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–+ servings
Slice of moist pumpkin cake topped with cream cheese frosting on a rustic plate

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
Cook Time: 35 minutes
Total Time: 50 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.