Pumpkin Cake with Caramel Cream Cheese Frosting Recipe
Sinking your fork into a generous slice of Pumpkin Cake with Caramel Cream Cheese Frosting is like wrapping yourself in a cozy blanket of autumn flavors, no matter the season. This dessert is pure comfort—a tender, spiced pumpkin cake blanketed with the swoon-worthy richness of caramel-kissed cream cheese frosting. The sweet earthiness of pumpkin pairs beautifully with cinnamon and spice, but it’s the silky caramel drizzle that transforms each bite into something unforgettable. If you’re searching for the ultimate way to celebrate fall or want to dazzle any dessert table, this Pumpkin Cake with Caramel Cream Cheese Frosting is destined to be your new baking tradition.
Ingredients You’ll Need
What makes this Pumpkin Cake with Caramel Cream Cheese Frosting so irresistible is just how straightforward the ingredients are—yet every single one plays an important role in its flavor, texture, and irresistible aroma. There’s no magic here, just pantry staples that work together in the happiest way.
- All-purpose flour: The sturdy yet tender base that structures your cake—be sure to measure lightly for the softest crumb.
- Baking powder: Adds a gentle lift, making your pumpkin cake rise beautifully.
- Baking soda: Teams up with the acidic ingredients to create a tender, airy texture.
- Pumpkin pie spice: A fragrant blend that infuses every bite with the warmth of cinnamon, nutmeg, and cloves.
- Salt: Balances the sweetness and enhances all those cozy spiced notes.
- Canned pumpkin purée: The star of the show—rich, smooth, and loaded with pumpkin flavor (be sure it’s pure pumpkin, not pie filling!).
- Granulated sugar: Adds pure sweetness and helps the cake stay moist.
- Brown sugar (packed): Brings in a subtle hint of molasses and keeps the cake extra soft.
- Vegetable oil: Makes sure your cake is impossibly moist and tender, even after chilling.
- Large eggs: Help bind everything together and add richness.
- Whole milk: Loosens the batter for a luscious crumb while lending just a bit of richness.
- Vanilla extract: A touch that rounds out all the flavors and creates bakery-style depth.
- Cream cheese (softened): The ultimate tangy, creamy foundation for your dreamy frosting.
- Unsalted butter (softened): Adds richness and helps your frosting stay fluffy and smooth.
- Prepared caramel sauce: This is your secret weapon—swirled straight into the frosting and drizzled on top.
- Powdered sugar: Ensures the frosting is thick, cloud-like, and spreads easily over the cake.
- Additional salt (for frosting): Just a pinch makes the frosting pop and cuts through the sweetness.
- Extra caramel sauce (for garnish): A decadent finishing touch—don’t skip it!
How to Make Pumpkin Cake with Caramel Cream Cheese Frosting
Step 1: Prep the Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper if you want even easier cake removal. Taking a minute here ensures a cake that pops out cleanly, ready for that beautiful frosting.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. This step evenly distributes all those ingredients, so you’ll get the perfect rise and a touch of spice in every single bite.
Step 3: Blend the Wet Ingredients
In a larger mixing bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, oil, eggs, milk, and vanilla extract until smooth and well combined. You’re looking for a glossy, cohesive mixture—this is where the magic begins!
Step 4: Combine and Pour the Batter
Gently add your dry ingredients to the wet mixture, stirring just until combined. Don’t overmix—just enough so that you no longer see streaks of flour. Pour the batter into your prepared pan and smooth out the top for an even bake.
Step 5: Bake and Cool
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. The house will smell like autumn itself! Let the cake cool completely in the pan before moving on to the frosting.
Step 6: Make the Caramel Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter together until ultra-light and fluffy. Add in the caramel sauce, salt, and vanilla, then mix until silky-smooth. Slowly beat in the powdered sugar, adjusting as needed to achieve a spreadable, luscious consistency.
Step 7: Frost and Finish
Spread the caramel cream cheese frosting liberally over the cooled pumpkin cake, making beautiful swoops and swirls. For a bakery-worthy presentation, drizzle extra caramel sauce over the top before slicing and serving. Congratulations—you’ve just made Pumpkin Cake with Caramel Cream Cheese Frosting magic happen!
How to Serve Pumpkin Cake with Caramel Cream Cheese Frosting
Garnishes
The crowning jewel of this dessert? Definitely that golden caramel drizzle! For extra flair, sprinkle on a few toasted pecans or a light dusting of pumpkin pie spice. Some folks love adding a little sea salt on top—those salty-sweet bites are pure heaven, especially with the creamy caramel frosting.
