Creamy, spiced, and utterly comforting, this Pumpkin Cake is the cozy dessert you’ll reach for all season long. With a tender crumb, warm cinnamon-ginger spices, and a dreamy cream cheese frosting, it hits that perfect balance of sweet and autumnal without fuss. Fun fact: pumpkin was once used in savory pies before it became the fall-sweet star we know today — who knew a gourd could be so versatile? If you love easy pumpkin desserts, you might also enjoy our twist on a no-bake pumpkin cheesecake, which is a lighter, chilled alternative.
This recipe stands out because it’s simple to prepare, family-friendly, and ideal for potlucks or weeknight dessert cravings. It’s quicker than many layered cakes, yet every bite feels homemade and special. Read on and get excited — this Pumpkin Cake is ready to become a new favorite.
What is Pumpkin Cake?
What exactly is a Pumpkin Cake — is it cake, pie, or a tiny fall miracle wrapped in spice? Think of it as a soft, moist sheet cake that celebrates pure pumpkin flavor without the fussiness of pastry. Why call it a cake instead of a pie? Maybe because it’s easier to slice and share at gatherings, or maybe because it smiles politely at frosting rather than pie crusts. Who decided names anyway — a council of pumpkins?
Rumor has it someone named it after watching a big, lusciously frosted slice win over a hungry crowd — proving the old adage “the way to a man’s heart is through his stomach.” Ready to test that theory at your table? Give this cake a try and watch how fast the plate clears.
Why You’ll Love This:
- Irresistible texture and aroma: The cake is moist and tender with a deep pumpkin flavor and warm spices that make the kitchen smell like fall.
- Economical and crowd-pleasing: Using pantry staples like flour, sugar, and canned pumpkin keeps costs low while producing a dessert that looks and tastes special.
- Flavorful frosting finish: The classic cream cheese frosting adds tangy sweetness and a silky finish that complements the pumpkin perfectly.
If you enjoy pumpkin treats, this cake is a homey complement to lighter desserts or richer confections like our playful take on impossible pumpkin pie cupcakes. Make it for brunch, a casual dinner, or holidays — it’s guaranteed to please.
How to Make:
Quick Overview
This Pumpkin Cake is easy to whip up in about an hour from start to finish. The batter comes together in two bowls — dry and wet — then combines quickly. The bake time is short, resulting in a moist cake with a soft crumb and a frosting that stays creamy without being overly sweet.
Prep time: 15 minutes
Bake time: 30–35 minutes
Total time: About 50 minutes
Ingredients
- 2 cups all-purpose flour, measured and leveled
- 1.5 cups granulated sugar
- 0.5 cup brown sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 cup vegetable oil
- 0.5 cup unsweetened applesauce (or substitute with an additional 0.5 cup vegetable oil)
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 15-ounce can pumpkin puree (not pumpkin pie filling)
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 3 cups powdered sugar, sifted if lumpy
- 1 teaspoon vanilla extract (for frosting)
- Pinch of salt (for frosting)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
- In another large bowl, whisk together the vegetable oil, applesauce, eggs, vanilla extract, and pumpkin puree until smooth and fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few small lumps are fine.
- Pour the batter into the prepared baking pan and spread it evenly with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Cooling fully helps the frosting hold its shape.
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating well after each addition to prevent lumps. Add the vanilla extract and a pinch of salt, and continue to beat until smooth and fluffy.
- Once the cake has cooled completely, spread the cream cheese frosting evenly over the top using a spatula or offset knife.
- Slice the cake into squares and serve. For cleaner slices, chill briefly before cutting.
What to Serve With:
- Hot drinks: Serve with coffee, chai tea, or a warm spiced latte to enhance the autumn spices.
- Fresh fruit: A side of roasted pear or sliced apples adds bright contrast to the rich cake.
- Whipped cream or caramel drizzle: A small dollop of whipped cream or a light caramel sauce pairs well without overpowering the cream cheese frosting.
- Savory balance: If serving as part of a brunch spread, add scrambled eggs and a green salad to balance sweet with savory.
Top Tips for Perfecting:
- Ingredient swaps: Use all oil for the best moistness, or substitute applesauce for half the oil to reduce fat while keeping texture tender.
- Room temperature ingredients: Bring eggs and cream cheese to room temperature to ensure even mixing and a smooth frosting.
- Don’t overmix: When combining wet and dry ingredients, mix just until combined to prevent a dense cake.
- Spice adjustment: Increase cinnamon for a sweeter spice profile, or add a pinch more nutmeg for deeper warmth.
- Frosting thickness: If frosting seems too thin, chill for 10–15 minutes then re-whip briefly; if too thick, add a teaspoon of milk at a time.
Storing and Reheating Tips:
- Refrigeration: Store frosted cake covered in the refrigerator for up to 4 days. Keep it in an airtight container to prevent drying.
- Freezing: Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the refrigerator before frosting. Frosted cake can be frozen for up to 1 month, well-wrapped.
- Best reheating: For single slices, warm gently in the microwave for 10–15 seconds to restore softness. Avoid heating the whole frosted cake; instead, bring slices to room temperature for best flavor.
FAQs
What can I use instead of canned pumpkin puree?
You can use homemade pumpkin puree (steam or roast pumpkin, then puree) measured the same as canned. Make sure it’s smooth and not too watery.
Can I make this cake into cupcakes?
Yes. Bake at 350°F (175°C) for about 18–22 minutes, checking with a toothpick for doneness. Frost after cooling.
Is this recipe gluten-free friendly?
To make it gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour and add a teaspoon of xanthan gum if your blend doesn’t contain it.
Can I reduce the sugar?
You can lower granulated sugar by up to 1/4 cup, but note that texture and moisture may change slightly. The cream cheese frosting adds sweetness balance.
Why did my cake sink in the middle?
Common reasons are underbaking, opening the oven too early, or too much leavening agent. Use an oven thermometer for accurate temperature and test at the minimum bake time.
Conclusion
This Pumpkin Cake is an easy, comforting dessert that’s perfect for sharing and simple enough for weeknight baking. Its moist crumb, warm spices, and tangy cream cheese frosting make it a winner for family gatherings and casual dinners alike. If you want to explore another excellent take on pumpkin cake from a trusted source, check out The Best Pumpkin Cake I’ve Ever Had – Sally’s Baking for inspiration. Give this recipe a try, share a slice, and enjoy the cozy vibes it brings to your table.
Pumpkin Cake
Equipment
- Mixing Bowl
- Baking Pan
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 2 cups all-purpose flour measured and leveled
- 1.5 cups granulated sugar
- 0.5 cup brown sugar packed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
Wet Ingredients
- 0.5 cup vegetable oil
- 0.5 cup unsweetened applesauce or substitute with an additional 0.5 cup vegetable oil
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 15-ounce can pumpkin puree not pumpkin pie filling
Frosting Ingredients
- 8 ounces cream cheese softened
- 0.5 cup unsalted butter softened
- 3 cups powdered sugar sifted if lumpy
- 1 teaspoon vanilla extract for frosting
- 1 pinch salt for frosting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
- In another large bowl, whisk together the vegetable oil, applesauce, eggs, vanilla extract, and pumpkin puree until smooth and fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few small lumps are fine.
- Pour the batter into the prepared baking pan and spread it evenly with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Cooling fully helps the frosting hold its shape.
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating well after each addition to prevent lumps. Add the vanilla extract and a pinch of salt, and continue to beat until smooth and fluffy.
- Once the cake has cooled completely, spread the cream cheese frosting evenly over the top using a spatula or offset knife.
- Slice the cake into squares and serve. For cleaner slices, chill briefly before cutting.