Pumpkin Cake with Cream Cheese Frosting


5 from 1 vote
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Pumpkin cake with cream cheese frosting is a classic pumpkin recipe. Made of simple ingredients, this pumpkin cake comes together easily.

Pumpkin Cake Recipe

This pumpkin cake with cream cheese frosting is one recipe that you just have to make – and soon! Every year, I like to make this pumpkin cake sometime around the first week or two of Fall. With just one bite, I’m immediately in the mood to put away all of my summer clothes and decor and pull out my bluejeans and jackets, replace my summer geraniums with bright yellow mums, and enjoy fires on the coolest of evenings.

Being in Georgia, the weather doesn’t always cooperate with that mood, but we’re gently willing it to be so by throwing open our windows each afternoon about dusk to enjoy what coolness we can. I’m especially thankful late in the evenings to be able to snuggle a little deeper under the covers as we listen to the nightly serenade of animals.

Can you tell early Fall is my favorite time of year?

Here’s how I make my pumpkin cake.

Pumpkin Cake with Cream Cheese Frosting Recipe

Whisk your eggs until they are creamy and light yellow.

Add in your sugar and beat until creamy.

Pour in your pumpkin.

I have a secret for you, I like to keep this stuff stocked in my pantry all year long so I can enjoy pumpkin goodness whenever I like.

Pumpkin Cake Recipe

Mix until well-combined.

Pumpkin Cake with Cream Cheese Frosting Recipe

Slowly add in your flour, baking soda, and cinnamon.

Mix until well-combined.

Here’s one other little trick of my pumpkin cake – toffee bits! They absolutely make all the difference in the world.

Add 1/2 of the toffee bits into your pumpkin cake batter and stir them in.

Pour your cake into a 9×13 pan that has been prepared with a non-stick baker’s spray or has been lightly buttered.

Pop it into your oven and bake about 25 minutes or until a toothpick inserted into the center comes out clean. You can follow my tips for how to tell when your cake is done.

Remove from the oven and allow your pumpkin cake to cool completely.

This is a great time to go ahead and make your cream cheese frosting so that it is ready when your cake has cooled.

For this cake, you will only need 1/2 of the cream cheese frosting recipe.

Now comes the fun part, spread your cream cheese frosting on thick!

Now sprinkle the other half of your toffee bits onto the top of your cream cheese frosting.

That makes it just perfect!

Here’s my Pumpkin Cake recipe. Hope you love it!

Pumpkin Cake with Cream Cheese Frosting

5 from 1 vote
Pumpkin cake with cream cheese frosting is a classic pumpkin recipe. Made of simple ingredients, this pumpkin cake comes together easily.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12


  • 4 (200 g) eggs
  • 1 1/2 cups (297 g) sugar
  • 15- ounce (425 g) can pumpkin
  • 2 cups (240 g) flour
  • 2 teaspoons (8 g) baking powder
  • 1 teaspoon (2.6 g) kosher salt
  • 1 teaspoon (6 g) baking soda
  • 2 1/2 teaspoons (6.5 g) ground cinnamon
  • 1 cup (240 g) toffee bits, 1/2 for cake batter + 1/2 for topping (optional)
  • 1/2 recipe cream cheese frosting


  • Preheat oven to 350 degrees and prepare 9×13 baking pan with non-stick baking spray or butter and flour.
  • Whisk eggs until light and fluffy. Add sugar and beat until creamy in color.
  • Add pumpkin and combine.
  • Add remaining ingredients and beat until well-combined.
  • Pour into a prepared 13×9 cake pan and bake for 25 minutes until toothpick inserted in the center comes out clean.
  • Allow to cool completely and spread cream cheese frosting over the top.
  • Sprinkle toffee bits over the top. (optional)
  • Keep refrigerated.


Calories: 407kcal | Carbohydrates: 72g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 370mg | Potassium: 195mg | Fiber: 2g | Sugar: 54g | Vitamin A: 5941IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. tara says:

    I am going to try this recipe. I noticed there is no oil in the cake recipe. Is this correct?

  2. Kate says:

    Do you think I could make this in two 8 inch pans for a double layer cake? The recipe looks amazing – I can’t wait to try it!

    1. Donna Brown says:

      Do you think I could put this in a bundt pan? 

    2. Heidi says:

      This recipe is fantastic! I had to bake for an extra 10-15 minutes, but I did use a Bundt pan. It’s not too sweet; it’s soft and moist. I especially love that it actually tastes like pumpkin! Next time I’ll try adding some more fall spices; I think that may kick it up even further! Thanks for the great recipe!

    3. Robyn Stone says:

      I’m so happy you enjoyed the cake, Heidi!

  3. Robyn Stone says:

    I have made it without the toffee bits. It is still delicious without them. I hope you enjoy it!

  4. TidyMom says:

    This sounds heavenly Robyn!!