Name: Pumpkin Cake with Caramel Cream Cheese Frosting
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 cup canned pumpkin puree; 1 teaspoon vanilla extract; 1/2 cup milk; 1/4 cup vegetable oil; 8 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 1/2 cup caramel sauce; 1 teaspoon vanilla extract; 2 cups powdered sugar; Pinch of salt

This pumpkin cake is everything I love about fall—moist, spiced, and topped with a decadently rich caramel cream cheese frosting. It’s the perfect dessert for any cozy celebration or when I’m craving something sweet and comforting. The combination of pumpkin and spices with the creamy, caramel-infused frosting is an absolute treat for my taste buds!

Ingredients

For the Cake:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

1/2 cup milk

1/4 cup vegetable oil

For the Caramel Cream Cheese Frosting:

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

1/2 cup caramel sauce

1 teaspoon vanilla extract

2 cups powdered sugar

Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

In a large bowl, beat together the butter and sugar until light and fluffy, about 3 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk and vegetable oil, beginning and ending with the dry ingredients. Mix until just combined.

Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.

For the frosting: In a large bowl, beat together the cream cheese and butter until smooth and creamy.

Add the caramel sauce and vanilla extract, and mix until well combined.

Gradually add the powdered sugar, one cup at a time, beating until smooth and fluffy. Add a pinch of salt to balance the sweetness.

Once the cake has cooled, spread the frosting evenly over the top. Slice and enjoy!

Servings and timing

This recipe yields approximately 12 servings.

Prep time: 15 minutes

Cooking time: 35 minutes

Total time: 50 minutes

Variations

Spice it up: If I want to give it an extra twist, I sometimes add a pinch of ground ginger or cloves for a more intense spice flavor.

Nutty flavor: I enjoy adding chopped nuts like walnuts or pecans to the batter for some extra crunch.

Gluten-free option: If I’m looking for a gluten-free version, I can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to check that the baking powder and soda are gluten-free as well.

Storage/Reheating

Storage: Once the cake is frosted, I store any leftovers in an airtight container in the fridge for up to 4-5 days. If I want to keep it longer, I can freeze the unfrosted cake for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil.

Reheating: When I want a slice of this delicious cake, I either let it thaw at room temperature or microwave it for 10-15 seconds for a warm treat.

FAQs

How can I make this pumpkin cake dairy-free?

I can use dairy-free butter and a non-dairy milk substitute (like almond or oat milk) to make this recipe dairy-free. For the frosting, I could use a dairy-free cream cheese alternative and a non-dairy butter substitute.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, I can use fresh pumpkin. Just cook the pumpkin, remove the seeds, and puree the flesh until smooth. Make sure to drain any excess liquid before adding it to the cake batter.

Can I make this recipe into cupcakes instead of a cake?

Absolutely! I can pour the batter into a cupcake pan and bake for 18-22 minutes at the same temperature. I’d just keep an eye on them and use the toothpick test to check for doneness.

How can I make the frosting less sweet?

If I find the frosting a bit too sweet for my liking, I can reduce the powdered sugar by half a cup or add a bit more salt to balance the sweetness. I can also try using less caramel sauce.

Can I make the cake ahead of time?

Yes! I can bake the cake ahead of time and store it in an airtight container at room temperature for a day or two. When ready to serve, I just frost it and enjoy.

Conclusion

This Pumpkin Cake with Caramel Cream Cheese Frosting is one of those fall desserts that just feels like a warm hug. The spiced cake paired with the luscious, caramel-cream cheese frosting makes for an irresistible treat. It’s perfect for everything from family dinners to holiday gatherings, or whenever I’m craving something sweet and seasonal. This cake is sure to be a crowd-pleaser, and I always get compliments when I make it!

Recipe: