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Pumpkin Cake with Whipped Cream Cheese and Maple Caramel

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This pumpkin cake with whipped cream cheese frosting and maple caramel drizzle is a cozy, fall-inspired dessert. It’s moist, warmly spiced, and topped with tangy whipped frosting and a rich, sweet maple caramel sauce.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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
  • ½ cup vegetable oil
  • ¾ cup brown sugar, packed
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 6 oz cream cheese, softened (frosting)
  • 3 tablespoons butter, softened (frosting)
  • ¾ cup powdered sugar (frosting)
  • ½ teaspoon vanilla extract (frosting)
  • ¼ cup heavy cream, cold (frosting)
  • ¼ cup maple syrup (maple caramel)
  • ¼ cup brown sugar (maple caramel)
  • 2 tablespoons butter (maple caramel)
  • 2 tablespoons heavy cream (maple caramel)
  • Pinch of salt (maple caramel)

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a separate bowl, mix pumpkin purée, oil, brown sugar, granulated sugar, eggs, and vanilla until smooth.
  4. Stir dry ingredients into the wet mixture until just combined. Do not overmix.
  5. Pour batter into the prepared pan and bake for 28–32 minutes, or until a toothpick inserted comes out clean.
  6. Let the cake cool completely in the pan.
  7. Frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla. In a separate bowl, whip heavy cream until soft peaks form, then fold into the cream cheese mixture until fluffy.
  8. Maple Caramel: In a saucepan, combine maple syrup, brown sugar, and butter. Simmer for 2–3 minutes. Remove from heat, stir in heavy cream and salt, and let cool slightly.
  9. Spread frosting over cooled cake and drizzle with maple caramel.

Notes

  • Add chopped nuts to the batter or sprinkle on top for crunch.
  • Use maple extract in the frosting for more maple flavor.
  • Can be made into cupcakes—bake for 18–20 minutes.
  • Freeze fully frosted cake slices individually for up to 2 months.
  • Use only pure pumpkin purée, not pumpkin pie filling.

Nutrition

Find it online: https://allcookedup.com/pumpkin-cake-with-whipped-cream-cheese-and-maple-caramel/