Description
This Pumpkin Cake with Cream Cheese Filling is a must-try fall dessert, featuring the perfect blend of warm pumpkin spices and a luscious, creamy filling. Moist, flavorful, and irresistibly indulgent, it’s perfect for gatherings, celebrations, or satisfying your autumn cravings. A simple and delicious treat that embodies the flavors of the season!
Ingredients
For the Pumpkin Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice (*or substitute below)
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
For the Cream Cheese Filling:
- 1 (8 ounce) package cream cheese, room temperature
- 1 cup sifted powdered sugar
- 6 tablespoons soft butter
- 1 teaspoon vanilla extract
Optional: Powdered sugar (for sprinkling on top)
Instructions
For the Cake:
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice (or substitute), and salt. Set aside.
- In a large bowl, beat the eggs, vanilla extract, and sugar together until light and fluffy, about 3 minutes.
- Add the pumpkin puree and mix until fully combined.
- Gradually fold in the dry ingredients until just combined. Be careful not to overmix.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool completely in the pan.
For the Cream Cheese Filling:
- Beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy, about 2-3 minutes.
- Once the cake is completely cooled, spread the cream cheese filling evenly over the top of the cake.
- For a decorative touch, sprinkle with powdered sugar before serving, if desired.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Serve cold or at room temperature. You can microwave individual slices for 10-15 seconds if preferred.
- Freezing: Freeze the cake without the cream cheese filling for up to 3 months. Thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
