Pumpkin cake is one of those comforting fall desserts that never goes out of style. With its rich, moist texture and the perfect blend of warm spices, it brings cozy vibes to any gathering or quiet evening at home. This version takes things up a notch by pairing the earthy sweetness of pumpkin with a luscious honey cream cheese frosting that melts into every tender bite. It’s a crowd-pleaser that feels nostalgic yet elevated—ideal for potlucks, Sunday baking, or your Thanksgiving dessert table.
Ready to bake your new favorite autumn treat? Let’s dive into the essentials.
Table of Contents
❤️ Why You’ll Love This Spiced Pumpkin Cake with Honey Frosting
- Perfectly Balanced Flavor: The warm blend of cinnamon, ginger, and nutmeg complements the earthy richness of pumpkin without overpowering it. The honey frosting adds a naturally sweet finish that pairs beautifully with every bite.
- Incredibly Moist Texture: Thanks to pumpkin purée, this cake stays soft and tender—even days after baking. It practically melts in your mouth.
- Foolproof for Bakers of Any Level: With simple steps and pantry-friendly ingredients, this recipe delivers bakery-quality results without the stress.
- Crowd-Pleaser for Fall Gatherings: Whether it’s Thanksgiving, a potluck, or just a cozy Sunday treat, this pumpkin cake is guaranteed to impress.
- Make-Ahead Friendly: It actually tastes better the next day as the flavors deepen—perfect for prepping in advance.
INGREDIENTS
Here’s everything you’ll need to make this rich, spiced pumpkin cake and that creamy honey frosting. Most are pantry staples, so you may already have them on hand!
For the Pumpkin Cake
- ½ cup unsalted butter, melted (plus extra for greasing the pan)
- 2½ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice (or substitute below)
- 2 large eggs
- 1½ cups granulated sugar
- 1 can (15 oz) pure pumpkin purée (not pie filling)
Homemade Spice Option:
- 1½ tsp cinnamon
- ¾ tsp ground ginger
- ½ tsp nutmeg
- ⅛ tsp allspice
- ⅛ tsp ground cloves
For the Honey Frosting
- ½ cup unsalted butter, very soft
- 8 oz cream cheese (regular or reduced-fat), very soft
- ¼ cup honey
INSTRUCTIONS
Follow these simple steps to make your spiced pumpkin cake come out moist and flavorful, with a creamy honey frosting that’s just the right touch of sweet.
Step 1: Prepare Your Pan and Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch square baking pan with a bit of melted butter. Set aside.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together:
- 2½ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice (or your homemade blend)
- Stir until the spices and leavening are evenly distributed.
Step 3: Mix the Wet Ingredients
- In a large mixing bowl, whisk until smooth:
- 2 large eggs
- 1½ cups granulated sugar
- ½ cup melted butter
- 1 can (15 oz) pure pumpkin purée
- Ensure everything is fully combined with no lumps.
Step 4: Combine and Bake
- Gently stir the dry ingredients into the wet mixture until just combined—do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 5: Cool the Cake
- Let the cake cool in the pan for 10 minutes.
- Then, turn it out onto a wire rack and allow it to cool completely before frosting.
Step 6: Make the Honey Cream Cheese Frosting
- In a medium bowl, whisk (or beat with a mixer) until creamy:
- ½ cup very soft butter
- 8 oz cream cheese
- ¼ cup honey
- Mix until light and fluffy.
Step 7: Frost and Serve
- Once the cake is completely cool, spread the honey frosting evenly over the top.
- Slice into squares and serve.
- Optional: Sprinkle with a pinch of pumpkin spice for a festive finish!
RECIPE DETAILS & NUTRITION
Recipe Details
- Prep Time: 20–30 minutes
- Cook Time: 45–50 minutes
- Total Time: 1 hour 5 minutes to 1 hour 20 minutes
- Servings: 4 generous squares (or 6–8 smaller servings)
- Difficulty Level: Medium
Estimated Nutrition Facts (per entire cake)
(Individual serving values will vary based on portion size)
- Calories: 3200–3500 kcal
- Protein: 35–40 g
- Fat: 160–180 g
- Carbohydrates: 425–470 g
⚠️ Note: These are approximate values and may vary based on specific brands or ingredient substitutions.
