Pumpkin Cake

Creamy, comforting, and spiced just right — this Pumpkin Cake is the kind of dessert that fills your kitchen with warm aromas and brings everyone to the table. Whether you’re baking for a cozy family night or a holiday gathering, this cake delivers moist texture, a tender crumb, and a tangy-sweet cream cheese frosting that keeps people coming back for another slice. Fun fact: pumpkin was used as a sweetener in early American pies long before sugar was affordable — a tasty reminder that simple ingredients can create unforgettable desserts.

This recipe stands out because it’s straightforward, uses pantry-friendly ingredients, and bakes up fast. If you love easy crowd-pleasers, you’ll also enjoy my take on mini pumpkin swirled cheesecakes, which share the same cozy spice profile in a bite-sized form. Read on — you’re about to learn how to make a reliably delicious Pumpkin Cake with minimal fuss and maximum flavor.

What is Pumpkin Cake?

What’s in a name? Pumpkin Cake is exactly what it promises: a cake that showcases pumpkin puree and warm spices in a soft, moist layer that’s topped with smooth cream cheese frosting. Ever wonder why we call it “Pumpkin Cake” instead of “Pumpkin Bread”? Maybe because it’s too fancy for toast and demands a fork — or perhaps because someone once said “the way to a man’s heart is through his stomach,” and a frosted sheet cake tends to win hearts faster than a loaf. Either way, the name is playful and honest. Try this recipe and see if you don’t start calling it your signature fall comfort dessert.

Why You’ll Love This:

This Pumpkin Cake is irresistible for three simple reasons:

• Moist, warmly spiced crumb: Ground cinnamon, nutmeg, ginger, and cloves combine with canned pumpkin to create a deeply comforting flavor that tastes like fall in every bite.
• Budget-friendly and homemade: Using pantry staples like flour, sugar, oil, and canned pumpkin keeps costs low compared with bakery buys. Make a whole 9×13 pan for far less than purchasing individual slices.
• Lush cream cheese frosting: The tangy, silky frosting offset the sweet, spiced cake perfectly, creating a balance that keeps each bite interesting.

If you enjoy layered autumn desserts, this cake pairs well with the lighter, creamier textures found in recipes like a slice of heaven cake on the blog — both offer comforting sweetness with slightly different textures and frostings. Ready to bake? Let’s get started.

How to Make:

Quick Overview:
This Pumpkin Cake is approachable and satisfying: the batter comes together in minutes, bakes in about half an hour, and finishes with a quick cream cheese frosting. You’ll love the tender, moist texture and the contrast of the tangy frosting. Total time: about 15 minutes prep + 30–35 minutes bake + cooling/frosting time (roughly 1 hour total).

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 15-ounce can pumpkin puree (not pumpkin pie filling)
• 8 ounces cream cheese, softened to room temperature
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar, sifted if lumpy
• 1 teaspoon vanilla extract (for frosting)
• Pinch of salt

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper so the cake releases easily.
2. In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1/2 cup packed brown sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. Ensure the spices are evenly distributed.
3. In another large bowl, whisk the wet ingredients: 1/2 cup vegetable oil, 1/2 cup unsweetened applesauce, 4 large eggs, 1 teaspoon vanilla extract, and the 15-ounce can of pumpkin puree until smooth and homogenous.
4. Gradually add the dry mixture to the wet mixture. Stir gently with a spatula or wooden spoon until just combined. Avoid overmixing to keep the cake tender.
5. Pour the batter into the prepared 9×13 pan and spread it evenly with an offset spatula or the back of a spoon.
6. Bake for 30–35 minutes, rotating the pan halfway through if your oven has hot spots. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
7. Allow the cake to cool in the pan on a wire rack for about 10 minutes, then lift or turn out onto the wire rack to cool completely before frosting.
8. For the cream cheese frosting: beat 8 ounces softened cream cheese and 1/2 cup softened unsalted butter together until smooth and lump-free. Gradually add 3 cups powdered sugar, beating until incorporated. Add 1 teaspoon vanilla extract and a pinch of salt, then beat until the frosting is light and fluffy.
9. Once the cake has cooled completely, spread the frosting evenly over the top. Slice into squares and serve at room temperature.

