 15
Calories 344kcal

Ingredients

Cake

  • 15 oz pumpkin puree
  • 1 cup brown sugar packed
  • ½ cup granulated sugar
  • ½ cup butter melted
  • ½ cup applesauce
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Cream Cheese Frosting

  • 16 ounces cream cheese room temperature
  • ½ cup butter unsalted - softened
  • 1 teaspoon vanilla extract
  • 3 cups confectioner's sugar
  • 2 tablespoons milk
  • ½ teaspoon pumpkin pie spice
  • teaspoon salt

Toppings

  • 1 cup walnuts finely crushed

Instructions

Cake

  • Preheat the oven to 350 degrees F.
  • Grease a 9 x 13 baking dish and set aside.
  • In a large mixing bowl combine the pumpkin, brown sugar, granulated sugar, butter, applesauce, and vanilla. Mix until incorporated.
  • Add the eggs to the bowl and mix well.
  • In a separate bowl whisk together the flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
  • Add the dry ingredient mixture to the wet ingredients and mix until fully blended, scraping the sides as needed.
  • Pour the batter into the prepared baking dish and bake for 32-36 minutes or until a toothpick inserted comes out clean or the center springs back when gently pressed.
  • Allow the cake to cool for 60 minutes on a cooling rack before adding the frosting.

Frosting

  • In a large bowl add the cream cheese, butter, and vanilla and beat until creamy.
  • Gradually add the confectioner's sugar, milk, pumpkin pie spice, and salt to the bowl. Mix slowly for 20 seconds and then increase to medium-high speed and beat for 2 minutes until the frosting is thick and fluffy while scraping the sides as needed.
  • Add the frosting to the top of the cake, spreading into a thick, even layer.
  • Place the walnuts in a zip-top bag and roll with a rolling pin to crush. Or you can chop them on a cutting board - whichever works best for you.
  • Sprinkle the crushed walnuts on top of the frosted cake.
  • Serve immediately or within 3 days.

Notes

  • Heavy cream or almond milk can be used in substitution for the milk.
  • If you would like more spice you can add ½ teaspoon to 1 teaspoon more cinnamon or pumpkin spice.
  • The cake can be stored in a sealed container for up to 5 days.

Nutrition

Serving: 1g | Calories: 344kcal | Carbohydrates: 66g | Protein: 7g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 76mg | Sodium: 440mg | Potassium: 222mg | Fiber: 2g | Sugar: 25g | Vitamin C: 1mg | Calcium: 123mg | Iron: 2mg | Net Carbohydrates: 64g