Low Sugar Pumpkin Cake with Cream Cheese Frosting

Total time2 hr

Prep time25 min

Cook time35 min

Low Sugar Pumpkin Cake with Cream Cheese Frosting

This layered cake leans on real pumpkin purée and a warm blend of cinnamon, ginger, nutmeg, and allspice to build deep, cozy flavor in every slice. The batter comes together simply — whisked wet into dry, poured into two pans, and baked until each layer springs back to the touch — giving you a moist, tender crumb without much fuss. Once cooled, the layers get stacked and coated in a smooth, tangy frosting that firms up beautifully in the fridge, so each slice holds its shape and shows off those clean layers. It's the kind of fall dessert that tastes rich and indulgent while still working well for an added sugar–conscious kitchen. Serve it chilled or at room temperature for the best texture, and expect it to disappear fast at any gathering.

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp ground allspice
½ tsp salt
1 can (15 oz) pumpkin purée
1 cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 cup packed light brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
1 cup vegetable oil
4 large eggs
2 tsp vanilla extract

For the frosting

16 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3 cups powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
1 tsp vanilla extract
¼ tsp salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, and salt until evenly combined.

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