Let me tell you, I never thought I'd be the person who made anything “pumpkin spice” on purpose. But here we are! My first attempt at a pumpkin spice cake with a cream cheese glaze was mostly out of self-defense—my sister dropped by last October with a can of pumpkin puree and those pleading eyes. You know the look. Anyway, I caved. And what do you know, now this cake is a fall must; if I don’t make it, my nephew gives me the silent treatment (he’s seven, but he’s got a stubborn streak). Oh, and the aroma? Instantly turns your kitchen into a hug. Or maybe that's just me. Anyway, here’s how I do it:
Why You'll Love This Pumpkin Spice Cake
I make this cake whenever it’s properly chilly out or my family starts getting that pumpkin itch (which seems to be earlier every year). My family goes wild for it because it’s got this super tender crumb, and the glaze? Frankly, it’s the only way I get my husband to eat cream cheese. (He claims he ‘hates’ it, but somehow a slice always disappears.) Also, it’s not one of those fussy baking projects; I mean, don’t get me wrong, there are still bowls to wash, but it’s not like making croissants or anything. The hardest part is probably waiting for it to cool so you can pour on the glaze. I’ve tried to speed that up with a fan—don’t bother. Messy.
What You’ll Need (And What You Can Swap)
- 1 ¾ cups (225g) all-purpose flour (I once used half whole wheat flour; it got a bit dense but still tasty)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt (Kosher or table, whatever you’ve got)
- 2 teaspoons ground cinnamon
- ½ teaspoon each ground nutmeg, ginger, and cloves (sometimes I just use ‘pumpkin pie spice’ when I’m in a hurry)
- 1 cup (200g) brown sugar (light or dark—dark gives deeper flavor if you like that sorta thing)
- 2 large eggs
- ½ cup (120ml) vegetable oil (melted butter works too, but the cake’s a bit heavier)
- 1 cup (240g) pumpkin puree (canned is fine—my grandmother swore by Libby’s, but honestly, I just grab what’s on sale)
- ¼ cup (60ml) milk (whole, oat, or even almond milk; it’s forgiving)
- 1 teaspoon vanilla extract (or skip it if you forget—it happens!)
Cream Cheese Glaze:
- 4oz (115g) cream cheese, softened
- ¾ cup (90g) powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
How I Actually Make It (With a Few Detours)
- Preheat your oven to 350°F (175°C). Grease a 9-inch round or square pan. Or line with parchment if you hate scrubbing pans—I do.
- In a big bowl, whisk together the flour, baking powder, baking soda, salt, and all those lovely spices. Don’t worry if your cinnamon’s a little lumpy—mine always is. Sift if you’re feeling fancy (I rarely am).
- Grab another bowl, beat the brown sugar and eggs together till they’re smooth-ish. I just use a whisk, but an electric mixer makes it all easier if you’ve got one lying around. Pour in the oil, pumpkin puree, milk, and vanilla. Mix till it looks like autumn in a bowl.
- Pour the wet stuff into the dry stuff. Gently fold together with a spatula. At this point, it always looks a bit thick (almost like muffin batter). That’s normal! Don’t overmix—just go until you don’t see dry pockets.
- Scrape it into your prepared pan. Lick the bowl if no one’s watching (disclaimer: raw egg and all that, but let’s be real—I still do sometimes).
- Bake for about 28–34 minutes. I always check at 28; if a toothpick poked in the middle comes out clean or with just a crumb or two, you’re golden. If it’s wet, pop it back in for a few more minutes and try not to open the oven door too much (I never resist, but it’s not great for the cake).
- Let the cake cool for at least 20 minutes or it’ll melt the glaze into a weird puddle (ask me how I know). Actually, I find it works better if you wait until it’s just barely warm.
- Meanwhile, beat the cream cheese till fluffy, then add powdered sugar, milk, and vanilla. Adjust the milk so it’s pourable but not thin like milk. Sometimes I add more vanilla because, why not?
- Drizzle the glaze all over the cooled cake. I like to let it run down the sides. Then I usually have to swat my nephew’s hands away long enough to get a picture.
Stuff I’ve Learned (Usually the Hard Way)
- Don’t try to make it in a loaf pan; it takes forever to bake and the middle stays gooey (unless you want pumpkin pudding, maybe?)
