Pumpkin Cake with Cinnamon: Simple, Stunning, Flavor-Packed

This Pumpkin Cake with Cinnamon brings together tender pumpkin layers and a lush cinnamon–cream cheese frosting for a cozy dessert that tastes like peak fall in every bite.

Red-orange crumb, sweet spice, and creamy frosting make this cake a true crowd-pleaser. The method is friendly for any home baker: quick whisked batter (no creaming step needed), reliable bake times, and clear texture cues. Whether you’re hosting a holiday dinner or just craving something comforting and special, this cake is easy to love and even easier to serve.

Why You’ll Love This Pumpkin Cake with Cinnamon

• Moist for Days: Pumpkin purée and oil deliver a plush crumb that stays soft, even after chilling.
• Warm, Balanced Spice: Classic pumpkin spice and a generous dose of cinnamon in the frosting keep flavors cozy without overpowering the cake.
• Beginner-Friendly: Simple whisk-and-pour batter—no stand mixer required for the cake layers.
• Tall, Showstopping Layers: Three 8-inch rounds stack into a bakery-style centerpiece.
• Make-Ahead Friendly: Layers can be baked in advance; frosting is easy to re-whip.
• Slices Cleanly: A quick chill sets the frosting for tidy, party-ready wedges.
• Customizable: Adjust sweetness, spice, and décor to match the season and your taste.

What Is Pumpkin Cake with Cinnamon?

Pumpkin Cake with Cinnamon is a classic layer cake built on a moist pumpkin batter, scented with a blend of warming spices and dark brown sugar. The cake bakes into even, tender rounds that are sturdy enough to stack yet soft enough to melt as you eat. It’s finished with a cinnamon–cream cheese frosting that’s smooth, slightly tangy, and perfectly spreadable. The result is a homey-yet-elegant dessert that feels as welcome on a weeknight as it does on a holiday table.

Unlike dense pumpkin breads, this cake keeps the crumb light by whisking the wet and dry ingredients separately and mixing them together just until combined. That small change protects tenderness and creates a texture that pairs beautifully with fluffy frosting.

Pumpkin Cake with Cinnamon

This Pumpkin Cake with Cinnamon pairs tender, spice-scented pumpkin layers with a lush cinnamon–cream cheese frosting for a cozy, bakery-style dessert. With a quick whisked batter and reliable bake times, it’s an approachable yet showstopping cake that slices cleanly and stays moist for days.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 14 slices

Calories 520 kcal

Ingredients

  

Pumpkin Cake Layers

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp fine salt
• 2 tsp pumpkin spice use up to 3 tsp to taste
• 1 1/3 cups dark brown sugar packed
• 1 3/4 cups pumpkin purée not pumpkin pie filling
• 3/4 cup neutral oil
• 3 large eggs room temperature
• 2 tsp vanilla extract

Cinnamon–Cream Cheese Frosting

• 12 oz cream cheese cool and firm
• 3/4 cup unsalted butter slightly cool room temperature
• 2 tsp ground cinnamon use up to 2 1/2 tsp to taste
• 2 tsp vanilla extract
• 1 pinch fine salt
• 3 1/2 cups powdered sugar sifted, use up to 4 cups to taste
• 1 tbsp milk only if needed for texture

Instructions

 

• Preheat oven to 170°C. Grease three 8-inch round cake pans, line with parchment rounds, and lightly grease again.
• In a large bowl, whisk flour, baking powder, baking soda, salt, pumpkin spice, and brown sugar until uniform.
• In a second bowl, whisk pumpkin purée, oil, eggs, and vanilla until smooth and glossy.
• Pour wet ingredients into dry and whisk gently just until no flour streaks remain.
• Divide batter evenly among pans. Bake 23–25 minutes, until centers spring back and a toothpick shows a few moist crumbs.
• Cool cakes in pans 10 minutes, then turn out onto racks and cool completely. Level tops if needed.
• Beat cream cheese until smooth. Add butter and beat until creamy. Mix in cinnamon, vanilla, and salt.
• Add powdered sugar gradually until fluffy. Add a little milk only if needed for spreadable texture.
• Assemble cake with frosting between layers. Apply a thin crumb coat and chill 15–20 minutes.
• Finish frosting smoothly. Dust lightly with cinnamon if desired. Chill briefly, then slice and serve.

Notes

If pumpkin purée is watery, blot briefly with paper towels before mixing. Chill the frosted cake before slicing for the cleanest edges.

