Pumpkin Spice Cake with Cream Cheese Frosting

Guest Recipe From: The Sweet and Simple Kitchen

What you’ll need:

1 cup butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1 tsp vanilla
4 eggs, at room temperature
1 can of pumpkin pure
2 cups flour
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp salt
2 tsp baking powder
1 tsp baking soda

Cream Cheese Frosting

8oz of cream cheese, at room temperature
1/4 cup butter, at room temperature
6 cups icing sugar
1 tsp vanilla
1 tablespoon milk


Preheat oven to 350F and line a 9”x12” baking pan with parchment paper.

In a large mixing bowl combine butter and sugars; beat until light and fluffy with an electric mixer. Add the eggs in one at a time, mixing well after each addition. Add in vanilla and pumpkin pure and mix until well combined.

In a separate bowl, sift together four, baking soda, baking powder, cinnamon, nutmeg, ginger and salt. Slowly add flour mixture to wet ingredients and mix until just combined.

Bake at 350F for 25- 30 minutes or until a skewer comes out clean. Allow to cool completely before icing.

Cream Cheese Frosting
In a large mixing bowl, cream together the butter and the cream cheese until well combined and there are no lumps. Slowly add half of your icing sugar and mix on low speed until well combined. Add in vanilla and milk and mix until combined. Continue to slowly add in remaining icing sugar and mix for 2 minutes until the icing comes together and is light and fluffy.

If your icing is too stiff, add in some more milk. If your icing is too fluid, add in some more icing sugar.

Once your cake is nice and cool, dollop on a few healthy spoonfuls of that fluffy cream cheese frosting, and use an offset spatula to spread to the edges of the cake. You want you icing layer to be about 1/2 inch thick… because this is Cream Cheese Icing we are talking about here, so there is no need to be stingy: D

Now cut yourself a nice big slice, grab a fork or just use your hands and palm a slice with you to the couch, where you will enjoy your cake in all of its pumpkin spice-y, cream cheese icing glory. Yummm!

Discussion 4 comments

Patrick Howard says:

What size can of pumpkin purée?

dylan says:

Hi Patrick,

A 398ml can of Pumpkin Purée was used for this recipe.

Thanks and sorry for that oversight!

-Dylan at Meridian Meats & Farm Market

Olga Coello-Robinson says:

What size can pumpkin purée?

dylan says:

Hi Olga,

A 398ml can of Pumpkin Purée was used for this recipe.

Thanks and sorry for that oversight!

-Dylan at Meridian Meats & Farm Market

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msl_7720 Kristie is the face behind The Sweet & Simple Kitchen; a small baking blog based out of Maple Ridge, BC. 

Growing up in a home with a mother who loved to bake, Kristie has always been a fool for baked goods that are beautiful, delicious, and homemade! The only thing she loves more than baking {and eating what she bakes,} is to share the love that homemade baking brings to those around her.

Two years ago she decided to take her self-taught love for baking and turn it into a blog, where she shares her homemade creations. She can also be found serving up her homemade treats at the local Farmers Market!