This pumpkin cake is the dessert I reach for the moment the air turns crisp and pumpkin spice starts showing up everywhere.
It is soft, warmly spiced, and finished with a tangy cream cheese frosting that keeps every bite from being too sweet.
The batter comes together in two bowls with no mixer required, and it bakes into one simple 9×13 pan.
It is easy enough for a weeknight but special enough to bring to a potluck or holiday table, right alongside my Pumpkin Cheesecake.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 25 to 30 minutes |
| Total Time | 45 minutes, plus cooling |
| Servings | 12 slices |
| Difficulty Level | Easy |
Why You’ll Love This Pumpkin Cake Recipe
This cake brings together everything that makes fall baking so satisfying. It is moist, tender, and spiced just right, without leaning too heavily on any single flavor.
The pumpkin puree and vegetable oil keep the crumb soft for days, and the cream cheese frosting adds the tangy contrast that a purely sweet cake is missing.
It also comes together with pantry staples you likely already have on hand, and the steps are simple enough for even a first time baker to follow with confidence.
- Moist, tender texture from pumpkin puree and vegetable oil
- Perfectly balanced spice from pumpkin pie spice and cinnamon
- Classic tangy cream cheese frosting that everyone loves
- Simple two bowl method with no fancy equipment required
- Great for casual desserts or dressed up for a holiday table
If you love this spice combination, my Pumpkin Roll Cake uses a similar batter rolled up with the same cream cheese filling.
Ingredients
This recipe uses two simple ingredient lists, one for the spiced cake and one for the cream cheese frosting on top.
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract, for the frosting
This same warm spice blend is what makes my Classic Carrot Cake with Cream Cheese Frosting such a favorite too, so if you love one, you will love the other.
Kitchen Equipment Needed
Nothing here is fancy. You likely already have most of this in your kitchen, with one or two upgrades that make the process smoother.
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- 9×13 inch baking pan
- Electric hand mixer, for the frosting
- Wire cooling rack
Read Also: Pumpkin Bread Recipe
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this cake, based on what has genuinely made the process easier and more consistent in my own kitchen.
1. USA Pan 9×13 Baking Pan
This pan heats evenly and releases the cake cleanly thanks to its corrugated surface and nonstick coating, so you get consistent golden edges every time.
2. KitchenAid Hand Mixer
Whipping the cream cheese and butter together until truly smooth makes a noticeable difference in the frosting, and a good hand mixer gets you there in a couple of minutes with no lumps.
3. Libby’s 100% Pure Pumpkin Puree
Not all canned pumpkin is created equal. This one is consistently thick with very little excess water, which keeps the cake from turning dense.
4. Offset Icing Spatula
An angled offset spatula makes spreading thick cream cheese frosting so much easier than a butter knife, gliding across the surface without dragging up crumbs.
5. Glass Mixing Bowl Set
Having a couple of different sized bowls on hand makes it much easier to keep your wet and dry ingredients separate before combining, and glass lets you see exactly how well everything is mixed.
This same pumpkin puree and spice combination shows up again in my Chocolate Pumpkin Cake, a fun twist if you want something a little richer.
Step-by-Step Instructions: How to Make Pumpkin Cake
1. Preheat the oven and prepare the pan
- Preheat your oven to 350 degrees Fahrenheit so it is fully heated by the time your batter is ready.
- Grease a 9×13 inch baking pan with butter or non-stick spray, making sure to coat the corners and sides completely.
- For easy removal later, line the pan with parchment paper, leaving a small overhang on two sides.
2. Mix the dry ingredients
- In a large mixing bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- Whisk everything together thoroughly, making sure the spices and leavening agents are evenly distributed throughout the flour.
- This step sets the foundation for a well balanced cake, so take the extra minute to whisk it fully.
3. Combine the wet ingredients
- In a separate mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
- Mix until the batter is smooth and fully combined, with no streaks of egg or pumpkin remaining.
- The pumpkin puree and vegetable oil are what keep this cake moist, while the two sugars add sweetness and depth.
4. Bring the batter together
- Slowly add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined.
- Be careful not to overmix at this stage, since too much stirring can make the finished cake dense instead of tender.
- The batter should look thick but smooth, with no dry pockets of flour remaining.
5. Pour and bake the cake
- Pour the batter into your prepared 9×13 pan and spread it into an even layer with your spatula.
- Place the pan in the preheated oven and bake for 25 to 30 minutes.
- The cake is done when a toothpick inserted into the center comes out clean, the top is golden, and it springs back lightly when touched.
6. Cool the cake
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Transfer it to a wire cooling rack and let it cool completely before frosting.
- This step matters, since frosting a warm cake will cause the cream cheese frosting to melt right off.
7. Make the cream cheese frosting
- In a medium mixing bowl, use an electric hand mixer to beat the softened cream cheese and softened butter until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
- If the frosting feels too thick to spread, add a teaspoon of milk at a time until it reaches your desired consistency.
8. Frost and serve the cake
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top using a spatula.
- For a smooth finish, dip the spatula in warm water and wipe it dry before spreading.
- Slice into 12 pieces and serve, or refrigerate until ready to serve.
If you enjoy this kind of moist, spiced fall cake, my Pumpkin Cream Cheese Crumb Cake follows a similar batter with a crumbly streusel top instead of frosting.
Tips for The Best Pumpkin Cake
A few small details make the difference between a good pumpkin cake and a great one. These are the ones I always keep in mind.
- Use room temperature eggs and cream cheese for smoother mixing
- Do not overmix the batter, or the cake will turn out dense instead of light
- Check that your pumpkin puree is 100 percent pure pumpkin, not pie filling with added spices
- Let the cake cool completely before frosting to avoid a melty mess
- For cleaner slices, chill the frosted cake for 15 minutes before cutting
- Dip your spatula in warm water and wipe it dry for a smoother, more polished frosting finish
My Apple Dapple Cake uses a similar oil based batter, so these same tips will serve you well there too.
Serving Suggestions
This pumpkin cake is a versatile dessert that shines at any fall gathering, from casual family dinners to festive holiday parties.
Its rich, spiced flavor pairs beautifully with a variety of drinks and toppings, making it a great centerpiece for your dessert table.
- Serve with a hot cup of coffee or chai tea for a cozy treat
- Pair with a scoop of vanilla ice cream for an indulgent dessert
- Add a sprinkle of chopped pecans or walnuts on top for extra crunch
- Offer alongside fresh spiced apple cider for a true fall vibe
- Cut into small squares for an easy, bite sized party treat
Variations of Pumpkin Cake
Once you have the base recipe down, there is plenty of room to make it your own. Here are some of my favorite ways to switch things up.
- Add 1/2 cup of chocolate chips to the batter for a chocolatey twist
- Swap the cream cheese frosting for a maple glaze made with maple syrup and powdered sugar
- Mix in 1/2 cup of chopped cranberries for a tart contrast against the spice
- Use a 1 to 1 gluten free flour blend for a gluten free version
- Top with a light dusting of cinnamon or pumpkin pie spice for extra flair
- Bake the batter as cupcakes instead, reducing the bake time to about 18 to 20 minutes
If cupcakes sound appealing, you might as well go all in with my Pumpkin Chai Latte Cupcakes, which use a similar spiced batter topped with chai buttercream.
Storage and Reheating
Because this cake is topped with cream cheese frosting, it needs to be kept refrigerated rather than left out on the counter for long.
- Store leftover cake in an airtight container in the refrigerator for up to 5 days
- To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer safe bag for up to 3 months
- Thaw frozen slices in the refrigerator overnight, then bring to room temperature before serving
- Avoid microwaving leftover slices, since this can make the frosting runny
- Bring refrigerated slices to room temperature for about 15 minutes before serving for the best texture
You might also enjoy: Carrot Cake Cupcakes
Nutritional Facts
These values are estimated per slice, based on a cake cut into 12 servings, and will vary depending on the exact brands and quantities used.
- Calories: approximately 350 kcal
- Fat: 18 grams
- Carbohydrates: 45 grams
- Protein: 4 grams
- Sugar: 32 grams
- Sodium: 220 milligrams
This natural sweetness from the pumpkin puree balances the sugar well, similar to how it works in my Pumpkin Bread Pudding.
Health Benefits of Key Ingredients
Pumpkin is not just delicious, it is also packed with nutrients that make this cake a slightly guilt free indulgence.
The star ingredient, pumpkin puree, is loaded with vitamins and fiber, while cinnamon and pumpkin pie spice add a bit of antioxidant support as well.
