Pumpkin Buttermilk Cake and Cream Cheese Frosting Recipes

Rich and lightly spiced, this delectable recipe for pumpkin buttermilk cake and cream cheese frosting offers the perfect conclusion to a chilly autumn day. Perfect for serving up to guests and a great treat to bring to an autumn get together, this cake is sure to be a real crowd pleaser.

Pumpkin Buttermilk Cake and Cream Cheese Frosting Recipes


Cooking spray 1 tablespoon all-purpose flour
2 cups freshly roasted pumpkin
¾ cup granulated sugar
¾ cup packed dark brown sugar
½ cup butter, softened
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons cinnamon
½ teaspoon ground cloves
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅔ cup buttermilk

Preheat oven to 350°F.

Work pumpkin in food processor into a smooth paste. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.

Place ¾ cup granulated sugar, brown sugar, and ½ cup butter in a large bowl; beat with mixer at medium speed 3 minutes or until well blended.

Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla.

Lightly spoon 3 cups flour into dry measuring cups and level with a knife.

Combine flour and next cinnamon, cloves, baking powder, baking soda and salt in a bowl, stirring well with a whisk. Add flour mixture and ¾ cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

Lightly coat a 10-inch bundt pan with cooking spray; dust with 1 tablespoon flour. Spoon batter into prepared pan.

Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.

For cupcakes, fill 2 paper lined cupcake tins and bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean.


8-ounce cream cheese, softened
½ cup butter, softened
2 cups powdered sugar, sifted
⅓ cup buttermilk
1 teaspoon vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until creamy.

Slowly incorporate powdered sugar alternately with buttermilk, beat at low speed until blended after each addition. Add vanilla. Continue beating until blended.

Spread frosting over cooled cake, slice and serve.

Sprinkle cinnamon over cream cheese frosting for an additional garnish.

Pumpkin Buttermilk Cake and Cream Cheese Frosting Recipes


18 Responses to “Pumpkin Buttermilk Cake and Cream Cheese Frosting Recipes”

  1. I love seasonal cooking and I’m definitely going to try this pumpkin cake! I always have to make my cakes dairy free though and I’m never quite sure how to substitute buttermilk. Has anyone any ideas? I’ve tried using lemon in almond milk and that seemed to work fine but I’m not sure if that was luck!

  2. I cooked the pumpkin today but too tired to finish the cake. Planning on doing it tomorrow …. in layers. I’ll post how it turns out. I must say that the fresh pumpkin flesh is beautiful. Much lighter in color and texture than the canned pumpkin. Hope the pie pumpkins are available in November. Would love to try it in pumpkin pie.

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