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Pumpkin Cake with Caramel Cream Cheese Frosting

Pumpkin cake with caramel cream cheese frosting is a warmly spiced 9x13-inch cake baked until tender, then finished with smooth, spreadable caramel frosting. Pumpkin keeps the crumb moist, while cinnamon, ginger, and nutmeg add cozy flavor.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 nonstick cooking spray
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.5 tsp salt
  • 1 can (15 oz) pumpkin puree
  • 1.5 cups granulated sugar
  • 0.5 cup light brown sugar packed
  • 1 cup neutral oil such as canola
  • 4 eggs large
  • 2 tsp vanilla extract
For the frosting
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup unsalted butter softened
  • 3.5 cups powdered sugar
  • 0.25 cup caramel sauce thick
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • 1 9x13-inch baking dish
  • 1 electric mixer

Method
 

Bake the cake
  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
  4. In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
  5. Add the flour mixture to the pumpkin mixture and stir just until no dry streaks remain.
  6. Spread the batter evenly in the prepared dish.
  7. Bake for 30 to 35 minutes, until the center springs back when lightly pressed and a toothpick comes out with a few moist crumbs.
  8. Set the cake on a wire rack and cool completely in the dish.
Make and spread the frosting
  1. In a large bowl, beat the cream cheese and butter with an electric mixer on medium speed until smooth.
  2. Add the powdered sugar in batches, beating on low until combined.
  3. Beat in the caramel sauce, vanilla, and salt until smooth and spreadable.
  4. Spread the frosting over the completely cooled cake.

Notes

For the smoothest frosting, make sure the cake is completely cool before spreading it. Store covered in the refrigerator for up to 4 days; freezer-friendly. For a gluten-free option, use a 1:1 gluten-free flour blend in place of the all-purpose flour.