The best, easy Pumpkin Cake recipe – Love At First Taste
How to make easy Pumpkin Cake
In a separate bowl, mix your dry ingredients together then slowly add them to the pumpkin while mixing. Don’t forget the cinnamon!
I love to line my sheet pans with these parchment sheet papers. If you don’t use them be sure to grease your sheet pan then evenly spread your beautiful pumpkin cake batter out on the sheet pan.
While it is baking make the cream cheese frosting to go with the pumpkin cake!
Pumpkin Cake Cream Cheese Frosting
To start the cream cheese frosting you will need to make sure you have room temperature cream cheese and butter. You want room temp to ensure the smoothest fluffiest cream cheese frosting. Add these together and cream them.
Add in your powder sugar, vanilla extract and milk.
Mix the frosting for a few minutes while it fluffs up. You’ll have a rich, creamy fluffy cream cheese frosting.
Once the cake is cooled completely add a nice thick decadent layer of cream cheese frosting to your fluffy pumpkin cake!
Cut into large squares (because small ones will never be enough!) and serve to all your guests. Or, eat them all yourself :)
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Moist, fluffy easy Pumpkin cake recipe with cream cheese frosting recipe.
- 16 oz can pumpkin
- 4 eggs
- 1 cup oil
- 1 2/3 cup sugar
- 2 cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1/2 cup butter room temp
- 4 oz cream cheese room temp
- 1 tsp vanilla
- 4 cups powdered sugar
- 2 + tsp milk
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Combine pumpkin, oil and eggs then mix all ingredients well.
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Spread into a grease cookie sheet
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Bake at 350 for 15-20 minutes
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Let cool then frost with cream cheese frosting.
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Cream together butter and cream cheese. Add in powder sugar, vanilla and milk. Mix together for a few minutes until nice and fluffy.
Make sure butter and cream cheese are at room temperature to ensure that the frosting will be smooth and creamy.
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I just made this for a dinner party. So yum!! Love your photos!
This looks great. Can’t wait to try it. I’m curious what size pan you use. My cookie pans are half sheet pans so they are good sized. I love the thickness of the cake your photos show. Thanks.
yes, you can use a jelly roll pan and or a half sheet pan, a half sheet pan is 13×18, which is what I use.
This cake sounds great, and your photographs are beautiful!
This looks delicious! I can’t wait to make it for my family!
I can’t wait to try this! If I am looking to make a slightly healthier version, could I replace half or all of the oil with applesauce? What about using reduced fat cream cheese?
Thanks!
Hi Lissa!
I have substituted oil with applesauce on other recipes, but not this one, I’m sure you can! especially if you do it partially- let me know how it turns out. And yes!! you can you reduced fat cream cheese too!
So amazing! What’s the best way to store these?
Just made this and it’s so easy and sooo good! Thank you for this awesome recipe!