This simple and straightforward pumpkin cake recipe is for those of us who want pure pumpkin and spice flavors with nothing else in the way. Brown sugar and 2 cups of pumpkin puree promise big flavor and an extra moist texture. It’s certainly wonderful on its own, but you’ll love the smooth and tangy cream cheese frosting on top!
One reader, Gracie, says: “This truly is the best pumpkin cake I have ever had. I made it exactly as the recipe called for and it was so moist and delicious!”
Details About this Pumpkin Cake
- Flavor: Like I mention above, this cake is loaded with flavor thanks to a whopping 2 cups of pumpkin puree. We add cinnamon and there’s plenty of pumpkin pie spice, too. Like in my pumpkin scones recipe, you can use store-bought or homemade pumpkin pie spice mix or each of those spices individually—see our recipe note below. Tangy cream cheese frosting is always a lovely pairing with pumpkin and spice flavors. Each bite truly has it all!
- Texture: Like it does in this chocolate cake recipe, oil keeps the cake’s crumb soft and moist. In fact, we like to describe it as “stick-to-your-fork moist.” Our pumpkin cupcakes is essentially the same recipe, but yields a reduced quantity of batter.
- Ease: This is a single layer cake, so it’s pretty easy to prepare since there’s really no assembly required. Prepping the cake batter is similar to our spice cake, apple cake, and zucchini cake—make sure you have 2 mixing bowls and a 9×13 inch pan. The quarter sheet size is also convenient for transporting, storing, and serving. You’ll appreciate this recipe as an easy addition to your holiday dessert menu alongside all those delicious Thanksgiving pies!
How to Make Pumpkin Cake + Video
The full printable recipe is below, but here’s a brief description and a video tutorial.
Grease your 9×13-inch pan. You can use a metal baking pan or a glass baking pan. Use 1 mixing bowl for the dry ingredients and another mixing bowl for the wet ingredients. Combine both, then spread the batter into your pan. Bake until a toothpick inserted into the center comes out clean. Cool completely, then make and decorate with the frosting. To make serving easier, refrigerate the frosted cake before slicing.
Overview of Key Ingredients in Pumpkin Cake
- Flour: Because of the thick and wet batter, use all-purpose flour instead of cake flour. Cake flour is usually more ideal for butter-based cakes such as vanilla cake or white cake.
- Pumpkin: Use an entire standard can of pumpkin, which is roughly 2 cups. Readers have found this helpful because nothing from the can goes to waste. (You’ll appreciate that with our pumpkin pie and pumpkin cream cheese Bundt cake recipes too!) You can use fresh pumpkin in a pinch, but we prefer the flavor and texture of the cake when using canned.
- Cinnamon + Pumpkin Pie Spice: These spices are essential for most pumpkin desserts. Instead of prepared pumpkin pie spice, you can use a blend of ground nutmeg, cloves, allspice, and ginger (see notes), or go ahead and prepare a batch of homemade pumpkin pie spice.
- Oil + Eggs: Oil and eggs provide moisture and structure. We use both in these pumpkin bars, but reduce the eggs so the bars aren’t quite as cakey.
- Sugar: This pumpkin cake is sweetened with brown sugar and granulated sugar, but mostly brown because that’s where the best flavor lies!
How to Decorate The Best Pumpkin Cake I’ve Ever Had
Cakes with a similar spice flavor and texture profile like hummingbird cake, carrot cake, and banana cake taste unbelievable with fan-favorite cream cheese frosting.
If you’re looking for other frosting options, try any one of these:
- The brown butter cream cheese frosting from this Banana Layer Cake
- Traditional Vanilla Buttercream or Chocolate Buttercream
- The whipped buttercream frosting from Vanilla Sheet Cake
- Chai spice buttercream from these Chai Latte Cupcakes
- The pumpkin spice cream cheese frosting from these Pumpkin Oatmeal Cream Pies
PS: For decoration/garnish, we love using these little pumpkins. Or you can try these festive fall sprinkles.
More Pumpkin Recipes
- No Bake Pumpkin Cheesecake
- Pumpkin Pie
- White Chocolate Pumpkin Snickerdoodles
- Pumpkin Bars
- Pumpkin Bundt Cake
- Pumpkin Hand Pies
For even more inspiration, here are my 30+ best pumpkin dessert recipes and 30+ fall cake ideas.
Print
Pumpkin Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours (includes cooling)
- Yield: serves 12
- Category: Cake
- Method: Baking
- Cuisine: American
Description
This is the BEST pumpkin cake I’ve ever had and I know you’ll feel the same way! It’s supremely moist, soft, rich, and spiced with pumpkin spice flavor.