- If your cream cheese isn’t soft enough, microwave it for a few seconds, but watch it doesn’t go runny. I’ve made that mistake more than once.
- This cake actually tastes better the next day, but honestly, it rarely lasts that long in my house.
- If you’re out of brown sugar, mix white sugar with a little molasses (about a tablespoon per cup). It’s not perfect, but does the trick.
If You Wanna Change Things Up
- Sometimes I stir in a handful of chopped walnuts or pecans. Or chocolate chips, but that’s a whole different vibe.
- One time I tried adding raisins—no one liked it but me. So, do with that info what you will.
- You can swap the cream cheese glaze for a quick maple icing (just mix powdered sugar, milk, and a splash of maple syrup). My friend swears by it, but I like the tang of cream cheese personally.
Equipment (Or What I Use, Most Days)
- A 9-inch cake pan is ideal, but I’ve used an 8-inch square in a pinch (bakes a bit taller, watch the time).
- A hand mixer for the glaze is nice, but a sturdy whisk and some elbow grease work just fine. (I broke my electric mixer once and, well, lived to tell the tale.)
- No sifter? Just rub things between your hands. Gets the lumps out, mostly.
Storing Leftovers (Not That We Ever Have Any)
It’ll keep in an airtight container at room temp for 2 days, or in the fridge for 4–5 (though the glaze gets a bit firm). But honestly, in my place, a ‘leftover’ just means someone forgot to have seconds. If you do have some left, try it cold—it’s surprisingly good, almost like pumpkin cheesecake.
My Favorite Ways to Serve (And a Bit of Family Tradition)
I love this cake just as it is, but my sister insists on a scoop of vanilla ice cream on top (she says it’s ‘decadent’). Sometimes I sprinkle extra cinnamon over the glaze for looks. Oh, and when we have tea, my mom says—rightly, I think—that a nice strong black tea is the best partner. If it’s brunch, I serve it with fresh coffee and call it breakfast (don’t tell my doctor).
Pro Tips (Things I Learned the Hard Way)
- I once tried to rush cooling the cake by putting it outside (it was January), and it sank in the middle. Don’t do that.
- Don’t overmix the batter—unless you want a chewy, weirdly rubbery cake (learned that one…the hard way, as usual).
- Actually, I find it works better if you pour the glaze on while the cake’s just barely warm, not cold—the glaze soaks in, but doesn’t disappear.
FAQ (Real Questions I’ve Been Asked)
- Can I use canned pumpkin pie mix? Technically, yes, but it’s already spiced and sweetened, so you’ll want to cut the sugar and maybe adjust the spices. I’d just stick with plain puree if you can.
- Can I freeze this cake? You totally can! I’ve frozen it (un-glazed) wrapped up tight. Thaw overnight in the fridge. Frost after thawing for best texture.
- Does it need to be refrigerated? If it’s hot and humid, probably yes. Otherwise, a couple days on the counter is fine. The glaze is pretty forgiving.
- Can I double the recipe? Yep! Just use a 9x13 pan and bake a bit longer—check at 35 minutes. Or, make two cakes and pretend you’ll give one away (I never do).
- What if I don’t have cream cheese? You can make a simple sugar glaze instead, or even just dust it with powdered sugar. Not quite the same, but still tasty.
If you want to geek out on spice blends, I really liked this Serious Eats article—they explain why the blend matters. For more on the science behind baking with pumpkin (if you’re into that!), Sally’s Baking Addiction breaks it down in a way that’s actually useful.
And, just a quick digression—one time I brought this cake to a neighbor’s potluck, and somehow it ended up next to a giant tray of deviled eggs. Do not recommend those two flavors together. But hey, it was a conversation starter. Anyway, hope you love this as much as my crew does!
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
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1Preheat the oven to 350°F (175°C). Grease and flour a 9-inch bundt or round cake pan.
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2In a large bowl, whisk together the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.
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3In another bowl, mix the pumpkin puree, vegetable oil, and eggs until well combined.
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4Add the wet ingredients to the dry ingredients and stir until just combined. Pour the batter into the prepared pan.
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5Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
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6For the glaze, beat the cream cheese until smooth. Add powdered sugar, milk, and vanilla extract, and mix until creamy. Drizzle over the cooled cake before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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