Name: Pumpkin Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: Pumpkin Cake:; 15 ounces canned pumpkin puree; 2 cups sugar; 1 cup canola oil; 4 large eggs; 2 teaspoons vanilla extract; 2 cups flour; 2 teaspoons baking soda; 1 tablespoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon ground allspice; 1/2 teaspoon salt; Cinnamon Cream Cheese Frosting:; 1/2 cup unsalted butter, softened; 8 ounces cream cheese, softened; 2 teaspoons ground cinnamon; 6 1/2 cups powdered sugar; To Finish:; 2 cups pecans, finely chopped

Pumpkin Layer Cake is the ultimate fall dessert that brings warm, spiced flavor to every bite. With two ultra-tender layers of moist pumpkin cake and a luscious cinnamon cream cheese frosting, this cake is guaranteed to impress at any gathering. Finished with a generous coat of chopped pecans, it’s the perfect centerpiece for your autumn dessert table.

Why You’ll Love This Recipe

This cake is everything you love about fall desserts: cozy spices, rich pumpkin flavor, and a decadent cream cheese frosting. It’s easy enough to make for a weekend baking project, yet impressive enough to serve at Thanksgiving or a holiday party. The frosting is lightly spiced with cinnamon for a twist on traditional cream cheese frosting, and the pecan finish adds great texture and flavor contrast.

Pumpkin Layer Cake

Ingredients

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

Pumpkin Cake

canned pumpkin purée
sugar
canola oil
large eggs
vanilla extract
flour
baking soda
ground cinnamon
ground nutmeg
ground ginger
ground cloves
ground allspice
salt

Cinnamon Cream Cheese Frosting

unsalted butter, softened
cream cheese, softened
ground cinnamon
powdered sugar

To Finish

finely chopped pecans

Directions

Make the Pumpkin Cake

Preheat oven to 350°F. Grease two 8-inch round cake pans with baking spray.
In a large bowl, whisk together pumpkin purée, oil, sugar, eggs, and vanilla until smooth.
In a separate bowl, sift together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, allspice, and salt.
Whisk the dry ingredients into the wet ingredients until just combined.
Divide batter evenly between the prepared cake pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow cakes to cool completely before frosting.

Make the Cinnamon Cream Cheese Frosting

In a stand mixer, beat butter, cream cheese, and cinnamon on medium-high speed for 2–3 minutes until fluffy.
Lower the mixer speed and gradually add powdered sugar until just combined.
Increase speed to medium and beat for another 30 seconds until fluffy.

Assemble the Cake

Place a small amount of frosting on the cake stand to secure the base layer.
Level the cakes with a serrated knife if needed and brush off any crumbs.
Place the first cake layer on the stand and spread 1 cup of frosting evenly on top.
Add the second layer of cake and spread another 1 cup of frosting over the top.
Use another cup of frosting to coat the sides of the cake lightly.
Refrigerate for 30 minutes to firm up the crumb coat.
Apply the remaining frosting evenly around the outside and on top.
Pipe decorative swirls of frosting on top of the cake.
Press chopped pecans around the lower half of the cake’s sides and sprinkle a few on top of the swirls.

Servings and timing

This recipe serves 10.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 2 hours

Variations

Nut-Free: Omit the pecans or replace with toasted pumpkin seeds or crushed graham crackers.
Maple Twist: Add a tablespoon of maple syrup to the frosting for an extra fall touch.
Bundt Cake: Bake the batter in a greased bundt pan for 45–50 minutes, then glaze with cream cheese icing.
Mini Cakes: Divide batter into cupcake tins or make individual mini layer cakes.
Spiced Up: Add a bit of cardamom or extra ginger for a deeper spice flavor.

Storage/Reheating

Store the assembled cake in the refrigerator, covered, for up to 4 days.
Let slices come to room temperature before serving for the best texture and flavor.
To freeze, wrap unfrosted cake layers tightly in plastic wrap and foil and freeze for up to 2 months. Thaw before frosting.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, but make sure it’s puréed very smoothly and not too watery. Drain excess moisture if needed.

How do I prevent the cake from being too dense?

Be careful not to overmix the batter once the dry ingredients are added. Mix just until combined.

Can I make this ahead of time?

Yes, both the cake layers and frosting can be made a day in advance. Assemble the cake the day you plan to serve.

Can I use a different oil?

Vegetable oil or other neutral oils like avocado oil will work well as substitutes.

Can I turn this into cupcakes?

Yes, the batter makes great cupcakes. Bake at 350°F for 18–22 minutes and frost when cooled.

Is this frosting pipeable?

Yes, the frosting is thick and fluffy enough to hold its shape when piped.

Can I reduce the sugar?

You can slightly reduce the sugar in both the cake and frosting, but keep in mind it may affect texture and sweetness balance.

What size cake pans should I use?

Two 8-inch round pans work best for even layers.

How do I toast pecans?

Spread them on a baking sheet and toast at 350°F for 6–8 minutes, stirring once, until fragrant.

What’s the best way to store leftovers?

Keep the cake covered in the fridge. Bring slices to room temperature before serving for the best flavor.

Conclusion

Pumpkin Layer Cake is a show-stopping dessert that delivers everything you want in a fall treat—moist pumpkin cake, rich cinnamon-spiced cream cheese frosting, and crunchy pecans for texture. Whether you’re celebrating the season or just indulging your sweet tooth, this cake is guaranteed to impress. It’s a festive, flavorful, and satisfying dessert that brings warmth to any gathering.