Let’s talk about Pumpkin Cake. Not just any Pumpkin Cake—but a moist, fluffy slice of autumn wrapped in a velvety Caramel Cream Cheese Frosting that’ll make you want to skip dinner and head straight to dessert. If fall had a signature cake, this would be it.

I know how busy life gets—between work, family, and all the seasonal chaos (hello, pumpkin patch photo ops), carving out time to bake can feel like a luxury. But this Moist Pumpkin Cake is surprisingly simple to pull off and absolutely worth every whisk and stir. Plus, it’s the kind of dessert that gets applause at gatherings and quiet “oh my goodness” moments at the dinner table. Trust me, it’s a keeper.

So, whether you’re looking to impress at Friendsgiving or just need a sweet escape after a long day, this cake has you covered.

Why You’ll Love This Pumpkin Cake

This Pumpkin Cake isn’t here to play. It’s here to become your new go-to for all things cozy and delicious. Here’s why you’ll fall in love with it (pun intended):

Incredibly moist and tender texture—thanks to a perfect blend of pumpkin puree and oil.
Topped with a rich, luscious Caramel Cream Cheese Frosting that’s next-level dreamy.
A showstopper on any dessert table, but easy enough for a weeknight treat.
Perfect for anyone hunting for standout fall dessert recipes that are simple and stunning.

Ingredients You’ll Need

For the Pumpkin Cake:

2 cups all-purpose flour
1 tbsp pumpkin pie spice
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup vegetable or canola oil
1 cup brown sugar
1/2 cup white sugar
4 large eggs
2 tsp vanilla extract
1 can (15 oz) pumpkin puree

For the Caramel Cream Cheese Frosting:

1/2 cup unsalted butter, softened
6 oz full-fat cream cheese (brick style)
1/2 cup salted caramel sauce
2-3 cups powdered sugar
1-2 tbsp whipping cream, as needed

For the Salted Caramel Sauce:

1 cup white sugar
1/3 cup unsalted butter
1/2 cup whipping cream
1 tsp vanilla extract
1/4 tsp coarse salt

How to Make Moist Pumpkin Cake with Caramel Frosting

Preheat & Prep
Heat your oven to 350°F. Grease and flour a 9×13-inch cake pan. (Pro tip: line the bottom with parchment paper for easy release.)
Mix Dry Ingredients
In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
Blend Wet Ingredients
In a large bowl, beat together oil, brown sugar, white sugar, eggs, vanilla, and pumpkin puree until smooth and creamy.
Combine Dry & Wet
Gradually add the dry ingredients into the wet, mixing in half at a time. Scrape down the sides of the bowl and mix until fully combined—don’t overmix.
Bake the Cake
Pour the batter into your prepared pan and spread evenly. Bake for 35-40 minutes or until a toothpick comes out clean. Let the cake cool completely before frosting.

Make the Caramel Cream Cheese Frosting

Beat softened butter until smooth.
Add cream cheese and mix until creamy.
Mix in 1 1/2 cups powdered sugar, then pour in the salted caramel sauce.
Gradually add more powdered sugar until you reach your desired sweetness and thickness.
Add a splash of whipping cream if the frosting feels too thick. You want it fluffy and spreadable.

Homemade Salted Caramel Sauce (Worth Every Stir!)

In a large saucepan, heat sugar over medium heat, whisking constantly until melted and amber-colored.
Add butter pieces, whisking until melted and combined.
Carefully pour in the whipping cream (it’ll bubble—stand back slightly), and whisk until smooth.
Stir in vanilla and salt. Let cool before using.

A Sweet Memory from My Kitchen

This cake was born out of a happy kitchen accident. One autumn afternoon, I had a craving for pumpkin something but couldn’t decide between cake or cheesecake. So I blended my favorite elements: a soft, moist Pumpkin Cake with a decadent, cheesecake-inspired frosting. Then, a drizzle of salted caramel because…why not? Now, it’s become my signature dessert for fall gatherings, and friends are always asking, “You made that cake, right?” It’s pure joy on a plate.

What to Serve with Pumpkin Cake

This Pumpkin Cake is the star of the dessert table, but pairing it right can elevate the whole experience. Serve it alongside a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream for extra indulgence. If you’re hosting a fall gathering, offer it with warm apple cider or a frothy pumpkin spice latte to really hit those autumn vibes. For a more elegant touch, garnish each slice with a sprinkle of crushed pecans or a caramel drizzle zig-zag for bakery-style presentation.

