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Pumpkin Cake with Cinnamon Cream Cheese Frosting

Pumpkin Cake with Cinnamon Cream Cheese Frosting is the perfect dessert to make for fall.
Prep Time20 mins
Cook Time1 hr 5 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: Pumpkin Cake, Pumpkin Cake with Cinnamon Cream Cheese Frosting
Servings: 16 servings
Author: Deliciously Seasoned


For the Pumpkin Cake

  • 2 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¾ teaspoon cloves
  • ¾ teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 ⅓ cups shortening
  • 2 ½ cups sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 15 ounce can pumpkin puree
  • 1 cup pecans, chopped

For the Cinnamon Cream Cheese Frosting

  • 8 ounce cream cheese
  • ½ cup butter, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 1 teaspoon cinnamon


For the Pumpkin Cake

  • Preheat the oven to 300° and grease and flour a 13x9 baking dish. Set aside.
  • In a large bowl, beat shortening, sugar, eggs, vanilla and pumpkin puree together until creamy.
  • In a medium bowl, whisk flour, baking powder, baking soda, cloves, cinnamon, nutmeg and salt together.
  • Mix dry ingredients into wet ingredients until combined. Stir in chopped pecans and spoon cake batter into the prepared baking dish (batter will be thick).
  • Bake for approximately 60-70 minutes or until a wooden toothpick inserted in the center comes out clean.
  • Let cool completely.

For the Cinnamon Cream Cheese Frosting

  • In a medium bowl, beat cream cheese and butter together until light and fluffy. Add vanilla and cinnamon, mix well.
  • Slowly add powdered sugar and beat until creamy.
  • Let cake cool completely before adding frosting.


Recipe adapted from Great Grub, Delicious Treats