I love bringing this pumpkin cream cheese cake to fall gatherings because it pairs tender, warmly spiced pumpkin cake with a tangy cream cheese frosting. It’s easy to prepare ahead, slices beautifully, and makes a lovely finish to a Thanksgiving meal.
Why You’ll Love This Pumpkin Cream Cheese Cake
This cake has the cozy flavor of pumpkin pie in a soft, easy-to-serve cake. Pumpkin puree keeps each slice moist, while cinnamon, ginger, and nutmeg add classic fall warmth. A generous layer of cream cheese frosting brings just the right tang and makes the cake feel party-ready.
Pumpkin Cream Cheese Cake Ingredients & Substitutions
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon fine salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup neutral oil, such as canola oil
- 3 large eggs, at room temperature
- 1 can (15 ounces) pumpkin puree, not pumpkin pie filling
- 1 teaspoon alcohol-free vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon alcohol-free vanilla extract, for the frosting
- 1 to 2 tablespoons milk, as needed
You can use a neutral vegetable oil in place of canola oil. If you prefer a milder spice flavor, reduce the ginger to 1/2 teaspoon. Be sure to use plain pumpkin puree rather than sweetened pumpkin pie filling.
Step-by-Step Instructions to Make Pumpkin Cream Cheese Cake
1. Prepare the pan and dry ingredients
Heat the oven to 350°F (175°C). Grease a 9-by-13-inch baking pan and line it with parchment if you’d like easier removal. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
2. Mix the pumpkin batter
In a large bowl, whisk the granulated sugar, brown sugar, and oil until smooth. Add the eggs one at a time, whisking after each addition. Stir in the pumpkin puree and vanilla. Add the dry ingredients and mix just until no dry streaks remain.
3. Bake and cool
Spread the batter evenly in the prepared pan. Bake for 30 to 35 minutes, until the center springs back lightly and a toothpick inserted in the middle comes out clean or with a few moist crumbs. Cool completely in the pan before frosting.
4. Make the cream cheese frosting
Beat the softened cream cheese and butter in a bowl until smooth and fluffy. Add the powdered sugar gradually, then beat in the vanilla. Mix in milk a little at a time until the frosting is smooth and easy to spread.
5. Frost and serve
Spread the frosting over the cooled cake. For neat slices, chill the cake for about 20 minutes before cutting. Keep leftovers refrigerated.
Tips for Success
- Measure the flour by spooning it into the measuring cup and leveling the top, so the cake stays tender.
- Bring the eggs, cream cheese, and butter to room temperature for a smoother batter and frosting.
- Do not overmix once you add the flour. Stop as soon as the batter comes together.
- Let the cake cool completely before frosting, or the frosting may soften and slide.
- Check the cake a few minutes before the end of the baking time, since ovens can vary.
Variations of Pumpkin Cream Cheese Cake
For a little crunch, fold 1/2 cup chopped pecans or walnuts into the batter. You can also sprinkle toasted nuts over the frosted cake. For extra fall spice, add 1/4 teaspoon ground cloves. If you prefer a lighter topping, spread on a thinner layer of frosting and finish with a dusting of cinnamon.
Serving Suggestions: What to Pair with Pumpkin Cream Cheese Cake
Serve chilled or at cool room temperature with coffee, black tea, or warm apple cider. For a Thanksgiving dessert table, pair it with fruit, pecan pie, or a scoop of vanilla ice cream. Small squares work especially well when guests are sampling several desserts.
Storage & Reheating Instructions
Because of the cream cheese frosting, cover and refrigerate the cake for up to 4 days. Let slices sit at room temperature for about 15 minutes before serving for a softer texture. This cake is best served cool or at room temperature, so reheating is not needed. You can freeze unfrosted cake portions, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator, then frost before serving.
Memories Made Around the Table
I like to make this cake the day before a fall gathering, when the kitchen is already filled with the scent of pumpkin and spice. Once it’s frosted and cut into small squares, it’s easy for everyone to enjoy a slice while lingering over coffee and conversation.
FAQs
Can I make pumpkin cream cheese cake ahead of time?
Yes. Bake and frost the cake a day ahead, cover it, and refrigerate it. The flavors settle nicely overnight, and it’s ready to serve when you are.
Can I use pumpkin pie filling instead of pumpkin puree?
Plain pumpkin puree is best. Pumpkin pie filling already contains sugar and spices, which can change the sweetness and texture of the cake.
How do I know when the cake is done?
The center should spring back lightly when touched, and a toothpick inserted in the middle should come out clean or with a few moist crumbs. Avoid waiting until the toothpick is completely dry, which can mean the cake is overbaked.
Can I freeze this cake?
Yes. For the best texture, freeze the cake without frosting. Wrap cooled portions tightly and freeze for up to 2 months. Thaw in the refrigerator and add freshly made frosting before serving.
Final Thoughts
This pumpkin cream cheese cake is a simple, crowd-pleasing choice for Thanksgiving and fall parties. With its moist pumpkin crumb and smooth tangy frosting, it’s a dessert that feels special without making the day complicated.
Pumpkin Cream Cheese Cake
Equipment
- 1 9-by-13-inch baking pan
- 2 Mixing Bowls
- 1 Whisk
- 1 Electric Mixer
Ingredients
Pumpkin Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon fine salt
- 1 cup granulated sugar
- 0.5 cup light brown sugar packed
- 1 cup neutral oil such as canola oil
- 3 large eggs at room temperature
- 15 ounces pumpkin puree 1 can; not pumpkin pie filling
- 1 teaspoon alcohol-free vanilla extract
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 0.5 cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon alcohol-free vanilla extract for the frosting
- 1 to 2 tablespoons milk as needed
Instructions
- Heat the oven to 350°F (175°C). Grease a 9-by-13-inch baking pan and line it with parchment if you’d like easier removal. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a large bowl, whisk the granulated sugar, brown sugar, and oil until smooth. Add the eggs one at a time, whisking after each addition. Stir in the pumpkin puree and vanilla. Add the dry ingredients and mix just until no dry streaks remain.
- Spread the batter evenly in the prepared pan. Bake for 30 to 35 minutes, until the center springs back lightly and a toothpick inserted in the middle comes out clean or with a few moist crumbs. Cool completely in the pan before frosting.
- Beat the softened cream cheese and butter in a bowl until smooth and fluffy. Add the powdered sugar gradually, then beat in the vanilla. Mix in milk a little at a time until the frosting is smooth and easy to spread.
- Spread the frosting over the cooled cake. For neat slices, chill the cake for about 20 minutes before cutting. Keep leftovers refrigerated.