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 2 teaspoons store-bought or homemade pumpkin pie spice*
- 1 cup (240ml) canola or vegetable oil*
- 4 large eggs
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 (15 ounce) can pumpkin puree*
- 1 and 1/2 teaspoons pure vanilla extract
Cream Cheese Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan. I always use this glass pan.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
- Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely. After about 45 minutes, I usually place the cake in the refrigerator to speed things up.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
Notes
- Make Ahead Instructions: Prepare cake through step 4. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make the frosting, frost, and serve. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.
- Special Tools (affiliate links): 9×13-inch Glass Baking Pan or Metal Baking Pan | Glass Mixing Bowls | Whisk | Cooling Rack | Electric Mixer (Handheld or Stand)
- Cupcakes: This batter yields about 24-28 cupcakes. Same oven temperature, fill the cupcake wrappers 2/3 full, and bake 18-21 minutes or until baked through. For 1 dozen cupcakes, use my pumpkin cupcakes recipe.
- Bundt Cake: This batter will fit into a 9.5- or 10-inch Bundt pan. Same oven temperature. But for ease, I suggest using my pumpkin Bundt cake recipe. Same great flavor and texture as this cake!
- 2 Layer Cake: Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Divide batter between the two cake pans. Same oven temperature, bake for 25 minutes or until baked through. This frosting is enough for a 2 layer cake.
- Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/2 teaspoon each: ground allspice, ground ginger, ground nutmeg, and ground cloves. This is in addition to the 1 and 1/2 teaspoons of cinnamon—you will still add that to the batter.
- Oil: Instead of 1 cup of oil, try 1/2 cup (90g) unsweetened applesauce and 1/2 (120ml) cup oil. The cake is just as moist.
- Pumpkin: I strongly recommend using canned pumpkin puree over homemade in this recipe, though 2 cups of homemade would work just fine in a pinch. If using fresh, blot out as much excess moisture as you can using a clean towel. Overall, I found the flavor better with canned. I prefer Libby’s brand for this cake.
Here are my pumpkin cupcakes! Same recipe, just reduced down.
Reader Comments and Reviews
Excellent! Can’t fault anything!
We are loving the spiced pumpkin cake and we already love cream cheese frosting. Win win!
Best pumpkin recipe! Used a bit lies sugar and it turned out great, definitely recommend 🙂
I bake all the time, and this was one of the best cakes I’ve ever made! So fluffy and moist. I made it for a bake off and won first place! Such an easy recipe too. The only thing I would note is to only add half a teaspoon of salt if you are using table salt (can use the full teaspoon if you’re using kosher salt). I baked mine in a porcelain pan, I just turned down the temp to 325° and baked it for an additional 5 to 10 minutes. Perfect!
p.s. Definitely recommend browning the butter for the cream cheese icing. Takes this cake to a whole other level!
Made this for my daughter’s birthday and it was amazing!!! It was quick and delicious. Well definitely make again and again. This impressed my whole family. Thank you!
Love the recipe, it’s my favorite one. The small pumpkins are edible or just decoration? Thank you.
Hi Ruth, For decoration/garnish, we used these edible pumpkins.
I am looking for a recipe for a pumpkin chocolate cake / loaf. Can you please share one ?
Thanks
Hi Meg, we don’t have a pumpkin chocolate cake recipe at this time, but the pumpkin cake is great with chocolate frosting and chocolate chips!
My husband asks for this cake with the cream cheese frosting ever year for his birthday – we love it! The only issue we run into is the baking time: 30-36 minutes is just not enough! 45+ minutes seems more appropriate for a cake with so much added moisture from the pumpkin
I always enjoy the pumpkin bundt cake. However, I would love to be able to make it in a 6 inch round baking pan?????????. Is it possible to convert your pumpkin bundt cake for a 6 inch baking pan.
Regards,
Gisela Low
lowgisela@icloud.com
PS: always love your recipe.
Hi Gisela, would you like to make one single 6 inch round cake? You’ll need much less batter. Here is everything you need to know about converting recipes to different Cake Pan Sizes. If you’re looking to make a three layer 6 inch cake, here’s our pumpkin cupcakes recipe that makes the perfect amount of batter.
This is such a great recipe! I halved all of the ingredients and baked two 6″ cakes (baked for about 26 minutes in my oven). A wonderful, soft texture. So yummy!
I think this cake NEEDS frosting. By itself you really taste the leavening agents. It reminds of more of a scone taste than cake. Usually I prefer cakes that taste “not too sweet” however this was even less sweet than that. I will say the texture was fabulous, very moist.
I just made this cake using exact measurements, and it’s looked great. After it cooled it sank a little in the middle, even tho it tested done with a toothpick in a few places. It’s for a church social. I preheated my oven again, turn it off and put the cake back in for about 15 minutes. It puffed up again, then sank when cooled again. Any ideas what happened? I tested the heat with an oven thermometer and it was accurate.
