This pumpkin spice latte cake is tender and warmly spiced, finished with a tangy cream cheese frosting blended with espresso for an ideal PSL-inspired dessert. The cake balances pumpkin pie spice with a bold coffee note for a cozy, approachable fall treat.
The cake stays moist thanks to pumpkin puree and buttermilk, while the espresso‑infused cream cheese frosting adds a bright, slightly tangy contrast. A final dusting of espresso and cinnamon reinforces the pumpkin spice latte vibe—perfect for skipping a coffee run or enjoying both the latte and the cake together.
Why You’ll Love This Recipe
Coffee and pumpkin in one — all the familiar fall latte notes translated into cake form.
Ultra-tender crumb — pumpkin puree and buttermilk keep the cake moist and soft for days.
Espresso cream cheese frosting — rich, tangy cream cheese with concentrated espresso flavor for depth without extra liquid.
Ingredients
- Pumpkin puree — use pure pumpkin (not pie filling).
- Pumpkin pie spice — used in cake and frosting for classic flavor.
- Buttermilk — adds moisture and a touch of tang.
- Butter — for flavor and structure in both cake and frosting.
- Cream cheese — full-fat, room temperature, for a tangy frosting.
- Instant espresso powder — concentrated espresso flavor without extra liquid.
- Powdered sugar — gives a smooth, silky frosting.
See the recipe card below for the full ingredient list with quantities.
Substitutions and Variations
- Swap pumpkin pie spice for chai spice for a warmer, spicier profile.
- Use full-fat Greek yogurt or sour cream in place of buttermilk.
- Fold in ½ cup chocolate chips or toasted pecans for added texture.
- Substitute mascarpone for cream cheese to reduce tang in the frosting.
- Double the recipe to bake as a two-layer 9″ cake.
How to Make This Recipe
One: Cream the butter, sugar, and vanilla until light and fluffy.
Two: Add eggs one at a time, mixing until incorporated.
Three: Mix in the pumpkin puree and scrape the bowl sides.
Four: Add half the dry mixture, then the buttermilk, then the remaining dry ingredients. Mix until just combined.
Five: Fold in the buttermilk and the rest of the flour mixture until no dry streaks remain.
Six: Spread into a prepared 8×8″ pan, bake, then cool completely on a wire rack.
Seven: Dissolve espresso powder in milk, then beat with butter, powdered sugar, vanilla, and pumpkin pie spice until smooth. Fold in cream cheese until fully incorporated.
Eight: Spread frosting on the cooled cake and dust lightly with cinnamon and espresso powder before slicing and serving.
Expert Tips
- Avoid overmixing once the flour is added; overworked batter yields a dense, gummy cake.
- Let the cake cool completely before frosting to prevent the frosting from melting.
- For a stronger coffee flavor, increase instant espresso powder slightly (to taste).
- Use room-temperature dairy and eggs for the best texture and consistent mixing.
Recipe FAQs
Fresh pumpkin is much wetter than canned puree. If using fresh, roast and puree it well, then strain or cook down excess water until it matches the consistency of canned pumpkin.
Full-fat Greek yogurt or sour cream work well as substitutes and produce similar results.
Yes. Bake a day ahead and store covered at room temperature. Make the frosting and frost the cake the day you plan to serve it.
Yes. Divide batter among standard muffin cups and bake 18–20 minutes until set, then cool and frost.
Storage
Room temperature — Keep the frosted cake covered for up to 1 day.
Refrigerator — Store covered for up to 4 days. Allow the cake to come to room temperature before serving for best flavor and texture.
Freezer — Wrap the cooled, unfrosted cake tightly in plastic wrap and foil; freeze up to 2 months. Thaw completely before frosting and serving.
More Pumpkin Recipes You’ll Love
-
Easy Pumpkin Cheesecake Bars with Gingersnap Crust
-
Pumpkin Spice Soft Pretzels
-
Pumpkin Gooey Bars
-
Pumpkin Mousse Pie
What to Know When Cooking with The Cozy Plum
- Recipes use Diamond Crystal kosher salt; if substituting Morton’s (which is saltier), reduce the salt amount accordingly.
- Toggle between U.S. cups and metric in the recipe card for accurate measurements; baking by weight yields the most consistent results.
- Use the serving scalers on the recipe card to adjust ingredient quantities. Note scaling does not automatically adjust baking times.
Did you make this recipe? Share your results and rating—we’d love to hear how it turned out.
📖Recipe
Pumpkin Spice Latte Cake
Equipment
- 8×8 inch pan
- Parchment paper
- Stand mixer with paddle attachment or a handheld mixer
Ingredients
Pumpkin Cake
- 1¾ cups all purpose flour
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon kosher salt
- ¼ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 cup canned pumpkin puree
- ¾ cup buttermilk, room temperature
Espresso Frosting
- 3 teaspoons instant espresso powder
- 2 tablespoons milk
- ¼ cup unsalted butter, room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 8 oz cream cheese, room temperature
Instructions
Pumpkin Cake
- Grease and line an 8×8-inch pan with parchment paper slings. Preheat oven to 350°F.
- Whisk together the flour, baking soda, pumpkin pie spice, and salt; set aside.
- In a mixer fitted with the paddle attachment, cream butter, sugar, and vanilla until smooth and fluffy, about 3 minutes.
- With the mixer on low, add eggs one at a time until incorporated, then mix in the pumpkin puree and scrape the bowl sides.
- Add half the flour mixture and mix, then the buttermilk, then the remaining flour mixture. Mix until just combined; finish folding by hand if needed.
- Spread batter into the prepared pan and bake 28–32 minutes, until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. Cool completely on a wire rack.
Espresso Frosting
- Stir the instant espresso powder into the milk until dissolved.
- Cream butter, powdered sugar, vanilla, pumpkin pie spice, and the espresso mixture until smooth. Add the cream cheese and beat until very smooth, scraping the bowl as needed.
- Spread frosting over the cooled cake and dust lightly with cinnamon and a pinch of espresso powder before slicing.
Notes
Different brands of pumpkin puree vary in moisture. This recipe was tested with Libby’s 100% Pure Pumpkin Puree.
Store the frosted cake at room temperature for one day or refrigerated for up to four days. Allow to reach room temperature before serving for best texture and flavor.