Name: Pumpkin Cake with Caramel Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/2 teaspoon salt; 1 cup granulated sugar; 1/2 cup brown sugar (packed); 1 cup canned pumpkin puree; 1/2 cup vegetable oil; 4 large eggs; 1 teaspoon vanilla extract; 8 ounces cream cheese (softened); 1/2 cup unsalted butter (softened); 1/3 cup caramel sauce (store-bought or homemade); 2 1/2 cups powdered sugar; 1/2 teaspoon vanilla extract; pinch of salt

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If there’s one dessert I look forward to every autumn, it’s Pumpkin Cake with Caramel Cream Cheese Frosting. The cake itself is incredibly moist and plush with that unmistakable pumpkin flavor, laced with warming spices and just the right hint of sweetness. The icing on the cake (quite literally) is a decadent caramel cream cheese frosting: tangy, silky, and swirled with dreamy caramel. Whether it’s a cozy family gathering or a friendsgiving potluck, this show-stopping pumpkin cake is the treat that everyone wants a second slice of.

Pumpkin Cake with Caramel Cream Cheese Frosting Recipe - Recipe Image

Ingredients You’ll Need

This recipe is a celebration of cozy, classic ingredients that come together in the most magical way. From warming spices to velvety pumpkin and a caramel-flecked frosting, every item on this list plays a key role in building flavor, texture, or a picture-perfect finish.

All-purpose flour: The sturdy canvas that gives the cake its structure and a tender crumb.
Baking powder & baking soda: Essential for achieving the ideal lift and fluffiness in each bite.
Ground cinnamon, nutmeg, and ginger: The trio that fills your kitchen with warm autumn aromas and gives the cake that irresistible spice.
Salt: Just a pinch heightens all the flavors and balances the sweetness.
Granulated sugar & brown sugar: This duo adds depth, moisture, and rich caramel notes to the cake.
Canned pumpkin puree: The star of the show, bringing natural sweetness, moisture, and that signature orange color.
Vegetable oil: Creates a luxuriously moist and tender crumb that stays fresh for days.
Eggs: Act as the binder, adding richness to the cake batter.
Vanilla extract: Adds a lovely floral note that pairs perfectly with both pumpkin and caramel.
Cream cheese: For the frosting, this delivers a tangy, creamy base that holds up beautifully to caramel.
Unsalted butter: Softened butter adds silky richness to the frosting, making it thick and spreadable.
Caramel sauce: Homemade or store-bought, caramel infuses the frosting with extra autumnal flair.
Powdered sugar: This is what makes the frosting light, fluffy, and perfectly sweet without any grittiness.
Pinch of salt (for the frosting): A final touch that sharpens all the sweet and tangy flavors in the frosting.

How to Make Pumpkin Cake with Caramel Cream Cheese Frosting

Step 1: Prep Your Pan and Ingredients

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. This step prevents sticking and ensures your Pumpkin Cake with Caramel Cream Cheese Frosting releases beautifully for easy serving. Gather all your ingredients and measure them out—a little mise en place sets you up for breezy baking and spectacular results!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisking not only blends the spices but also evenly distributes the leavening for the perfect rise and flavor in every bite.

Step 3: Blend Wet Ingredients

In a large mixing bowl, combine granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla. Using an electric mixer or a sturdy whisk, beat until the mixture is smooth and well blended. The batter should have a gorgeous golden hue and smell just like autumn.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients into the wet mixture, mixing just until everything is incorporated. Avoid over-mixing to keep your cake delicate and extra tender—just a few turns with a spatula do the trick!

Step 5: Bake the Cake

Pour the batter into your prepared pan and smooth out the top with a spatula. Slide it into the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center emerges clean. Patience here pays off—don’t open the oven door too often, as it can affect the rise.

Step 6: Cool Completely

Remove the cake from the oven and let it cool completely in the pan on a wire rack. This step is crucial so that the caramel cream cheese frosting glides on perfectly and doesn’t melt into the cake.

Step 7: Make the Caramel Cream Cheese Frosting

In a large bowl, beat the softened cream cheese and butter together until perfectly light and creamy. Add caramel sauce, vanilla, and a pinch of salt, mixing until smooth. Gradually incorporate the powdered sugar, beating until the frosting is fluffy and beautifully spreadable—the kind of frosting you’ll want to taste-test straight from the bowl!

Step 8: Frost and Embellish

Spread the glorious caramel cream cheese frosting over the completely cooled pumpkin cake, swirling it to the edges. For a show-stopping finish, drizzle with extra caramel sauce if desired. Your Pumpkin Cake with Caramel Cream Cheese Frosting is now ready to steal the spotlight!

