Name: Pumpkin Cake with Caramel Cream Cheese Frosting
Prep time: 15 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup canned pumpkin puree; 1/2 cup buttermilk; 8 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 1 teaspoon vanilla extract; 1/4 cup caramel sauce; 2 cups powdered sugar; Pinch of salt

This moist and flavorful pumpkin cake with Caramel Cream Cheese Frosting is infused with warm spices , making it the ultimate fall dessert. Whether it’s for a cozy family dinner or a festive holiday gathering, this cake is guaranteed to impress!

Why You’ll Love This Recipe

I love how this pumpkin cake combines the perfect level of spice and sweetness. The caramel cream cheese frosting adds a luscious finish that takes it to another level. It’s easy to make, wonderfully moist, and ideal for sharing during the holidays.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pumpkin Cake:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup canned pumpkin puree

1/2 cup buttermilk

For the Caramel Cream Cheese Frosting:

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

1 teaspoon vanilla extract

1/4 cup caramel sauce (store-bought or homemade)

2 cups powdered sugar

Pinch of salt

Directions

Preheat the Oven:

Preheat the oven to 350°F (175°C).

Grease and flour a 9×13-inch baking dish or line it with parchment paper.

Make the Pumpkin Cake:

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and pumpkin puree until smooth.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.

Pour the batter into the prepared baking dish and smooth the top.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Make the Caramel Cream Cheese Frosting:

In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.

Add the vanilla extract and caramel sauce, and beat until well combined.

Gradually add the powdered sugar, 1/2 cup at a time, until the frosting is smooth and fluffy. Add a pinch of salt to balance the sweetness.

Frost the Cake:

Once the cake has cooled completely, spread a generous layer of the caramel cream cheese frosting over the top.

Serve:

Slice and serve this decadent pumpkin cake with a caramel twist. It pairs perfectly with a hot cup of coffee or tea!

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 1 hour

Servings: 12

Variations

Nutty Addition: Fold in chopped pecans or walnuts for extra crunch in the cake.

Spice it Up: Add a pinch of allspice or cloves for a deeper flavor profile.

Gluten-Free Option: Substitute the all-purpose flour with a gluten-free baking mix.

Vegan Version: Replace the eggs with flaxseed meal and water, and use plant-based butter and cream cheese.

Extra Caramel Drizzle: Drizzle more caramel sauce over the frosting for added indulgence.

Storage/Reheating

Store any leftover pumpkin cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving. If you want to freeze it, wrap individual slices in plastic wrap and store them in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.

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FAQs

How can I make homemade caramel sauce?

You can make caramel sauce by heating sugar and butter in a saucepan until golden, then stirring in heavy cream. Let it cool before using.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, fresh pumpkin puree works well. Roast and puree the pumpkin until smooth, and ensure it’s not too watery.

What can I substitute for buttermilk?

You can make a buttermilk substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.

Can I bake this cake in a different-sized pan?

Absolutely! Adjust the baking time if you use a round pan or loaf pan. Monitor closely to avoid overbaking.

Is this cake suitable for freezing?

Yes, the cake freezes beautifully. Wrap it tightly in plastic wrap and store it in a freezer-safe container for up to 3 months. Thaw and frost it when ready to serve.

Conclusion

This pumpkin cake with caramel cream cheese frosting is a delightful dessert that perfectly captures the flavors of fall. It’s moist, flavorful, and easy to make, making it a hit for any occasion. Try it once, and it might just become a new seasonal tradition in your kitchen!

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