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pumpkin cake
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Moist Pumpkin Cake with Cream Cheese Frosting

This Pumpkin Cake is supremely moist, soft, and topped with a fluffy cream cheese frosting and sweet maple drizzle. It’s a simple, one-bowl fall dessert that brings all the cozy flavors of the season to your table!
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 large eggs Room temperature.
  • 1 ⅔ cups white sugar
  • 1 cup vegetable or canola oil
  • 1 ⅔ cups pumpkin puree Fresh or one 15 oz can.
  • 2 cups all-purpose flour
  • 4 teaspoon baking powder
  • 2 teaspoon cinnamon
  • 1 teaspoon salt
  • 6 oz cream cheese block Room temperature; do not use the tub variety.
  • 1 cup unsalted butter Softened.
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar Sifted to remove lumps.
  • ½ cup maple syrup Pure maple syrup is best.
  • ½ cup pecans Rough chopped.

Equipment

  • 1 9x13 inch baking pan Line with parchment paper for easy lifting.
  • 1 Large mixing bowl Use a deep bowl to avoid flour splashes!
  • 1 Hand mixer or stand mixer Essential for that airy, whipped frosting.
  • 1 Rubber spatula Perfect for creating those syrup-catching swirls.

Method
 

  1. Start by preheating your oven to 350°F (180°C). I always spray my 9x13 inch pan with a bit of nonstick spray and line it with parchment paper. Leaving a little overhang on the sides is a trick I learned from my grandma, it makes lifting the whole cake out so much easier!
  2. In your large bowl, whisk together the eggs, white sugar, vegetable or canola oil, and pumpkin puree. You want this to look thick, glossy, and that beautiful deep orange color we all love. It takes about 2 minutes of arm work, but it’s worth it!
  3. Gently stir in the all-purpose flour, baking powder, cinnamon, and salt. Now, here is my biggest tip: don’t over-mix! Just stir until the flour streaks disappear. If you keep going, the cake will be tough instead of that signature moist, soft texture.
  4. Pour the batter into your pan and smooth it out. Bake for 38 to 42 minutes. I always check with a toothpick; if it comes out clean, you’re golden! Let it cool in the pan for 10 minutes, then move it to a rack. It must be completely cool before frosting, or my favorite frosting will slide right off!
  5. While the cake cools, beat the cream cheese block and unsalted butter until smooth. Slowly add the powdered sugar in batches so you don't end up in a sugar cloud! Once it’s all in, crank the mixer to high for 3 minutes until it’s light and airy. Stir in the vanilla extract at the end.
  6. Spread that fluffy frosting over the cool cake. Use the back of a spoon to make little "swirly dents" these are perfect for catching the maple syrup drizzle. Finish with a sprinkle of pecans for that lovely crunch. It’s a showstopper, I promise!

Nutrition

Serving: 1sliceCalories: 485kcalCarbohydrates: 62gProtein: 4gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 7gCholesterol: 95mgSodium: 310mgPotassium: 180mgFiber: 2gSugar: 48gVitamin A: 4500IUVitamin C: 1mgCalcium: 85mgIron: 2mg

Notes

Room Temp Matters: Always use room temperature eggs and cream cheese. It’s the secret to a smooth batter and a lump-free frosting!
Gluten-Free Option: You can easily swap the flour for a 1:1 gluten-free all-purpose blend. The pumpkin keeps it perfectly moist.
Storage: This cake is even better on day two! Store it covered in the fridge for up to 4 days.
No Pecans? If you have a nut allergy, simply skip the pecans; the maple drizzle and spiced cake are plenty delicious on their own!
Tried this recipe?Let us know how it was!