What to Serve With:

Pair this Pumpkin Cake with beverages and small plates that balance sweetness and richness:

• Hot drinks: spiced chai latte, classic drip coffee, or a bold espresso.
• Cold drinks: milk or lightly sweetened iced tea for contrast.
• Sides: a simple green salad with a citrus vinaigrette if serving as part of a dessert buffet, or fresh fruit like sliced pears and figs to cut through the richness.
• Extras: whipped cream, toasted pecans sprinkled on top, or a drizzle of salted caramel for an indulgent finish.

Top Tips for Perfecting:

• Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and spice.
• Bring eggs, cream cheese, and butter to room temperature before mixing for a smooth, lump-free batter and frosting.
• Don’t overmix the batter: stir until ingredients are just combined to keep the cake tender.
• Test doneness with a toothpick; baking times vary slightly by oven.
• For extra moisture, fold in 1/4 cup yogurt or sour cream if you prefer a richer crumb.
• If your frosting is too soft, chill it briefly before spreading; if too stiff, beat in a teaspoon of milk at a time.
• Avoid overfrosting: a thin, even layer complements the spice without overpowering it.

Storing and Reheating Tips:

• Refrigeration: Store leftovers covered in the refrigerator for up to 4 days. The cream cheese frosting requires refrigeration.
• Freezing: You can freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before frosting. Frosted cake can be frozen for up to one month if wrapped well, but texture may change slightly.
• Reheating: Bring slices to room temperature for best flavor. If you prefer warm cake, microwave a single slice for 12–20 seconds on a microwave-safe plate — be cautious not to melt the frosting.
• Shelf life: At room temperature (covered), frosted cake is safe for a few hours, but refrigerate within 2 hours for food safety.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use cooked, pureed fresh pumpkin. Roast pumpkin pieces until tender, then puree and drain any excess liquid. Measure the puree so you still use 15 ounces for this recipe.

Can I make this cake gluten-free?
You can substitute a 1:1 gluten-free all-purpose flour blend that includes xanthan gum. Texture may vary slightly, but the flavor will remain similar.

Can I reduce the sugar or use alternative sweeteners?
You can reduce granulated sugar slightly (by up to 1/4 cup) without a major texture change. Using liquid sweeteners or sugar substitutes may affect baking chemistry and is not recommended unless you have experience adjusting recipes.

How do I prevent the frosting from being grainy?
Ensure the cream cheese and butter are fully softened and beat them smooth before adding powdered sugar. Sift the powdered sugar if it’s lumpy and beat until the frosting is airy.

Can I make cupcakes instead of a 9×13 pan?
Yes. Fill lined cupcake tins about 2/3 full and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Adjust frosting amount accordingly.

Conclusion

This Pumpkin Cake is a reliable, cozy dessert that’s easy to make and easy to love — whether you’re baking for family weeknight treats or special gatherings. With simple ingredients and straightforward steps, it’s a great way to enjoy homemade comfort without complicated techniques. For inspiration and to compare variations from other bakers, check out this take on The Best Pumpkin Cake I’ve Ever Had – Sally’s Baking. Give this recipe a try, share a slice, and enjoy the warm, spiced goodness with people you love.

Pumpkin Cake

Creamy, comforting, and spiced just right, this Pumpkin Cake is a delightful dessert perfect for family nights or holiday gatherings.

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Course: Dessert

Cuisine: American

Keyword: Easy, Fall

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 12 servings

Equipment

• Mixing Bowl
• 9x13-inch Baking Pan
• Whisk
• Spatula
• Wire Rack

Ingredients

Dry Ingredients

• 2 cups All-purpose flour
• 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
• 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 Room temperature
• 0.5 cup Unsalted butter, softened Room temperature
• 3 cups Powdered sugar, sifted if lumpy
• 1 teaspoon Vanilla extract (for frosting)
• 1 pinch Salt

Instructions

• Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper.
• In a large bowl, whisk together the dry ingredients: flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
• In another bowl, whisk the wet ingredients: vegetable oil, applesauce, eggs, vanilla extract, and pumpkin puree until smooth.
• Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
• Pour the batter into the prepared pan and spread it evenly.
• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
• For the frosting, beat the cream cheese and butter together until smooth. Gradually add powdered sugar, then mix in vanilla extract and a pinch of salt.
• Once the cake is cool, spread the frosting evenly over the top, slice into squares, and serve.

Notes

Store leftovers covered in the refrigerator for up to 4 days. For freezing, wrap unfrosted cake layers tightly for up to 2 months.