Pumpkin Cake With Cinnamon Buttercream

Name: Pumpkin Cake With Cinnamon Buttercream
Prep time: 20 min
Cook time: 40 min
Total time: 90 min
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup light brown sugar (packed); 1 tsp baking powder; 1 tsp baking soda; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1/4 tsp ground ginger; 1/2 tsp fine sea salt; 1 cup pure pumpkin puree (not pumpkin pie filling); 2 large eggs (room temperature); 1/2 cup vegetable oil or melted coconut oil; 1/4 cup whole milk or unsweetened almond milk; 1 tsp pure vanilla extract; 1 cup unsalted butter (room temperature); 3-4 cups sifted powdered sugar; 1-2 tsp ground cinnamon (adjust to taste); 2 tbsp heavy cream or half-and-half; Pinch of salt (to balance sweetness)

You ever wake up on a crisp fall morning, throw open your curtains, and just breathe in that cozy, chilly air? That was me last October when I decided I absolutely needed a slice of pumpkin cake before my coffee even hit the mug. Strange, I know—but there’s something about pumpkin-spice vibes that just calls your name (and mine was shouting “BAKE NOW!”).

I still remember that first family brunch where I hauled this fluffy, warmly spiced cake out of the oven. The moment my sister snagged a piece and practically swooned, I knew I was onto something. Since then, I’ve fussed with the sugar levels, played around with Greek yogurt for extra tenderness, and perfected the cinnamon buttercream so it’s sweet but never too cloying. Honestly? It feels like wrapping yourself in a big, knit sweater—familiar and oh-so comforting.

Why You’ll Love This Pumpkin Cake With Cinnamon Buttercream

Ultra-moist crumb from real pumpkin puree (no can-opener regrets here!)
Perfect fall spice mix—cinnamon, nutmeg, cloves, and a whisper of ginger
Creamy cinnamon buttercream that isn’t too sweet (your taste buds will thank you)
Pantry-friendly—most ingredients you already have on hand
Works for potlucks, Thanksgiving dessert tables, or an indulgent weeknight treat
Ready in about 90 minutes start to finish (including a quick chat with a friend over a slice)
Adaptable for gluten-free, vegan, or dairy-free friends—so nobody misses out
Keeps beautifully for days (you can even sneak a slice at midnight… yes, really!)
Pairs like a dream with coffee, chai, or apple cider—bring on the cozy vibes

Ingredient Notes

All-Purpose Flour: You can swap in a 1:1 gluten-free flour blend if you need to. I get great results with King Arthur’s.
Granulated & Brown Sugar: Brown sugar adds that toasty caramel note. If you prefer less sweetness, shave off a tablespoon or two.
Spices: Freshly ground nutmeg and cloves make a real difference. If you’re feeling extra cozy, toss in a pinch of cardamom.
Pumpkin Puree: Make sure it’s pure pumpkin, not pie filling (that’s got extra sugar and spices to throw you off your game).
Eggs: Room temperature is best. If you forget, pop them in warm water for 5 minutes—you’ll thank me later.
Oil: Neutral-flavored vegetable oil works great, but melted coconut oil adds a lovely subtle richness.
Milk: Whole milk gives richness, but unsweetened almond milk keeps it lighter. It’s your kitchen—trust your gut.
Vanilla Extract: Quality counts! A pure vanilla makes the flavors pop more than imitation.
Buttercream: Unsalted butter at room temp is key. I’m partial to Kerrygold for its creaminess, but any good-quality block butter will do.
Powdered Sugar: Sifted helps prevent graininess in the frosting. If it’s still a tad gritty, just beat it a little longer—patience pays off.
Heavy Cream or Half-and-Half: This helps loosen the frosting. Add it slowly until you hit your ideal swirl-ability.

Directions

Preheat & Prep:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan or two 8-inch rounds—and line with parchment paper if you love an easy life. Pro tip: a quick spray of nonstick followed by parchment means clean-up is basically non-existent.
Whisk Dry Ingredients:
In a big bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and all those lovely spices. Take a moment to inhale that aroma—fall in a bowl, am I right?
Mix Wet Ingredients:
Grab another bowl and whisk the pumpkin puree, eggs, oil, milk, and vanilla until everything’s smooth and glossy. If you spot little bits of pumpkin skin, a quick stir with a silicone spatula will smooth them right out.
Fold Wisely:
Pour the wet mixture into your dry ingredients. Stir gently with a spatula—just until you don’t see dry flour anymore. Overmixing can make the crumb tough, and nobody wants a rubbery cake.
Bake to Perfection:
Spread the batter evenly in your pan. Slide it into the oven and bake for 35–40 minutes (25–30 if you’re doing rounds). You’ll know it’s done when a toothpick comes out with moist crumbs clinging to it—not a soupy mess.
Cool Completely:
Let the cake hang out on a wire rack for at least 30 minutes. This gives it time to firm up so your frosting doesn’t slide right off the top in a buttery avalanche.
Beat the Buttercream:
While the cake cools, whip up your cinnamon frosting. In your mixer, beat butter on medium speed until it’s super creamy (about 2 minutes). Gradually add sifted powdered sugar, one cup at a time. Sprinkle in cinnamon, add cream, and finish with a pinch of salt. Then crank it on high for another 1–2 minutes—light, fluffy, and oh-so dreamy.
Adjust & Taste:
Is the frosting too thick? Splash in a bit more cream. Too loose? Add another dusting of sugar. It’s your kitchen—give it a taste test and tweak until it sings.
Frosting Time:
When the cake is fully cool, dollop half your buttercream on top and spread with a spatula. For extra flair, switch to a piping bag with a star tip and swirl on the rest.
Set Before Slicing:
Pop the frosted cake into the fridge for about 10 minutes. This little chill session helps the buttercream set, making your slices neat and picture-perfect (or at least Instagram-ready).

Variations & Flavor Twists

Maple Swirl: Drizzle ¼ cup real maple syrup into the batter before baking for a sweet, woodsy note.
Espresso Delight: Stir in 1 teaspoon of instant espresso powder to the batter for a subtle mocha flavor.
Nutty Crunch: Fold in ½ cup chopped pecans or walnuts for irresistible texture.
Dairy-Free Version: Use flax “eggs,” coconut oil, and dairy-free butter to please vegan guests.
Caramel Drizzle: Once frosted, drizzle with salted caramel sauce for that sweet-savory punch.
Ginger Kick: Add ½ teaspoon ground ginger and a teaspoon of fresh grated ginger to the batter for extra warmth.

Storage & Reheating Tips

Store in an airtight container in the fridge for up to 4 days. Let slices come to room temp (or give them a 5-second zap in the microwave) before serving.
To freeze: cool cakes completely, wrap layers tightly in plastic wrap and foil. Freeze up to 2 months. Thaw in the fridge overnight, then frost as directed.
If you’ve already frosted and want to freeze slices, pop them on a baking sheet until the frosting firms up, then wrap each piece individually—no sad frosting smush!

And there you have it—a pumpkin cake that’s cozy, comforting, and just a little bit show-stopping. Whether you’re sneaking a slice before breakfast or serving it up for Thanksgiving dessert, this recipe has your back. Give it a whirl, let me know how it turned out, and drop your own twist in the comments—I love hearing your stories and ideas. Happy baking, friends!