The Classic Pumpkin Cake with Cream Cheese Frosting That Has Been Winning Hearts Since 1973

Some recipes are simply timeless. This pumpkin cake with velvety cream cheese frosting is exactly that kind of dish — the sort that gets clipped from a magazine, tucked into a recipe box, and pulled out again and again until the paper is worn soft at the edges. Warm, spiced, impossibly moist, and crowned with a thick layer of tangy cream cheese frosting, it is the first thing to disappear at any gathering and the last thing anyone stops talking about.There is something deeply comforting about a recipe that has traveled through decades without losing a single bit of its charm. Whether you are making it for a holiday table, a neighborhood potluck, or just a quiet weekend afternoon at home, this pumpkin cake delivers every single time. Once you make it, you will understand why families keep coming back to it year after year.Ingredients2 cups all-purpose flour2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt2 teaspoons ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves1/4 teaspoon ground ginger1 cup granulated sugar1 cup packed brown sugar1 cup vegetable oil4 large eggs, room temperature1 can (15 oz) pure pumpkin puree2 teaspoons pure vanilla extractFor the Cream Cheese Frosting8 oz cream cheese, softened1/2 cup (1 stick) unsalted butter, softened3 to 4 cups powdered sugar, sifted2 teaspoons pure vanilla extractPinch of saltSome recipes are simply timeless. This pumpkin cake with velvety cream cheese frosting is exactly that kind of dish — the sort that gets clipped from a magazine, tucked into a recipe box, and pulled out again and again until the paper is worn soft at the edges. Warm, spiced, impossibly moist, and crowned with a thick layer of tangy cream cheese frosting, it is the first thing to disappear at any gathering and the last thing anyone stops talking about.

There is something deeply comforting about a recipe that has traveled through decades without losing a single bit of its charm. Whether you are making it for a holiday table, a neighborhood potluck, or just a quiet weekend afternoon at home, this pumpkin cake delivers every single time. Once you make it, you will understand why families keep coming back to it year after year.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup vegetable oil
• 4 large eggs, room temperature
• 1 can (15 oz) pure pumpkin puree
• 2 teaspoons pure vanilla extract

For the Cream Cheese Frosting

• 8 oz cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 3 to 4 cups powdered sugar, sifted
• 2 teaspoons pure vanilla extract
• Pinch of salt

Method

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick cooking spray and set aside.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined. Set aside.
3. In a separate large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth and fully incorporated.
4. Add the eggs one at a time to the sugar and oil mixture, whisking well after each addition. Stir in the pumpkin puree and vanilla extract until everything is creamy and uniform.
5. Gradually fold the dry ingredients into the wet ingredients using a rubber spatula or wooden spoon. Mix just until no dry streaks remain — be careful not to overmix.
6. Pour the batter into the prepared baking dish and spread it evenly with a spatula.
7. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before frosting.
8. To make the frosting, beat the softened cream cheese and butter together with a hand or stand mixer on medium speed until light and fluffy, about 3 to 4 minutes.
9. Add the vanilla extract and a pinch of salt, then gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated. Increase speed to medium-high and beat until frosting is smooth, creamy, and spreadable.
10. Spread the cream cheese frosting generously and evenly over the completely cooled cake. Cut into squares and serve.

Tips for the Best Pumpkin Cake

Make sure your cream cheese and butter are fully at room temperature before making the frosting — this is the key to getting that silky, lump-free texture. If the frosting seems too thick, add a teaspoon of milk at a time until you reach the desired consistency.

This cake actually tastes even better the next day once the flavors have had a chance to meld together. Store it covered in the refrigerator for up to five days, though it rarely lasts that long. You can also freeze individual squares wrapped tightly in plastic wrap for up to two months.