Name: Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 4 h
Cuisine: American
Ingredients: Pumpkin Cake:; 2 cups (250g) all-purpose flour (spooned & leveled); 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 2 teaspoons pumpkin pie spice (store-bought or homemade); 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 oz) can pumpkin puree; 1 1/2 teaspoons pure vanilla extract; Cream Cheese Frosting:; 8 oz (226g) full-fat brick cream cheese, softened; 1/2 cup (113g) unsalted butter, softened; 3 to 3 1/4 cups (360–390g) confectioners’ sugar; 1 teaspoon pure vanilla extract; 1/8 teaspoon salt

This incredibly moist and rich Pumpkin Cake is the ultimate fall dessert. Filled with warm spices and topped with a thick layer of creamy, tangy cream cheese frosting, this cake delivers everything you love about pumpkin treats in every bite. It’s soft, flavorful, and bakes beautifully in a 9×13-inch pan, making it perfect for holidays, potlucks, or casual gatherings.

Why You’ll Love This Recipe

This pumpkin cake is ultra-moist, perfectly spiced, and easy to make with simple pantry ingredients. The combination of brown sugar and pumpkin puree gives the cake a deep, rich flavor, while the homemade cream cheese frosting takes it to the next level. It’s a crowd-pleaser that’s easy enough for a weekday and impressive enough for special occasions.

Pumpkin Cake

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

all-purpose flour
baking powder
baking soda
salt
ground cinnamon
pumpkin pie spice
canola or vegetable oil
large eggs
packed light or dark brown sugar
granulated sugar
canned pumpkin puree
pure vanilla extract

For the Cream Cheese Frosting:

full-fat cream cheese
unsalted butter
confectioners’ sugar
vanilla extract
salt

Directions

Preheat the oven to 350°F (177°C). Grease a 9×13-inch baking pan.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
In a separate bowl, whisk together the oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until fully combined.
Add the wet ingredients to the dry ingredients and stir or mix until fully combined. The batter will be thick.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 30–36 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil.
Remove from oven and let the cake cool completely in the pan on a wire rack. For faster cooling, transfer the cake to the refrigerator after 45 minutes.
To make the frosting, beat the softened cream cheese and butter together until smooth. Add the confectioners’ sugar, vanilla, and salt. Beat on low speed to start, then on high for about 2 minutes. Add extra sugar if a thicker consistency is desired.
Spread the frosting over the cooled cake. Refrigerate for 30 minutes to help set the frosting before slicing and serving.

Servings and timing

Servings: 12
Prep time: 15 minutes
Cook time: 30–36 minutes
Total time: 4 hours (includes cooling and chilling)

Variations

Make it into cupcakes: Divide the batter into cupcake tins and bake for 18–20 minutes.
Add nuts: Stir in ¾ cup of chopped pecans or walnuts for added texture.
Maple twist: Add 1–2 tablespoons of maple syrup to the frosting for a fall-inspired flavor.
Gluten-free: Use a 1:1 gluten-free flour blend.
Spice it up: Add a pinch of nutmeg or cloves for extra warmth.

Storage/Reheating

Store any leftover pumpkin cake tightly covered in the refrigerator for up to 5 days.

To serve from the fridge, let the cake sit at room temperature for about 15–20 minutes to soften the frosting slightly. The cake does not need to be reheated.

FAQs

Can I make this pumpkin cake ahead of time?

Yes! You can bake and frost the cake a day in advance. Just cover and refrigerate until ready to serve.

Can I freeze pumpkin cake?

Yes, freeze the unfrosted cake wrapped tightly for up to 2 months. Thaw in the refrigerator and frost before serving.

Can I use fresh pumpkin instead of canned?

Yes, just be sure it’s well-puréed and not too watery. Roast and mash your pumpkin ahead of time for best results.

What type of oil works best?

Canola or vegetable oil keeps the cake moist without adding strong flavor. Avoid coconut oil, as it may change the taste and texture.

Can I use pumpkin pie filling?

No. Use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.

How do I know when the cake is done?

Insert a toothpick into the center of the cake—it should come out clean or with just a few moist crumbs.

Is the frosting sweet?

Yes, it’s rich and sweet with the perfect tang from the cream cheese. You can reduce the sugar slightly if you prefer a less sweet frosting.

Can I make this as a layer cake?

Yes, divide the batter between two 9-inch round pans and adjust baking time to about 25–30 minutes.

Does the frosting need to be refrigerated?

Yes, because it contains cream cheese, the cake should be stored in the refrigerator.

What pan works best?

A glass 9×13-inch baking pan is recommended for even baking, but metal pans also work well.

Conclusion

This Pumpkin Cake is the kind of dessert that becomes a seasonal staple in your kitchen. It’s soft, spiced just right, and topped with luscious cream cheese frosting. Whether it’s a fall gathering, holiday meal, or just a treat for yourself, this cake is guaranteed to impress with both flavor and texture.