This caramel pumpkin cake is such a delicious and easy fall cake! Super moist and fluffy spiced pumpkin cake topped with smooth caramel cream cheese frosting and drizzled with salted caramel sauce!
Perfect for all your fall gatherings, Thanksgiving, friendsgiving, or just a random weeknight! This cake takes minutes to whip up!
Baking for the holidays? Check out my no bake gingerbread cheesecake, pie crust with lard, pumpkin pastry cream, and pecan chocolate bars!
Why You'll Love This Caramel Pumpkin Cake Recipe
- Super easy: The cake batter comes together quickly with simple ingredients and no complicated techniques. It's a sheet cake so it's one layer, super simple!
- Full of flavor: Pumpkin, warm spices, dark brown sugar, cream cheese frosting, and salted caramel all work together without any one flavor overpowering the others.
- Amazing texture: Oil and sour cream keep the cake incredibly moist and tender. It stays soft without feeling heavy or gummy.
Baking Tips
- Using a kitchen scale is a total game changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup, and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
- I absolutely love baking with fine kosher salt, it gives the perfect balance of flavor. Table salt, on the other hand, can be a bit too harsh, so if you're using it, be sure to cut the amount in half to avoid over salting your treats.
- Always check your oven temperature! Ovens can be sneaky, sometimes running hotter or cooler than what the dial says, and that can really affect how your baked goods turn out. For the most consistent results, I recommend using an oven thermometer to make sure your temps are spot on every time
Pumpkin Caramel Ingredients
- Pumpkin: Make sure you are using 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices and will change the recipe.
- Spices: You can adjust the cinnamon, nutmeg, ginger, and cloves depending on what you like. If you love a stronger, spicier pumpkin cake, feel free to increase them slightly.
- Oil and sour cream: I use both because they give the cake tons of moisture and help it stay soft for days.
- Brown sugar: I love using dark brown sugar here because the extra molasses gives the cake a deeper flavor that works especially well with pumpkin and caramel.
- Salt: Do not skip it. Salt is especially important in a sweet cake like this because it balances everthing. Cream cheese frosting, with salted caramel and a flaky sea salt finish is amazing!
- Salted caramel: You can use my foolproof salted caramel recipe or you can use your favorite store bought caramel. My salted caramel sauce is just 4 ingredients and takes 10 minutes to make!
- Cream cheese: Use full fat, brick style cream cheese for the frosting. Avoid cream cheese from a tub because it contains more moisture and can make the frosting too soft. Make sure the cream cheese is at room temperature before mixing.
See recipe card below for quantities.
How to Make Caramel Pumpkin Cake
- Preheat your oven to 350°F. Line an 8X8 inch square pan with parchment paper. In a large bowl, beat the eggs until well combined. Add the sour cream, oil, pumpkin puree, brown sugar, and vanilla. Mix until smooth and incorporated.
- In a medium bowl, whisk together the flour, baking soda, kosher salt, cinnamon, ginger, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients. Beat the dry ingredients into the wet mixture until just combined. Do not over mix.
- Pour into the parchment lined pan, spread it out evenly. Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 20-25 minutes or until a toothpick comes out clean.
- Using a handheld mixer or stand mixer, beat the butter, cream cheese, vanilla, and caramel until smooth and combined. Add the powdered sugar, beat until combined, about 1 minute. Add the cold heavy cream, beat again for 1-2 minutes until fluffy and has more volume. You can refrigerate it to firm it up if needed.
Hint: Really beat the caramel cream cheese frosting to get volume, if its too soft, pop it in the refrigerator until it firms up.
Pro Tips
- Do not overmix the cake batter: Mix just until everything is combined. Overmixing develops too much gluten and can make the cake dense or gummy.
- Weigh your flour: Weighing all purpose flour with a kitchen scale will give you the most consistent result. If you do not have a scale, fluff the flour, gently spoon it into your measuring cup, and level it off. Scooping directly from the bag can pack in too much flour.
- Use a metal baking pan: Metal pans conduct heat more evenly and are my favorite for baking cakes like this.
- Check the cake early: Every oven is different. If your oven runs hot, start checking the cake a few minutes before the listed baking time.
- Cool the caramel before decorating: The salted caramel should be completely cooled and thickened before you add it over the cream cheese frosting. Warm caramel can melt the frosting and slide right off the cake.
- Use room temperature ingredients: Room temperature ingredients incorporate into the batter more easily and will yield the perfect crumb.
Variations
- Brown Butter: Use browned butter in the frosting for a rich, nutty flavor. Just be sure to chill it until it’s solid again before using.
- Candied Pecans: Top the cake with candied pecans for a sweet, crunchy finish.
- Dairy Free: Swap in plant based butter, dairy free cream cheese, and non dairy milk to make the cake dairy free.
Storage
Room Temperature: Because of the frosting, this pumpkin and caramel cake shouldn’t sit out for long. Keep it at room temperature for no more than 4 hours, then refrigerate.
Refrigerator: Store the cake covered in the refrigerator for up to 3 days. The frosting and cake firms up when chilled, so take the cake out about 30–60 minutes before serving to let it soften and come back to room temperature. It tastes best that way.
Freezer: Wrap the cake (or individual slices) tightly in plastic wrap, then in foil or an airtight container, and freeze for up to 2–3 months. Thaw overnight in the fridge, then let it sit at room temperature for 30–60 minutes before serving.
FAQs Pumpkin Caramel Cake
Can I make these into cupcakes?
I have never personally tested this recipe as cupcakes, but it should work. They may not get quite as much rise as a traditional cupcake recipe, but they will still taste delicious. Start checking them early since the baking time will be much shorter.
Can I make this into a layer cake?
