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Pumpkin Spice Cake with Cream Cheese Frosting frosting sprinkled with walnut pieces on a ceramic plate with fork.
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5 from 8 votes

Pumpkin Spice Cake with Cream Cheese Frosting

Pumpkin Spice Cake is an easy Fall-inspired cake made with pumpkin puree, warm spices, and a cream cheese frosting topped with crushed walnuts. Serve it as a dessert or sweet treat any time of the day.
Prep Time15 minutes
Cook Time36 minutes
Resting time1 hour
Total Time1 hour 51 minutes
Course: Cake dessert, Holiday dessert
Cuisine: American
Servings: 15 servings
Calories: 539kcal
Author: Marisa Franca @ All Our Way

Equipment

Ingredients

Spice Cake Ingredients

  • ½ cup Unsalted butter melted
  • 1 teaspoon Unsalted butter melted
  • 1 cup Brown sugar packed
  • ½ cup Granulated sugar
  • 15 ounce Pumpkin puree 1 can
  • ½ cup Applesauce
  • 2 teaspoons Vanilla extract
  • 4 Eggs
  • 2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 2 teaspoons Baking powder
  • 2 teaspoons Pumpkin Pie Spice
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt

Cream Cheese Frosting Ingredients

  • 16 ounces Cream Cheese 2-blocks, room temperature
  • ½ cup Unsalted butter softened
  • 1 teaspoon Vanilla extract
  • 3 cups Confectioners Sugar
  • ½ teaspoon Pumpkin pie spice
  • 2 Tablespoons Milk
  • ⅛ teaspoon kosher salt

Toppings

  • 1 cup Finely crushed walnuts

Instructions

Cake Directions

  • Preheat oven to 350℉.
  • With the 1 teaspoon of butter grease a 9X13- inch baking dish and set aside.
  • In a large mixing bowl add the ½ cup butter, brown sugar, white sugar, pumpkin puree, applesauce, and vanilla extract.
    Mix with a hand mixer until incorporated.
  • Add the eggs to the bowl and mix well.
  • In a separate bowl whisk the flour, baking soda, baking powder, pumpkin spice, cinnamon, and salt until fully combined.
  • Add the dry ingredients to the wet ingredients and mix until fully blended, scraping the sides as needed.
  • Pour the batter into the prepared baking dish and bake for 32-36 minutes or until a toothpick inserted comes out clean.
  • All the cake to cool for 60 minutes on a cooling rack before frosting.

Frosting Directions

  • In a large bowl add the cream cheese, butter, and vanilla and mix with a hand mixer until creamy.
  • Gradually add the powdered sugar, pumpkin pie spice, mil, and salt to the bowl.
    Mix slowly for 20 seconds and then increase to medium to high speed and mix for 2 minutes until the frosting is thick and fluffy while scraping the sides as needed.
  • Frost the top of the cake, spread evenly.
  • Place the walnuts in a ziplock bag and roll with a rolling pin to create a finer consistency.
    Sprinkle the walnuts on top.
  • Serve immediately or with 3 days.

Nutrition

Calories: 539kcal | Carbohydrates: 65g | Protein: 7g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 369mg | Potassium: 258mg | Fiber: 2g | Sugar: 48g | Vitamin A: 5277IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg