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Home Halloween pumpkin cake with cinnamon and cream cheese frosting

Halloween pumpkin cake with cinnamon and cream cheese frosting

Name: Halloween pumpkin cake with cinnamon and cream cheese frosting
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 8 servings
Cuisine: American
Ingredients: 250 g pumpkin cubes (or 200 g ready-made pumpkin puree); 2 eggs (L); 100 g granulated sugar; 80 g light brown sugar; 120 ml sunflower oil; 200 g all-purpose flour; 1.5 tsp baking powder; 0.5 tsp baking soda; 2 tsp ground cinnamon; 1 tsp ground ginger; 0.25 tsp grated nutmeg; 0.5 tsp salt; 150 g cream cheese (at room temperature); 100 g powdered sugar; 1 tbsp lemon juice; 1 pinch ground cinnamon (for garnish); 1 tbsp pumpkin seeds (for garnish)

Gepubliceerd op 6 november 2026

Halloween Autumn Pumpkin Cake Festive Vegetarian

Pumpkin isn't just for soup. Baked into a cake it gives a natural sweetness and an incredibly moist texture you won't be able to stop eating. This Halloween pumpkin cake is spiced with cinnamon, ginger and nutmeg, and finished with a sturdy cream cheese frosting. It fits perfectly in a standard cake pans and comes out effortlessly thanks to a good non-stick coating. Ideal to make for a Halloween party, but honestly also great for a rainy autumn evening.

x_ckl_recipe_marker Halloween pumpkin cake with cinnamon and cream cheese frosting A moist, lightly spiced pumpkin cake with a creamy cream cheese frosting. Easy to make in a loaf pan and festive enough for Halloween. How do you make a Halloween pumpkin cake with cinnamon and cream cheese frosting? Dessert American 8 servings 20 min 10 min 1 hour 25 min

Preheat the oven to 175°C (conventional oven). Lightly grease your loaf pan with butter and dust it with a little flour, even if the pan has a non-stick coating. This gives extra insurance for a moist cake like this.
In a large bowl, beat the eggs with the granulated sugar and light brown sugar. Add the sunflower oil and stir well until combined. Then add the pumpkin puree and mix briefly.
In a separate bowl sift the flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg and salt. Sifting helps distribute the leavening evenly through the flour so the cake rises uniformly.
Add the dry mixture to the wet mixture in two additions and gently fold everything together. Don’t overmix: stop as soon as the flour is incorporated. Overmixing makes the cake tough.
Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan a few times gently on the counter to release any air bubbles.
Bake the cake in the middle of the oven for 50 to 55 minutes. Check after 50 minutes with a skewer: if it comes out dry, the cake is done. If the top is browning too quickly, loosely cover it with a sheet of aluminum foil.
Let the cake cool in the pan for 10 minutes. Then carefully turn it out onto a wire rack and let cool completely. A warm cake will absorb the frosting and you don't want that: patience really pays off here.
Meanwhile make the cream cheese frosting: beat the cream cheese at room temperature with a fork or whisk. Add the powdered sugar in two additions and stir until smooth. Add the lemon juice for freshness and whisk briefly until spreadable.
Spread the cream cheese frosting over the completely cooled cake with an offset spatula or butter knife. Finish with a pinch of cinnamon or a few pumpkin seeds for a festive Halloween touch. Slice the cake and serve.

Halloween Autumn Pumpkin Cake Festive Vegetarian 250 g pumpkin cubes (or 200 g ready-made pumpkin puree) 2 eggs (L) 100 g granulated sugar 80 g light brown sugar 120 ml sunflower oil 200 g all-purpose flour 1.5 tsp baking powder 0.5 tsp baking soda 2 tsp ground cinnamon 1 tsp ground ginger 0.25 tsp grated nutmeg 0.5 tsp salt 150 g cream cheese (at room temperature) 100 g powdered sugar 1 tbsp lemon juice 1 pinch ground cinnamon (for garnish) 1 tbsp pumpkin seeds (for garnish) Loaf pan (21 x 11 cm) Large mixing bowl Small mixing bowl Whisk or hand mixer Sieve Spatula or offset spatula Wire rack Skewer Cake Pans cake-moulds Baking bakken Kitchenware kitchenware Baking utensils baking-utensils Birkmann bake form / Cake form Contoura Modern - cast aluminum - 15.5 x 26.5 cm Birkmann Contoura Birkmann Baking Pan Set Easy Baking - 3 pieces - Springform - Bundt - Cake Pan Birkmann Bakvorm Nordic Ware Cake Pan / Loaf Pan Jubilee Gold - Aluguss - 26 x 15 cm Nordic Ware ["bake form"] Emile Henry Bread baking mold for Bus Bread - Grand Cru - 22 x 15 cm / 2.2 liters Emile Henry ["Broodbakvorm"] Classic lemon cake foodies-classic-lemon-cake Autumn muffins with pumpkin and walnuts foodies-autumn-muffins-with-pumpkin-and-walnuts Savory pumpkin tart with sage foodies-savory-pumpkin-tart-with-sage Gluten-free rice-coconut cake with mango and lime foodies-gluten-free-rice-coconut-cake-with-mango-and-lime

