Easy to make light and fluffy pumpkin cake recipe with a delicious cream cheese frosting. Each slice is tender, moist, and bursting with spices.
Recipe Science
- Flour and egg proteins solidify the cake structure, trapping air pockets to keep it light and prevent it from becoming dense.
- Granulated and brown sugar sweetens and tenderizes by weakening protein bonds, leading to a softer texture.
- Baking soda acts instantly; baking powder activates later. Bake quickly to trap bubbles and maximize the cake’s lift.
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Featured Comment 6
“I made this cake today for Canadian Thanksgiving, instead of the usual pumpkin pie, and it was very good. Moist too! We loved it! Thanks for a great recipe!”—Melissa
Why It Works
When fall hits, so do the pumpkin recipes. One of the simplest ways to enjoy it is to make a delicious pumpkin cake with cream cheese frosting. This recipe is low-key, unlike a traditional layer cake. Just bake the deep orange batter, frost, slice, and devour! It’s the perfect dessert to transport and share because everything can be kept in the same pan. The fewer dishes, the better!
I use pumpkin puree and a combination of sugars to make a moist cake. A variety of leavening agents keeps the cake tall and light in texture. A blend of aromatic and bold spices instantly elevates the flavor of the mild pumpkin. A smooth and luscious cream cheese frosting is a classic pairing to spread on top.
Ingredients You’ll Need
- Pumpkin: The most convenient and consistent option is to break open a can of pumpkin puree. Canned pumpkin puree adds a subtle sweetness, extra fiber, and moisture to the batter.
- Flour: Of all the types of flour available for baking, I use all-purpose flour because of its moderate protein level. We want just the right amount of gluten to create a tender cake with a slightly springy crumb.
- Leavening Agents: I use two leavening agents for thick slices to help the cake rise to about 2-inches tall. When heated in the oven, equal amounts of baking powder and baking soda provide instant and delayed gas formation.
- Sweeteners: Granulated sugar adds pure sweetness. Dark brown sugar has molasses, giving the cake a deeper caramel-like flavor.
- Oil: Vegetable oil reduces gluten bonding for a tender cake texture.
- Flavoring: Pumpkin puree has a mild flavor, so pumpkin pie spice is essential. Store-bought blends are convenient, but making your own is easy, too. It’s just a mix of cinnamon, ginger, nutmeg, and allspice—with a touch of cardamom if you want to add a floral note.
- Frosting: The cream cheese frosting consists of softened butter, cream cheese, powdered sugar, maple syrup, and vanilla extracts.
- Topping: I like to add chopped pecans for added crunch in contrast to the soft and creamy cake.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This delicious pumpkin cake recipe is easy to customize! Try these tasty ideas:
- Pumpkin Options: Instead of using canned pumpkin, try making my homemade pumpkin puree recipe. It’s easy! Fresh pumpkins may contain more moisture, so strain the puree for a few hours before using it.
- Oil Swaps: Use a neutral flavored oil like avocado, canola, coconut, or light olive oil.
- Add Cinnamon: Sprinkle cinnamon on top for an extra burst of spice. Mix granulated sugar and cinnamon for a churro-flavored frosting. It pairs well with a drizzle of caramel sauce.
- Add Nuts: Add chopped nuts like pecans, walnuts, or almonds for crunch.
- Add Cookies: Break gingersnap cookies into smaller pieces to put on top.
- Frosting: Whipped cream or vanilla sugar cookie icing are delicious swaps for the tangy cream cheese frosting.
How to Make Pumpkin Cake
Step 1: Preheat the Oven
Place your oven rack in the middle for even baking, then preheat the oven to 350ºF (177ºC). This temperature is ideal for developing the perfect balance of moisture and structure in your pumpkin cake.
Step 2: Prepare the Baking Pan
I bake the cake in a metal 13 by 9-inch baking pan with high sides. Metal pans tend to brown baked goods more than glass pans, so keep an eye on the color change. Greasing the bottom and sides with cooking spray or vegetable oil makes removing the slices from the pan easier. I sprinkle flour to coat the fat, which further helps to prevent sticking.
Pro Tip: If using a glass pan, check for doneness about 10 minutes sooner. The material takes a while to heat up but retains heat very well, so you don’t want the cake to become too dry when cooling.
Cake Removal Tip: If you plan to remove the cake from the pan for frosting and serve it on a platter, you can cut parchment paper, place it on the bottom, and coat it with fat and flour. This technique makes it easier to flip the cake over and remove it.
Step 3: Mix Dry Ingredients
Whisk together the sifted flour, pumpkin pie spice, baking powder, baking soda, and salt. This evenly distributes the leavening agents and spices, ensuring consistent rise and flavor throughout the cake.
Step 4: Mix Wet Ingredients
Vigorously whisk the granulated sugar, brown sugar, eggs, and vegetable oil until the mixture is thick and smooth.
