Tart cranberries, moist pumpkin spice cake and tangy cream cheese frosting combine in this Cranberry Pumpkin Cake with Cream Cheese Frosting—an ideal dessert for Thanksgiving or Christmas. 
Autumn arrived all at once—cool air, early darkness and leaves scattered across the yard. It felt like the perfect excuse to turn to cozy baking. That’s when this Cranberry Pumpkin Cake was born: a tender pumpkin spice cake studded with bright, tart cranberries and finished with a creamy, slightly tangy cream cheese frosting.
This cake brings together familiar fall spices and vibrant cranberries for a dessert that’s both comforting and festive. The red cranberries add color and a pleasant tartness to balance the cake’s richness, making it a great centerpiece for holiday gatherings.
Preparing the cake is straightforward:
- Whisk the dry ingredients: flour, pumpkin spice, cinnamon, baking powder, baking soda and a pinch of salt.
- Beat the wet ingredients: vegetable oil, light brown sugar, eggs and vanilla, then blend in pumpkin puree and a bit of Greek yogurt or sour cream.
- Combine the wet and dry mixtures, mixing until just incorporated.
- Fold in the chopped cranberries and bake in a prepared 9×13-inch pan until a toothpick comes out clean.
You can use fresh or frozen cranberries. If using frozen, do not thaw them first. Toss the frozen cranberries with a tablespoon of flour before folding them into the batter to prevent bleeding and to help them stay suspended in the cake. 
For the topping, a classic cream cheese frosting is ideal. Smooth, slightly tangy and not overly sweet, it complements dense, spiced cakes like this one perfectly. Spread the frosting over the cooled cake and, if desired, garnish with a few fresh cranberries for color.
This recipe is easy to follow and makes a generous 9×13 cake—perfect for slicing into 18 pieces for a crowd. Leftovers keep well in the refrigerator for several days, and the unfrosted cake can be wrapped and frozen if you want to prepare it ahead of time. 
Cranberry Pumpkin Cake with Cream Cheese Frosting
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Ingredients
Cranberry Pumpkin Cake
- 2 1/2 cups flour
- 2 tsp pumpkin spice
- 1/2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup vegetable oil
- 1 1/2 cups light brown sugar
- 2 tsp vanilla extract
- 3 large eggs
- 15 oz can pumpkin puree
- 2 tbsp Greek yogurt or sour cream
- 1 3/4 cup cranberries roughly chopped
- 1 tbsp flour if using frozen cranberries
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
Pumpkin Cranberry Cake
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Preheat the oven to 350°F (175°C). Butter and flour a 9×13-inch cake pan.
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In a medium bowl, whisk together the flour, pumpkin spice, cinnamon, baking powder, baking soda and salt.
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In a large bowl, beat the oil, sugar, eggs and vanilla. With the mixer on low, beat in the pumpkin puree and Greek yogurt or sour cream.
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Carefully beat in the flour mixture, stopping to scrape down the bowl as needed until just combined.
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If using frozen cranberries, toss them with 1 tablespoon flour. Fold the cranberries into the batter using a large spatula.
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Pour the batter into the prepared pan and bake 38–42 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Cream Cheese Frosting
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In a large bowl, beat the softened cream cheese and butter together until smooth.
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Gradually add powdered sugar, about 1/2 cup at a time, until you reach the desired sweetness. Beat in vanilla and salt.
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Spread the frosting over the cooled cake, decorate with cranberries if you like, and slice to serve.
Notes
** Store leftovers covered in the refrigerator for 3–5 days.
*** Unfrosted cake freezes well when wrapped tightly. Thaw overnight in the refrigerator before frosting.
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If you enjoy pumpkin and cranberries, try other seasonal favorites like cranberry orange loafs and pumpkin cheesecake bars—these same flavors translate wonderfully into many holiday bakes. 
- Cranberry Orange Loaf
- Pumpkin Cake with Maple Frosting
- Pumpkin Cheesecake Bars
- Cranberry Orange Cake with Cream Cheese Frosting