Name: Pumpkin Cake with Brown Butter Cream Cheese Frosting
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 2 cups all purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 tablespoon pumpkin pie spice; 1/2 cup unsalted butter, melted; 1/2 cup whole milk greek yogurt; 1 – 15oz can pumpkin puree; 1 cup dark brown sugar; 4 eggs; 2 teaspoons vanilla extract; 1/2 cup unsalted butter, diced; 8 oz cream cheese; 3 cups confectioner’s sugar; 1 teaspoon vanilla extract; 1/2 teaspoon pumpkin pie spice; 1/4 teaspoon salt

This Pumpkin Cake is tender, moist, perfectly spiced and has a thick layer of brown butter cream cheese frosting. Not only is it delicious, it’s also easy! The cake comes together in one bowl and the frosting is so easy to make for the perfect easy to make fall treat.

The BEST Pumpkin Cake with Cream Cheese Frosting

If you’ve been reading All the Healthy Things for a while then you know I love all things pumpkin and fall. There’s just something about a hot pumpkin spice latte on a crisp fall morning.

If you’re looking for some new ways to use that canned pumpkin this season then you have to make this Pumpkin Cake with Cream Cheese Frosting. It’s soft, moist, sweet, and infused with plenty of pumpkin pie spice. The cake itself is delicious but the thick layer of brown butter cream cheese takes it to the next level.

I love that this cake is SO GOOD but also still incredibly easy. It’s great for a little weekend baking project but also perfect for a holiday gathering, like Thanksgiving.

Cake Ingredients

Flour: we’re using all-purpose flour for the base of the cake batter. I’ve included a substitution below if you need to keep the cake gluten free.

Baking Powder and Baking Soda: these leaveners are key to giving the cake the perfect texture.

Spices: we’re using plenty of pumpkin pie spice to give the cake that perfect pumpkin flavor.

Butter: I recommend using unsalted butter for this recipe. If all you have is salted butter you can omit the salt from the recipe.

Yogurt: whole milk Greek yogurt helps to keep the cake nice and moist without having to add oil.

Pumpkin Puree: make sure to use pure pumpkin puree, not pumpkin pie filling!

Dark Brown Sugar: this adds just the right touch of sweetness to the cake.

Eggs: you’ll need four large eggs for this recipe.

Vanilla Extract: a must-have in any cake. Measure with your heart!

Ingredient Substitutions

Flour – swap the all-purpose flour for your favorite gluten free all-purpose flour to keep the cake gluten free. I love using this gluten free flour when I need it.
Cream Cheese – you can swap the cream cheese for your favorite vegan block of cream cheese to keep the cake dairy free.
Butter – vegan butter should also work well for both the cake as well as the cream cheese frosting.
Yogurt – feel free to use a plain, plant-based Greek yogurt for the cake if you need to keep the recipe dairy free.

Helpful Kitchen Tools

How to Make This Pumpkin Cake Recipe

Step One: Preheat your oven to 350 degrees. Then, grease a 9×13 sheet cake pan with avocado oil or non-stick spray, and line it with parchment paper.

Step Two: Next, add the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, and cloves to a large mixing bowl. Whisk until well combined.

Step Three: In a second large mixing bowl, add the mashed sweet potato, eggs, oil, applesauce, dark brown sugar, and vanilla. Whisk until well combined.

Step Four: Carefully fold the dry ingredients into the wet ingredients until well combined. Then, pour the batter into the prepared pan, and use an offset spatula to spread the batter in an even layer.

Step Five: Bake the cake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Cool your pumpkin cake completely on a wire rack.

Step Six: Once cool, cover the cake with the brown butter cream cheese frosting. You can place it in the fridge to help the cream cheese frosting set up a bit. Then, slice, serve, and enjoy!

cream cheese frosting in bowl with spoon

To Make the Brown Butter Cream Cheese Frosting

Step One: First, make the brown butter. Once the butter is golden brown and has a nutty aroma, transfer it to a heat-safe dish, and place the butter in the fridge to cool.

Step Two: Add the cream cheese and cooled browned butter to a large mixing bowl. Cream the butter and cream cheese together on high until smooth and creamy. Next, add the confectioner’s sugar, vanilla extract, pumpkin pie spice, and salt. Beat the frosting on low speed for around 30 seconds to incorporate and then increase to high speed. Beat the frosting on high for around 2 minutes until fluffy.

How to Store

You can store any leftover cake in the fridge for up to 3 to 4 days.

More Delicious Cake Recipes

I hope you give this Pumpkin Cake with Brown Butter Cream Cheese Frosting recipe a try! It’s sweet, perfectly spiced, and so easy to make! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

Pumpkin Cake with Brown Butter Cream Cheese Frosting

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Author: Ashlea Carver
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 12 1x
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

Ingredients

Scale

2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon pumpkin pie spice
1/2 cup unsalted butter, melted
1/2 cup whole milk greek yogurt
1 – 15oz can pumpkin puree
1 cup dark brown sugar
4 eggs
2 teaspoons vanilla extract

Brown Butter Cream Cheese Frosting

1/2 cup unsalted butter, diced
8 oz cream cheese
3 cups confectioner’s sugar
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt

Instructions

Preheat oven to 350 degrees. Grease a 9×13 sheet cake pan with avocado oil or non-stick spray and then line with parchment paper.
Add the flour, baking powder, baking soda, salt, and pumpkin pie spice to a large mixing bowl. Whisk together until well combined and set aside.
To another large mixing bowl add the melted butter, greek yogurt, pumpkin puree, dark brown sugar, eggs, and vanilla extract. Whisk together until well combined.
Carefully fold the dry ingredients into the wet until mixed. Next, pour the batter into the prepared pan, using an offset spatula to spread the batter into an even layer in the pan.
Bake the cake at 350 degrees for 35-40 minutes or until a tooth pick inserted in the center comes out clean.
Make the Cream Cheese Frosting: Add the cream cheese and browned butter to a large mixing bowl. Cream the butter and cream cheese together on high until smooth and creamy. Next, add the confectioner’s sugar, vanilla extract, pumpkin pie spice, and salt. Beat the frosting on low speed for around 30 seconds to incorporate and then increase to high speed. Beat the frosting on high for around 2 minutes until fluffy.
Once the cake has cooled completely, cover with the cream cheese frosting. You can place it in the fridge to help the cream cheese frosting set up a bit. Slice and serve.