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Delicious homemade Pumpkin Cake with cream cheese frosting and autumn spices
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Pumpkin Cake

Creamy, spiced, and utterly comforting, this Pumpkin Cake is the cozy dessert you’ll reach for all season long.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Pumpkin
Servings: 12 servings

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.

Notes

Store frosted cake covered in the refrigerator for up to 4 days. Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months.