Pumpkin Cake with Caramel Cream Cheese Frosting – Moist, Spiced, and Irresistibly Sweet
This Pumpkin Cake with Caramel Cream Cheese Frosting is everything you want in a fall dessert — soft, tender crumb, warm pumpkin spice flavor, and a rich caramel cream cheese frosting that melts in your mouth. It’s the perfect balance of cozy spices and sweet creaminess, creating a show-stopping dessert that’s surprisingly simple to make.
The cake is full of real pumpkin puree and just the right blend of cinnamon, nutmeg, and ginger. The frosting is what makes it truly unforgettable — creamy, tangy cream cheese whipped with buttery caramel sauce for a silky-smooth finish. Every bite tastes like fall comfort in dessert form.
Whether you’re baking for a holiday gathering, potluck, or cozy weekend treat, this pumpkin cake delivers bakery-quality results right from your home kitchen.
Why You’ll Love This Pumpkin Cake
1. Ultra-moist and fluffy texture
Pumpkin puree keeps the crumb tender and rich without being heavy or greasy.
2. Perfectly spiced flavor
A mix of cinnamon, nutmeg, ginger, and cloves gives this cake the perfect fall aroma and warmth.
3. Easy one-bowl batter
No complicated steps — just mix, pour, and bake.
4. Crowd-pleasing frosting
The caramel cream cheese frosting adds a luscious, slightly tangy sweetness that perfectly complements the spiced cake.
5. Great for any occasion
Ideal for Thanksgiving, fall parties, or a cozy dessert to enjoy with coffee.
6. Stays moist for days
This cake holds up beautifully, even when made ahead — the flavors get even better overnight.
What You’ll Need
For the Pumpkin Cake:
- 2 cups all-purpose flour (or gluten-free 1:1 flour if desired)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 cup vegetable oil (or melted butter for richer flavor)
- 4 large eggs
- 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Caramel Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/2 cup thick caramel sauce (store-bought or homemade)
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Garnishes:
- Extra drizzle of caramel sauce
- Chopped pecans or walnuts
- Pinch of cinnamon on top
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C).
Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.
If you prefer a layered cake, divide the batter between two 8-inch round pans and reduce the baking time slightly.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
This ensures the spices and leavening agents are well distributed throughout the batter.
Step 3: Combine Wet Ingredients
In another bowl, whisk together brown sugar, granulated sugar, and oil until smooth and slightly thickened.
Add the eggs one at a time, whisking well after each addition.
Stir in the pumpkin puree and vanilla extract until fully combined and creamy.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet mixture.
Use a spatula or wooden spoon to stir just until no flour streaks remain — be careful not to overmix, or the cake can become dense.
The batter will be thick, creamy, and beautifully orange.
Step 5: Bake the Cake
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
For layered cakes, start checking at 25 minutes.
Once baked, remove from the oven and let the cake cool in the pan for 10 minutes.
Then transfer it to a wire rack to cool completely before frosting.
Step 6: Make the Caramel Cream Cheese Frosting
In a large mixing bowl, beat the softened cream cheese and butter together on medium speed until light and fluffy — about 2–3 minutes.
Add the caramel sauce and vanilla extract, and beat until smooth.
Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until fully incorporated.
Increase the speed to medium and whip until fluffy and silky.
If the frosting feels too thick, add a teaspoon of milk or cream.
If it’s too soft, refrigerate for 10–15 minutes before spreading.
Step 7: Frost and Decorate
Once the cake is fully cooled, spread the caramel cream cheese frosting evenly over the top using a spatula or offset knife.
For extra flair, drizzle more caramel sauce over the frosting and sprinkle with chopped pecans or a dusting of cinnamon.
If making a layer cake, spread frosting between layers and over the top and sides.
Tips for Perfect Pumpkin Cake
- Use pure pumpkin puree.
Avoid pumpkin pie filling — it already contains sugar and spices, which will throw off the balance. - Don’t overmix the batter.
Once you combine the wet and dry ingredients, mix only until combined to keep the texture light. - Use room-temperature ingredients.
This helps the batter mix smoothly and the cake rise evenly. - Cool completely before frosting.
Warm cake will melt the frosting and ruin the texture. - For extra caramel flavor:
Stir a tablespoon of caramel sauce directly into the cake batter before baking. - Make it ahead.
Both the cake and frosting can be prepared a day in advance and stored separately until ready to assemble.
Flavor Variations
Once you’ve nailed the classic version, try these delicious twists:
Caramel Pecan Pumpkin Cake
Fold 1/2 cup chopped pecans into the batter and top with caramel drizzle and extra nuts.
Maple Pumpkin Cake
Replace the caramel sauce in the frosting with maple syrup for a lighter, maple-sweet version.
Pumpkin Spice Latte Cake
Add 1 teaspoon espresso powder to the batter and frost with caramel coffee cream cheese frosting.