Keyword cream cheese frosting, easy pumpkin dessert, fall layer cake, pumpkin cake, pumpkin cinnamon cake

Ingredients for Pumpkin Cake with Cinnamon

Pumpkin Cake Layers (Three 8-inch pans)

• 2 ½ cups (315 g) all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• ¾ tsp fine salt
• 2–3 tsp pumpkin spice (cinnamon, nutmeg, ginger, cloves, allspice)
• 1 ⅓ cups (265 g) dark brown sugar, packed
• 1 ¾ cups (420 g) pumpkin purée (not pumpkin pie filling)
• ¾ cup (180 ml) neutral oil
• 3 large eggs, room temperature
• 2 tsp vanilla extract

Cinnamon–Cream Cheese Frosting

• 12 oz (340 g) cream cheese, cool and firm
• ¾ cup (170 g) unsalted butter, slightly cool room temperature
• 2–2 ½ tsp ground cinnamon, to taste
• 2 tsp vanilla extract
• Pinch fine salt
• 3½–4 cups (420–480 g) powdered sugar, sifted (to taste)
• 1–2 tbsp milk, only if needed for texture

For the Pans and Finish

• Baking spray or a light film of oil
• Parchment rounds for three 8-inch pans
• Extra cinnamon for dusting (optional)

Ingredient Notes

• Pumpkin Purée: Use plain purée. If your purée seems watery, blot briefly with paper towels to avoid a loose batter.
• Oil vs. Butter: Oil provides lasting moisture; you won’t miss butter in the cake itself because frosting brings all the creamy richness.
• Pumpkin Spice: Use a favorite blend or mix your own with cinnamon, nutmeg, ginger, cloves, and allspice. Adjust to taste.
• Dark Brown Sugar: Adds moisture and deeper caramel notes that love pumpkin. Light brown sugar works, but the flavor will be slightly milder.
• Cream Cheese: Start cool and firm for a stable frosting. Beat until smooth before adding other ingredients for lump-free swirls.
• Cinnamon Level: Taste as you go—some cinnamon brands are stronger than others. You want a warmly spiced frosting, not a spicy one.
• Sweetness Control: Begin with the lower end of powdered sugar, then add more for a sweeter, sturdier finish.

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Step-by-Step Instructions

Step 1 – Prep the Pans and Oven

Heat the oven to 340°F (170°C). Lightly grease three 8-inch round pans, line each with a parchment round, and lightly grease again. This step guarantees clean release and neat edges.

Step 2 – Whisk the Dry Mix

In a large bowl, whisk together flour, baking powder, baking soda, salt, pumpkin spice, and brown sugar. Break up any brown sugar clumps with your fingertips so the dry mix is uniform.

Step 3 – Whisk the Wet Mix

In a second bowl, whisk pumpkin purée, oil, eggs, and vanilla until glossy and smooth. The mixture should look shiny and cohesive.

Step 4 – Combine Wet and Dry

Pour the wet mix into the dry. Whisk gently until no flour streaks remain, then stop. Overmixing can develop gluten and make the cake less tender.

Step 5 – Portion and Bake

Divide the batter evenly among the three pans (use a scale if you have one). Smooth the tops and tap pans lightly on the counter to release large air bubbles. Bake 23–25 minutes, or until the centers spring back and a toothpick comes out with a few moist crumbs.

Step 6 – Cool and Level

Cool the cakes in the pans for 10 minutes, then flip onto wire racks, peel off the parchment, and cool completely. If the layers dome slightly, level the tops with a serrated knife. Save any trimmings for a cinnamon “crumb” garnish.

Step 7 – Make the Cinnamon–Cream Cheese Frosting

In a mixing bowl, beat the cream cheese until completely smooth. Add butter and beat until creamy and slightly paler, 1–2 minutes. Mix in cinnamon, vanilla, and a pinch of salt. Add powdered sugar 1 cup at a time, mixing on low until incorporated before adding more. If needed, add a splash of milk to reach a soft, spreadable consistency.

Step 8 – Stack with a Crumb Coat

Place the first cake layer on a board or stand. Spread an even layer of frosting to the edges. Top with the second layer and repeat. Add the third layer and apply a thin crumb coat of frosting over the top and sides. Chill 15–20 minutes to set.