Side Dishes
If you’re bringing out Pumpkin Cake with Caramel Cream Cheese Frosting for a gathering, pair with a scoop of vanilla ice cream or even cinnamon ice cream for double the fall flavor. A cup of hot coffee, chai, or spiced apple cider makes every bite even cozier. For brunch, serve with fresh fruit or a yogurt parfait—you’ll have smiles all around.
Creative Ways to Present
Want to make it a real showstopper? Try baking the cake as cupcakes or in individual ramekins for easy, party-perfect servings. For more elegance, slice the cake into neat squares and arrange on a pretty pedestal dish, swirling extra caramel over each piece. Feeling fancy? Layer slices with more frosting in jars for a pumpkin “cake parfait” look that’s entirely Instagram-worthy.
Make Ahead and Storage
Storing Leftovers
Pumpkin Cake with Caramel Cream Cheese Frosting stores beautifully! Simply cover the cake tightly with plastic wrap or transfer to an airtight container, and pop it in the refrigerator. It will stay wonderfully moist and delicious for up to 4 days. For best texture, let it sit at room temperature for 15 to 20 minutes before serving.
Freezing
If you’d like to freeze your cake, do so before you frost it for the best results. Wrap cooled cake tightly in plastic wrap, then in foil, and freeze for up to 2 months. When you’re ready to serve, thaw in the fridge overnight and frost with fresh caramel cream cheese frosting before bringing out the cake to wow your guests.
Reheating
While this cake is dreamy at room temperature or chilled, you can gently warm slices in the microwave for 10 to 15 seconds if you prefer the frosting ultra-soft. Just remember, the frosting may become a bit melty—so serve with a fork and savor every gooey bite.
FAQs
Can I use fresh pumpkin instead of canned purée?
Absolutely! If you have fresh pumpkin, roast and purée it until very smooth. Make sure to drain excess liquid for the best texture. Canned pumpkin is just as delicious and much quicker—perfect for when you want Pumpkin Cake with Caramel Cream Cheese Frosting in a hurry.
What kind of caramel sauce works best for the frosting?
Store-bought caramel sauce is wonderfully convenient, but if you love making your own, a homemade caramel will take the frosting to the next level. Just be sure it’s cool before adding it to the cream cheese mixture so it stays perfectly fluffy and spreadable.
Can I make this cake ahead for a party?
Yes, and that’s why this recipe is such a lifesaver! Bake and frost Pumpkin Cake with Caramel Cream Cheese Frosting the day before, then store covered in the fridge. The flavors deepen and the cake stays moist—just add a fresh drizzle of caramel before serving.
Is there a dairy-free version of this recipe?
You can swap in plant-based cream cheese, vegan butter, and non-dairy milk for a dairy-free spin. Make sure your caramel sauce is dairy-free, too. The result is still sumptuous and wonderfully spiced with all the charm of the original.
Can I make this as a layer cake or cupcakes?
Definitely! Divide the batter between two 9-inch round pans for a lovely layer cake, or use muffin tins for cupcakes (adjusting baking time as needed). Either way, you’ll get that luscious Pumpkin Cake with Caramel Cream Cheese Frosting flavor in every bite.
Final Thoughts
If you’re looking for a dessert that tastes like a big, warm hug, you simply have to try Pumpkin Cake with Caramel Cream Cheese Frosting. I guarantee it’ll become a much-loved favorite, whether you’re serving it for a holiday, a cozy Sunday brunch, or just because. Every time you share it, don’t be surprised if folks ask for the recipe—I can’t wait for you to fall in love with this irresistible bake!
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Pumpkin Cake with Caramel Cream Cheese Frosting Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the warm flavors of fall with this delicious Pumpkin Cake topped with a decadent Caramel Cream Cheese Frosting. Perfect for autumn gatherings or as a sweet treat any time of the year.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup canned pumpkin purée
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup vegetable oil
- 4 large eggs
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
For the Frosting:
- 8 ounces cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 1/4 cup prepared caramel sauce (plus extra for drizzling)
- 3–3 1/2 cups powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking pan.
- Prepare the cake: Mix dry ingredients in one bowl and wet ingredients in another. Combine, pour into the pan, and bake for 30-35 minutes.
- Make the frosting: Beat cream cheese and butter, add caramel, salt, and vanilla. Gradually mix in powdered sugar until smooth.
- Frost the cake: Spread the frosting over the cooled cake and drizzle with extra caramel sauce.
Notes
- Store covered in the refrigerator for up to 4 days.
- Let sit at room temperature for 15–20 minutes before serving for best texture.
- For a layer cake version, divide the batter between two 9-inch round pans and adjust bake time to 25–28 minutes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 38g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
