Name: Rich Pumpkin Cake with Caramel Cream Cheese Frosting
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 can (15 oz) pumpkin puree; 1 cup brown sugar; 1 cup granulated sugar; 1 cup vegetable oil; 4 large eggs; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 tablespoon cinnamon; ½ teaspoon nutmeg; ¼ teaspoon cloves; ½ teaspoon salt; 8 oz cream cheese, softened; ½ cup unsalted butter, softened; 2½ cups powdered sugar; ½ cup caramel sauce; Optional garnish: toasted pecans, extra caramel drizzle

Have you ever tasted a cake so rich and autumnal it felt like a warm hug on a crisp day? That’s exactly what this Rich Pumpkin Cake with Caramel Cream Cheese Frosting delivers—a moist, spiced crumb wrapped in a silky, sweet caramel glaze that makes it the showstopper of any dessert table.

This dessert marries the cozy notes of pumpkin and spice with the indulgent creaminess of caramel frosting. The result is a cake that’s perfect for fall gatherings, potlucks, or any time you’re craving something sweet and soul-satisfying. One bite and you’ll understand why this combo deserves a permanent spot in your seasonal baking rotation.

Preparation Phase & Tools to Use

Before you dive into making this lush pumpkin cake, make sure you have the right tools on hand. They make all the difference in texture, flavor, and convenience:

Stand Mixer or Hand Mixer: Crucial for creaming the butter and sugar, ensuring your batter is light and airy.
Large Mixing Bowl: Preferably one with a spout for easy batter transfer.
9×13 Baking Pan: This size gives you the ideal height and slice for the moist pumpkin crumb.
Rubber Spatula: To scrape every last bit of that velvety batter and luscious frosting.
Medium Saucepan: Essential for making the caramel component of the frosting without burning.
Wire Rack: Helps cool the cake evenly without sogginess at the bottom.

These aren’t just conveniences; they’re essential for bringing out the best in both flavor and texture. A well-creamed batter and evenly baked cake are the foundations of a successful pumpkin dessert.

Ingredients for the Rich Pumpkin Cake with Caramel Cream Cheese Frosting

Each ingredient plays a vital role in shaping the flavor and texture of this indulgent cake:

Pumpkin Puree: The heart of the cake, it gives the crumb its moistness and that unmistakable fall flavor.
Brown Sugar & Granulated Sugar: A blend that deepens the sweetness while balancing moisture and structure.
All-Purpose Flour: Provides the necessary base structure to hold the tender crumb together.
Eggs: These bind everything while contributing richness and stability.
Vegetable Oil: Keeps the cake moist and light, perfect for complementing the dense pumpkin.
Baking Powder & Baking Soda: The dual leaveners give the cake a balanced rise and soft texture.
Cinnamon, Nutmeg, Cloves: These warming spices infuse each bite with cozy, aromatic depth.
Salt: Enhances flavor and balances the sweetness.
Cream Cheese: For the frosting, it adds a tangy contrast to the sweet caramel.
Butter: A key component in both the cake and frosting for rich, creamy flavor.
Powdered Sugar: Used in the frosting for smooth sweetness.
Caramel Sauce: Brings decadence and a glossy finish to the topping.

How To Make the Rich Pumpkin Cake with Caramel Cream Cheese Frosting

Step 1: Prepare Your Baking Station

Preheat your oven to 350°F (175°C) and grease a 9×13 baking pan. Lay out all your ingredients to bring them to room temperature, especially eggs, butter, and cream cheese.

Step 2: Mix the Wet Ingredients

In a large bowl, beat the pumpkin puree, brown sugar, granulated sugar, eggs, and vegetable oil until well combined and smooth.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

Step 4: Create the Batter

Gradually add the dry ingredients into the wet mixture, stirring just until combined. Don’t overmix—a few lumps are fine.

Step 5: Bake the Cake

Pour the batter into the prepared baking pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow it to cool completely on a wire rack.

Step 6: Make the Caramel Cream Cheese Frosting

In a medium bowl, beat the softened cream cheese and butter until creamy. Slowly incorporate powdered sugar and beat until fluffy. Gently stir in the caramel sauce and mix until smooth.

Step 7: Frost and Garnish

Spread the frosting generously over the cooled cake. Top with toasted pecans or a drizzle of extra caramel for a finishing touch.

Serving and Storing Rich Pumpkin Cake with Caramel Cream Cheese Frosting

This cake is best served slightly chilled or at room temperature, allowing the caramel cream cheese frosting to set perfectly and hold its glossy sheen. Slice into neat squares and serve on dessert plates with a fork and, if you’re feeling extra indulgent, a scoop of vanilla bean ice cream on the side.

To store, cover the cake with plastic wrap or transfer slices into an airtight container. It keeps well in the refrigerator for up to 5 days without compromising its flavor or texture. For longer storage, you can freeze individual slices for up to 2 months—just wrap each slice tightly and thaw in the fridge before serving.

Frequently Asked Questions

What type of pumpkin should I use?

Use 100% pure canned pumpkin puree, not pumpkin pie filling. The latter contains added spices and sugar, which will throw off the balance of flavors.

Can I make the frosting ahead of time?

Yes, the caramel cream cheese frosting can be made a day in advance. Store it in an airtight container in the fridge and bring it to room temperature before spreading.

Can I bake this as cupcakes instead of a sheet cake?

Absolutely. This batter works beautifully for cupcakes. Adjust baking time to 18–22 minutes and keep an eye out for doneness using the toothpick method.

What can I use instead of caramel sauce?

If you don’t have caramel sauce on hand, a dulce de leche or butterscotch sauce would still deliver that rich, sweet flavor. Homemade caramel is also a fantastic option.

Do I need to refrigerate the frosted cake?

Yes. Because of the cream cheese in the frosting, refrigeration is necessary. However, let it sit out for 15–20 minutes before serving to bring out the best texture and flavor.

Can I reduce the sugar in the cake?

You can slightly reduce the sugar, but it may affect moisture and texture. It’s best to test in small increments if making adjustments.

Want More Pumpkin Dessert Ideas?

If you’re as into pumpkin as I am, you’ll want more ways to explore that rich, earthy sweetness. Try my 2-Ingredient Pineapple Cake, a breeze to whip up with minimal effort but surprisingly satisfying.

Craving more indulgence? The Decadent Caramel Banana Pecan Cake adds fruit and crunch in the most irresistible way. For a fun twist, check out the Mini Cinnamon Roll Cheesecakes — they combine warm spice and creamy texture in a portable treat.

Looking for another classic flavor pairing? The Cinnamon Donut Bread offers the same cozy spices in a quick bread format.

Pin and Tell Me How Yours Turned Out

You can save this to your fall baking board so you’re ready when the craving hits. Just click the Pin button.

And when you do bake it, I want to hear about it. Did you add toasted pecans? Did you drizzle more caramel? Leave a comment below or tag me—I’m always excited to see how you bring it to life.

You can also find more of my daily recipes on my Pinterest at LadyPlate.