Spiced Pumpkin Cake with Cream Cheese Icing

Sea Sun


I have had this recipe for a very long time and make it several times a year, and particularly around Thanksgiving. Like all of my recipes, I have "tweaked" it to my taste.

This cake could possibly be considered a "bar cookie" as well, though it does have the consistency of a soft, moist and dense cake.

I hope you enjoy it as much as my family and I do!


★★★★★ 4 votes

15 Min
45 Min


  • CAKE

  • 2 c
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
  • 2 tsp
  • 1/4 tsp
  • 1/4 tsp
  • 1/8 tsp
    cloves (ground)
  • 1 can(s)
    pumpkin (15 ounce)
  • 4 large
  • 1 2/3 c
  • 1 c
  • 1 c
    pecans (chopped, optional)

  • 1 pkg
    cream cheese (8 ounces), softened
  • 1/4 c
    butter, softened
  • 1 tsp
  • 2 1/2 c
    powdered sugar

How to Make Spiced Pumpkin Cake with Cream Cheese Icing


  1. Preheat oven to 375 degrees. In a medium sized bowl stir together flour, baking powder, baking soda, salt and spices. Set aside.
  2. In a large bowl beat eggs, pumpkin, sugar and oil. Add dry ingredients and mix thoroughly.
  3. Pour batter into a prepared 9 x 13 inch pan and bake for about 40-50 minutes or until center of cake is set. Allow to completely cool.
  4. For icing, combine cream cheese, butter, vanilla and powdered sugar and mix until light and fluffy. Frost cake. If desired, sprinkle top with pecans.

Printable Recipe Card

About Spiced Pumpkin Cake with Cream Cheese Icing

Main Ingredient: Sugar
Regional Style: American

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