Cinnamon Cream Cheese Buttercream with Pumpkin Toffee Crunch Cake

This pumpkin toffee crunch cake is a mouthful of autumn. This cake is not only rich and full of pumpkin flavor, but it also has crunchy, buttery toffee pieces throughout and is topped with a wonderful cinnamon cream cheese buttercream.

This has to be one of my favorite autumn desserts. I love pumpkin bread, and this really takes it to the next level. In addition, the cinnamon cream cheese buttercream is delicious on top.

Hello there! Before you browse, there’s a lot of vital information in this article!includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!

If you’re not a fan of pumpkin, I’m not going to attempt to persuade you to try this. Okay, that’s not true; I’m going to attempt to persuade you, and here’s why:

Many individuals claim that they will not like pumpkin cake because they dislike pumpkin pie. I don’t like pumpkin pie, but this cake is nothing like it.

I had two individuals try it who stated they didn’t like pumpkin since they didn’t like pumpkin pie, but they both enjoyed this cake.

So I’m just saying, try it even if you don’t like pumpkin pie. You may be surprised.

Personally, I have a favorite cake taste (vanilla), and I never thought a pumpkin cake would be at the top of that list until I prepared this one.

It’s simply very juicy and flavorful. It’s the ideal dessert for the autumn season.

Ingredient Notes:

(Let’s speak about some of the components in this cake. The whole ingredient list will be included on the recipe card further down in the article.)

All-purpose flour: There’s no need to purchase a specific flour for this one; simply use standard all-purpose flour.

Pumpkin pie spice is a blend of spices (cinnamon, ginger, cloves, and nutmeg). If you don’t have pumpkin pie spice, I’ve included an alternative in the recipe card below.

Light brown sugar: This adds a lot of depth to the taste.

Canned pumpkin: You are not have to use canned pumpkin, but it makes things simpler. If you like, you may use fresh pumpkin.

Vanilla bean paste: This stuff is amazing, and it’s a little extra, so if you just have vanilla extract, that’s OK.

Chopped toffee bits: This may be found in the baking section of most supermarkets. You don’t have to use it, but it adds a nice buttery taste to your cake.

Mixing Method:

(I’ll go through each step in the recipe card below.)

The mixing process for this cake is also really simple. This recipe has no alternate ingredients. Simply combine the dry ingredients in one dish, liquid in the other, and stir. Isn’t it simple?

This cake is quite easy to make. It’s so easy, in fact, that you could mix it with a wooden spoon if you chose.

Tips and FAQ’s:

First, try not to substitute or use less of the ingredients called for in this recipe.

You should avoid changing or reducing any of the components in this recipe since you may not obtain the same results.

I don’t have pumpkin pie spice, what else can I use?

Don’t worry if you don’t have pumpkin pie spice. You may use 1 teaspoon ground cinnamon, teaspoon ground ginger, teaspoon ground cloves, and teaspoon ground nutmeg for the 2 teaspoons of pumpkin pie spice.

Should I use light brown or dark brown sugar?

Both are OK, but I chose light brown. Also, while measuring brown sugar, be sure you put it into the cup.

I don’t have vanilla bean paste, can I use vanilla extract?

Yes, vanilla extract may be used in lieu of vanilla bean paste. Simply use the same quantity.

Do I have to use the toffee bits?

No, but it does provide taste and a buttery touch to the cake.

What type of toffee should I get?

Toffee bits were utilized. The chopped toffee pieces are normally found in the baking aisle, near the chocolate chips. Heath Bits O Brickle were utilized.

Make sure the butter and cream cheese are near room temperature before making the buttercream.

You don’t want to microwave them to warm them up since it will create uneven heating and, most likely, overheating.

There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.

Supplies Used:

  • KitchenAid Hand Mixer
  • Wilton 8 round pans or Magic Line 8 pans
  • Vanilla bean paste
  • Cooling Racks
  • Small Icing Spatula
  • Large Icing Spatula

Now lets get to the recipe.

