Pumpkin Patch Cake with Buttercream Pumpkins brings together everything we love about autumn: the cozy spices, the comforting texture, and a little bit of edible art. My story with this cake began during a crisp October in Vermont, where I spent one golden season working at a tiny bakery that overlooked a pumpkin farm. Every morning, we’d roast fresh sugar pumpkins while sipping spiced tea, and it became a ritual I never forgot. Now, I bring that same warmth to your kitchen with this soft, spiced cake topped with the most adorable buttercream pumpkins you’ll ever pipe. It’s a reader favorite not just for its taste but because it’s a true showstopper that still feels totally achievable at home.
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Pumpkin Patch Cake with Buttercream Pumpkins
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Vegetarian
Description
Pumpkin Patch Cake with Buttercream Pumpkins brings together everything we love about autumn: the cozy spices, the comforting texture, and a little bit of edible art. Inspired by a golden October spent baking near a Vermont pumpkin farm, this festive, spiced cake topped with whimsical buttercream pumpkins is an achievable fall showstopper for any home baker.
Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp salt
- 1 ¾ cups pure pumpkin purée (not pumpkin pie filling)
- 1 cup light brown sugar
- ½ cup granulated sugar
- ¾ cup neutral oil (like sunflower or canola)
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 1–2 tbsp milk or cream
- 1 tsp vanilla
- Food coloring (orange, green, brown)
- Small piping bags and round or leaf tips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13″ cake pan or line with parchment paper.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk together the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared pan and bake for 32–35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before decorating.
- Beat the butter until light and fluffy. Add powdered sugar one cup at a time, then add vanilla and just enough milk to reach a smooth consistency.
- Divide and color the buttercream—orange for pumpkins, green for stems and vines, and brown if desired.
- Use round tips to pipe small pumpkins on top of the cake. Add little green stems or leaves with a leaf tip.
Notes
Use room-temperature ingredients for better mixing. Don’t overmix the batter. Chill buttercream slightly if it becomes too soft to pipe. Be sure to use 100% pure pumpkin puree—not pumpkin pie mix.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients for Pumpkin Patch Cake with Buttercream Pumpkins
Here’s everything you need to bake this autumn delight from scratch. Most items are pantry staples, but double-check your spice cabinet!
For the Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp salt
- 1 ¾ cups pure pumpkin purée (not pumpkin pie filling)
- 1 cup light brown sugar
- ½ cup granulated sugar
- ¾ cup neutral oil (like sunflower or canola)
- 4 large eggs
- 1 tsp vanilla extract
For the Buttercream Pumpkins:
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 1–2 tbsp milk or cream
- 1 tsp vanilla
- Food coloring (orange, green, brown)
- Small piping bags and round or leaf tips
For other cozy ideas, you might also love this Cinnamon Swirl Banana Bread or the super moist Apple Banana Bread.
Step by Step Instructions
1. Prep the Cake
Preheat oven to 350°F (175°C). Grease and flour a 9×13″ cake pan or line with parchment paper. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
2. Mix Wet Ingredients
In a separate bowl, whisk together the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla until smooth. Gradually fold the dry ingredients into the wet mixture until just combined.
3. Bake
Pour the batter into the prepared pan and bake for 32–35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before decorating.
4. Make the Buttercream
Beat the butter until light and fluffy. Add powdered sugar one cup at a time, then add vanilla and just enough milk to reach a smooth consistency. Divide and color the buttercream—orange for pumpkins, green for stems and vines, and brown if you want extra contrast.
5. Decorate
Use round tips to pipe small pumpkins on top of the cake. Add little green stems or leaves with a leaf tip. Don’t worry about perfection rustic is charming here!
Pair this with a warm drink and you’ve got a fall dessert that rivals even this Pineapple Banana Bread.
Tips for Success
- Use room temperature ingredients: This helps the batter mix evenly and bake consistently.
- Don’t overmix: Stir until just combined to avoid a dense cake.
- Chill buttercream before piping: If your kitchen is warm, pop the buttercream in the fridge for 10 minutes.
- Pumpkin purée matters: Use 100% pure pumpkin, not spiced pie mix.
Want to make the recipe even easier? See this Banana Bread Recipe with 2 Bananas for a similar baking flow.
Variations You’ll Love
- Gluten-Free Option: Substitute your favorite 1:1 gluten-free baking blend. Check texture before baking add a splash of milk if too thick.
- Add a Streusel Topping: Mix brown sugar, flour, oats, and butter for a crunchy layer beneath the frosting.
- Dairy-Free Version: Use plant-based butter and oat or almond milk in the buttercream.
- Mini Cakes: Bake in cupcake tins for individually portioned treats.
Looking for another cozy bake? Try Old-Fashioned Banana Nut Bread for something similarly nostalgic.
Storage Recommendations
- Room Temp: Store covered at room temp for up to 2 days (if unfrosted) or in a cool area if frosted.
- Fridge: Refrigerate frosted cake in an airtight container for up to 5 days.
- Freezer: Freeze cake (unfrosted) for up to 2 months. Wrap tightly and thaw in fridge overnight.
This dessert also pairs perfectly with these Healthy Breakfast Recipes the next morning, because who says cake isn’t breakfast?
FAQs About Pumpkin Patch Cake with Buttercream Pumpkins
How do you make buttercream pumpkins look realistic?
Use a round tip for the body, then add vertical ridges with a toothpick or small spatula. Add a stem using a small star or leaf tip with green or brown buttercream.
Can I make this cake ahead of time?
Absolutely! Bake the cake a day ahead and frost the next day once it’s fully cooled or chilled. Store in the fridge.
Can I use store-bought frosting?
You can, but homemade buttercream holds shape better when piping pumpkins. For best results, make it fresh.
Can I add nuts or chocolate chips to the batter?
Yes! Add ½ cup of chopped pecans or chocolate chips to the batter for extra texture and flavor.
Final Thoughts
This Pumpkin Patch Cake with Buttercream Pumpkins is more than just a recipe it’s a celebration of the season. Whether you’re baking for a fall gathering, a classroom party, or just a cozy weekend treat, this cake brings smiles before the first bite. The warm spice blend, soft crumb, and festive decor make it a favorite you’ll return to every autumn. Happy baking, friends!