Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting

This recipe is the fall season in cake form. It is fluffy and moist and better than a pumpkin spice latte, using all ingredients you have at home. Enjoy baking this from scratch!

This recipe is the fall season in cake form. It is fluffy and moist and better than a pumpkin spice latte, using all ingredients you have at home. Enjoy baking this from scratch!

This recipe is the fall season in cake form. It is fluffy and moist and better than a pumpkin spice latte, using all ingredients you have at home. Enjoy baking this from scratch!

This recipe is the fall season in cake form. It is fluffy and moist and better than a pumpkin spice latte, using all ingredients you have at home. Enjoy baking this from scratch!

This recipe is the fall season in cake form. It is fluffy and moist and better than a pumpkin spice latte, using all ingredients you have at home. Enjoy baking this from scratch!

This recipe is the fall season in cake form. It is fluffy and moist and better than a pumpkin spice latte, using all ingredients you have at home. Enjoy baking this from scratch!

This right here is autumn in cake form. It is dense, moist, and tastes worlds better than a pumpkin spice latte, in my humble opinion. If you couldn’t tell from my home decor, or recent adventures to the pumpkin patch, I am fairly obsessed with pumpkins! I have a baking book titled “Pumpkin” that I borrowed from my best friend, and just never returned; sorry Ash, I owe you! Basically, I love pumpkin and I was eager to try out and enjoy some pumpkin recipes for fall!

A couple of notes on this recipe: If you have pumpkin spice, then simply use that instead of the spices listed below. Also, it’s important to wait until your cream cheese is nice and soft before preparing the frosting. I didn’t soften mine enough because I was in a time pinch, but I paid for it in random cream cheese pockets. Still very tasty, but not so appealing to the eye.

As always, let me know if you try this recipe at home. I especially love seeing your photos of your baking creations, so be sure to tag me in any Bainbridge Boheme baking projects you recreate! Happy baking, and happy tasting!

Cake Ingredients:

2 ½ cups flour

1 ½ tsp baking powder

1 tsp cinnamon

½ tsp ginger

½ tsp nutmeg

¼ tsp allspice

¼ tsp clove

½ tsp salt

¾ cup butter, softened

1 cup brown sugar

½ cup sugar

2 eggs

1 cup milk

1 cup pumpkin puree

Frosting Ingredients:

8oz cream cheese, room temp

½ cup butter, softened

2 cups powdered sugar

½ tsp vanilla

1 tsp cinnamon

Instructions:

Preheat oven to 350F. Grease 3 6-inch cake pans, alternatively 2 9-inch cake pans will work as well. Whisk together flour, baking powder, spices and salt. Set aside. In a mixer, beat the butter and sugars on medium speed until light and fluffy. Add eggs one at a time until well incorporated. MIx in vanilla. Alternate adding flour mixture in 3 portions and milk in 2 portions, starting and ending with flour. Gently fold in the pumpkin puree. Distribute batter evenly among pans. Bake for 25-30 minutes until golden brown, or until knife comes out clean from center of cake. Allow to cool in pans for 30 minutes, then flip cakes onto wire rack to cool completely.

For frosting, beat the cream cheese and butter in a mixer on medium speed until well combined and smooth. Gradually add the powdered sugar until smooth. Mix in the vanilla and cinnamon until well incorporated. Frost cake as desired. Enjoy!

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