Indulge in the flavors of fall with this easy and delicious Pumpkin Cake with Cream Cheese Frosting. It’s moist, packed with warm spices, and topped with a rich, nutty frosting that takes it to the next level!
There’s something about the combination of pumpkin and cream cheese that screams fall baking! This Pumpkin Cake with Brown Butter Cream Cheese Frosting is incredibly moist, packed with warm spices, and topped with a creamy, nutty frosting that perfectly complements the earthy pumpkin flavor.
Whether you’re preparing for a festive gathering or simply indulging in the season’s best flavors, this easy-to-make cake is sure to be a crowd-pleaser. Serve it with a hot cup of coffee or tea for the ultimate autumn treat!
For more fall recipes, try Apple Cider Blondies , pumpkin oatmeal chocolate chip cookies or pumpkin blondies
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Why you will love this pumpkin cake with brown butter frosting
- Warm Fall Flavors: The pumpkin puree combined with cinnamon, nutmeg, and cloves brings the essence of autumn into every bite making it the perfect fall dessert.
- Decadent Frosting: The brown butter in the frosting adds a nutty richness that elevates this cake to gourmet status.
- Moist and Tender Texture: The pumpkin keeps the cake soft and moist, making every bite irresistible.
- Simple to Make: Despite its impressive look and taste, this cake is easy to make and doesn’t require any special equipment.
- Perfect for Any Occasion: Whether for Thanksgiving, a fall gathering, or just because, this cake is sure to impress.
Ingredient Notes
- Pumpkin Pie Spice: This essential blend of cinnamon, ginger, nutmeg, and cloves adds the signature pumpkin spice flavor to the cupcakes.
- Cream Cheese: Use full fat softened cream cheese for the frosting to ensure a smooth and creamy texture.
- Unsalted butter – I like to use unsalted butter here however you can use salted butter instead just be sure to reduce the salt to in the dry ingredients.
- Brown sugar- I used light brown sugar but you can use dark brown sugar as well.
- White Sugar- I used granulated white sugar.
- All Purpose Flour- I like to use unbleached all purpose flour.
- Eggs – I like to use a room temperature large eggs.
- Vanilla Extract: Enhances the overall flavor of the cookies.
- Powdered Sugar/Icing: Helps create a smooth, creamy frosting. Sift before adding to avoid lumps.
- Canned Pumpkin – Make sure to use pure pumpkin puree and not pumpkin pie filling since pumpkin pie filling has sugar and spices already added to it.
Step by Step Instructions
Here is how to make and bake this Pumpkin cake with cream cheese frosting recipe. Preheat the oven to 350F/180C. Butter and line an 8 inch round cake pan with parchment paper.
Step 1:Mix the dry ingredients.In a small mixing bowl bowl, stir the flour with pumpkin pie spice, ground ginger, baking powder, baking soda, and salt. Set aside.
Step 2:Beat the butter and sugars.In the bowl of a stand mixer (fitted with the paddle attachment), or in a large mixing bowl with a hand mixer, beat the butter and sugar on medium-high speed until the mixture is light and fluffy for about 5 minutes.
Step 3:Beat the eggs and vanilla.On medium speed add the eggs one at a time and beat until light and fluffy.Gently fold in the vanilla extract.
Step 4:Add the pumpkin and milk.On low speed beat in the pumpkin puree and milk until just combined.
Step 5: Stir in the dry ingredients. Add flour mixture to the wet ingredients and mix just until combined.
Step 6:Pour the batter into the pan. Spread the batter evenly into prepared baking pan and level using an offset spatula.
Step 7:Bake the cake. Bake in preheated oven until the cake is done(a toothpick inserted into the center should come out clean or with a moist crumbs), about 35-40 minutes..
Remove the cake from the oven and place on a wire rack to cool for about 20 – 30 minutes. Then remove the cake from the pan to a wire rack to finish cooling.
How to make the brown butter cream cheese frosting:
Step 1: Brown the Butter. Heat the cubed butter in a stainless steel pan over medium heat. The butter will melt and bubble vigorously which is normal. After about 4-5 minutes, the top will be completely covered in foam. Stir the butter continuously at this point so you can see when the butter has browned. After another 2 minutes, the bottom of the butter should be speckled with amber-brown bits. Take the pan off the heat and pour the butter into a large bowl to cool to room temperature until it turns solid.