Step 9 – Final Frost and Finish

Apply the final coat of frosting, smoothing with an offset spatula and bench scraper. Create soft swoops, then dust lightly with cinnamon or sprinkle fine crumbs from the cake trimmings around the base for a classic finish. Chill briefly to set the edges before slicing.

Pro Tips for Success

• Room-Temperature Eggs: Cold eggs can seize the batter; room-temp eggs incorporate smoothly for a uniform crumb.
• Don’t Overbake: Pull the layers when a toothpick shows a few moist crumbs. Overbaking dries pumpkin cakes quickly.
• Weigh to Win: Weighing batter into each pan helps you get tall, even layers and neat slices.
• Chill Smart: A short chill after the crumb coat locks in crumbs and makes final smoothing simple.
• Sharp, Warm Knife: For ultra-clean slices, dip a long knife in hot water, wipe dry, slice, and repeat.
• Adjust the Frosting: Too soft? Add a bit more powdered sugar or chill for 5 minutes and re-whip. Too thick? Add a spoonful of milk.
• Spice-to-Taste: Start modestly with spice; you can always dust finished slices with a pinch of cinnamon for extra aroma.

Flavor Variations

• Maple-Cinnamon Accent: Add a tablespoon of maple syrup to the frosting and a tiny pinch of extra cinnamon for a cozy lift.
• Ginger Glow: Increase ground ginger in the cake by ¼ teaspoon and grate in a touch of fresh ginger for a livelier spice profile.
• Citrus Spark: Stir 1 teaspoon of finely grated orange zest into the batter for bright, holiday-ready fragrance.
• Nutty Crunch: Press finely chopped toasted pecans along the base after frosting for delicate crunch and contrast.
• Chocolate Drizzle: For a dramatic finish, drizzle melted dark chocolate over chilled frosted edges and let it set before slicing.
• Cupcake Route: Turn the batter into cupcakes (about 24). Bake at 340°F (170°C) for 16–19 minutes, cool, and frost.

Serving Suggestions

Serve this cake slightly chilled for clean edges, then let slices stand 10–15 minutes so the crumb turns soft and the frosting becomes silky. Dust the top with a whisper of cinnamon, add a few sugared pumpkin seeds for sparkle if you like, and plate with hot tea or coffee for cozy contrast. For a buffet, pre-slice and tuck small parchment squares between pieces so guests can lift slices easily.

Storage and Freezing Instructions

• At Room Temperature (Short Window): If your space is cool, the frosted cake can sit out for up to 2 hours during serving.
• Refrigerate: Store covered for 3–4 days. For the best texture, let slices stand at room temperature 20–30 minutes before enjoying.
• Freeze Layers: Wrap unfrosted layers tightly in plastic and foil; freeze up to 2 months. Thaw overnight in the refrigerator while still wrapped to avoid condensation.
• Freeze Slices: Wrap individually and freeze up to 1 month. Thaw in the fridge and bring to room temperature before serving.
• Make Frosting Ahead: Refrigerate frosting up to 2–3 days in an airtight container. Bring to a cool room temperature and re-whip until fluffy before spreading.

Nutrition Facts (Per Serving)

Serves about 14.

Estimates based on standard ingredients and typical portions; actual values vary by brand and slice size.

FAQ About Pumpkin Cake with Cinnamon

TastyInspo Notes

• Keep a small bowl of hot water and a clean towel nearby to warm and wipe your spatula for glossy frosting lines.
• If transporting, chill the finished cake 30–45 minutes so it’s firm enough to move without smudging.
• For a rustic look, finish the top with big swoops and a light cinnamon dust; for a sleek look, chill and smooth once more.
• A pinch of fine salt in both batter and frosting heightens flavor and balances sweetness.
• If your kitchen runs warm, chill the frosting for 5 minutes, then re-whip so it keeps its shape while decorating.
• Save any cake trimmings. Pulse with a pinch of cinnamon for a pretty crumb border.
• Want extra shine on the cut faces? Wipe your knife between every slice.

Final Thoughts

Pumpkin Cake with Cinnamon is the kind of dessert that turns any gathering into a little celebration. The batter comes together in minutes, the layers bake evenly, and the frosting spreads like a dream. With warm spices, plush crumb, and that creamy cinnamon finish, each slice tastes like a hug in cake form. Follow the simple cues above—gentle mixing, proper bake, and a quick chill—and you’ll have a centerpiece that looks polished and tastes unforgettable.