Pumpkin Cake with Cinnamon Cream Cheese Frosting: Moist, Spiced Perfection with a Maple-Sweet Finish

When fall rolls around and the air turns crisp, there’s nothing more comforting than the aroma of pumpkin, cinnamon, and sugar baking in the oven. This pumpkin cake with cinnamon cream cheese frosting is soft, tender, and packed with autumn spice, then crowned with a luscious frosting infused with maple syrup and warm cinnamon.

 It’s the kind of cake that makes gatherings feel special, whether you serve it at Thanksgiving, a family dinner, or just because you crave something cozy and indulgent.

Why This Pumpkin Cake Will Win You Over

Unlike many pumpkin desserts that can lean heavy, this cake is moist yet fluffy thanks to a mix of butter, pumpkin puree, and just a touch of oil. 

The balance of warm pumpkin pie spices, creamy tang from the frosting, and the subtle sweetness of maple syrup makes every bite irresistible. 

And the best part? It stays moist for days, making it a dream for both holiday prep and everyday indulgence.

A Sweet History of Pumpkin in Baking

Pumpkin has been cherished in American kitchens for centuries. Native Americans first cultivated it and shared it with early settlers, who quickly learned to bake pumpkin into pies, breads, and puddings. 

By the 19th century, pumpkin spice blends were already in use, marrying cinnamon, nutmeg, and clove with the earthy sweetness of pumpkin. 

This cake takes that timeless pairing and elevates it with layers of cream cheese frosting — a modern nod to both tradition and decadence.

Ingredient Breakdown and Flavor Roles

• Flour, baking soda, salt: Structure and balance to keep the cake light and tender.

• Pumpkin puree: Adds moisture, natural sweetness, and that unmistakable earthy autumn flavor.

• Butter + vegetable oil: Butter lends richness and flavor, while oil ensures the cake stays moist even after a few days.

• Granulated sugar: Sweetness without overpowering the spice.

• Eggs: Provide lift and stability.

• Vanilla extract: Enhances the pumpkin’s natural sweetness.

• Pumpkin pie spice: Warmth and depth, with cinnamon, nutmeg, and clove creating that cozy fall flavor.

• Milk: Adds tenderness and blends everything smoothly.

• Cream cheese + butter in frosting: Create the creamy, tangy-sweet base.

• Maple syrup + cinnamon: Infuse the frosting with autumnal sweetness and spice.

• Powdered sugar: Gives the frosting its fluffy, pipeable consistency.

Substitution and Variation Tips

• For a nuttier twist, fold 1 cup of toasted pecans or walnuts into the batter.

• Replace the milk with buttermilk for extra tang and depth.

• Use brown sugar instead of granulated for a deeper caramel-like sweetness.

• Make it gluten-free with a 1:1 baking blend.

• Not in the mood for a layer cake? Bake it in a 9x13 pan for an easy sheet cake version.

Time and Money-Saving Tips

• Freeze cake layers ahead of time — double wrap in plastic and foil, then frost the day you serve.

• Use canned pumpkin puree instead of fresh for consistent results and convenience.

• Make frosting up to 3 days in advance; keep it in the fridge and whip before spreading.

Storage and Make-Ahead Instructions

Refrigerate frosted cake, covered loosely with foil or plastic wrap, for up to 5 days. For freezing, wrap unfrosted layers tightly in plastic and foil for up to 3 months.

You can also freeze individual frosted slices double-wrapped in plastic and foil — perfect for single-serve indulgence later. 

To thaw, move to the fridge overnight, then let come to room temperature before serving.

Equipment You’ll Need

• Three 8-inch or 9-inch round cake pans

• Mixing bowls and whisk

• Electric or stand mixer

• Rubber spatula

• Cooling racks

• Offset spatula for frosting

Serving and Pairing Suggestions

Serve this cake as the centerpiece of any fall gathering, garnished with a sprinkle of cinnamon, sugared cranberries, or candied pecans for extra flair. 

Pair with a chai latte, spiced cider, or a hot cup of black coffee to balance the sweetness. For a festive holiday touch, add a drizzle of caramel sauce between the frosting layers.