Pumpkin Spice Cake with Cream Cheese Glaze

Introduction

Pumpkin Spice Cake with Cream Cheese Glaze is a soft, moist, and warmly spiced cake that perfectly embodies the flavors of fall. The earthy sweetness of pumpkin purée blends with aromatic spices like cinnamon, nutmeg, and ginger, creating a cake that’s rich in flavor yet delightfully light in texture. The finishing touch — a luscious cream cheese glaze — seeps into every bite, adding tangy sweetness that balances the spices beautifully.

Whether served at a holiday gathering, for Sunday dessert, or simply with a cup of coffee on a crisp autumn afternoon, this cake is an instant crowd-pleaser.

Why I Love This Recipe

I love this recipe because it combines two of my favorite fall indulgences: pumpkin spice and cream cheese. The cake itself is wonderfully moist thanks to the pumpkin, and it has just the right amount of sweetness without being overly rich. The cream cheese glaze adds a touch of elegance and decadence, turning a simple spiced cake into something truly special. It’s easy to prepare, looks beautiful, and tastes even better the next day as the flavors deepen.

Why It’s a Must-Try Dish

• Seasonal Favorite: Perfectly captures the cozy flavors of fall.
• Moist & Flavorful: Pumpkin keeps the cake soft and tender.
• Elegant Presentation: The glaze makes it holiday-table ready.
• Crowd-Pleaser: Loved by adults and kids alike.
• Make-Ahead Friendly: Tastes better as it sits.

Recipe Information

• Preparation Time: 20 minutes
• Cooking Time: 40–45 minutes
• Total Time: ~1 hour 5 minutes
• Servings: 10–12 slices
• Calories per Serving: ~320–360 kcal
• Cuisine: American
• Course: Dessert, Tea Cake

Ingredients

For the Pumpkin Spice Cake

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 cup pumpkin purée (not pumpkin pie filling)
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• ½ cup vegetable oil (or melted butter)
• 3 large eggs
• 2 teaspoons vanilla extract
• ½ cup milk (or buttermilk for extra tenderness)

For the Cream Cheese Glaze

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 1–2 tablespoons milk (adjust for consistency)
• 1 teaspoon vanilla extract

Simple Cooking Directions

1. Mix dry ingredients.
2. Whisk wet ingredients and combine with dry.
3. Pour into pan and bake.
4. Prepare glaze and drizzle over cooled cake.

Step-by-Step Preparation

Step 1: Prepare the Pan

• Preheat oven to 350°F (175°C).
• Grease and flour a bundt pan or 9×13-inch baking dish.

Step 2: Mix Dry Ingredients

• In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

Step 3: Mix Wet Ingredients

• In a large bowl, whisk pumpkin purée, sugars, oil, eggs, vanilla, and milk until smooth.

Step 4: Combine

• Add dry mixture into wet mixture gradually.
• Mix until just combined (do not overmix).

Step 5: Bake

• Pour batter into prepared pan.
• Bake for 40–45 minutes, until toothpick comes out clean.
• Let cool completely before glazing.

Step 6: Make the Glaze

• Beat cream cheese until smooth.
• Add powdered sugar, vanilla, and milk.
• Mix until creamy and pourable.

Step 7: Glaze and Serve

• Drizzle cream cheese glaze over cooled cake.

How to Serve

• Serve slices warm or at room temperature.
• Pair with coffee, spiced chai, or hot cider.
• Garnish with a sprinkle of cinnamon or toasted pecans.

Additional Recipe Tips

• Don’t overmix the batter to keep the cake tender.
• Check early — oven times vary, start checking at 38 minutes.
• Glaze thickness can be adjusted by adding more milk (for runnier) or powdered sugar (for thicker).
• Flavor boost: Add orange zest for a citrusy note.

Variations

• Pumpkin Pecan Cake: Stir ½ cup chopped pecans into the batter.
• Pumpkin Chocolate Chip Cake: Fold in 1 cup chocolate chips.
• Layer Cake: Bake in two 8-inch pans and layer with cream cheese frosting.
• Vegan Version: Use flax eggs, plant-based milk, and vegan cream cheese.

Freezing and Storage

• Room Temperature: Store covered for up to 2 days.
• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze (unglazed) for up to 2 months. Add glaze after thawing.

Special Equipment Needed

• Bundt pan or baking dish
• Mixing bowls
• Hand or stand mixer (for glaze)
• Wire rack for cooling

Conclusion

Pumpkin Spice Cake with Cream Cheese Glaze is the perfect fall dessert — moist, spiced, and draped in a creamy glaze that takes it to the next level. It’s simple enough for weeknight baking but special enough for holidays, making it a recipe you’ll come back to again and again. With its balance of spice, sweetness, and tang, this cake truly captures the cozy flavors of autumn in every bite.