Chocolate Pumpkin Cake
Mix in 1/2 cup mini chocolate chips or swirl melted chocolate into the batter before baking.
Coconut Pumpkin Cake
Add shredded coconut to the batter and top with toasted coconut flakes.
Serving Suggestions
This pumpkin cake tastes amazing served plain, but here are a few ideas to elevate it:
- Serve with a drizzle of warm caramel sauce and whipped cream.
- Add a scoop of vanilla or cinnamon ice cream for a dessert-worthy treat.
- Pair with a hot cup of coffee, spiced chai, or apple cider.
- Cut into small squares and serve on a dessert platter during the holidays.
It’s just as perfect for casual gatherings as it is for Thanksgiving dinner — everyone will ask for the recipe.
How to Store and Freeze
At Room Temperature:
If unfrosted, the cake can sit covered at room temperature for up to 2 days.
Refrigerator:
Once frosted, store the cake covered in the refrigerator for up to 5 days.
Let it come to room temperature before serving for the best texture.
Freezer:
You can freeze the unfrosted cake (whole or in slices) for up to 2 months.
Wrap tightly in plastic wrap and foil.
Thaw overnight in the refrigerator, then frost before serving.
Frosted cake can also be frozen, but it’s best to flash-freeze slices first to preserve the frosting’s texture.
Make-Ahead Option
Bake the cake up to 2 days in advance and refrigerate it tightly covered.
You can also prepare the caramel cream cheese frosting up to 3 days ahead — store it in an airtight container in the fridge, then bring it to room temperature and re-whip before frosting.
This makes it a great dessert for holidays or parties where you need to prep ahead without last-minute stress.
Troubleshooting
Cake too dense:
Check that your baking powder and soda are fresh, and don’t overmix the batter.
Cake sticks to the pan:
Grease well and line with parchment if possible.
Frosting too soft:
Chill it for 15–20 minutes to firm up before spreading.
Frosting too sweet:
Add a pinch of salt or a tablespoon of cream cheese to balance the flavor.
Cake too dry:
Make sure not to overbake — check for doneness at 30 minutes. The cake should spring back lightly to the touch.
Frequently Asked Questions
Can I make this cake gluten-free?
Yes! Simply use a 1:1 gluten-free all-purpose flour blend. The texture remains soft and moist.
Can I use fresh pumpkin puree?
Absolutely. Just make sure to drain excess moisture by blotting it with paper towels before adding.
Can I use a different frosting?
Yes — traditional cream cheese frosting, whipped cream, or even brown butter frosting all pair beautifully.
Can I make cupcakes instead?
Yes. Divide the batter into 18–20 cupcake liners and bake for about 18–20 minutes.
Can I use store-bought caramel?
Of course. Just choose a thick, buttery caramel sauce for the best frosting texture.
Can I double this recipe?
Yes, it doubles well for large gatherings. Use a half-sheet pan and adjust baking time accordingly.
Nutrition Information (Approximate per slice)
- Calories: 390
- Protein: 4g
- Fat: 21g
- Carbohydrates: 46g
- Fiber: 1g
- Sugar: 34g
(Values vary depending on ingredients and portion size.)
Why This Recipe Works
Pumpkin naturally adds moisture and structure to the cake, eliminating the need for extra butter or milk. The combination of brown sugar and oil gives a rich, tender crumb that stays soft for days.
The caramel cream cheese frosting adds contrast — it’s creamy, tangy, and slightly salty, which balances the sweetness of the cake beautifully. Together, they create a dessert that’s flavorful without being overly heavy.
Baking the cake at a moderate temperature ensures even rising and prevents over-browning. The simple one-bowl method makes it practically foolproof, even for beginner bakers.
Tips for Customizing Your Cake Routine
- Turn it into cupcakes:
Bake in muffin tins for portable treats or party desserts. - Add toppings:
Try crushed gingersnaps, toasted nuts, or a dusting of cinnamon sugar on top. - Create a layer cake:
Bake in two 8-inch rounds and stack with frosting between layers for a more impressive presentation. - Use leftover frosting:
Spread it on cinnamon rolls, banana bread, or cookies — it’s that good. - Serve chilled or room temp:
Chilled gives a firmer frosting texture; room temperature makes it ultra-creamy.
Final Thoughts
This Pumpkin Cake with Caramel Cream Cheese Frosting is the ultimate fall dessert — easy to make, beautifully moist, and packed with cozy pumpkin spice flavor. The caramel cream cheese frosting takes it to the next level, adding rich, buttery sweetness and creamy tang in every bite.
It’s simple enough for a weekend bake but elegant enough for your holiday dessert table. Whether you serve it plain, topped with nuts, or with a drizzle of caramel, this pumpkin cake is guaranteed to impress.
Warm, soft, and perfectly spiced — it’s everything you love about fall, baked into one unforgettable cake.