Pumpkin Cake with Whipped Cream Cheese Frosting
What We're Cooking
What We're Cooking
A simple, kid-friendly holiday dessert that’s moist, fluffy, and unbelievably delicious.
When Thanksgiving dinner is winding down and everyone is eyeing the dessert table, nothing hits the spot like a slice of pumpkin cake. At Birdy & Pretzels, we’ve created a version that’s everything you want in a holiday dessert: thick and beautifully tender, lightly spiced, impossibly moist, and topped with a cloud-like whipped cream cheese frosting. It’s simple, it’s cozy, and it’s exactly the kind of recipe that becomes a family tradition.
And the best part? You don’t need any fancy ingredients or complicated steps. This pumpkin cake is the definition of easy baking—which makes it the perfect recipe to get kids involved in the kitchen. From stirring the batter to spreading on that dreamy frosting, there’s something simple (and fun!) for every little helper.
It uses simple, pantry-friendly ingredients. This recipe is built on basics—pumpkin puree, warm spices, flour, oil, sugar—and comes together in one bowl. No mixers, no fuss.
It bakes into a thick, tender, moist cake. The texture is perfectly balanced: substantial enough to feel indulgent but still light and airy. Every bite is soft, pumpkin-forward, and full of cozy fall flavor.
The whipped cream cheese frosting is next-level. Instead of the heavy, overly sweet cream cheese frosting you find on many pumpkin desserts, this version is whipped until fluffy and cloud-like—silky, tangy, and not too dense.
It’s kid-friendly and holiday approved. Little hands can help measure, mix, and frost. It’s a great way to get kids excited about cooking during the holidays without the stress of complicated steps.
Perfect for Thanksgiving. This cake is a refreshing alternative to traditional pies. It’s lighter after a big meal but still feels festive and nostalgic.
The Ingredients:
The instructions:
The Ingredients:
The instructions:
One of the best parts about this pumpkin cake? There’s zero prep required. No waiting for butter to soften. No planning ahead to bring cream cheese to room temperature. This recipe was built to be easy, approachable, and frustration-free—especially during the holiday rush.
This cake uses oil instead of butter, which means no softening, no melting, and no guessing if your butter is “soft enough.” Oil gives the cake its signature moist, tender crumb and keeps the process simple enough for kids to help without the mess.
Most cream cheese frostings call for softened cream cheese, but not here. At Birdy & Pretzels, we use cold cream cheese straight from the fridge to whip up a light, creamy frosting.
Whether you’re hosting family, baking with your kids, or just craving something cozy and pumpkin-forward, this cake is a guaranteed hit. It’s simple, comforting, and perfectly captures the warm spirit of the season. One bite and you’ll understand why this is quickly becoming a Birdy & Pretzels holiday favorite.
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