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.
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!
How do you make pumpkin cake?
This is a one bowl recipe of pumpkin puree, sugar, oil, flour and eggs. 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. Add some festive pumpkin candies or sprinkles if you like, and slice into squares and enjoy!
Tips for the perfect pumpkin cake
- Watching your calories? You can substitute unsweetened applesauce for half of the oil.
- 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.
- 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.
- Freeze individual slices of this cake for up to 2 months. Another option is to freeze the whole baked cake without the frosting, then thaw and add the frosting right before serving.
- Use an offset spatula to make sure both your pumpkin cake batter and frosting are spread in even layers.
Do you refrigerate pumpkin cake?
This cake should be refrigerated, as the frosting contains cream cheese which should not sit at room temperature for more than 2 hours for food safety reasons. 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.
What is pumpkin pie spice made of?
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 for this recipe, you can make your own by combining 1 1/2 teaspoons of cinnamon with 1/8 teaspoon each of nutmeg, ginger, cloves and allspice.
What is pumpkin puree?
Pumpkin puree comes in a can at the grocery store, or you can also make your own. This puree is simply blended pumpkin, and the store bought version also may contain other types of winter squash such as hubbard and butternut.
How do you make cream cheese frosting?
This cream cheese frosting contains cream cheese, butter, powdered sugar, and a little vanilla extract. You can make your cream cheese 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.
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
- Easy Pumpkin Dip
- Pumpkin Chocolate Chip Bread
- No Bake Pumpkin Cheesecake
- Pumpkin Gooey Butter Cake
Pumpkin Cake Video
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.
Lori says
I’ve made this recipe many times and it’s always a hit!
Jasmin Rodriguez says
Can this be made into cupcakes?
Sara says
Here is my pumpkin cupcake recipe: https://www.dinneratthezoo.com/pumpkin-cupcakes/
Vickie says
Could this be made in a Bundt pan?
Sara says
It should be enough batter for a bundt pan but it would likely take longer to cook!
Robin says
Can this be made with gluten free flour?
Sara says
I have not tested it way so I’m not 100% sure, but I don’t see a reason why it wouldn’t work!
Mary says
I’ve made this recipe several times now. When I make it gluten free, I use King Arthur’s All Purpose Gluten Free flour. There is no real difference in taste or texture 🙂
Brenda Lawrence says
Sounds delicious. I’m thinking ab out substituting swerve for the granulated sugar and splenda brown sugar blend in the cake and swerve powdered sugar in the frosting. Do you think it will work>
Sara says
I haven’t tested this recipe with sugar substitutes so I can’t say with certainty if it would work or not!
Ronda says
Could this be doubled and made in a 18 x 13 pan?
Katie says
This was the best pumpkin cake! Moist and delicious!
Jacque Hastert says
I’ll take pumpkin all day every day! This pumpkin cake will hit the spot soon, as I will be making it in the very near future. Thank you for keeping the pumpkin alive even during the summer!
Toni says
This is such an amazing cake! Everyone at my house really loved it!
Beth says
My wife made this cake and it was so delicious! The whole family loved it! Can’t wait until she makes it again!
Jennifer says
The cream cheese frosting is such a perfect fit for this delicious cake! Never too early in the year to enjoy this cake.
Jacque Hooper says
This has me dreaming of everything fall! So delicious; exactly what I needed to cure my sweet tooth!
Catalina says
Deliciousness! I can’t resist to this cake! Looks so tasty!
Cathy says
Pumpkin Cake is the BEST… and this frosting is perfection!
Beth says
Yum! This cake was such a big hit here at the house! My family loved it! Can’t wait to make this again!
Vikki says
Very delicious cake, I love how moist it is! Cream cheese was a great choice for frosting
Kerri says
So excited to see pumpkin! This cake is incredible! Will be a staple all Fall long!
Jen says
I’m so ready for fall that I made this cake today. It instantly became mine and my husband’s favorite cake EVER!! I will make this anytime I need a cake from now on!