Pumpkin Cake with Decadent Honey Frosting
This moist and fluffy pumpkin cake is warmly spiced and perfectly balanced with a decadent honey cream cheese frosting. It’s a crowd-pleaser that’s easy to make and ideal for fall gatherings, Thanksgiving, or a cozy dessert any time of year.
Prep Time 25 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Dessert, Snack
Cuisine American
Servings 8
Calories 450 kcal
Mixing bowls
Whisk or electric mixer
Measuring cups & spoons
9-inch square baking pan
Cooling rack
Spatula
- For the Cake:
- ½ cup unsalted butter melted (plus extra for greasing)
- 2½ cups all-purpose flour
- 2 tsp baking soda
- ½ tsp salt
- 1 tbsp pumpkin pie spice
- or 1½ tsp cinnamon, ¾ tsp ginger, ½ tsp nutmeg, ⅛ tsp allspice, ⅛ tsp cloves
- 2 large eggs
- 1½ cups granulated sugar
- 1 can 15 oz pure pumpkin purée
- For the Honey Frosting:
- ½ cup unsalted butter very soft
- 8 oz cream cheese very soft
- ¼ cup honey
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.
Use canned pure pumpkin purée, not pumpkin pie filling.
Substitute maple syrup for honey in frosting if desired.
Frosting spreads best when the cake is fully cooled.
Store leftovers covered at room temp (2 days) or in fridge (up to 1 week).
Cake freezes well, ideally without frosting.
Keyword fall dessert, Honey Frosting, Pumpkin Cake, Spiced Cake, Thanksgiving Cake