Looking for a fall dessert that’s both bold and beautiful? This pumpkin cranberry cake with cream cheese frosting is a showstopper. It’s moist, warmly spiced, and dotted with bursts of tart cranberries. Top it all off with a thick layer of tangy-sweet cream cheese frosting, and you’ve got a perfect holiday-ready bake.
In this guide, you’ll learn how to make this cozy cake from scratch, frost it like a pro, and serve it with fall favorites like Pumpkin Cheesecake Squares or Pumpkin Chocolate Chip Cupcakes.
Table of Contents
Pumpkin Cranberry Cake with Cream Cheese Frosting – A Moist, Tangy, and Sweet Holiday Favorite
This Pumpkin Cranberry Cake is ultra-moist and bursting with fall flavor, studded with tart cranberries and finished with a luscious cream cheese frosting. A festive treat perfect for the holidays or cozy gatherings.
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree
- 1 cup fresh or dried cranberries (if dried, soak in hot water for 10 minutes and drain)
- Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large bowl, beat butter, oil, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla and pumpkin puree until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in cranberries.
- Pour batter into prepared pan and spread evenly. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cake completely before frosting.
- To make the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, and beat until fluffy.
- Spread frosting over cooled cake and garnish with extra cranberries or a sprinkle of cinnamon if desired.
Notes
This cake can be made a day in advance and kept refrigerated. Use fresh cranberries for a tart burst, or dried for a sweeter bite. Great for holiday potlucks or Thanksgiving dessert tables.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 370
- Sugar: 30g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Why Pumpkin and Cranberry Make the Perfect Pair
Tangy Meets Sweet in a Festive Fusion
Pumpkin brings rich, earthy sweetness. Cranberries cut through with just the right zing. Together, they create a perfect flavor contrast that feels fresh, not heavy—ideal for holiday tables, brunch spreads, or autumn potlucks.
This combo also looks stunning on the plate. The orange cake and ruby red berries scream “fall favorite” with every slice.
Why This Cake Is a Seasonal Staple
This pumpkin cranberry cake with cream cheese frosting fits any occasion:
- It’s moist but not dense
- Easy to slice and serve
- Stays fresh for days
Looking for more seasonal treats? Don’t miss our Pumpkin Pie Bars—a simplified version of a fall classic.
Essential Ingredients for Pumpkin Cranberry Cake
Choosing the Right Pumpkin and Cranberries
For the best pumpkin cranberry cake with cream cheese frosting, always start with 100% pure pumpkin puree. Skip the pumpkin pie mix—it’s too sweet and already spiced.
Fresh cranberries work beautifully if you like bold tart bursts. For a softer texture and milder tang, go with dried cranberries (and soak them in warm water first to plump them up).
Both versions bring contrast to the moist pumpkin base.
Spices, Oils, and Add-ins That Bring Moisture
What makes this pumpkin cranberry cake with cream cheese frosting so rich and tender? It’s the balance of wet and dry ingredients:
- Neutral oil (like canola or vegetable) keeps it moist longer than butter
- Brown sugar adds sweetness and depth
- Pumpkin spice mix (or cinnamon, nutmeg, ginger, cloves) layers in that fall warmth
- A splash of vanilla ties everything together
Optional add-ins:
- Chopped pecans or walnuts for crunch
- Orange zest to brighten the cranberries
- A handful of white chocolate chips for sweetness
Looking for something chocolatey? Try our Pumpkin Chocolate Chip Cupcakes for a cocoa-packed variation.
Step-by-Step – How to Make Pumpkin Cranberry Cake
Mixing the Pumpkin Batter
To make the best pumpkin cranberry cake with cream cheese frosting, start with a simple, spiced batter. In one bowl, mix the dry ingredients:
- 2 cups all-purpose flour
- 1½ tsp baking soda
- 1½ tsp pumpkin spice (or blend cinnamon, nutmeg, ginger, and cloves)
- ½ tsp salt
In another bowl, whisk together:
- 1 cup pumpkin puree
- ½ cup oil
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla
Mix wet and dry until just combined. Don’t overmix—this keeps the cake tender.
Folding in Fresh or Dried Cranberries
Once the pumpkin base is smooth, gently fold in:
- 1 to 1½ cups of cranberries (fresh or dried and rehydrated)
Make sure they’re evenly distributed so every bite of your pumpkin cranberry cake with cream cheese frosting gets that tart burst.
Pour the batter into a greased 9×13-inch pan or loaf pan, and tap lightly to remove air bubbles.
Want a no-bake treat to serve alongside? Check out our No Bake Pumpkin Cheesecake.
Baking Time, Pan Tips, and Cooling
How Long to Bake for Perfect Texture
For a moist, tender pumpkin cranberry cake with cream cheese frosting, preheat your oven to 350°F (175°C) and bake for:
- 40–45 minutes in a 9×13-inch pan
- 50–60 minutes if using a loaf pan
Check doneness with a toothpick—it should come out clean or with a few moist crumbs. If the top browns too fast, cover it loosely with foil halfway through.
This cake is forgiving, but proper baking ensures it holds up beautifully under the rich frosting.
Cooling Tips Before Frosting
Let your pumpkin cranberry cake with cream cheese frosting cool in the pan for 15 minutes, then transfer it to a wire rack. It must cool completely before adding any frosting, or the heat will melt it.