Whisk in the pumpkin puree until everything is just combined. I like to add the pumpkin last so I can whip more air into the wet ingredients, making the cake lighter and fluffier.
Expert Tip: Sugar not only sweetens but also tenderizes cakes. It weakens the protein bonds formed because it interferes with coagulation (solidifying), resulting in a softer texture. The residual sugar syrup also attracts moisture, making this sweetener a humectant and keeping the cake moist over time.
Step 5: Make Cake Batter
When adding the dry flour mixture to the pumpkin mixture, use a spatula to fold it gently. The flour proteins should be hydrated but not overmixed in the batter, which encourages gluten formation. Too much agitation will make the cake chewy and tough. Look for just a few clumps of flour remaining. That’s when it’s ready to add to the baking pan.
Ingredient Chemistry: We need enough protein from the flour and eggs to solidify the structure, hold the pockets of air, keep the cake light, and prevent it from being dense or chewy.
Step 6: Bake the Cake
Evenly spread the pumpkin cake batter into your prepared pan, ensuring a smooth surface for consistent baking. Baking soda reacts instantly with liquid and the brown sugar’s acid, while baking powder activates again in the oven. Bake immediately to trap bubbles and ensure lift.
The cake is ready when a toothpick comes out clean when inserted in the center. You can also lightly press the top to check for slight resistance and springiness. I use an instant-read thermometer to test. Typically, cakes are finished cooking at around 210ºF (99ºC).
Tips for Perfect Execution: With carryover cooking, the cake will cool completely in the pan. Stop baking when the center reaches 195 to 200ºF (90 to 93ºC) to account for that. Target the lower end of the range for glass pans since they retain heat longer. Transfer to a wire rack until the cooled cake is ready to frost.
Step 7: Mix the Butter and Sugar
To make a spreadable cream cheese frosting consistency, soften the cream cheese and butter to just below room temperature, 65 to 67ºF (18 to 19ºC). This range makes it easier to whip in a stand or hand mixer. The fats are more pliable, which prevents a lumpy frosting. I like to combine the butter and powdered sugar (also called confectioners sugar) in a large bowl to beat some air pockets for a fluffy consistency.
Step 8: Add the Cream Cheese
Add half of the softened cream cheese and beat on medium speed until fully incorporated. Then, add the remaining cream cheese and continue beating until the mixture is smooth, ensuring a uniform texture throughout the frosting.
Step 9: Add Flavorings
Vanilla extract and maple syrup add hints of toffee notes. If refrigerating the topping, take it out about 30 minutes before using it for a smooth but thick consistency.
Step 10: Frost the Cake
You can frost the cake directly in the pan. For a more polished presentation, cover it with parchment paper, invert it onto a sheet pan, then transfer it to a serving platter. Spread the cream cheese frosting evenly with a spatula, sprinkle chopped nuts or other toppings if desired, then slice and serve.
Frequently Asked Questions
The cream cheese-frosted pumpkin cake lasts 5 days when covered and stored in the refrigerator.
The cake must be refrigerated if it has a layer of cream cheese frosting on top. Cream cheese is a fresh dairy product that needs to be chilled within 2 hours. Unfrosted pumpkin cake can be tightly covered and stored at room temperature for 1 day.
Room-temperature eggs incorporate better into the batter, making it easier to whip in extra air, which helps leaven the cake. This also results in a smoother, more homogenous batter, which is important for creating the right texture. Additionally, whisking room-temperature eggs with sugar and oil helps emulsify the mixture, trapping more air pockets and contributing to a lighter, fluffier cake
Check to ensure that the leavening agents are fresh for the proper rise. Sift the dried ingredients together to aerate the flour. The eggs, sugar, oil like canola oil or vegetable oil, sugars, and pumpkin puree must be whipped together to lighten the mixture with air. When folding the ingredients together, do not overmix, or they will become dense.
More Pumpkin Desserts
If you tried this Pumpkin Cake Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Pumpkin Cake
Ingredients
Pumpkin Cake
- 2 cups all-purpose flour, sifted, plus more for sprinkling
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup granulated sugar
- ⅔ cups dark brown sugar, packed
- 4 large eggs, room temperature
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups pumpkin puree, 15 ounces, canned
Cream Cheese Frosting
- 6 tablespoons unsalted butter, softened to 65-67ºF (18-19ºC)
- 1 ¼ cups powdered sugar
- 8 ounces cream cheese, softened to 65-67ºF (18-19ºC)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¼ cup pecans, or walnuts, chopped (optional)
Instructions
- Heat the Oven – Set the oven rack to the middle position. Heat the oven to 350ºF (177ºC).
- Prepare Baking Pan – Grease a 13 x 9-inch baking pan with cooking spray or vegetable oil. Add 1 tablespoon of flour to the pan, turn, and tap the pan to lightly coat the bottom and sides. Tap out any extra flour that remains in the pan, this will help prevent sticking.
