I make this Pumpkin Spice Cake Recipe every single fall, and it never lasts more than a day in my house. I love that it comes together with simple pantry staples and one can of pumpkin puree, no fancy equipment required. The cream cheese frosting on top is what really sells it, since it balances all that warm spice with a little tang.Â
I first baked it for a family dinner and it disappeared before dessert was even officially announced. If you want a moist pumpkin cake recipe that tastes like fall in every bite, this is the one I keep coming back to.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 30 to 35 minutes
- Total Time: About 50 minutes
Ingredients
- 2 cups all-purpose flour – this is the base of the cake and gives it structure
- 1 cup vegetable oil – oil is what keeps this cake so wonderfully moist
- 1 can (15 oz) pumpkin puree – use pure pumpkin, not pumpkin pie filling
- 1 cup granulated sugar – balances the warm spice flavor
- 4 large eggs – bind everything together and add richness
- 2 teaspoons pumpkin pie spice – the heart of the flavor, use a fresh jar if you have one
- 1 teaspoon baking powder – helps the cake rise properly
- 1 teaspoon baking soda – works with the baking powder for a light crumb
- 1 teaspoon salt – rounds out the sweetness so the cake isn’t flat tasting
- 1 block (8 oz) cream cheese, room temperature – the star of the frosting, use full fat for best texture
- ½ cup unsalted butter, room temperature – makes the frosting rich and spreadable
- 2 ½ cups powdered sugar – sweetens the frosting and thickens it to the right consistency
- ½ teaspoon vanilla extract – adds warmth and rounds out the frosting flavor
Note: This recipe makes about 20 squares, so it’s perfect for a potluck, a fall party, or a house full of guests.
Equipment You Need
- Two mixing bowls – one for dry ingredients and one for wet ingredients
- Whisk – helps combine the batter smoothly without overmixing
- 9×13 inch baking pan – gives you an evenly baked, shareable cake
- Parchment paper – keeps the cake from sticking and makes cleanup easy
- Electric hand mixer – whips the frosting until it is silky and lump free
- Cooling rack – lets the cake cool evenly before you frost it
- Rubber spatula – scrapes the bowl clean and spreads frosting neatly
How to Make Pumpkin Spice Cake Recipe?
This part is honestly the easiest step in the whole process. You just mix your dry ingredients in one bowl, your wet ingredients in another, then bring them together before baking. I promise you don’t need any special baking skill to pull this off.
Preheat and Prep Your Pan
Start by preheating your oven to 350°F. Line a 9×13 inch baking pan with parchment paper so the cake lifts out cleanly later. I always spray the corners with a little cooking spray too, just to be safe, since pumpkin cake batter can be sticky along the edges.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisking the dry ingredients first helps distribute the leaveners evenly so you don’t end up with a cake that rises unevenly. Set this bowl aside while you prepare the wet mixture.
Combine the Wet Ingredients
In a second bowl, whisk together the vegetable oil, eggs, sugar, and pumpkin puree until just combined. I try not to overmix at this stage, since beating too much air into the eggs can change the texture of the finished cake. You want it smooth, not fluffy.
Bring the Batter Together
Pour the wet ingredients into the dry ingredients and fold gently with a spatula or whisk. Stop as soon as you no longer see streaks of flour. Overmixing at this point is one of the easiest ways to end up with a dense, tough cake instead of a soft one.
Bake the Cake
Pour the batter into your prepared pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Every oven runs a little differently, so I always start checking a few minutes early just to be safe.
Cool Completely
Let the cake rest in the pan for about 10 to 15 minutes, then transfer it to a cooling rack. This is the step people skip, but frosting a warm cake will only melt your frosting into a puddle, so patience really pays off here.
Make the Cream Cheese Frosting
While the cake cools, beat the softened butter and cream cheese together until smooth. Add the powdered sugar and vanilla extract, then beat again until the frosting is fluffy and free of lumps. An electric mixer makes this step much faster than doing it by hand.
Frost and Slice
Once the cake is completely cool, spread the frosting evenly across the top using your spatula. Slice into squares and serve right away, or refrigerate until you are ready to enjoy it.
Additional Tips for Making This Recipe Better
- I always bring my cream cheese and butter to true room temperature before frosting, since cold cream cheese leaves lumps no matter how long you beat it.
- I like to toast my pumpkin pie spice for about thirty seconds in a dry pan before adding it to the batter, since it wakes up the flavor a little more.
- I never skip lining the pan with parchment paper, because it makes lifting the whole cake out for clean slicing so much easier.
- I let my cake cool completely, even if it takes an hour, since a warm cake will melt the frosting and make a mess.
- I use a fork to gently poke a few holes across the top of the cake before frosting, which helps the frosting settle in a bit for extra moisture.
Common Mistakes to Avoid
- I have overmixed the batter before, and it made my cake dense instead of soft, so I now stop stirring the moment the flour disappears.
- I once used pumpkin pie filling instead of pure pumpkin puree by mistake, and the cake turned out way too sweet and spiced.
- I have frosted a cake that wasn’t fully cooled, and watching the frosting slide right off is not a mistake I plan to repeat.
- I skipped checking my baking soda’s freshness once, and the cake barely rose, so I always do a quick fizz test in water first.
- I have used a pan that was too small for the batter, which caused overflow in my oven, so I always match my pan size to the recipe.
How to Serve Pumpkin Spice Cake
I like to serve this cake chilled straight from the refrigerator, since the frosting holds its shape best that way. A light dusting of extra pumpkin pie spice or cinnamon across the top makes it look bakery style with almost no effort. For a party, I cut it into smaller bite sized squares and arrange them on a platter with a few cinnamon sticks scattered around for a fall theme.