Recipe

Halloween pumpkin cake with cinnamon and cream cheese frosting

A moist, lightly spiced pumpkin cake with a creamy cream cheese frosting. Easy to make in a loaf pan and festive enough for Halloween.

Course	Dessert
Kitchen	American
Servings	8 servings

Preparation time

Preparation time	20 min
Stiffen up min.	10 min
Total	1 hour 25 min

Equipment

Loaf pan (21 x 11 cm)
Large mixing bowl
Small mixing bowl
Whisk or hand mixer
Sieve
Spatula or offset spatula
Wire rack
Skewer

Ingredients

250 g pumpkin cubes (or 200 g ready-made pumpkin puree)
2 eggs (L)
100 g granulated sugar
80 g light brown sugar
120 ml sunflower oil
200 g all-purpose flour
1.5 tsp baking powder
0.5 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
0.25 tsp grated nutmeg
0.5 tsp salt
150 g cream cheese (at room temperature)
100 g powdered sugar
1 tbsp lemon juice
1 pinch ground cinnamon (for garnish)
1 tbsp pumpkin seeds (for garnish)

How do you make a Halloween pumpkin cake with cinnamon and cream cheese frosting?

Preheat the oven to 175°C (conventional oven). Lightly grease your loaf pan with butter and dust it with a little flour, even if the pan has a non-stick coating. This gives extra insurance for a moist cake like this.
In a large bowl, beat the eggs with the granulated sugar and light brown sugar. Add the sunflower oil and stir well until combined. Then add the pumpkin puree and mix briefly.
In a separate bowl sift the flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg and salt. Sifting helps distribute the leavening evenly through the flour so the cake rises uniformly.
Add the dry mixture to the wet mixture in two additions and gently fold everything together. Don’t overmix: stop as soon as the flour is incorporated. Overmixing makes the cake tough.
Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan a few times gently on the counter to release any air bubbles.
Bake the cake in the middle of the oven for 50 to 55 minutes. Check after 50 minutes with a skewer: if it comes out dry, the cake is done. If the top is browning too quickly, loosely cover it with a sheet of aluminum foil.
Let the cake cool in the pan for 10 minutes. Then carefully turn it out onto a wire rack and let cool completely. A warm cake will absorb the frosting and you don't want that: patience really pays off here.
Meanwhile make the cream cheese frosting: beat the cream cheese at room temperature with a fork or whisk. Add the powdered sugar in two additions and stir until smooth. Add the lemon juice for freshness and whisk briefly until spreadable.
Spread the cream cheese frosting over the completely cooled cake with an offset spatula or butter knife. Finish with a pinch of cinnamon or a few pumpkin seeds for a festive Halloween touch. Slice the cake and serve.

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Fresh pumpkin or canned? Both work well, but there's a difference. With fresh pumpkin you have control: roast the cubes in the oven at 200°C until soft and puree until smooth. That gives a slightly richer flavor. Canned pumpkin (without added sugars) is quicker and perfectly fine. Make sure the puree is dry: too much moisture makes the batter thin and the cake gummy. Pat it dry with kitchen paper if needed. The cream cheese frosting spreads more easily if the cream cheese is at room temperature; otherwise you'll get lumps.

Variations and storage: fold a handful of chopped walnuts or pecans into the batter for a crunchy effect. You can also add a few tablespoons of cocoa to half the batter and swirl it in for a marbled result. The cake keeps, covered, in the fridge for three to four days. If you want to freeze it, do so without the frosting: wrap the cooled cake in cling film and freeze for up to two months. Make the frosting fresh on the day you slice the cake.

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