Hi Piper, sinking is usually the result of under baking or over mixing the batter, which can lead to a squat and dense cake. Also, be sure that your baking powder and baking soda are fresh. We find they start to lose their effectiveness after about 3 months of opening. We hope the cake is a hit!
Can I substitute avocado oil for vegetable oil in this recipe?
Hi Lisa, That should be fine here but there may be a slight flavor change. Let us know if you give it a try!
How about coconut oil?
Hi Lucy, melted coconut oil is a wonderful replacement for the vegetable oil here. Enjoy!
This was the most delicious cake I’ve made. I made them into small individual cakes and gave them away as gifts. Everyone loved them!!
My store-bought pumpkin pie spice mix has cinnamon. Do I use 2 tsp of that mix, and then add 1.5 tsp of cinnamon? The note above calls for 1/2 tsp of other spices, and then adding the cinnamon. But the recipe for your homemade spice mix has cinnamon. So just wanting to clarify proper proportions of ingredients and don’t want to overdo the cinnamon. Love your recipes!
Hi Leslie, you can use the 2 tsp of your pumpkin pie spice plus the 1.5 teaspoons of cinnamon. Hope you enjoy the cake!
I found this cake to be very moist but also very bland. I was hoping for more “oomph.” I’m not sure which spices should be amped up. I am thinking maybe some minced ginger might do the trick.
I made exactly like the recipe called for and came out excellent!!
The pumpkin cake was absolutely delicious! A perfect dessert to start the fall season. My husband loved it saying this recipe is a keeper. Thanks Sally!
I plan to make two separate recipes and bake the two in one sheet pan. It’s for a crowd. Is this okay? If yes, what temperature and for how long should it bake? Thank you.
Hey Sally, this looks amazing. Do you think I could add big chocolate cups or chunks to the batter?
Hi Shayn, Yes you can! We suggest between 1 and 1.5 cups of chocolate chips with no other changes to the recipe.
loveeee ots a staple. My husband who dosent even like Pumpkin…but when he tatsed it he was I have made it every week for the past 4 weeks
I changed out the gluten and I will continue to adjust ingredients to make them helathier for my body type. Im so excited. Try thiss !!!
Indeed an excellent cake. I divided the recipe in 2 because there’s just 2 of us for all that delicious cake and it worked perfectly. Just a note about the pumpkin puree can, where I’m from they only come in 796ml, so that’s about 1/2 can to put in recipe. However, I had a happy incident and put 1/2 can instead of 1/4 in the halved recipe and it worked like a charm. The cake was super moist.
Hi! I love this recipe. It’s the best pumpkin cake I’ve ever had.
Can I make this into 2 or 3 loaf size pans?
Never made a pumpkin cake before and wanted one from scratch because the cakes at the grocery store have too many questionable ingredients. I used the recipe last night and was thrilled how it turned out. I’m usually careful w/ daily sugar intake but it was worth the overload. Plenty of cake to last a few days. Tastes soooo good!
I made this cake and the compliments and requests for the recipe were many. Will keep this in my fall dessert rotation.
The recipe is amazing but I have a question: can I use melted butter instead of oil?
Hi Cassie, for the best results and texture we recommend sticking with oil, but the same amount of melted butter should be fine in a pinch. The cake may be slightly drier.
This pumpkin cake is soft, moist, had good crumb, and great spice level. I used a cup of oil and found it tasted too much like the oil I used. I would opt for a different fat if you try this recipe because the oil- though it adds moisture- also is noticeable. I think I would prefer it with like 1/2 applesauce and 1/2 melted sweet cream butter, which I will try next time. Bookmarking this recipe for future use!
Can I use the 1/2 c coconut oil with the apple sauce rather than seed oil? Also, I’d prefer to use a different frosting than cream cheese, is there one you’d recommend?
Hi Lydia, melted coconut oil is a wonderful replacement for the vegetable oil here. Vanilla buttercream or even marshmallow creme would work well here, too. Enjoy!
Do you have any sugar replacement hacks for this recipe?
Erithrytol/Monkfruit, or, etc?
Hi Sheri, We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!
A very simple to make cake. Put all dry ingredients in a bowl. Add wet ingredients. Mix with a spoon until smooth. Pour into pan and bake.
Can I cut the recipe in half and bake in an 8″ square pan?
Hi Lou! You could halve the recipe for an 8×8 pan.
This is the best pumpkin cake I’ve had also and I have more life behind me then I do in front of me
Hi Sally! Would this cake recipes pair well with your brown sugar cinnamon buttercream recipe as a frosting?
Absolutely!
Hi Sally,
Do these cakes stack well for a multi-layer stacked cake? I will be substitute a faux cream cheese recipe, so as to avoid slippery frosting.
Thank you,
Baked at 350 in Cali
Thank you,
Hi Michelle, this cake makes a great layer cake – see Notes after the recipe for details!