Moist Pumpkin Cake with Cream Cheese Frosting | Best Fall Dessert by Sarah Ait dahan

The Ultimate Pumpkin Cake with Cream Cheese Frosting

Hello! I'm Sarah Ait dahan, and this Pumpkin Cake with Cream Cheese Frosting is my go-to recipe for fall gatherings. It's incredibly moist, perfectly spiced with cinnamon, nutmeg, and ginger, and topped with the most luscious cream cheese frosting. Whether you're celebrating Thanksgiving or just craving autumn flavors, this sheet cake is a crowd-pleaser.

Step-by-Step Guide

Step 1: Mix Wet Ingredients

In a large bowl, whisk together pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth and well combined. The mixture should be bright orange and silky.

Step 2: Combine with Dry Ingredients

In another bowl, whisk flour, sugar, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually fold the dry ingredients into the wet mixture until you have a smooth, thick batter.

Step 3: Bake Until Golden

Pour the batter into a greased 9x13 inch pan. Bake at 350°F (175°C) for 35-40 minutes until a toothpick comes out clean. Let it cool completely on a wire rack.

Step 4: Frost with Cream Cheese Frosting

Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla, then beat until smooth. Spread generously over the cooled cake and swirl with an offset spatula. Dust with cinnamon.

Sarah's Pro Tips

• Use Pure Pumpkin: Make sure you're using 100% pumpkin puree, not pumpkin pie filling.
• Room Temperature Frosting Ingredients: This ensures a smooth, lump-free frosting.
• Make Ahead: This cake actually tastes better the next day as the flavors meld together.