Pumpkin Cake Caramel Cream Cheese Recipe

So you want something sweet, cozy, pumpkin-y, and dangerously delicious—but you’re also not trying to spend three hours in the kitchen like you’re auditioning for a baking show, right? Same. That’s exactly why this Pumpkin Cake with Caramel Cream Cheese Frosting exists. One bowl, one dreamy frosting, and one very happy you. Let’s go.

Why This Recipe Is Awesome

Alright, let’s get straight to the point: this cake is ridiculous—in the best way.

• It’s stupidly soft. Like, melt-in-your-mouth soft.
• The caramel cream cheese frosting? Life-changing. If frosting ever deserved a trophy, this one would win.
• It’s cozy, warm, festive, and smells like you have your life together even if you, uh… don’t.
• And the best part? It’s idiot-proof. Even I didn’t mess it up.

So yeah, this recipe is basically a seasonal hug—minus the awkward side pat.

Ingredients You’ll Need

For the Pumpkin Cake

• 1 ¾ cups all-purpose flour (aka the normal flour you already have)
• 1 cup granulated sugar
• ½ cup brown sugar (for extra flavor… and because brown sugar makes everything better)
• 1 cup pumpkin purée (NOT pumpkin pie filling—don’t do that to yourself)
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger (optional but adds a vibe)
• ½ tsp salt
• ¼ cup milk (any kind—dairy, oat, whatever makes your soul happy)

For the Caramel Cream Cheese Frosting

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 1 cup powdered sugar
• ¼ cup caramel sauce (store-bought because we’re sane… or homemade if you’re fancy)
• A pinch of salt (trust me, frosting needs it)

Step-by-Step Instructions

1. Preheat like a responsible adult

Heat your oven to 350°F (175°C). Yes, you really do need to preheat it. No, you can’t skip this step.

2. Prep your pan

Lightly grease a 9×13-inch pan. Or line it with parchment paper if you’re feeling extra efficient.

3. Mix the wet stuff

In a large bowl, whisk together pumpkin purée, oil, eggs, brown sugar, and granulated sugar. It’ll look like orange goo, and that’s exactly what you want.

4. Add the dry stuff

Dump in the flour, baking powder, baking soda, salt, and all the spices. Stir until combined. Don’t overmix or your cake will get tough. And we’re aiming for cloud-like, not brick-like.

5. Add the milk

Pour in the milk and mix just until smooth. The batter should look silky and smell like autumn itself.

6. Bake

Pour into your prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. If it comes out gooey, it’s not done. Don’t lie to yourself.

7. Let it cool

Yeah, waiting is annoying, but frosting a hot cake will turn everything into a tragic puddle. Give it at least 20–30 minutes.

8. Make the frosting

Beat the cream cheese and butter together until smooth. Add powdered sugar and beat again. Then drizzle in the caramel sauce and a pinch of salt. Mix until it’s fluffy and glorious.

9. Frost and enjoy

Spread the caramel cream cheese frosting over the cooled cake. Admire your masterpiece. Then slice generously because you deserve it.

Common Mistakes to Avoid

• Not preheating the oven. Rookie mistake—and yes, your cake will notice.
• Using pumpkin pie filling instead of pumpkin purée. They’re not the same. One works. One ruins things.
• Overmixing the batter. You want soft cake, not rubber soles.
• Frosting the cake while it’s warm. Congratulations, you just made pumpkin soup with frosting.
• Skipping the salt in the frosting. Don’t. It’s the secret to making the caramel flavor pop.

Alternatives & Substitutions

• No vegetable oil? Use melted butter. It adds richness, but IMO the oil keeps it softer.
• No caramel? You can swap maple syrup in the frosting for a different flavor twist.
• Want it spicier? Add ½ tsp extra cinnamon or a pinch of cloves if you’re feeling bold.
• Gluten-free? Use a 1:1 gluten-free flour blend. It works shockingly well.
• Want cupcakes instead? Same batter, bake for 18–20 minutes. Boom—mini cakes.

FAQs

Can I use homemade pumpkin purée?

Absolutely, but make sure it’s thick and not watery. Unless you want pumpkin mush cake.

Can I make this cake ahead of time?

Yep! The cake actually gets even better the next day. Store it covered in the fridge.

Can I freeze this?

Totally. Freeze the cake unfrosted. Frost when thawed so it still looks cute.

Do I need the caramel in the frosting?

Need is a strong word… but yes. It’s what makes this frosting unforgettable.

Can I reduce the sugar?

Sure. But just know you’re messing with perfection.

Can I use margarine instead of butter?

Technically, yes. But why hurt your soul like that?

Final Thoughts

There you go—your new favorite fall dessert, ready to make you feel like a baking legend without actually doing that much work. This pumpkin cake is cozy, moist, and topped with a dangerously addictive caramel cream cheese frosting you’ll dream about later.