Pumpkin Cake With Cream Cheese Frosting {From Scratch}
This Pumpkin Cake with Cream Cheese frosting is light, moist, and deliciously sweet full of the flavors of fall. The warmth from the spices in the cake, teamed with the creamy frosting, makes the perfect balance of flavor. Any cake lover will adore this recipe.

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Why You’ll Love This Homemade Pumpkin Spice Cake & Cream Cheese Frosting
- A pumpkin sheet cake that makes for 12 larger or 15 smaller pieces is perfect for Thanksgiving dinner or any party this fall.
- Homemade cream cheese frosting and cake.
- Classic pumpkin spice flavor that everyone — children and adults alike — love.
A sheet cake is easier to make and assemble, and this one is still as beautiful and impressive enough for Thanksgiving, a party, or just for your own family.
If you love recipes like this, try my pumpkin cheesecake bars, Basque pumpkin cheesecake, no-bake pumpkin cheesecake, and pumpkin spice bundt cake.
Sourdough version: I’m slowly converting all of my dessert recipes into sourdough versions of the same thing! Try making this sourdough pumpkin cake too! You can use fresh sourdough starter or discard. And you can make the cake long-fermented or the day-of.
Equipment
- 9 x 13 Baking Dish.
Ingredients

- ½ cup + 1 teaspoon butter, melted
- 1 cup brown sugar, packed
- ½ cup white sugar
- 1 15 oz can pumpkin puree
- ½ cup applesauce
- 2 teaspoons of vanilla extract
- 4 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 2 8-ounce blocks of cream cheese, room temperature
- ½ cup unsalted butter softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- ½ teaspoon pumpkin pie spice
- 2 tablespoons of milk
- ⅛ teaspoon salt
See the recipe card for quantities.
Pumpkin Cake Instructions (Step-by-Step)
Step-by-step instructions (with photos) on how to make the pumpkin cake and the cream cheese frosting.
Cake Instructions:

Step 1: Preheat the oven to 350 degrees F. Grease a 9 x 13 baking dish with butter and set aside.
In a medium bowl, whisk the flour, baking soda, baking powder, pumpkin spice, cinnamon, and salt until thoroughly combined.

Step 2: In a large bowl, add the ½ cup butter, brown sugar, white sugar, pumpkin puree, applesauce, and vanilla extract. Mix with a hand mixer until incorporated.


Step 3: Add the eggs to the bowl and mix well.

Step 4: Add the dry ingredients to the wet ingredients and mix until fully blended, scraping the sides as needed.


Step 5: Pour the batter into the prepared baking dish and bake for 32-36 minutes or until a toothpick inserted comes out clean.

Step 6: Allow the cake to cool on a cooling rack for at least 60 minutes before frosting. Do not frost a warm cake; the frosting will melt.
It is best to dump the entire contents of the frosting into the center of the cake and then spread it from the middle outwards.


Step 7: Spread the frosting evenly with a silicone spatula and top with the crushed walnuts or pecans.
Instructions For The Homemade Cream Cheese Frosting:

Step 1: Gather all of your ingredients and have them on hand. You can use a stand mixer or hand mixer. You can start making this frosting as the pumpkin cake cools.

Step 2: In a large bowl, add the cream cheese, butter, and vanilla and mix until creamy.

Step 3: Gradually add the powdered sugar, pumpkin pie spice, milk, and salt to the bowl. Mix slowly for 20 seconds, then increase to medium to high speed and mix for 2 minutes until the frosting is thick and fluffy while scraping the sides as needed.

Step 4: This frosting can be made 3 days ahead and stored in the refrigerator covered if needed.
Hint: Place the walnuts in a ziplock bag and roll with a rolling pin to create a finer consistency. You can also use a mortar and pestle.

Storage & Freezing
The cake can be stored in a sealed container for 3 days.
The cake can be frozen unfrosted for up to 3 months. Wrap it snugly in plastic wrap first. Allow it to defrost in the refrigerator.
Related Recipes
- Pumpkin Cheesecake Bars With Walnuts & Browned Butter
- Fast & Easy No-Bake Pumpkin Cheesecake {GF Variation}
- EASY Pumpkin Pie Twists
- Basque Pumpkin Cheesecake & Caramel Pecan Topping
- And if you love pumpkin as much as I do, check out my 15 Savory Pumpkin Recipes For Fall article.

Pumpkin Cake With Cream Cheese Frosting
Equipment
- 9×13 Baking Dish
Ingredients
For The Pumpkin Sheet Cake
- ½ cup butter melted, and extra for greasing pan.
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 15 oz canned pumpkin puree
- ½ cup apple sauce
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teasoons cinnamon
- 2 teaspoons pumpkin spice
- 1 teaspoon salt
For The Cream Cheese Frosting
- 2 8 ounce blocks of cream cheese at room temperature
- ½ cup unsalted butter softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- ½ teaspoon pumpkin spice or cinnamon
- 2 tablespoons milk
- ⅛ teaspoon fine salt just a small pinch
Topping
- 1 cup crushed walnuts or pecans optional
Instructions
For The Cake
- Preheat the oven to 350 degrees F. Grease a 9 x 13 baking dish with butter and set aside.
- In a medium bowl, whisk the flour, baking soda, baking powder, pumpkin spice, cinnamon, and salt until thoroughly combined.
- In a large bowl, add the ½ cup butter, brown sugar, white sugar, pumpkin puree, applesauce, and vanilla extract. Mix with a hand mixer until incorporated.
- Add the eggs to the bowl and mix well.
- Add the dry ingredients 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 32-35 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool on a cooling rack for at least 60 minutes before frosting. Do not frost a warm cake; the frosting will melt.
- Spread the frosting evenly with a silicone spatula and top with the crushed walnuts or pecans.
Cream Cheese Frosting
- In a large bowl, add the cream cheese, butter, and vanilla and mix until creamy.
- Gradually add the powdered sugar, pumpkin pie spice, milk, and salt to the bowl. Mix slowly for 20 seconds, then increase to medium to high speed and mix for 2 minutes until the frosting is thick and fluffy while scraping the sides as needed.
Notes
- The cake can be stored in a sealed container for 3 days.
- The cake can be frozen unfrosted for up to 3 months. Wrap it snugly in plastic wrap first. Allow it to defrost in the refrigerator.
- 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 of cinnamon or pumpkin spice.