Step 2:In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the softened cream cheese for 1-2 mins on high speed until completely smooth and creamy. Add the confectioners’ sugar and vanilla extract. Beat on medium-high speed until the sugar is well mixed and the frosting turns light and fluffy.
Once Cooled, frost the top of the cake with the prepared cream cheese frosting. Optionally top with some caramel sauce and toasted pecans.
FAQs
Ideally I would recommend using only canned pumpkin puree for consistent results. However, if you live somewhere where you don’t have access to canned pumpkin puree then you can use fresh roasted pumpkin puree. Keep in mind that fresh pumpkin puree has more moisture than canned so I would suggest wrapping the puree between several layers of paper towels or a cheesecloth to remove some of the excess moisture.
Absolutely! You can prepare the cake and frosting separately in advance and assemble them before serving. Store the frosted cake in the refrigerator.
Yes you could easily skip the brown butter to make regular cream cheese frosting. The cake would still turn out delicious.
Yes it can! Just double the recipe. It will make three 8 inch cake layers when doubled.
Yes ! You can easily substitute it with 1 ¾ tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger and ¼ tsp cloves.
Tips & Tricks
- Brown Butter Success: Keep a close eye on the butter as it browns. It can go from golden brown to burnt quickly. Once it smells nutty and turns amber, remove it from the heat.
- Room Temperature Ingredients: For a light and fluffy cake, make sure your eggs and butter are at room temperature before mixing.
- Don’t Over mix: When adding the dry ingredients to the wet, mix just until combined to avoid a dense cake.
- Make Ahead: The cake can be made a day in advance and frosted just before serving. Store in an airtight container to keep it moist.
- Frosting Consistency: If your frosting is too thick, add a splash of milk to thin it out. If it’s too thin, add a bit more powdered sugar.
Storage & freezing
To store the unfrosted cooled cake, wrap it in plastic wrap and chill in the refrigerator. It will fresh for up to 2 days. Then frost and decorate as usual.
Store the frosted pumpkin cake with cream cheese frosting in an air tight container in the fridge. It will last up to 5 days.
FREEZING
Freeze the unfrosted cooled cake in plastic wrap for up to a month in the freezer. Thaw overnight in the fridge or a few hours on the kitchen counter.Then frost and decorate as usual.
You can freeze the finished cake in an air tight container up to 30 days. Let it thaw for 1-2 hours on the counter before enjoying.
You can also freeze individual cake slices for up to a month. Making sure to wrap each piece in plastic wrap or wax paper and placing it in an airtight container or zip lock bag. Let them thaw for 1 hour before consuming
More cake recipes you will love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Pumpkin Cake with Brown Butter Frosting
Equipment
- 8 inch round cake pan
- Stand Mixer
Ingredients
For the cake:
- ½ cup unsalted butter room temperature
- ¾ cup white sugar
- ¼ cup light brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup pure pumpkin puree
- ¼ cup milk room temperature
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon pumpkin pie spice
- ½ teaspoon ground ginger
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped caramelized or toasted pecans Optional
- 2 tablespoon caramel sauce Optional
For the Brown Butter Frosting:
- ½ cup unsalted butter
- ½ cup cream cheese at room temperature
- 1 cup confectioners’ sugar
- ½ tsp vanilla extract
Instructions
Prepare the Frosting:
- Heat the unsalted butter in a saucepan over medium heat until melted. Continue cooking, stirring constantly, just until the butter begins to turn a golden brown, about 5 minutes. Immediately remove from heat and let cool.
- Let the butter cool completely in the refrigerator until it gets soft.
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the brown butter until creamy.
- Add the confectioners’ sugar and beat on medium-high speed until well combined and creamy.
For the Cake:
- Pre-heat the oven to 350/175C. Butter and flour an 8 inch round cake pan.
- In a large bowl, sift together flour, pumpkin pie spice, ground ginger, salt, baking powder and baking soda.
- In the bowl of an electric mixer fitted with the paddle attachment, beat both the sugars and butter together until light and fluffy, about 2 minutes. Add the eggs one at a time and beat until light and fluffy.
- Add the pumpkin puree, vanilla extract and milk; beat until well incorporated.
- Slowly add the the dry ingredients into the wet, beat on low speed until just combined.
- Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 35-40 minutes. Transfer the cake to a wire rack to cool completely.
- Using an offset spatula, spread icing over top of the cake and optionally decorate with caramelized pecans and salted caramel sauce.
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