Description
This Pumpkin Butter Cake is rich, soft, and perfectly spiced with cozy fall flavors. The moist pumpkin base pairs beautifully with a buttery topping that melts into every bite, creating a warm and comforting dessert. Easy to make and perfect for holidays or everyday treats, it’s a delicious cake that feels both simple and indulgent.
Ingredients
Scale
- 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) brown sugar
- ½ cup (120 ml) vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (125 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp pumpkin spice (optional)
- 225 g (8 oz) cream cheese, softened
- ½ cup (115 g) unsalted butter, melted
- 2 cups (240 g) powdered sugar
- 1 large egg
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare oven
- Preheat oven to 350°F (175°C).
- Grease or line a 9×9 inch baking pan with parchment paper.
- Make pumpkin batter
- In a bowl, whisk together pumpkin puree, sugars, oil, eggs, and vanilla.
- Add flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice.
- Mix until smooth (do not overmix).
- Prepare butter layer
- In another bowl, beat cream cheese until smooth.
- Add melted butter, egg, vanilla, salt, and powdered sugar.
- Mix until creamy and slightly thick.
- Assemble
- Pour pumpkin batter into prepared pan and spread evenly.
- Spoon the cream cheese mixture on top.
- Gently spread without fully mixing layers (some swirl is fine).
- Bake
- Bake 40–45 minutes.
- Center should be slightly soft but set.
- Edges will appear lightly golden.
- Cool and serve
- Let cake cool 20 minutes before cutting.
- Dust with powdered sugar if desired.
Notes
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: Pumpkin Butter Cake, Fall Dessert, Pumpkin Recipe