Want a simpler fall bake? Try our buttery, spiced Pumpkin Spice Cookies—they’re quick and freezer-friendly.
Chilling the cake before slicing also helps achieve cleaner cuts and better presentation.
Cream Cheese Frosting Tips and Variations
Classic Tangy Frosting Recipe
The final layer of your pumpkin cranberry cake with cream cheese frosting should be as dreamy as the cake itself. Here’s a quick go-to recipe:
- 8 oz cream cheese, softened
- 4 tbsp unsalted butter, softened
- 1½ cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Beat until smooth and fluffy. Spread evenly over the cooled cake.
This classic frosting adds a creamy, tangy contrast to the sweet and spiced pumpkin base and the tart cranberry bites.
Flavor Boosters: Maple, Orange, or Cinnamon
To take your pumpkin cranberry cake with cream cheese frosting to the next level, mix in one of these upgrades:
- Maple syrup (1 tbsp) – for deep fall flavor
- Orange zest – enhances the cranberry tang
- Cinnamon or pumpkin spice – doubles down on fall warmth
You can also sprinkle chopped nuts or a dusting of pumpkin pie spice on top for extra texture and aroma.
Looking for a creamy dessert that skips the oven? Don’t miss our Pumpkin Cheesecake Squares—just chill, slice, and serve.
Storage and Make-Ahead Advice
How to Keep It Moist for Days
Your pumpkin cranberry cake with cream cheese frosting stays moist and flavorful for several days if stored right.
- Refrigerate: Because of the cream cheese frosting, cover the cake and store it in the fridge. It keeps well for 3–4 days.
- Airtight container: Prevents it from drying out and absorbing fridge odors.
- Let it sit out for 10–15 minutes before serving for best texture.
The pumpkin base holds moisture beautifully, while the cranberries continue to soften, making each slice better with time.
Freezing the Cake and Frosting Separately
Want to bake ahead? No problem.
- Freeze the unfrosted cake (tightly wrapped) for up to 2 months
- Frosting can be stored in the fridge for 3–4 days or frozen separately
- Thaw overnight in the fridge, then frost and serve
This makes your pumpkin cranberry cake with cream cheese frosting a perfect prep-ahead option for holiday hosting.
For more make-ahead ideas, try Pumpkin Pie Bars—they slice, store, and stack beautifully.
When to Serve Pumpkin Cranberry Cake
Holidays, Brunches, Potlucks, and Gifts
This pumpkin cranberry cake with cream cheese frosting is more than a dessert—it’s a centerpiece. It’s ideal for:
- Thanksgiving and Friendsgiving
- Christmas morning brunch
- Fall birthday parties
- Office potlucks
- Holiday food gifts
Its warm spice, creamy frosting, and pop of cranberry make it visually stunning and flavor-packed.
Slicing, Garnishing, and Plating Tips
To serve like a pro:
- Slice with a warm knife for clean edges
- Garnish with extra cranberries or orange zest
- Plate with a drizzle of maple syrup or caramel for elegance
You can even bake it in mini loaf pans for edible gifts.
Looking for bite-sized treats to go with it? Try Pumpkin Chocolate Chip Cupcakes for a chocolatey contrast.
Fall Dessert Pairings That Wow Your Guests
A rich pumpkin cranberry cake with cream cheese frosting is already a crowd-pleaser—but pair it with complementary treats, and your dessert table becomes unforgettable.
Here are fall favorites to serve alongside:
- Pumpkin Cheesecake Squares – Creamy and chilled, they offer a smooth contrast to cake
- Pumpkin Spice Cookies – Small, crunchy, and full of flavor
- Pumpkin Pie Bars – Classic flavors in a simple bar format
- No Bake Pumpkin Cheesecake – Ideal if you’re avoiding the oven
Create a rustic fall dessert board with sliced cake, cookies, whipped cream, and warm drinks like cider or spiced tea.
Frequently Asked Questions (FAQ)
Can I use fresh cranberries in this cake?
Yes! Fresh cranberries add bold, tart flavor. Just rinse and pat dry before folding into the batter. If they’re too tart for your taste, chop or lightly sweeten them first.
What type of pumpkin should I use?
Always use 100% pure pumpkin puree, not pumpkin pie filling. It gives your pumpkin cranberry cake with cream cheese frosting the right consistency without added sugar or spices.
Can I make this cake gluten-free?
Absolutely. Substitute a 1:1 gluten-free flour blend for the all-purpose flour. The cake will still be moist and tender.
How long can the cake sit out once frosted?
Because of the cream cheese frosting, the cake can sit out for up to 2 hours at room temperature. After that, refrigerate to keep it safe and fresh.
Can I skip the frosting?
You can! The pumpkin cranberry cake is flavorful enough on its own. But the cream cheese frosting adds tang and balance—highly recommended!
Need a no-frosting option? Try our Pumpkin Spice Cookies for a sweet-and-spiced grab-and-go treat.
Conclusion
This pumpkin cranberry cake with cream cheese frosting is the perfect way to capture the cozy, comforting spirit of fall. With tender pumpkin, tart cranberries, and a rich cream cheese topping, it’s a showstopper for holidays, brunches, or casual gatherings.
It’s easy to prep, stays moist for days, and pairs beautifully with other fall bakes like Pumpkin Pie Bars or Pumpkin Cheesecake Squares. Try it once, and you’ll be baking it every autumn.