How to Store Your Pumpkin Cake

Once frosted, this cake can be covered and stored in the refrigerator for up to 5 days. To maintain its moistness, cover it tightly with plastic wrap or place it in an airtight container. If you’re prepping in advance, the unfrosted cake can be made a day ahead and kept at room temperature. Freezing? Absolutely! Wrap the cake (unfrosted) tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight in the fridge and frost fresh for best results.

FAQs About PumpkinCake with Caramel Cream Cheese Frosting

Can I make this cake in a bundt pan?

You sure can! Just grease it really well, and extend the baking time to about 50-55 minutes. Check with a toothpick for doneness.

Can I use store-bought caramel sauce?

Yes! While homemade caramel adds a personal touch, a good-quality store-bought version will still taste fabulous.

How do I keep the frosting from being too runny?

If your frosting feels too soft, chill it in the fridge for 10-15 minutes before spreading. Also, make sure the cake is completely cool before frosting.

Can I turn this recipe into cupcakes?

Absolutely! This batter makes about 24 cupcakes. Bake at 350°F for 18-22 minutes until set.

Your New Favorite Fall Dessert Is Here

This Pumpkin Cake with Caramel Cream Cheese Frosting is more than just a dessert—it’s an invitation to savor fall’s best flavors with the ones you love. It’s a little sweet, a little spiced, and oh-so-satisfying. Whether you’re sharing it at a holiday gathering or sneaking a quiet slice on a cozy evening, this cake is guaranteed to make memories. So go ahead, whisk up a little happiness today.

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Pumpkin Cake with Caramel Cream Cheese Frosting

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Author: Olivia Hartwellen
Total Time: 1 hour
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Moist Pumpkin Cake with Caramel Cream Cheese Frosting is the ultimate fall dessert—soft, tender pumpkin-spiced cake layered with a rich, velvety caramel-infused cream cheese frosting. Perfect for gatherings, holidays, or a cozy treat, this easy-to-make cake will be your new autumn baking favorite.

Ingredients

Scale

For the Pumpkin Cake:

2 cups all-purpose flour
1 tbsp pumpkin pie spice
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup vegetable or canola oil
1 cup brown sugar
1/2 cup white sugar
4 large eggs
2 tsp vanilla extract
1 can (15 oz) pumpkin puree

For the Caramel Cream Cheese Frosting:

1/2 cup unsalted butter, softened
6 oz full-fat cream cheese (brick style)
1/2 cup salted caramel sauce
2–3 cups powdered sugar
1–2 tbsp whipping cream (as needed)

For the Salted Caramel Sauce:

1 cup white sugar
1/3 cup unsalted butter
1/2 cup whipping cream
1 tsp vanilla extract
1/4 tsp coarse salt

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan and line the bottom with parchment paper.
In a bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
In a large bowl, beat oil, brown sugar, white sugar, eggs, vanilla, and pumpkin puree until smooth.
Gradually add dry ingredients to wet ingredients in two additions, mixing until fully incorporated but not overmixed.
Pour batter into prepared pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted comes out clean. Cool completely.
For frosting, beat softened butter until smooth. Add cream cheese and beat until creamy. Mix in 1½ cups powdered sugar, then pour in caramel sauce. Add more powdered sugar until desired consistency is reached. If too thick, add a splash of whipping cream.
For caramel sauce: Melt sugar over medium heat, whisking until amber-colored. Add butter and whisk until combined. Slowly pour in cream (caution: it will bubble), whisk until smooth, and stir in vanilla and salt. Let cool.
Spread caramel cream cheese frosting over cooled cake. Drizzle with extra caramel sauce if desired.

Notes

Ensure the cake is fully cooled before frosting to avoid melting the cream cheese frosting.

Store-bought caramel sauce can be used as a time-saver.

Cake can be made in advance and frozen (unfrosted) for up to 2 months.

Turn into cupcakes by baking at 350°F for 18-22 minutes (yields approx. 24 cupcakes).

Chill frosting if it feels too soft before spreading.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Desserts
Method: Baking
Cuisine: American

Pumpkin Cake with Caramel Cream Cheese Frosting: The Ultimate Fall Dessert Recipe