Pumpkin Cake with Cream Cheese Frosting

September 25, 2017

You better believe that I ran right out to the store on the first day of Fall and bought up a handful of canned pumpkin cans.

I actually had the intentions of making a pumpkin crumb cake or pumpkin bread. I thought that the kids would love it for breakfast. But, when I¬†showed Logan what we were going to make he said he didn’t want that. He wanted something with frosting on it. Ugh. Four-year-olds and knowing that they want.

So pumpkin cake with frosting it was.

Logan has become my little sous chef when it comes to baking, cooking, meal prepping. He recently learned how to crack eggs all by himself. Which is amazing and terrifying all at the same time. But, the time we spend together in the kitchen now is something I think I’ve always looked forward to. Because I remember doing that with my own mom, and wanting to share it with my little ones. Food and food making can be such a bonding experience. You create life-lasting memories over the things you make. They become your family recipes. Something that your kids will teach their kids. Certain smells will bring back those memories. And that’s what I love so much about letting Logan [and soon Holly] be right there with me in the kitchen.

Even if the flour gets spilled all over the counter, and Logan is vacuuming it up with his mouth [not joking here]. It’s something that I will always remember.

So, here’s to a cake that we made together. That I intend to write on a recipe card, because it was soooo good. And hopefully a pumpkin cake that becomes something we make every Fall.

Pumpkin Cake with Cream Cheese Frosting

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 12-16 pieces


  • 4 eggs
  • 1 1/2 cup Sugar
  • 1/2 cup Vegetable Oil
  • 1/2 cup Applesauce
  • 15 oz Pumpkin Puree
  • 2 cup Flour
  • 2 tsp Cinnamon
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • For the Frosting:
  • 8 oz softened Cream Cheese
  • 1/2 cup softened Butter
  • 2 tsp Vanilla
  • 6 cup Powdered Sugar


  1. Preheat oven to 350. Spray 9x13 baking dish with cooking spray.
  2. Beat eggs, sugar, oil, applesauce and pumpkin in a the bowl of a stand mixer. Next, add in the flour, cinnamon, baking powder, baking soda, and salt, beating slowly to incorporate the flour, mixing until completely combined.
  3. Pour batter in to baking dish and bake for 30-40 minutes, or until tooth pick inserted in center comes out clean. Let cool completely before frosting.
  4. For the frosting:
  5. Beat cream cheese, butter and vanilla until well blended. Slowly beat in powdered sugar until frosting is thick and creamy. Spread frosting over cake and refrigerate until ready to serve.

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