How to Serve Pumpkin Cake with Caramel Cream Cheese Frosting

Garnishes

For a little extra pizzazz, garnish your pumpkin cake with toasted pecans, a sprinkle of cinnamon, or a few extra drizzles of caramel sauce on top. The golden caramel ribbons and crunchy nuts add beautiful contrast to the plush, spiced cake and creamy frosting.

Side Dishes

This cozy cake shines with simple accompaniments. Serve slices alongside mugs of hot apple cider, spiced tea, or robust coffee for the ultimate autumn dessert spread. For a festive touch, a scoop of vanilla ice cream or a dollop of whipped cream beside the cake is always welcome.

Creative Ways to Present

You don’t have to stick to a single big cake! Slice the Pumpkin Cake with Caramel Cream Cheese Frosting into squares and stack them artfully on a platter, or cut into small bites and serve as mini treats at parties. For an elegant dinner, present each piece dusted lightly with powdered sugar and garnished with a caramel swirl.

Make Ahead and Storage

Storing Leftovers

Wrap the cake pan tightly with plastic wrap or transfer leftovers to an airtight container. Store it in the refrigerator for up to 4 days. Before serving, let the cake sit out for about 30 minutes so the frosting softens and the flavors bloom.

Freezing

If you’d like to stash some away for later, you sure can! Freeze slices (well wrapped) or the whole frosted cake in an airtight container for up to one month. Thaw overnight in the fridge, then bring to room temperature before digging in for the best texture and taste.

Reheating

While this cake is delicious cold, if you prefer a little warmth, microwave an unfrosted slice for 10–15 seconds. Avoid microwaving pieces with frosting, as the caramel cream cheese frosting tends to melt and lose its lovely texture. Instead, let it stand at room temperature for a cozy, creamy indulgence.

FAQs

Can I make the Pumpkin Cake with Caramel Cream Cheese Frosting ahead of time?

Absolutely! You can bake the cake and even frost it up to a day or two ahead. Just store it covered in the fridge and let it sit out for a bit before serving for the best flavor and texture.

What if I don’t have caramel sauce for the frosting?

No worries! While the caramel adds a special touch, you can leave it out in a pinch and still have a delicious cream cheese frosting. Or, quickly make a homemade caramel sauce for the finishing flourish.

Can I use fresh pumpkin instead of canned puree?

You can substitute fresh puréed pumpkin if you like; just be sure to drain any excess liquid and aim for a consistency similar to canned. The flavor will be slightly earthier and even more homemade.

Is it possible to make this cake gluten-free?

Yes! Swap in a cup-for-cup gluten-free flour blend in place of the all-purpose flour. The Pumpkin Cake with Caramel Cream Cheese Frosting will still be fluffy, flavorful, and ready to impress.

How do I keep the cream cheese frosting from being too runny?

If your frosting feels soft, pop it in the fridge for 15–20 minutes before spreading. Using full-fat cream cheese and softened (not melted) butter gives you the creamiest, thickest texture every time.

Final Thoughts

No matter the month or the weather, Pumpkin Cake with Caramel Cream Cheese Frosting wraps up all the sweetest parts of fall onto one luscious, spiced platter. Bake it for a party, a family gathering, or just because you deserve a treat—you’ll fall in love with every bite. Give it a go and make some delicious memories!

Pumpkin Cake with Caramel Cream Cheese Frosting Recipe

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4.6 from 24 reviews

Author: admin
Total Time: 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the cozy flavors of fall with this delightful Pumpkin Cake topped with a luscious Caramel Cream Cheese Frosting. Perfect for autumn gatherings or anytime you crave a taste of the season.

Ingredients

Scale

For the cake:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup brown sugar (packed)
1 cup canned pumpkin puree
1/2 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract

For the frosting:

8 ounces cream cheese (softened)
1/2 cup unsalted butter (softened)
1/3 cup caramel sauce (store-bought or homemade)
2 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
pinch of salt

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Instructions

Preheat oven and prepare the pan: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Combine wet ingredients: In a large mixing bowl, mix granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla until smooth.
Blend dry and wet mixtures: Gradually add dry ingredients to the wet mixture, mixing just until incorporated.
Bake the cake: Pour batter into the prepared pan, smooth the top, and bake for 30–35 minutes until a toothpick inserted in the center comes out clean. Let the cake cool.
Prepare the frosting: Beat cream cheese and butter until creamy. Add caramel sauce, vanilla, and salt, mix until smooth. Gradually add powdered sugar and beat until fluffy.
Frost the cake: Spread frosting over the cooled cake and drizzle with extra caramel if desired.