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


Comments (19)


I know there is a specific kind of pumpkin to buy for baking pumpkin pies and such. What kind of pumpkin do I look for to get the best taste?



You want to use unsweetened pureed pumpkin, just plain pumpkin no spices added.

As far as the best taste, you'll have to try different brands and see which you prefer.

I use Libby's because that's what is at my market http://www.amazon.com/dp/B0005ZYSIA/?tag=cakecentral-20+pumpkin

If you are really ambitious you may consider making your own pureed pumpkin from scratch. You can do this with any kind of pumpkin, but I have used "sugar" or "pie" pumpkins for this with success.

Good luck.


you should use the same amount of pumpkin that the recipe calls for - whether it is fresh-roasted or from the can. Pumpkin puree is pumpkin puree and it shouldn't make a difference.


After processing the roasted pumpkin how many cups did it yield? 2 cups or less or more. Trying to figure out how many cups of purée needed if I were to use canned. Thanks


You would use 2 cups of canned per th4e previous post. Dos anybody know how to add this to my fav recipes? I do not seem to have the option with this.


The list of ingredients says 2/3 cup of buttermilk, while it says 3/4 cup in the written instructions. Which one is correct?


WOW this was the first thing I saw when logging on today. I am sooooo trying this. I love pumpkin season! This cake looks simply divine and there is no pumpkin flavor like one roasted at home!


I made this as cupcakes & I have developed a recipe to use nut flours to make structure & make the nut flours rise. I used almond flour, it was wonderful ! Jillg50


I would like to know as well if anyone has tried this in layers. Judging from the ingredients, it looks to me like it would work that way just as well.


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!


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.


Roasting the pumpkin is easy, like roasting any winter squash.  I used butternut squash instead, as most canned pumpkin isn't really pumpkin, it's squash.  Anyway, either peel and remove seeds, then cut into chunks, place on sheet pan and roast at 350 until tender, or wash the pumpkin, cut in half if small, quarters if bigger.  Remove seeds, place in oven and bake until tender, then let cool and scrape the cooked pumpkin from the peel.  It'll be pretty much pureed, but you'll probably want it smoother, so puree and drain per instructions.

I get about the same amount pureed as I do in chunks before roasting, and if you roast halves or quarters, you can still just measure 2 cups of the puree.