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; 1½ teaspoons baking powder; 1 teaspoon baking soda; 1½ teaspoons ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ½ teaspoon salt; 1 cup granulated sugar; ½ cup brown sugar; 1 cup canned pumpkin purée; ¾ cup vegetable oil; 4 large eggs; 1 teaspoon vanilla extract; 8 ounces cream cheese (softened); ¼ cup unsalted butter (softened); ½ cup caramel sauce (plus extra for drizzling); 2–2½ cups powdered sugar; Pinch of salt

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If you’re craving a dessert that captures the cozy spirit of autumn in every bite, look no further than Pumpkin Cake with Caramel Cream Cheese Frosting. This luscious cake is impossibly moist, perfectly spiced, and crowned with a dreamy, caramel-swirled cream cheese frosting that will have everyone asking for seconds. Whether you’re planning a festive gathering or just want to treat yourself on a chilly afternoon, this cake brings a little bit of magic to the table—and trust me, after one bite, it’ll become a staple in your fall baking repertoire.

Pumpkin Cake with Caramel Cream Cheese Frosting Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Pumpkin Cake with Caramel Cream Cheese Frosting lies in its straightforward ingredients, each one playing an important part in creating that irresistible flavor and texture. From rich pumpkin purée to the warmly spiced blend and decadent cream cheese, these essentials come together to deliver a cake that’s both simple to make and truly special.

All-purpose flour: The foundation for a tender, light crumb that holds all those lovely flavors together.
Baking powder & baking soda: These two leaveners ensure your cake rises beautifully and stays fluffy.
Ground cinnamon, nutmeg, and cloves: This trio of spices infuses the cake with warmth and a classic fall aroma.
Salt: Just a pinch to balance the sweetness and enhance the spices.
Granulated sugar & brown sugar: A blend for depth—brown sugar adds moisture and a hint of caramel flavor.
Pumpkin purée: The star of the show, giving the cake its signature moistness and gorgeous color.
Vegetable oil: Keeps the cake extra moist and soft, even days after baking.
Eggs: Provide structure and richness, ensuring a sturdy yet tender cake.
Vanilla extract: Adds that little something extra to round out the flavors.
Cream cheese: For the creamy, tangy base of the irresistible frosting.
Unsalted butter: Softened to blend smoothly and add richness to the frosting.
Caramel sauce: This is where the magic happens—use homemade or store-bought for that sweet, buttery swirl.
Powdered sugar: Creates a silky, spreadable frosting that’s easy to work with.
Pinch of salt: Just enough in the frosting to keep things balanced and not overly sweet.

How to Make Pumpkin Cake with Caramel Cream Cheese Frosting

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F and greasing a 9×13-inch baking pan. Sprinkle in a little flour and tap out the excess for a nonstick surface. This simple prep step ensures your cake will release effortlessly and come out looking gorgeous every time.

Step 2: Mix the Dry Ingredients

Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a medium bowl. This allows all the spices and leaveners to distribute evenly, so every bite of cake is flavorful and perfectly light.

Step 3: Combine the Wet Ingredients

In a large bowl, beat the granulated sugar, brown sugar, pumpkin purée, oil, eggs, and vanilla extract until smooth and fully blended. The pumpkin makes the mixture look so vibrant—this is where all that moistness and flavor begins!

Step 4: Bring It All Together

Gradually add your dry mixture to the wet ingredients, stirring gently until just combined. Don’t overmix—stop as soon as there are no streaks of flour left. This keeps your cake ultra-tender, not dense.

Step 5: Bake the Cake

Pour the batter into your prepared pan and smooth the top with a spatula. Slide it into the oven and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean. Your kitchen will smell absolutely heavenly as it bakes!

Step 6: Cool Completely

Let the cake cool entirely in the pan. This is essential—if it’s even a little warm, the frosting will slide right off. Patience is key, but I promise it’s worth the wait.

Step 7: Make the Caramel Cream Cheese Frosting

Beat together the softened cream cheese and butter until silky smooth. Add the caramel sauce and a pinch of salt, then gradually mix in the powdered sugar until the frosting is creamy and spreadable. This is the moment where the magic happens—the caramel transforms the frosting into something truly unforgettable.

Step 8: Frost and Drizzle

Spread the decadent frosting over your cooled cake. For an extra flourish, drizzle a little more caramel sauce on top. If you want a bit of crunch, sprinkle on some toasted pecans. Every slice looks irresistible!

How to Serve Pumpkin Cake with Caramel Cream Cheese Frosting

Garnishes

A final flourish of caramel sauce drizzled over each slice makes every piece feel like a special occasion. For added texture, scatter chopped toasted pecans or walnuts on top. Even a light dusting of cinnamon or a sprinkle of flaky sea salt can elevate the flavors and create a beautiful presentation.

