Introduction

Pumpkin spice season is a magical time of year when kitchens fill with the aroma of cinnamon, nutmeg, and cloves. This Pumpkin Spice Cake with Cream Cheese Glaze is the perfect embodiment of autumn. The cake is tender and moist thanks to pumpkin puree, warmly spiced for that cozy seasonal flavor, and topped with a silky cream cheese glaze that adds just the right amount of tangy sweetness.

Whether you’re making it for a fall gathering, a Thanksgiving dessert, or simply as a comforting weekend bake, this cake brings warmth, nostalgia, and indulgence all in one bite.

Why I Love This Recipe

I adore this recipe because it strikes the perfect balance between cozy and decadent. The pumpkin gives the cake natural moisture, so it’s soft and fluffy without being heavy. The spices create that irresistible fall aroma, and the cream cheese glaze ties everything together with its smooth, slightly tangy finish.

Another reason I love this cake is its versatility—it can be baked in a bundt pan for a centerpiece dessert, in a loaf pan for easy slicing, or even as cupcakes. Plus, it tastes just as good the next day (if not better), making it a great make-ahead treat.

Why It’s a Must-Try Dish

Perfect for fall and holidays – It captures the essence of autumn in each bite.
Moist & flavorful – Thanks to pumpkin puree and warm spices.
Simple yet elegant – The cream cheese glaze makes it look bakery-worthy.
Crowd-pleaser – Loved by kids and adults alike.
Make-ahead friendly – The flavor develops even more after resting overnight.

Recipe Information

Preparation Time: 20 minutes
Cooking Time: 45–50 minutes
Cooling & Glazing Time: 30 minutes
Total Time: ~1 hour 40 minutes
Servings: 12 slices
Calories per serving: ~320 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Pumpkin Spice Cake

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

For the Cream Cheese Glaze

4 oz (½ block) cream cheese (softened)
1 cup powdered sugar
2–3 tbsp milk (adjust for consistency)
½ tsp vanilla extract

Step-by-Step Preparation Method

Step 1: Prepare the Pan & Oven

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

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.

Step 3: Mix Wet Ingredients

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

Step 4: Combine

Gradually fold dry ingredients into wet mixture until just combined (do not overmix).

Step 5: Bake

Pour batter into prepared pan.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Make the Glaze

Beat softened cream cheese until smooth.
Add powdered sugar, vanilla, and milk gradually until glaze is thick yet pourable.

Step 7: Glaze the Cake

Once cake is fully cooled, drizzle glaze over the top.
Allow glaze to set for 15–20 minutes before slicing.

How to Serve

Slice and serve with a warm cup of coffee, tea, or apple cider.
Garnish with a sprinkle of cinnamon, candied pecans, or pumpkin seeds.
Serve warm with a scoop of vanilla ice cream for extra indulgence.

Recipe Tips

Don’t overmix the batter—this keeps the cake soft and fluffy.
Use room-temperature eggs and cream cheese for best results.
If you like stronger spice, add a pinch more cinnamon or cloves.
For extra richness, substitute some of the oil with melted butter.

Variations

Pumpkin Pecan Cake: Fold ½ cup chopped pecans into the batter.
Pumpkin Chocolate Chip Cake: Add 1 cup chocolate chips for a sweet twist.
Maple Glaze: Swap milk with maple syrup in the glaze for extra autumn flavor.
Pumpkin Cupcakes: Bake in muffin tins (18–20 minutes) instead of a large cake.

Freezing & Storage

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps for 5–6 days (best because of cream cheese glaze).
Freezer (Unglazed Cake): Wrap tightly and freeze for up to 2 months. Thaw overnight and glaze before serving.
Freezer (Glazed Slices): Freeze individually wrapped slices for up to 1 month.

Special Equipment Needed

Bundt pan, loaf pan, or 9×13-inch baking dish
Mixing bowls
Electric mixer (for glaze)
Wire cooling rack

FAQ

Q1: Can I use fresh pumpkin instead of canned?
Yes, just roast, puree, and strain fresh pumpkin to remove excess moisture before using.

Q2: Can I make this cake ahead of time?
Yes! In fact, it tastes even better the next day as the flavors deepen.

Q3: What if I don’t have all the spices?
You can substitute 2–3 tsp of pumpkin pie spice blend instead.

Q4: Can I double the recipe?
Yes, simply double the ingredients and bake in two pans.

Q5: Can I make it gluten-free?
Yes, just substitute a 1:1 gluten-free baking flour blend.

Conclusion

This Pumpkin Spice Cake with Cream Cheese Glaze is everything fall dreams are made of—warm, spiced, moist, and topped with a creamy glaze that makes each bite irresistible. It’s the perfect dessert for family gatherings, holiday tables, or simply to celebrate the coziness of autumn. With its easy preparation, versatility, and make-ahead options, it’s truly a must-bake recipe for pumpkin lovers everywhere.