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Pumpkin Cake with Cinnamon Coffee Frosting

I am a fan of all things pumpkin and coffee. Except those pumpkin spice lattes served at all the coffee shops in the fall. As much as I love sweets, I don’t like sweet coffee drinks. Rather than drink those favorite flavors, I bake with them. Cakes, most specifically, like this Pumpkin Cake with Cinnamon Coffee Frosting.

A slice of pumpkin cake with cinnamon coffee frosting on a plate with a fork with the rest of the cake in the pan behind it.

Don’t Like Coffee?

If you don’t like coffee flavored desserts, you have a couple of options here. Simply omit the instant coffee in the frosting and proceed with the rest of the instructions. You’ll have a cinnamon frosting without coffee that will be delightful.

Cream cheese frosting would be an excellent choice here as well.  Chicory cream cheese frosting carries a bitter coffee like flavor that would work too.

Make it Pumpkin Spice Latte Frosting

For the fan of pumpkin spice lattes, this cake is ideal. In the frosting substitute the instant coffee with instant espresso for a stronger coffee flavor. Also, use a pumpkin spice blend instead of the ground cinnamon.

All of the flavor of a coffee house specialty in cake form. This pumpkin cake with cinnamon coffee frosting is a quick and easy dessert sure to please.

Cupcake Option

These make excellent cupcakes. Simply divide the batter into paper lined muffin tins, about half full. Check for doneness after about 15 minutes. An inserted toothpick should come out clean. Frost when cooled.

Decorating Options

This is intentionally a simple cake. Frosted and served in the pan makes for a simple, no-fuss dessert. To make it a little fancier looking, there are many options:

  • Sprinkle with chopped nuts
  • Drizzle with melted chocolate
  • Dot with chocolate covered espresso beans
  • Toss some chocolate sprinkles on top
Yield: 9 servings

Pumpkin Cake with Cinnamon Coffee Frosting

A slice of frosted cake on a white plate with a fork, the pan of remaining cake in the background with a pumpkin.

All of the flavor of a coffee house specialty in cake form. This pumpkin cake with cinnamon coffee frosting is a quick and easy dessert sure to please.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes


Pumpkin Cake

  • ½ Cup Salted Butter, Melted
  • 1/2 Cup Sugar
  • 1 teaspoon Vanilla Extract
  • 3/4 Cup Pureed Pumpkin
  • 1/4 Cup Sour Cream
  • 2 Eggs
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 2 Cups Unbleached, All-Purpose Flour

Cinnamon Coffe Frosting

  • 2 Tablepoons Salted Butter, Softened
  • 1/4 Cup Sour Cream
  • 1/4 teaspoon Vanilla Extract
  • 1 1/2 teaspoons Instant Coffee
  • 1/4 teaspoon Ground Cinnamon
  • 1 3/4 Cups Powdered Sugar


Pumpkin Cake

  1. Preheat the oven to 350 degrees.
  2. Grease a 9" square cake pan.
  3. Whisk together the flour, baking powder, and baking soda in a bowl. Set aside
  4. Beat together the melted butter and sugar until light. Add the eggs, sour cream, and vanilla extract. Beating until completely incorporated. Fold in the pumpkin puree.
  5. Add the dry ingredients to the pumpkin mixture. Mix until thoroughly combined.
  6. Pour the cake batter into the prepared pan. Spread it evenly into the corners.
  7. Bake in the preheated oven for 30-35 minutes or until an inserted toothpick comes out clean.
  8. Cool completely in pan on wire racks before frosting.

Cinnamon Coffee Frosting

  1. In a small bowl, mix together the sour cream, vanilla extract, and instant coffee. Stir until coffee is mostly dissolved. Set aside.
  2. Cream the butter slightly to soften it up. Add some powdered sugar and beat slowly. 
  3. Add the cinnamon and sour cream mixture. Beat until incorporated.
  4. Mix in the remaining powdered sugar and beat until desired consistency is reached.
  5. Spread onto cooled cake.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 388Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 83mgSodium: 289mgCarbohydrates: 56gFiber: 1gSugar: 33gProtein: 5g

We try our best but cannot guarantee that nutrition information is 100% accurate.

Did you make this recipe?

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Linda L Robinson

Monday 15th of October 2018

I love pumpkin anything! A light cake is great too, always need to keep it light. :) Love all your great ideas Kathie, thank you so much for sharing! Linda In Upstate NY

Melissa Keyser

Sunday 17th of September 2017

Sounds delicious! I'm in the middle of remodeling my kitchen but collecting fall recipes to make once it's all finished. I hope to try this!

Kathie Lapcevic

Monday 18th of September 2017

Oh my, I hope the remodel goes smoothly. Enjoy the cake!

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