***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.


Pumpkin Toffee Crunch Cake with Cinnamon Cream Cheese Buttercream

This pumpkin toffee crunch cake is like a mouth full of fall. Not only is this cake super moist with tons of pumpkin flavor, but it’s got bits of crunchy, buttery toffee throughout it, then it’s covered in a delicious cinnamon cream cheese buttercream.



Course: Dessert
Cuisine: American
Keyword: cinnamon cream cheese buttercream, pumpkin toffee cake
Prep Time: 20minutes
Cook Time: 45minutes
Total Time: 1hour5minutes
Servings: 12servings (approx.)
Calories: 745kcal


For the cake:

  • 2 cupsall purpose flour
  • 1teaspoonbaking powder
  • teaspoonbaking soda
  • teaspoonsalt
  • 2 teaspoon pumpkin pie spice (If you don’t have pumpkin pie spice, use 1 teaspoon ground cinnamon, teaspoon ground ginger, teaspoon cloves, and teaspoon ground nutmeg instead.)
  • 1cuppacked light brown sugar
  • cupregular sugar
  • 3largeeggs
  • 1cupoil(vegetable or canola oil)
  • 115 ozcan solid pack pumpkin
  • 2teaspoonvanilla bean paste(or vanilla extract)
  • 1 cup chopped toffee bits (Heath Bits O Brickle)

For the buttercream:

  • 1 cupsunsalted butter(room temperature)
  • 18 oz.pkg. cream cheese(room temperature)
  • teaspoonsalt
  • teaspooncinnamon
  • 1teaspoonvanilla bean paste(or extract)
  • 7cupsconfectioners sugar
  • a spoonful of milk or cream(Add more if necessary to get the desired consistency)
  • 1 cup chopped toffee pieces for sprinkling (use whatever is left in the package.)


For the cake:

  • Preheat the oven to 350 degrees.
  • Grease and flour two, 8 inch round pans.
  • In a large mixing basin, combine the flour, baking powder, baking soda, salt, and spices. Set away after thoroughly whisking.
  • In a separate mixing dish, combine the brown sugar, ordinary sugar, eggs, oil, pumpkin, and vanilla essence. Whisk thoroughly.
  • Pour the liquid mixture into the dry ingredients and blend on medium speed. To combine the batter, use an electric mixer or a wooden spoon. Only mix until all of the ingredients are well combined. Over-mixing the cake batter will result in a thick cake.
  • Stir in the chopped toffee bits.
  • Spread the batter into the pans.
  • Bake at 350 for 40-45 min
  • Cool the cake layers in their pans for approximately 15 minutes on a cooling rack. Then, remove from the pans and place them on racks to cool fully before applying buttercream.

For the buttercream:

  • Add the butter to a mixing dish and thoroughly combine with an electric mixer.
  • Add the cream cheese and mix well on medium.
  • Combine the salt, cinnamon, vanilla, and three cups confectioners sugar in a mixing bowl. Mix on medium speed.
  • Mix in the remaining four cups of confectioners’ sugar and a tablespoon of milk on medium until completely combined.
  • Examine the consistency. If it’s too thick, add another spoonful of cream or milk and thoroughly combine.

Putting the cake together:

  • To your cake board or cake plate, add a cake layer.
  • Cover that layer with buttercream.
  • Sprinkle toffee bits over the buttercream.
  • Place the next layer of cake on top of the previous layer and cover with buttercream.
  • Any leftover toffee pieces should be sprinkled on top.


Keep this cake chilled, since it’s covered with cream cheese buttercream. You can set it out about 15-20 minutes prior to serving so that it will soften a bit.Nutritional values are an estimate.Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have.This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Calories: 745kcal | Carbohydrates: 123g | Protein: 4g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 109mg | Sodium: 429mg | Potassium: 121mg | Sugar: 99g | Vitamin A: 815IU | Calcium: 54mg | Iron: 1.8mg

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