It also pairs beautifully with a warm drink, so I often serve a slice alongside coffee or spiced apple cider. If you want something extra indulgent, a small drizzle of caramel sauce over the frosting takes it to another level.
Variations
- Turn this into a pumpkin spice cake recipe with box mix by swapping the dry ingredients for a box of spice cake mix, then folding in the pumpkin puree and eggs.
- For an old fashioned pumpkin cake recipe feel, add a half cup of chopped walnuts or pecans into the batter before baking.
- If you have fresh squash on hand, this works well as a pumpkin cake with fresh pumpkin puree instead of canned, as long as it is well drained first.
- Swap the pumpkin pie spice for cinnamon or gingerbread spice if that’s what you have in your pantry.
- Stir in raisins or chocolate chips for extra texture and a little sweetness in every bite.
- Try a different topping such as caramel drizzle, chocolate glaze, or a simple dusting of powdered sugar if you want a change from cream cheese frosting.
- If you love bundt style desserts, my Pumpkin Bundt Cake Recipe uses a similar spice profile with a cinnamon cream cheese icing on top.
Nutritional Information
Here is a rough idea of what to expect per slice, based on cutting the cake into 20 squares.
- Calories: About 290 kcal
- Protein: About 2 grams
- Carbohydrates: About 35 grams
- Fat: About 17 grams
Make Ahead and Storage
You can bake this cake a day ahead of time and store it, unfrosted, covered tightly at room temperature. This actually helps the flavors settle and deepen a bit before serving.
Once frosted, keep the cake in the refrigerator in an airtight container. It stays fresh and moist for up to 5 days when stored this way.
To freeze, wrap unfrosted cake layers tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
There is no need to reheat this cake, since it is meant to be enjoyed chilled or at room temperature. If you do want it slightly warm, a few seconds in the microwave is plenty.
Why You’ll Love This Recipe
This pumpkin spice cake recipe has earned a permanent spot in my fall baking rotation, and here is why.
- It’s genuinely a pumpkin spice cake recipe easy enough for beginner bakers, since it only needs two bowls and no special equipment.
- The texture stays moist for days thanks to the oil and pumpkin puree, so it’s a moist pumpkin spice cake recipe you can make ahead of time.
- It’s easy to customize, whether you want to add nuts, swap the frosting, or try it as a pumpkin cake recipe with a box mix shortcut.
- The cream cheese frosting recipe pairs perfectly with the warm spice, giving you that classic bakery style flavor at home.
- It travels well and holds up beautifully on a dessert table, which makes it my go to pick for potlucks and holiday gatherings. If you love pairing pumpkin with cream cheese frosting, you might also enjoy this Pumpkin Bars with Cream Cheese Frosting Recipe for another easy fall treat.
FAQs
Can I make this pumpkin spice cake recipe with a box mix?
Yes, you can swap the dry ingredients for a box of spice cake mix and add the pumpkin puree and eggs for a quicker version.
Can I use fresh pumpkin instead of canned?
Yes, just make sure the fresh pumpkin puree is well drained so the batter isn’t too wet.
How long does this cake stay fresh?
Stored in the refrigerator in an airtight container, it stays moist and fresh for up to 5 days.
Can I freeze this cake?
Yes, freeze the unfrosted cake for up to 3 months and thaw it overnight in the fridge before frosting.
Do I have to use cream cheese frosting?
No, you can use caramel drizzle, chocolate glaze, or a simple powdered sugar dusting if you prefer something different.
Pumpkin Spice Cake Recipe
Ingredients
Method
- Start by preheating your oven to 350°F. Line a 9×13 inch baking pan with parchment paper so the cake lifts out cleanly later. I always spray the corners with a little cooking spray too, just to be safe, since pumpkin cake batter can be sticky along the edges.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisking the dry ingredients first helps distribute the leaveners evenly so you don’t end up with a cake that rises unevenly. Set this bowl aside while you prepare the wet mixture.
- In a second bowl, whisk together the vegetable oil, eggs, sugar, and pumpkin puree until just combined. I try not to overmix at this stage, since beating too much air into the eggs can change the texture of the finished cake. You want it smooth, not fluffy.
- Pour the wet ingredients into the dry ingredients and fold gently with a spatula or whisk. Stop as soon as you no longer see streaks of flour. Overmixing at this point is one of the easiest ways to end up with a dense, tough cake instead of a soft one.
- Pour the batter into your prepared pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Every oven runs a little differently, so I always start checking a few minutes early just to be safe.
- Let the cake rest in the pan for about 10 to 15 minutes, then transfer it to a cooling rack. This is the step people skip, but frosting a warm cake will only melt your frosting into a puddle, so patience really pays off here.
- While the cake cools, beat the softened butter and cream cheese together until smooth. Add the powdered sugar and vanilla extract, then beat again until the frosting is fluffy and free of lumps. An electric mixer makes this step much faster than doing it by hand.
- Once the cake is completely cool, spread the frosting evenly across the top using your spatula. Slice into squares and serve right away, or refrigerate until you are ready to enjoy it.
Notes
- I always bring my cream cheese and butter to true room temperature before frosting, since cold cream cheese leaves lumps no matter how long you beat it.
- I like to toast my pumpkin pie spice for about thirty seconds in a dry pan before adding it to the batter, since it wakes up the flavor a little more.
- I never skip lining the pan with parchment paper, because it makes lifting the whole cake out for clean slicing so much easier.
- I let my cake cool completely, even if it takes an hour, since a warm cake will melt the frosting and make a mess.
- I use a fork to gently poke a few holes across the top of the cake before frosting, which helps the frosting settle in a bit for extra moisture.