- Pumpkin puree is rich in vitamin A, fiber, and antioxidants for eye health and digestion
- Cinnamon may help regulate blood sugar and has anti-inflammatory properties
- Eggs provide high quality protein and essential nutrients like choline
- Cream cheese offers calcium and protein, though it is best enjoyed in moderation
- Pumpkin pie spice contains nutmeg and ginger, which support immunity
Read Also: Lemon Bundt Cake Recipe
FAQs About Pumpkin Cake
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree in place of canned.
Roast a small pumpkin at 400 degrees Fahrenheit for 40 to 50 minutes, scoop out the flesh, and blend until smooth, then drain any excess liquid to match the consistency of canned puree.
2. Can I make this cake gluten free?
Yes, simply substitute the all purpose flour with a 1 to 1 gluten free flour blend.
Just double check that your baking powder and baking soda are labeled gluten free as well.
3. How do I know when the cake is done?
Insert a toothpick into the center of the cake, and it is done if it comes out clean or with just a few moist crumbs attached.
The top should also spring back lightly when pressed gently with a finger.
4. Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and store it unfrosted in an airtight container at room temperature.
Frost it the day you plan to serve it for the best texture and flavor.
5. Can I use a different pan size?
You can bake this batter in two 8-inch round pans for a layer cake instead of a 9×13 pan.
Just adjust the bake time down to 20 to 25 minutes and check for doneness with a toothpick.
Another favorite: Pumpkin Cheesecake Bars Recipe
Pumpkin Cake
Ingredients
- 2 cups all purpose flour 240g
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup pumpkin puree 240g, 100% pure pumpkin, not pie filling
- 1 cup granulated sugar 200g
- 1/2 cup packed brown sugar 100g
- 1/2 cup vegetable oil 120ml
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 8 ounces cream cheese 225g, softened
- 1/4 cup butter 57g, softened
- 2 cups powdered sugar 240g
- 1 teaspoon vanilla extract for the frosting
- chopped pecans or walnuts for topping
- vanilla ice cream for serving
- ground cinnamon or pumpkin pie spice for dusting
Equipment
- Mixing bowls Large and medium bowls for wet and dry ingredients
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Electric hand mixer For the frosting
- Wire cooling rack
Method
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line with parchment paper, leaving an overhang on two sides.
- In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly distributed.
- In a separate bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth with no streaks.
- Slowly add dry ingredients to wet ingredients, stirring gently with a spatula until just combined. Do not overmix.
- Pour batter into prepared pan and spread evenly. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
- Cool cake in pan for 10 minutes, then transfer to a wire rack and cool completely before frosting.
- Beat softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until light and fluffy. Add milk a teaspoon at a time if too thick.
- Spread frosting evenly over cooled cake. Slice into 12 pieces and serve, or refrigerate until ready to serve.
Nutrition
Notes
- Use room temperature eggs and cream cheese for smoother mixing.
- Do not overmix the batter, or the cake will turn out dense instead of light and tender.
- Check that your pumpkin puree is 100 percent pure pumpkin, not pie filling with added spices and sugar.
- Let the cake cool completely before frosting to avoid a melty mess.
- For cleaner slices, chill the frosted cake for 15 minutes before cutting.
- Dip your spatula in warm water and wipe it dry for a smoother, more polished frosting finish.
- Store leftover cake in an airtight container in the refrigerator for up to 5 days.
- To freeze, wrap individual slices tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator.
- Avoid microwaving leftover slices, since this can make the frosting runny.
- For a gluten-free version, substitute all purpose flour with a 1 to 1 gluten-free flour blend and verify baking powder and baking soda are gluten-free.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This pumpkin cake recipe is the kind of dessert that instantly makes a kitchen feel like fall.
It is easy enough for a beginner baker yet impressive enough for any gathering, and the warm spices and tangy frosting make it hard for anyone to resist a second slice.
Give it a try this season and let me know how it turns out in the comments below.
I would love to see your photos too, so feel free to share them if you make it.
Recommended:
- Mini Pumpkin Cheesecakes
- Old Fashioned Pumpkin Bread
- Pumpkin Spice Bread
- Pumpkin Pie from Scratch
- Pumpkin Zucchini Bread
