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Pumpkin Layer Cake with Cinnamon Brown Sugar Cream Cheese Frosting

Moist spiced pumpkin layer cake with cinnamon brown sugar cream cheese frosting. A festive dessert, perfect for Thanksgiving or any Fall occasion!
Prep Time10 mins
Cook Time25 mins
Course: Dessert
Servings: 8 plus



  • 1/2 C unsalted butter softened
  • 1/2 C granulated sugar
  • 1/2 C light brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 1/8 tsp ground cloves
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 C pumpkin puree
  • 2 C all purpose flour


  • 16 oz cream cheese softened
  • 1/4 C unsalted butter softened
  • 2 tsp vanilla extract
  • 1 1/2 tsp cinnamon
  • 1/2 C light brown sugar
  • 6 C powdered sugar


  • Preheat oven to 350°F degrees. Prepare three 6-inch round baking pans. Grease the bottom and sides of each pan with baking spray. Line the bottom with parchment paper for easy removal. Set aside.
  • In the bowl of a stand mixer, with paddle attachment, cream together butter and sugars until light and fluffy. Mix in eggs, one at a time, followed by vanilla. Scrape bowl as needed. Mix in spices, salt, baking powder and baking soda. Add half of the pumpkin puree, followed by half of the flour. Repeat with remaining pumpkin puree and flour. Mix until just combined and no streaks remain. Divide batter equally between prepared baking pans. Use a small offset spatula to level off the batter in each pan. 
  • Bake at 350°F for 25-30 minutes or until a toothpick inserted comes out clean. Cool in pan until completely cool. When cakes are completely cool, remove from pans. Wrap well in plastic wrap. Chill overnight. 
  • If desired, use a serrated knife to remove domes from the top of each cake. Discard or save for another use. Return to fridge until ready to frost. 
  • Prepare frosting in the bowl of a stand mixer, using the paddle attachment. Beat together softened cream cheese and butter until light and fluffy. Mix in vanilla. Scrape bowl as needed. Add one cup of powdered sugar at a time, mixing well between additions. Transfer 1 cup of plain frosting to a clean bowl. Set aside. Add cinnamon and brown sugar to the larger portion of frosting. Mix until just combined. 
  • Place one layer of cake on a turn-table or cake stand. Add 3 large cookie scoops worth of cinnamon frosting to the top. Spread into an even layer. Add a second layer of cake, top off with frosting and spread into an even layer. Top off with final layer of cake. Add 4-5 scoops worth of frosting, spreading into a thin and even coat over the entire cake. Fill in any gaps between layers along the way. This will act as a crumb coat. Transfer crumb coated cake to the fridge to chill for at least one hour. Cover remaining frosting with plastic wrap until ready to use. 
  • When your cake has chilled for at least an hour, continue frosting. Add a generous amount of frosting to the top of your cake. Work the frosting out and down the sides using a small offset spatula. Smooth tops and sides using a bench scraper and small offset spatula. When completely coated and smooth, transfer cake back to the fridge for an additional hour. 
  • Lastly, transfer plain frosting to a large piping bag fit with a jumbo closed star tip. Pipe designs along the top edge of the cake. Store in the refrigerator until ready to serve. 


*Recipe serves roughly 8-12
An original recipe from Baked by Rachel