Pumpkin Cake with Cream Cheese Frosting

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.

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

Pumpkin cake with cream cheese frosting is a classic pumpkin recipe. Made of simple ingredients, this pumpkin cake comes together easily.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 12
Author: Robyn Stone


  • 4 eggs
  • 1 1/2 cups sugar
  • 15- ounce can pumpkin
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 1/2 teaspoons cinnamon
  • 1 cup 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 9x13 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 13x9 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.


46 comments on “Pumpkin Cake with Cream Cheese Frosting”

  1. I wish I liked pumpkin! It looks delicious, but I SADLY abhor the taste of pumpkin ๐Ÿ™ I’m tempted to make it anyway, the toffee looks so yummy! Fall is my favorite season too, and I always feel guilty that I don’t like pumpkins.

    • The toffee does add a little extra something special, but this cake definitely has the flavor of pumpkin. I wouldn’t feel guilty though, just enjoy all of the other delicious Fall fruits and vegetables!

  2. I can’t wait to make this. I am minus toffee bits and cream cheese. will be making it very soon! Thanks for all the good recipes.

  3. Robyn, this cake looks amazing! My mouth is watering and I wish I had a piece right now. ๐Ÿ™‚

  4. This cake looks SO good! I don’t think I can find toffee bits here in the Dominican Republic, have you made this cake without them? Maybe I can use something else?

    • You can omit the toffee bits if you aren’t able to find them, or look for a Heath bar and chop it up instead. It’ll be delicious regardless!

  5. you post the best cake recipes. I am so trying this this week. I love that it’s in a 9×13 pan, perfect for taking to friends houses to WOW them! ๐Ÿ™‚ Thanks Robyn!

  6. Fantastic cake! I keep pumpkin stockpiled in my pantry also – never know when pumpkin craving will strike!!! The cream cheese frosting and toffee bits make it even more delicious. Thanks for a great recipe.

  7. Oh yum. I love pumpkin and this looks fantastic! I’m so reluctant to say goodbye to summer (yes, I am in denial), but I do love fall food. I’m looking forward to trying this!

  8. This sounds just delicious and I really love using the toffee bits in there! Great recipe!

  9. Oh my heaven, this looks so good Robyn. Pumpkin is one of my favorite things of fall. Football and the anticipation is another favorite ๐Ÿ™‚

  10. Oh wow. Heath. In the pumpkin. I think I just squeeled. Great job!!!!

  11. Toffee AND pumpkin?!? This must be amazingly delicious!!

  12. I love anything with pumpkin… so yum. and perfect for fall!

  13. Love the toffee bits in there. I just picked up some pumpkin and I will be trying this. Maybe for our cow working on Tuesday.

  14. The first picture alone had me convinced to make this cake….then your threw in the toffee bits. Oh my goodness….I can only imagine the deliciousness!!!

  15. This sounds so good! The addition of toffee is perfection!

  16. Goodness gracious! I’ve got to make this one soon and then back away. Looks too good!

  17. This cake defines fall. Happy indeed, especially with that creamy glaze ๐Ÿ™‚

  18. I keep stocked on pumpkin, too, it’s just too good to relegate solely to the colder months. But pumpkin AND toffee bits? Oh yeah, I’m all over that!

  19. Pingback: 64 Ideas for Using Pumpkin this Fall! | Mind Your Bees and Trees

  20. I have a pumpkin bar with cream cheese recipe that this is making me crave. I can’t make them because I like to eat the whole pan…

  21. Your cake looks absolutely, positively wonderful.

  22. This sounds heavenly Robyn!!

  23. Pingback: 2 Ingredient Pumpkin Mini Muffins | Social Savvy Mom

  24. Pingback: Cream Cheese Frosting - Cooking | Add a Pinch | Robyn Stone

  25. 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!

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

Leave a Reply

Your email address will not be published. Required fields are marked *