Side Dishes

Serve your Pumpkin Cake with Caramel Cream Cheese Frosting alongside a steaming mug of spiced chai or a rich cup of coffee. For a festive dessert tray, pair it with fresh apple slices, vanilla ice cream, or a bowl of whipped cream—the creamy elements complement the warm spices perfectly.

Creative Ways to Present

Cut the cake into neat squares for a classic look, or use a round biscuit cutter for individual mini cakes. Top each piece with a swirl of extra frosting, a drizzle of caramel, and a pecan half for bakery-style flair. For parties, serve the cake in cupcake liners for easy, mess-free sharing.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Cake with Caramel Cream Cheese Frosting keeps beautifully in the refrigerator. Cover the pan tightly or transfer slices to an airtight container. The flavors develop even more overnight, and the cake stays moist for up to four days.

Freezing

To freeze, wrap individual slices or the entire (unfrosted) cake tightly in plastic wrap and then foil. Store for up to two months. Thaw overnight in the fridge, then frost and serve as usual—your cake will taste just as fresh.

Reheating

If you love a slightly warm cake, pop an unfrosted slice in the microwave for 10–15 seconds. For frosted cake, let it come to room temperature before serving; this keeps the frosting creamy and smooth.

FAQs

Can I use homemade pumpkin purée?

Absolutely! Homemade pumpkin purée works beautifully here. Just make sure it’s thick and not too watery for the best texture in your Pumpkin Cake with Caramel Cream Cheese Frosting.

What’s the best caramel sauce to use?

Both homemade and high-quality store-bought caramel sauces are delicious in this recipe. If you have time, homemade caramel adds extra depth, but a good store-bought version makes things quick and easy.

Can I make this cake gluten-free?

Yes, you can substitute a reliable 1:1 gluten-free flour blend for the all-purpose flour. The result is still moist and delicious, though the texture may be a touch different.

Can I bake this as cupcakes?

Definitely! Divide the batter among lined muffin tins and bake for 18–22 minutes. You’ll get about 24 cupcakes, all perfect for swirling with caramel cream cheese frosting.

Is it okay to make Pumpkin Cake with Caramel Cream Cheese Frosting in advance?

Yes, this cake is perfect for making ahead. Bake and frost it up to a day before serving, then store covered in the fridge. The flavors meld and get even better with time.

Final Thoughts

If you’re searching for a dessert that’s equal parts impressive and comforting, Pumpkin Cake with Caramel Cream Cheese Frosting is the answer. Every bite bursts with cozy spices and creamy caramel goodness, making it a true crowd-pleaser. I hope you’ll give this recipe a try and find yourself coming back to it every fall—or any time you want to treat yourself to something special!

Pumpkin Cake with Caramel Cream Cheese Frosting Recipe

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4.5 from 15 reviews

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

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Description

This moist and flavorful Pumpkin Cake with Caramel Cream Cheese Frosting is a perfect fall dessert that combines warm spices with creamy caramel sweetness. Made with canned pumpkin purée and a blend of aromatic spices, this easy-to-make sheet cake pairs beautifully with a rich caramel-infused cream cheese frosting, making it an irresistible treat for any occasion.

Ingredients

Scale

For the Cake:

2 cups all-purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 cup granulated sugar
½ cup brown sugar
1 cup canned pumpkin purée
¾ cup vegetable oil
4 large eggs
1 teaspoon vanilla extract

For the Frosting:

8 ounces cream cheese (softened)
¼ cup unsalted butter (softened)
½ cup caramel sauce (plus extra for drizzling)
2–2½ cups powdered sugar
Pinch of salt

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Instructions

Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan thoroughly to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, and salt until well combined.
Combine Wet Ingredients: In a large bowl, beat the granulated sugar, brown sugar, canned pumpkin purée, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well blended.
Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until everything is combined. Avoid overmixing to keep the cake tender.
Bake the Cake: Pour the batter into the prepared baking pan, spreading it out evenly and smoothing the top with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
Prepare the Frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the caramel sauce and a pinch of salt, then gradually beat in the powdered sugar one cup at a time until the frosting is smooth and spreadable.
Frost the Cake: Spread the caramel cream cheese frosting evenly over the cooled cake. Drizzle extra caramel sauce on top for added flavor and presentation.

Notes

You can use either homemade or store-bought caramel sauce according to your preference.
Store the cake refrigerated; it keeps well for up to 4 days.
For an added crunchy texture and nutty flavor, sprinkle chopped toasted pecans on top of the frosting before serving.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American