Pumpkin Cake with Whipped Cream Cheese and Maple Caramel

This pumpkin cake with whipped cream cheese frosting and maple caramel drizzle is everything I want in a fall dessert—moist, fluffy, warmly spiced, and topped with the perfect combination of sweet, tangy, and rich flavors. Each bite is like wrapping myself in a cozy sweater on a crisp autumn day.

Why You’ll Love This Recipe

I love this pumpkin cake because it’s incredibly soft and flavorful without being too heavy. The whipped cream cheese frosting adds a creamy tang that balances the sweetness, and that maple caramel drizzle on top? It’s the finishing touch that makes this cake completely irresistible. It’s the kind of dessert I make for gatherings, but secretly hope for leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pumpkin cake:

• 1 ¾ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 ½ teaspoons cinnamon

• ½ teaspoon nutmeg

• ½ teaspoon ground ginger

• 1 cup pumpkin purée (not pumpkin pie filling)

• ½ cup vegetable oil

• ¾ cup brown sugar, packed

• ¼ cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

For the whipped cream cheese frosting:

• 6 oz cream cheese, softened

• 3 tablespoons butter, softened

• ¾ cup powdered sugar

• ½ teaspoon vanilla extract

• ¼ cup heavy cream (cold)

For the maple caramel:

• ¼ cup maple syrup (pure)

• ¼ cup brown sugar

• 2 tablespoons butter

• 2 tablespoons heavy cream

• Pinch of salt

Directions

1. I preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan.

2. In a bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

3. In a separate bowl, I mix the pumpkin purée, oil, brown sugar, granulated sugar, eggs, and vanilla until smooth.

4. I stir the dry ingredients into the wet until just combined—being careful not to overmix.

5. I pour the batter into the prepared pan and bake for 28–32 minutes, or until a toothpick comes out clean from the center. I let the cake cool completely.

6. For the frosting, I beat the cream cheese and butter until smooth. I mix in the powdered sugar and vanilla. In a separate bowl, I whip the cold heavy cream until soft peaks form, then fold it into the cream cheese mixture until light and fluffy.

7. For the maple caramel, I combine maple syrup, brown sugar, and butter in a saucepan over medium heat. I stir and let it simmer for 2–3 minutes until thickened slightly. I remove it from heat, stir in the heavy cream and salt, and let it cool.

8. Once the cake is cool, I frost it with the whipped cream cheese and drizzle the maple caramel over the top.

Servings and timing

This cake makes about 9 servings. It takes me 20 minutes to prep, 30 minutes to bake, and a bit more to cool and frost—so I plan for around 1 hour total.

Variations

• I add chopped pecans or walnuts to the batter or sprinkle them on top for crunch.

• I add a pinch of clove or allspice for deeper spice flavor.

• I turn this into cupcakes by dividing the batter into a lined muffin tin and baking for about 18–20 minutes.

• I use maple extract in the frosting for extra maple flavor.

storage/reheating

I store the cake in the refrigerator because of the cream cheese frosting. It keeps well in an airtight container for up to 5 days. Before serving, I let it sit out for 15 minutes to soften. This cake also freezes well (frosting and all) for up to 2 months—just wrap slices individually.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

No, I stick with pure pumpkin purée. Pumpkin pie filling has added sugar and spices that can throw off the balance of the recipe.

Can I make the frosting ahead of time?

Yes, I prepare the frosting a day in advance and store it in the fridge. I give it a quick whip before spreading it on the cake.

Can I double this recipe for a larger cake?

Absolutely. I double the ingredients and bake in a 9×13-inch pan for 35–40 minutes.

Is the maple caramel super sweet?

It’s sweet, but the touch of salt and the tangy frosting keep it balanced. I can always drizzle less if I want a lighter finish.

Can I skip the maple caramel?

Yes, the cake is still delicious with just the whipped cream cheese frosting—but I personally love that sticky-sweet finish.

Conclusion

This pumpkin cake with whipped cream cheese and maple caramel is one of my favorite fall desserts. It’s rich without being too heavy, perfectly spiced, and the layers of flavor keep me coming back for more. Whether I’m baking for a gathering or a cozy night in, this cake never disappoints.

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