Yes! You can double the recipe and make three 8-inch cake layers. The baking time will be shorter than the sheet cake, so keep a close eye on them and start checking early. You can also use a 9X13 pan if doubling, it might be a tall sheet cake.
Can I use store bought caramel?
Of course. Homemade salted caramel is amazing here, but a good quality store bought caramel sauce works perfectly when you want to save some time.
Why is my caramel too thick to drizzle?
It is probably just cold. Caramel thickens quite a bit as it cools. Heat it for just a few seconds, stir well, and check the consistency again. Do not heat it too much, especially if you are putting it over cream cheese frosting.
Can I make this cake ahead of time?
Yes. I recommend baking the cake ahead of time, letting it cool completely, wrapping it really well, and freezing it. When you are ready to serve, thaw the cake and add the cream cheese frosting and salted caramel. This keeps the cake fresh and makes decorating much easier.
More Sweet Treats
Looking for other recipes like this? Try these:
📖 Recipe
Pumpkin Caramel Cake
Soft and moist caramel pumpkin cake! This easy fall cake has spices and topped with creamy salted caramel cream cheese frosting with an extra drizzle of salted caramel.
Equipment
- 8X8 metal baking pan
- Measuring cups or kitchen scale
- Measuring Spoons
- Parchment Paper
- medium sauce pan if making salted caramel
Ingredients
Salted Caramel Sauce ( can also use high quality store bought)
- 1 cup (210 grams) granulated sugar
- ¼ cup (60 grams) water
- ¼ teaspoon lemon juice this is a game changer for perfect results
- ½ cup (112 grams) heavy cream room temperature, 36% milk fat
- 5 tablespoons (75 grams) unsalted butter room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
Pumpkin Cake Batter
- 1 cup (127 grams) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine kosher salt
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup plus 6 tablespoons (175 grams) dark brown sugar packed
- ¾ cup (173 grams) pumpkin puree 100% pure pumpkin
- ¼ cup (55 grams) vegetable oil
- ¼ cup (55 grams) sour cream, full fat, room temperature can also use plain yogurt
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Caramel Cream Cheese Frosting
- 4 tablespoons (57 grams) salted butter room temperature
- 4 oz (120 grams) cream cheese full fat, brick style, room temperature
- ⅓ cup (88 grams) salted caramel sauce cold, plus extra for topping the cake
- 1 and ¾ cup (241 grams) powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cold heavy cream do not use milk, see notes
Instructions
For the caramel sauce
- Ensure the unsalted butter and heavy cream are at room temperature. Measure out all ingredients and have them ready.
- In a heavy bottomed saucepan, pour the water into the pan and then pour the sugar on top avoiding the sides, and then add ¼ teaspoon lemon juice. Stir gently to moisten the sugar, but do not stir once it begins heating.
- Place the saucepan over medium high heat. Allow the mixture to come to a boil without stirring. Watch closely as it cooks.
- Continue heating until the sugar mixture turns a deep amber color. You can gently swirl the pan to move the caramel around and ensure even coloring, but avoid stirring. This process should take around 8-10 minutes. Do not let it darken too much, as it can taste burnt.
- Once the caramel reaches the desired color, immediately remove the saucepan from the heat.
- I like to wear an oven mitt to protect my hand from the steam. Carefully add 5 tablespoons of room temperature unsalted butter to the caramel. Stir gently until fully incorporated. Then, slowly pour in ½ cup of room temperature heavy cream, stirring continuously. The mixture will bubble up; keep stirring until smooth.
- Stir in 1 teaspoon of vanilla extract and 1 teaspoon of sea salt. Mix until well combined. If you want a thicker caramel sauce, return to the heat and low boil it for 1 minute.
- Allow the caramel sauce to cool to room temperature before transferring it to clean, airtight jars. Store in the refrigerator for up to 2 weeks. If the sauce thickens, gently warm it before using.
For the Pumpkin Cake
- Preheat your oven to 350°F. Line an 8X8 inch square pan with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, kosher salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large bowl, beat the eggs until well combined. Add the sour cream, oil, pumpkin puree, brown sugar, and vanilla. Mix until smooth and incorporated.
- Gradually add the dry ingredients to the wet ingredients. Beat the dry ingredients into the wet mixture until just combined. Do not over mix.
- Pour into the parchment lined pan, spread it out evenly.
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 20-25 minutes or until a toothpick comes out clean.
For the cream cheese frosting
- Using a handheld mixer or stand mixer, beat the butter, cream cheese, vanilla, and caramel until smooth and combined.
- Add the powdered sugar, beat until combined, about 1 minute. Add the cold heavy cream, beat again for 1-2 minutes until fluffy and has more volume. You can refrigerate it to firm it up if needed.
- Top the cooled down cake with the frosting, spreading it out evenly. Drizzle with 2 tablespoons of salted caramel swirl it in with a spoon or offset spatula. Serve with more caramel if desired.
Serving and Storing in Notes
Notes
*Don’t substitute milk in the frosting; it’s too thin and will make the mixture runny. Heavy cream works because it whips up and adds volume. If you don’t have heavy cream, you can leave it out.
Room Temperature: Because of the frosting, this pumpkin and caramel cake shouldn’t sit out for long. Keep it at room temperature for no more than 4 hours, then refrigerate.
Refrigerator: Store the cake covered in the refrigerator for up to 3 days. The frosting and cake firms up when chilled, so take the cake out about 30–60 minutes before serving to let it soften and come back to room temperature. It tastes best that way.
Freezer: Wrap the cake (or individual slices) tightly in plastic wrap, then in foil or an airtight container, and freeze for up to 2–3 months. Thaw overnight in the fridge, then let it sit at room temperature for 30–60 minutes before serving.
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