Pumpkin Spice Cake Recipe

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Introduction

Pumpkin Spice Cake is a soft, moist dessert filled with rich pumpkin flavor and cozy cinnamon, nutmeg, and ginger spices. A creamy frosting adds the perfect sweet finish to this comforting fall favorite. It’s easy to prepare with everyday ingredients and works beautifully for holidays, family gatherings, or afternoon treats. Serve each slice with coffee or tea for a deliciously warm and seasonal dessert.

Prep Time

20 minutes

Cook Time

30–35 minutes

Total Time

55 minutes

Oven Temperature

350°F (175°C)

Key Ingredients & Substitutions

  • Pumpkin puree: Keeps the cake moist and flavorful. Substitute: Butternut squash puree.
  • All-purpose flour: Provides the cake’s soft structure. Substitute: Whole-wheat pastry flour.
  • Brown sugar: Adds sweetness and caramel-like depth. Substitute: Granulated sugar.
  • Pumpkin pie spice: Creates the signature warm flavor. Substitute: Cinnamon, nutmeg, and ginger.
  • Vegetable oil: Keeps the cake tender and moist. Substitute: Melted butter.
  • Cream cheese: Makes a rich, tangy frosting. Substitute: Mascarpone.

Tips

  • Use pure pumpkin puree instead of pumpkin pie filling.
  • Measure flour carefully to prevent a dense cake.
  • Don’t overmix once the dry ingredients are added.
  • Cool the cake completely before spreading on frosting.

Ingredients You'll Need

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree
  • ¾ cup brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 4 ounces cream cheese, softened

Step-by-Step

  1. Prepare the pan: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  2. Mix dry ingredients: Whisk flour, baking soda, baking powder, salt, and pumpkin pie spice in a medium bowl.
  3. Mix wet ingredients: In another bowl, whisk pumpkin puree, brown sugar, oil, eggs, vanilla, and milk until smooth.
  4. Combine: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined without overmixing.
  5. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
  6. Cool and frost: Let the cake cool completely. Beat softened cream cheese until smooth, then spread it over the cooled cake before slicing.

Garnish & Serving

  • Sprinkle with cinnamon or pumpkin pie spice.
  • Add chopped pecans or walnuts.
  • Drizzle with caramel sauce.

Storage

Store frosted Pumpkin Spice Cake covered in the refrigerator for up to 4 days because of the cream cheese frosting. Let individual slices sit at room temperature for a few minutes before serving. Unfrosted cake can be wrapped tightly and frozen for up to 3 months.

Make Ahead

Bake the cake up to 2 days ahead and refrigerate it covered. Frost shortly before serving for the freshest appearance.

Variations

  • Maple Pumpkin Cake: Add maple syrup to the frosting.
  • Pumpkin Pecan Cake: Fold chopped pecans into the batter.
  • Caramel Pumpkin Cake: Drizzle caramel sauce over the frosting.

Serving Pairings

  • Coffee: Complements the warm pumpkin spices.
  • Chai tea: Enhances the cinnamon and ginger flavors.
  • Vanilla ice cream: Makes the cake extra indulgent.

Enjoy this moist Pumpkin Spice Cake with creamy frosting and all the cozy flavors of fall!

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