- Mix Dry Ingredients – In a medium bowl, whisk together 2 cups of sifted flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Mix Wet Ingredients – In a large bowl, vigorously whisk together granulated sugar, brown sugar, eggs, and vegetable oil, until thick and smooth, 3 minutes. Add pumpkin puree and whisk until combined, 15 seconds.
- Make Cake Batter – Fold the flour mixture into the pumpkin mixture and stir until no flour streaks and just a few small lumps remain. Do not overmix.
- Bake the Cake – Evenly spread the pumpkin cake batter into the prepared baking pan. Bake until a toothpick in the center comes out clean or the internal temperature reaches 195 to 200ºF (90 to 93ºC), about 30 to 33 minutes. Cool completely on a wire rack for about 1 ½ to 2 hours.
- Mix the Butter and Sugar – In a stand mixer fitted with a paddle or hand mixer, beat softened butter and powdered sugar on low speed until just incorporated. Gradually increase the speed to medium, beating the mixture until light and fluffy, about 1 to 1 ½ minutes.
- Add the Cream Cheese – Add half of the softened cream cheese and beat on medium speed until incorporated, about 15 seconds. Add the remainder of the cream cheese and beat until smooth, about 15 to 20 seconds.
- Add Flavorings – Add the maple syrup and vanilla extract. Beat until the frosting is light and smooth, scraping the bowl as needed, about 30 to 45 seconds.If not used immediately, cover and refrigerate the filling. When used, the frosting should be cool and spreadable, about 60 to 65ºF (15 to 18ºC).
- Frost the Cake – The cake can be left in the pan and frosted. Alternatively, cover the cake with parchment paper, invert it onto a sheet pan, and then place a serving platter on top and turn it over. Use a spatula to spread the cream cheese frosting over the cake evenly. Sprinkle the chopped nuts on top, if using, or other desired toppings. Slice and serve.
Notes
- Homemade Pumpkin Spice Blend: 2 teaspoons cinnamon, 1 teaspoon ground ginger, ¼ teaspoon nutmeg, ¼ teaspoon allspice, ¼ teaspoon cloves, ¼ teaspoon cardamom (optional). Measure out 1 tablespoon for the recipe.
- Using Only Powdered Sugar in the Frosting: The maple syrup can be omitted. Keep the powdered sugar level at 1 ¼ cups for a more robust cheesecake flavor, or increase to 1 ½ cups for a sweeter taste.
- Churro Topping: In a small bowl, mix 2 tablespoons of granulated sugar and ⅛ teaspoon of cinnamon. Sprinkle on top of the frosting.
- Tips for Removing the Cake: If you plan to remove the cake from the pan before frosting, cut a piece of parchment paper to fit the bottom of the pan. Add the paper, coat the bottom and sides with cooking spray and flour, and then add the batter.
- Make Ahead: The cake can be made 1 day ahead and stored in an airtight container on the counter. The frosting can be made 3 days before, refrigerated, and brought to 60 to 65ºF (15 to 18ºC)before using, about 30 minutes.
- Storing: Tightly cover the frosted cake and refrigerate for 5 days.
- Cupcakes: This recipe can be used to make 12 cupcakes. Fill cupcakes liners ⅔ full and bake for 20 to 22 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack until completely cooled down.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Recipe Resources
Ann says
Thank you!
Michelle Wilson says
I made this cake to share with family. Made buttercream icing because not everyone like cream cheese and it tasted just as delicious. Most importantly, my son-in-law suffers from mental illness and he says that this cake is magic because when he ate it, he didn’t feel sad anymore, he felt only happy! So, THANK YOU Jessica, for shining you joy onto him through me! BIG HUGS
Jessica Gavin says
Aww, this made my day Michelle! I love that the recipe brought joy to your son-in-law, that’s all I could hope for. Great to know buttercream icing works well too!
Melissa says
I made this cake today for Canadian Thanksgiving, instead of the usual pumpkin pie, and it was very good. Moist too! We loved it!
I added extra pumpkin spice to the cake mix and also a bit to the cream cheese icing.
Thanks for a great recipe Jessica! I will certainly be trying many more of your recipes : )
Jessica Gavin says
Happy Thanksgiving, Melissa! I love that you added extra spice to the cake and frosting.
Janet McDonald says
With all due respect, you need to make it clear that this cake recipe is not one you created but one you are evaluating and enhancing. It’s been making the rounds for at least 17 years, and I’ve seen it attributed to Sunset magazine but can’t verify that. The version I’m familiar with uses all white sugar, not a combination, but the other ingredients and ratios are almost identical. I’ve always used ground cinnamon, nutmeg, and a pinch of cloves. It is delicious and very popular. Your addition of maple syrup to the frosting is intriguing. I’ve always topped my cake with chopped toasted pecans. The contrast in textures is luscious. And by the way, it’s best to let leftovers sit, covered, at room temperature. Refrigerating makes it soggy.