Pumpkin Cake with Decadent Honey Frosting
Ingredients
Equipment
Method
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease a 9-inch square pan.
- Mix Dry Ingredients: In a bowl, whisk flour, baking soda, salt, and pumpkin pie spice.
- Mix Wet Ingredients: In another bowl, whisk eggs, sugar, melted butter, and pumpkin purée until smooth.
- Combine: Fold dry ingredients into the wet mixture until just combined.
- Bake: Pour into pan, smooth the top, and bake for 45–50 minutes. Use a toothpick to test for doneness.
- Cool: Let cake cool in pan for 10 minutes, then transfer to wire rack to cool completely.
- Make Frosting: Whisk or beat softened butter, cream cheese, and honey until creamy.
- Frost & Serve: Once cake is completely cooled, spread frosting evenly. Slice and serve.
Notes
TIPS & VARIATIONS
Can I Use Fresh Pumpkin Instead of Canned?
Yes, but make sure your homemade pumpkin purée is thick and well-drained. Canned purée has a consistent texture and moisture level, so it’s more reliable.
Ingredient Swaps That Work
- Pumpkin Purée: Swap with sweet potato or butternut squash purée.
- Pumpkin Pie Spice: Use the homemade blend listed above or just cinnamon in a pinch.
- Flour: You can use half whole wheat flour for a nuttier flavor (1¼ cups all-purpose + 1¼ cups whole wheat).
- Honey: Maple syrup works great in the frosting for a different sweet note.
- Cream Cheese: Reduced-fat is fine—just avoid fat-free for best texture.
- Sugar: Try substituting half with brown sugar for a deeper molasses flavor.
Common Mistakes to Avoid
- Don’t confuse pumpkin pie filling with pure purée—they’re not the same.
- Always soften your butter and cream cheese before making frosting to avoid lumps.
- Don’t overmix the batter—this leads to a dense cake.
- Watch your bake time: a toothpick should come out with a few moist crumbs, not completely dry.
Serving Suggestions
- Pair it with coffee or spiced chai for the ultimate fall combo.
- A scoop of vanilla ice cream takes it over the top.
- Sprinkle with chopped pecans or a drizzle of caramel for added flair.
Storage Tips
- Room Temperature: Keeps well for 2 days, covered.
- Refrigerator: Store for up to 1 week; flavors get better!
- Freezer: Freeze slices (preferably unfrosted) up to 3 months.
- To Serve: Let it come to room temp before serving for best texture.
CONCLUSION
This pumpkin cake with honey frosting is everything you want in a cozy dessert—moist, warmly spiced, and just sweet enough to feel indulgent without going overboard. Whether you’re baking for a crowd or just want a slice of fall on a plate, this recipe is simple, reliable, and downright delicious.
❓ FAQ: Spiced Pumpkin Cake with Honey Frosting
Can I use fresh pumpkin instead of canned?
Yes, you can—but make sure it’s well-drained and smooth. Canned pumpkin purée offers consistent moisture and texture, making it more reliable for baking.
What if I don’t have pumpkin pie spice?
You can easily make your own! Mix:
- 1½ tsp cinnamon
- ¾ tsp ground ginger
- ½ tsp nutmeg
- ⅛ tsp allspice
- ⅛ tsp cloves
Or just use cinnamon if that’s all you’ve got on hand.
Can I substitute maple syrup for honey in the frosting?
Absolutely! Maple syrup works beautifully and adds a subtle, woodsy sweetness that complements the pumpkin.
Can this cake be made ahead?
Yes! In fact, it tastes even better the next day as the flavors develop. Store it covered at room temp or in the fridge.
How should I store leftovers?
- Room Temp: Up to 2 days, covered.
- Refrigerator: Up to 7 days.
- Freezer: Wrap unfrosted slices in plastic, freeze up to 3 months. Add fresh frosting when ready to serve.
What size pan should I use?
A 9-inch square baking pan works best for this recipe. You can also use an 8×8-inch pan, but baking time may increase slightly.
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