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Pumpkin Cake with Cinnamon Frosting

This pumpkin cake features a moist crumb infused with pumpkin puree and warming spices, baked to a tender, slightly crumbly texture. Topped with a spicy cinnamon frosting, it combines earthiness with a sweet, crunchy finish that evokes cozy fall mornings.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree unsweetened
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup powdered sugar for frosting
  • 1 teaspoon ground cinnamon for frosting
  • 2 tablespoons unsalted butter softened
  • 2-3 tablespoons milk as needed for frosting consistency

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Cake pan
  • Cooling rack
  • Knife

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and set aside.
  2. In a large mixing bowl, whisk together the flour, sugar, cinnamon, nutmeg, cloves, baking soda, and salt until well combined.
  3. Add the eggs, vegetable oil, and pumpkin puree to the dry mixture. Whisk everything together until the batter is smooth and slightly thickened, with no lumps remaining.
  4. Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.
  5. Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and spring back lightly when pressed.
  6. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely, about 30 minutes.
  7. To prepare the cinnamon frosting, beat together the softened butter and powdered sugar in a bowl until creamy and smooth.
  8. Stir in the ground cinnamon and add milk gradually, one tablespoon at a time, until you reach a spreadable consistency. The frosting should be fluffy and easy to spread.
  9. Once the cake is completely cooled, spread the cinnamon frosting evenly over the top using a spatula or butter knife, creating a textured, inviting finish.
  10. Slice and serve this cozy pumpkin cake with cinnamon frosting to enjoy its moist texture and warm spice flavors. Perfect for fall gatherings or a comforting treat at home.

Notes

You can add chopped pecans or walnuts on top of the frosting for extra crunch. Store leftovers in an airtight container for up to 3 days.