Celebrate Thanksgiving this fall with a pumpkin spice cake with cream cheese frosting topped with fondant pumpkins

Pumpkin Spice Cake with Cream Cheese Frosting

Celebrate the season of fall with warm pumpkin spice and a delicious cream cheese frosting that just melts in your mouth. This pumpkin spice cake is a rich butter-based cake batter infused with pumpkin puree and warm fall spices. Perfect to celebrate a festive dinner with family and friends. Top with fondant pumpkins and make this the center of your next celebration event.
5 from 19 votes
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Course: Desserts
Cuisine: American
Keyword: Christmas, fall, Pumpkin, Pumpkin Spice, Thanksgiving
Prep Time: 1 hour
Cook Time: 35 minutes
Total Time: 1 hour 35 minutes
Servings: 18 servings
Calories: 250kcal
Author: Veena Azmanov


For the cake

NO -Butter Cream Cheese Frosting

Additional ingredients

  • 120 ml Simple syrup
  • 100 grams Orange fondant
  • 50 grams green fondant
  • 50 grams brown fondant


Prepare cake

  • Preheat the oven to 170 C/ 340 F
  • Grease and line 3 x 6-inch round cake pans or 2 x 8-inch round cake pans
  • Combine flour with baking powder, baking soda, pumpkin spice, and salt - set aside.
  • Combine the pumpkin puree, sour cream and vanilla - use a whisk to ensure no lumps - set aside.
  • Cream together the butter and sugar until light and fluffy
  • Add eggs one at a time
  • Followed by flour and liquid mixture (pumpkin puree/sour cream)
  • Divide batter equally between the prepared baking pans
  • Bake for 30 to 35 minutes or until a skewer inserted in the center comes clean.
  • Cool on a wire rack completely before you decorate.

No-Butter Cream Cheese Frosting

  • Add room temperature cream cheese, lemon juice, cornstarch and whipping cream in a mixer bowl.
  • Whip on medium speed for about 3 minutes until light and fluffy
  • Add powdered sugar one cup at a time until you’ve used 2 cups of the powdered sugar.
  • Lastly, add the vanilla.
  • Continue to mix on medium-high for more 3 minutes until light and fluffy.
  • Check consistency – if too soft add a little more powder sugar. If necessary add a tbsp or more of whipping cream to lighten it up. 
  • The more you whip, the lighter this frosting becomes. Just like whipped cream frosting.


  • Once cooled, cut the domes off the cake layers
  • Brush each layer with the cooled simple syrup
  • Place a cake layer on the cake board or cake stand.
  • Top with a big dollop of cream cheese frosting - spread evenly.
  • Top the second cake layer on top followed by more frosting and the last layer.
  • Place the cake in the fridge if necessary so the layers hold together.
  • Spread the remaining frosting around and top of the cake.
  • Use a cake bench scraper to smooth the sides and off-set spatula for the top.
  • One smooth, place the remaining cream cheese frosting in a piping bag with a star or round and pipe a border


  • I've used fondant pumpkin on this cake. I've shown you how to make these in this video here.
  • Alternatively, you can pipe remaining frosting on the top as well.
  • Enjoy!



Calories: 250kcal | Carbohydrates: 36g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 73mg | Potassium: 107mg | Fiber: 0g | Sugar: 22g | Vitamin A: 1895IU | Vitamin C: 0.5mg | Calcium: 39mg | Iron: 1.3mg