Pumpkin Spice Cake with Cream Cheese Frosting

adapted from Bon Appétit, October 2007


3 cups all-purpose flour
1 Tbsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground ginger
½ tsp. ground allspice and/or nutmeg
½ tsp. salt
1 14 oz. (398 mL) can pure pumpkin
1 cup sugar
1 cup packed brown sugar
1 cup canola oil (or half oil, half applesauce)
4 large eggs
1 Tbsp. vanilla

Cream Cheese Frosting:

1 8 oz. (250 g) pkg cream cheese
½ cup butter, at room temperature
4-5 cups confectioners’ sugar
1 tsp. vanilla


Preheat the oven to 350˚F.

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

In a large bowl, whisk together the pumpkin, sugars, oil, eggs and vanilla; add the dry ingredients and stir just until blended. Pour into two 9″ pans that have been buttered or sprayed with nonstick spray.

Bake for 25-30 minutes, until the cakes are golden and springy to the touch. Cool completely on a wire rack before frosting with frosting.

To make the frosting, beat the cream cheese and butter in a large bowl until smooth and lump-free. Gradually add the powdered sugar, beating on low speed until it’s incorporated. Beat in the vanilla, too. Add more sugar or a bit of water if needed to achieve a spreadable frosting.

Naptime Notes

Naptime Recipe Serving ideas

Note*  To make cupcakes, bake the batter in lined muffin tins at 350˚F for 20-30 minutes, until golden and springy to the touch.

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10 minutes prep time, 60 minutes bake time!

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