This pumpkin cake is filled with plenty of pumpkin puree and spices, then baked and topped with a generous amount of cream cheese frosting. The ultimate fall treat that’s perfect for gatherings and makes for a show stopping dessert on Thanksgiving day.
You can never go wrong with a pumpkin dessert during the fall season, whether it’s pumpkin dump cake, pumpkin chocolate chip cookies, or this simple yet totally satisfying pumpkin sheet cake. This treat is even great for the winter holidays along with options such as eggnog cake.
When I’m looking to serve a large group of people, this pumpkin cake is often on the menu. It’s got the perfect blend of pumpkin and spices, and the cream cheese frosting really takes this treat over the top. Everyone will be coming back for seconds! Pair this cake with a pecan pie cheesecake for the ultimate Thanksgiving dessert spread!
If you are making this cake for a party or get-together, try some of my favorite fall party treats like apple fries, pumpkin cupcakes and slow cooker apple cider.
Table of Contents
Pumpkin Cake Ingredients
To make this moist and delicious pumpkin cake you will need flour, granulated sugar, brown sugar, pumpkin pie spice, salt, baking soda, baking powder, vanilla extract, eggs, vegetable oil and pumpkin puree. For the frosting you will need butter, cream cheese, powdered sugar and vanilla extract.
How Do You Make Pumpkin Cake?
Start this pumpkin cake by whisking together dry ingredients, the flour, sugar, brown sugar, pumpkin pie spice, baking soda and baking powder in a bowl. Next, stir in the wet ingredients, the vanilla extract, eggs, vegetable oil and pumpkin puree. Pour the batter into a pan, then bake until the cake is golden brown. After the cake has cooled, it’s time to add a generous amount of cream cheese frosting made by mixing butter, cream cheese, powdered sugar and vanilla extract. Add some festive pumpkin candies or sprinkles if you like, and slice into squares and enjoy!
How Do You Make Cream Cheese Frosting?
Make cream cheese frosting by mixing together softened butter and softened cream cheese with powdered sugar and vanilla extract. You can make your frosting as thick or as thin as you’d like. Simply add more powdered sugar to make the frosting thicker, or add milk, one teaspoon at a time, to thin out the frosting. I prefer to keep my frosting fairly thick, yet still easy to spread across the cake.
Tips For The Perfect Pumpkin Cake
- The recipe calls for cutting this cake into 3 inch squares. You can make smaller or larger pieces depending on how many people you’re looking to feed.
- This cake is decorated with chocolate pumpkins, which were purchased at the local grocery store. You can use any fall candy on top, or even a handful of fall themed sprinkles.
- The frosting requires softened cream cheese. Soften your cream cheese by leaving it on a counter for 30 minutes to an hour or by removing it from its package and microwaving it in a small bowl in 30 second increments.
- You can buy canned pumpkin puree or make your own homemade pumpkin puree.
- You can make sure your cake has cooked through by poking a toothpick in the center of your cake. If the toothpick comes out clean, your cake is done.
- Freeze individual slices of this cake for up to 2 months. Another option is to freeze the whole baked cake without the frosting. You can thaw the cake and add the frosting right before serving.
- Make sure to use pumpkin puree and not pumpkin pie filling. They are different!
Quick Tip
Use an offset spatula to make sure both your pumpkin cake batter and frosting are spread in even layers.
Recipe FAQs
Pumpkin cake should be refrigerated. The frosting contains cream cheese which should not sit at room temperature for more than 2 hours for food safety. Cover the cake pan with plastic wrap, or place individual slices of cake in an airtight container. The cake will remain fresh for 3-4 days.
You can find pumpkin pie spice in the spice aisle of all major grocery stores. Pumpkin pie spice is a blend of cinnamon, nutmeg, ginger, allspice and cloves. If you don’t have pumpkin pie spice and don’t want to buy a jar, you can make your own. Simply combine 1 1/2 teaspoons of cinnamon with 1/8 teaspoon each of nutmeg, ginger, cloves and allspice.
Pumpkin puree comes in a can at the grocery store, or you can also make your own. The store bought version also may contain other types of winter squash such as hubbard and butternut.
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Pumpkin Cake Variations
This moist and delicious pumpkin cake will be the hit of your party or gathering as-is but you can customize it to your taste.
- Nuts: You can mix in 1/2 cup of nuts like chopped walnuts or chopped pecans.
- Chocolate chips: Feel free to add a cup of chocolate chips into the batter. You should first toss the chips with a tablespoon of flour to prevent them from sinking in the batter.
- Nutella: Swirl two tablespoons of Nutella into the frosting (or more to taste) for a chocolate treat!
- Pumpkin Banana: Add one mashed banana to the batter and make the cake as directed.
- Carmel: Top your cake with a drizzle of caramel sauce.
- Toppers: You can add fall candies, sprinkles, mini chocolate chips, chopped nuts, candied pecans or candied walnuts to your cake.
- Lighter: Watching your calories? You can substitute unsweetened applesauce for half of the oil.
Once you try this cake, you’ll find yourself making it all the time during the cooler weather months. It’s just that good!
More Pumpkin Recipes To Enjoy
Pumpkin Pie Cheesecake
7 hrs 20 mins
Pumpkin Dip
6 mins
Pumpkin Chocolate Chip Bread
1 hr 10 mins
No Bake Pumpkin Cheesecake
2 hrs 1 min
Pumpkin Cake Video
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Pumpkin Cake
Ingredients
For the cake
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 4 eggs
- 1 cup vegetable oil
- 15 ounce can pumpkin puree do not use pumpkin pie filling
- cooking spray
For the frosting
- 1/2 cup butter softened
- 8 ounces cream cheese softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- sprinkles or candy pumpkins for decoration optional
Instructions
For the cake
- Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
- Place the flour, sugar, brown sugar, pumpkin pie spice, salt, baking soda and baking powder in a large bowl. Stir to combine.
- Add the vanilla extract, eggs, vegetable oil and pumpkin puree to the bowl. Stir until just combined.
- Spread the batter evenly into the pan.
- Bake for 35-38 minutes or until set and lightly browned. Cool completely in the pan.
For the frosting
- Place the butter and cream cheese in the bowl of a mixer and mix until light and fluffy, about 2-3 minutes.
- Add the powdered sugar, one cup at a time and mix on low speed until combined. Add the vanilla extract and mix for 30 seconds.
- If the frosting is too thick, add 1 teaspoon of milk at a time until desired consistency is reached.
- Spread the frosting evenly over the cake. Top with candy pumpkins or sprinkles. Cut into squares and serve, or store in the refrigerator until you’re ready to eat.
Notes
- Make sure to use pumpkin puree and not pumpkin pie filling. They are different!
- The recipe calls for cutting this cake into 3 inch squares, but you can make smaller or larger pieces depending on how many people you’re looking to feed.
- Use an offset spatula to make sure both your pumpkin cake batter and frosting are spread in even layers.
This pumpkin cake might be my new favorite fall dessert!! It turned out moist and fluffy, and was packed with pumpkin spice flavor. It was sweet, but not too sweet, and perfectly balanced. We loved this recipe!
Enjoyed that the frosting isn’t too sweet. Pairs very well with the cake.
That is the cutest ever with the little pumpkin. Love it!