Pumpkin Spice Cake with Maple Frosting

Tender Pumpkin Spice Cake with Maple Frosting on ASpicyPerspective.comI am a pumpkin addict… and nothing can satisfy the craving like Pumpkin Spice Cake with Maple Frosting.

Pumpkin Spice Cake with Maple Frosting

It’s unfortunate that pumpkin is strictly seasonal.  If you dare bake a big pumpkin pie in the summer, people will look at you like you’re wearing undies on your head. Pumpkin cookies on Easter? Not on your life!

So that means, right now, while we have the chance, we MUST stuff ourselves with as many pumpkin dishes as possible. No really. That’s an official component of fall.

This Pumpkin Spice Cake with Maple Frosting is my absolute favorite pumpkin recipe for feeding the pumpkin fetish. Granted, I do love these Creamy Chocolate Pumpkin Bars and a good Pumpkin Milk Shake. Yet this cake, folks, is off the charts.

Best Pumpkin Cake

Let me start by telling you it’s a BIG cake–three 9 inch layers with a thick layer of maple frosting for each; perfect for sharing with a large group. Or not.

The Pumpkin Spice Cake with Maple Frosting is incomparably moist with a good amount of spice. I offer three options for spicing it up. The play-it-safe option: Pumpkin Pie Spice, a standard blend of your favorite fall spices. However for the adventurous cook, I suggest adding either Garam Masala or Chinese 5 Spice Powder. Both include the comfort of cinnamon, but also provide an extra kick of various exotic spices (potentially) including:  nutmeg, fennel, cardamom, coriander, cumin, star anise, ginger and clove. Some of these are thought to be “savory” spices, but you’d be amazed at what they can do for a cake.

Pumpkin Spice Cake
The Maple Frosting in this Pumpkin Spice Cake with Maple Frosting. It’s the perfect complement to the Pumpkin Spice Cake, with an earthy sweetness and creamy texture. It takes this pumpkin masterpiece to the next level.

L.O.V.E. this cake. And so will you!

Pumpkin Spice Cake with Maple Frosting

Yield: 16+

Prep Time:25 minutes

Cook Time:35 minutes

5 / 5 (1 Reviews)
Did you make this recipe?   Leave a review »


For the Pumpkin Spice Cake:

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons sea salt
  • 1 1/2 tablespoons Garam Masala (sub. Pumpkin Pie Spice or Chinese 5 Spice)
  • 1 1/2 cups brown sugar
  • 1 1/2 cups granulated sugar
  • 3 sticks melted unsalted butter (1 1/2 cups)
  • 6 large eggs
  • 28 ounces can pure pumpkin puree (3 cups)

For the Maple Frosting:

  • 16 ounces cream cheese
  • 3 sticks unsalted butter
  • 2 tablespoons pure maple syrup
  • 2 teaspoons vanilla extract
  • 5-6 cups powdered sugar


  1. For the Pumpkin Spice Cake: Preheat the oven to 350 degrees F. Grease and flour three 9-inch cake pans and set aside.
  2. Mix all the dry ingredients in a large bowl. Pour in the melted butter, pumpkin and eggs and beat (or whisk) until smooth.
  3. Divide the batter evenly among the three pans. Bake for 30-35 minutes until the top bounces back when pressed.
  4. Cool for 10 minutes then flip out of the pans and cool completely. Use a serrated knife to trim the top of each cake to make a level surface.
  5. For the Maple Frosting: Place the cream cheese, butter, maple syrup and vanilla in a bowl. Beat until light and creamy. Slowly add the powdered sugar and beat until the desired consistency is reached. Refrigerate until ready to use.
  6. To Assemble. Place one cake on a cake plate. Spread 1/3 of the frosting in a thick layer over the top. Add the second cake on top spread another 1/3 of the frosting. Top with the third cake. Place the remaining frosting in a piping bag with a decorative tip. Pipe stars over the top of the cake. Garnish with chopped nuts if desired.
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117 comments on “Pumpkin Spice Cake with Maple Frosting

  1. Wendy Rosnellposted September 15, 2018 at 10:04 am Reply

    This recipe was amazing, and a huge hit with my family and friends. The use of Garam Masala was a great addition and totally made this cake taste so great. This will now be my go-to recipe.

    Rating: 5
    • Sommer Collierposted September 18, 2018 at 11:47 am Reply

      Hi Wendy,

      You just made my day. Thanks so much for reporting back!! :)

  2. Grevposted August 10, 2018 at 1:29 pm Reply

    Did anyone ever make this cake?

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  4. Ginaposted September 29, 2016 at 1:03 pm Reply

    Oh..I’am so excited about making this beautiful cake for Thanksgiving this year! 
    Just wondering can the cakes be frozen ahead time? 

    • Sommerposted October 6, 2016 at 3:46 pm Reply

      Hi Gina,

      Absolutely! I would flash freeze it uncovered so it holds its shape, then wrap it well and freeze until ready to serve.

      • Ginaposted October 31, 2016 at 12:41 am

        Oh Great! Thank you..it makes it so much easier for me to pull off:)  

  5. Amyposted August 21, 2015 at 5:02 am Reply

    This cake looks delicious! The frosting on the top is the perfect pairing of it! 

  6. Mary Annposted December 4, 2014 at 10:59 am Reply

    This was crazy good. I mean, crazy good. I took it to work and one gal told me that she knows she is only 28 but feels pretty certain it is the best cake she has or will ever eat! Thank you for this keeper!

  7. Chichiposted November 5, 2014 at 10:49 am Reply

    Delicious looking cake. Love naked cakes

  8. Hannaposted September 24, 2014 at 2:51 pm Reply

    I’ve made this recipe a bunch of times always as cupcakes and they are always amazing. And it make a lot of cupcakes!! If it doesn’t turn out, you’re doing something wrong! Try again because you will love it! This is the only pumpkin thing I have ever enjoyed.

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