This simple and straightforward pumpkin cake recipe is for those of us who want pure pumpkin and spice flavors with nothing else in the way. Brown sugar and 2 cups of pumpkin puree promise big flavor and an extra moist texture. It’s certainly wonderful on its own, but you’ll love the smooth and tangy cream cheese frosting on top!
One reader, Gracie, says: “This truly is the best pumpkin cake I have ever had. I made it exactly as the recipe called for and it was so moist and delicious!”
Details About this Pumpkin Cake
- Flavor: Like I mention above, this cake is loaded with flavor thanks to a whopping 2 cups of pumpkin puree. We add cinnamon and there’s plenty of pumpkin pie spice, too. Like in my pumpkin scones recipe, you can use store-bought or homemade pumpkin pie spice mix or each of those spices individually—see our recipe note below. Tangy cream cheese frosting is always a lovely pairing with pumpkin and spice flavors. Each bite truly has it all!
- Texture: Like it does in this chocolate cake recipe, oil keeps the cake’s crumb soft and moist. In fact, we like to describe it as “stick-to-your-fork moist.” Our pumpkin cupcakes is essentially the same recipe, but yields a reduced quantity of batter.
- Ease: This is a single layer cake, so it’s pretty easy to prepare since there’s really no assembly required. Prepping the cake batter is similar to both our spice cake and apple cake—make sure you have 2 mixing bowls and a 9×13 inch pan. The quarter sheet size is also convenient for transporting, storing, and serving. You’ll appreciate this recipe as an easy addition to your holiday dessert menu alongside all those delicious Thanksgiving pies!
How to Make Pumpkin Cake + Video
The full printable recipe is below, but here’s a brief description and a video tutorial.
Grease your 9×13 inch pan. You can use metal or a glass baking pan. Use 1 mixing bowl for the dry ingredients and another mixing bowl for the wet ingredients. Combine both, then spread the batter into your pan. Bake until a toothpick inserted into the center comes out clean. Cool completely, then make and decorate with the frosting. To make serving easier, refrigerate the frosted cake before slicing.
Overview of Key Ingredients in Pumpkin Cake
- Flour: Because of the thick and wet batter, use all-purpose flour instead of cake flour. Cake flour is usually more ideal for butter-based cakes such as vanilla cake or white cake.
- Pumpkin: Use an entire standard can of pumpkin, which is roughly 2 cups. Readers have found this helpful because nothing from the can goes to waste. (You’ll appreciate that with our pumpkin pie recipe too!) You can use fresh pumpkin in a pinch, but we prefer the flavor and texture of the cake when using canned.
- Cinnamon + Pumpkin Pie Spice: These spices are essential for most pumpkin desserts. Instead of prepared pumpkin pie spice, you can use a blend of ground nutmeg, cloves, allspice, and ginger (see notes), or go ahead and prepare a batch of homemade pumpkin pie spice.
- Oil + Eggs: Oil and eggs provide moisture and structure. We use both in these pumpkin bars, but reduce the eggs so the bars aren’t quite as cakey.
- Sugar: This pumpkin cake is sweetened with brown sugar and granulated sugar, but mostly brown because that’s where the best flavor lies!
How to Decorate The Best Pumpkin Cake I’ve Ever Had
Cakes with a similar spice flavor and texture profile like hummingbird cake, carrot cake, and banana cake taste unbelievable with fan-favorite cream cheese frosting.
If you’re looking for other frosting options, try any one of these:
- The frosting from this Banana Cake with Brown Butter Cream Cheese Frosting
- Chocolate Buttercream
- The whipped buttercream frosting from Vanilla Sheet Cake
- Chai spice buttercream from these Chai Latte Cupcakes
PS: For decoration/garnish, we love using these little pumpkins. Or you can try these festive fall sprinkles.
More Pumpkin Recipes
- Pumpkin Bundt Cake
- No Bake Pumpkin Cheesecake
- Pumpkin Pie
- White Chocolate Pumpkin Snickerdoodles
- Pumpkin Bars
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours (includes cooling)
- Yield: serves 12
- Category: Cake
- Method: Baking
- Cuisine: American
This is the BEST pumpkin cake I’ve ever had and I know you’ll feel the same way! It’s supremely moist, soft, rich, and spiced with pumpkin spice flavor.
- 2 cups (250g) all-purpose flour (spoon & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 2 teaspoons store-bought or homemade pumpkin pie spice*
- 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 ounce) can pumpkin puree*
- 1 and 1/2 teaspoons pure vanilla extract
Cream Cheese Frosting
- 8 ounces (224g) full-fat block cream cheese, softened to room temperature
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan. I always use this glass pan.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
- Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely. After about 45 minutes, I usually place the cake in the refrigerator to speed things up.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
- Make Ahead Instructions: Prepare cake through step 4. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make the frosting, frost, and serve. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.
- Special Tools: KitchenAid Hand Mixer, Glass Mixing Bowls, Glass 9×13 Baking Dish, Icing Spatula, and Pumpkin Toppers
- Cupcakes: This batter yields about 24-28 cupcakes. Same oven temperature, fill the cupcake wrappers 2/3 full, and bake 18-21 minutes or until baked through. For 1 dozen cupcakes, use my pumpkin cupcakes recipe.
- Bundt Cake: This batter will fit into a 9.5 or 10 inch Bundt pan. Same oven temperature. But for ease, I suggest using my pumpkin Bundt cake recipe. Same great flavor and texture as this cake! You can leave out the chocolate chips.
- 2 Layer Cake: Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Divide batter between the two cake pans. Same oven temperature, bake for 25 minutes or until baked through. This frosting is enough for a 2 layer cake.
- Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/2 teaspoon each: ground allspice, ground ginger, ground nutmeg, and ground cloves. This is in addition to the 1 and 1/2 teaspoons of cinnamon—you will still add that to the batter.
- Oil: Instead of 1 cup of oil, try 1/2 cup (90g) unsweetened applesauce and 1/2 (120ml) cup oil. The cake is just as moist.
- Pumpkin: I strongly recommend using canned pumpkin puree over homemade in this recipe, though 2 cups of homemade would work just fine in a pinch. If using fresh, blot out as much excess moisture as you can using a clean towel. Overall, I found the flavor better with canned. I prefer Libby’s brand for this cake.
Keywords: pumpkin cake
Here are my pumpkin cupcakes! Same recipe, just reduced down.
Reader Comments & Reviews
The best pumpkin cake I have ever made!! Great taste and lovely texture!
I loved this recipe. I made it for a very picky friend and she loved everything, the cake and the icing!
This is the best pumpkin anything! I used gluten free flour and monk fruit sweetener and it turned out perfectly! It took a little longer than recommended but it worked! This is very moist and flavorful! Thank you!
Just made this cake and it was easy and delicious. I mixed everything by hand which was a nice treat too and less clean up. Will definitely make again. Family loved it.
Absolutely the best! Made it for thanksgiving and it was requested for Christmas!
Cake was absolutely delicious. Not too dry or moist!! Family loved it so much I had to make it three times
I made this cake for a party last weekend. Turned out great!
I followed suggestion and used applesauce sauce for half the oil. Don’t need all that oil. I also increased the cinnamon a little and added a dash of ginger too. Baked mine in the recommended glass rectangle pan. Tried convection bake at 335 degrees, and it was almost done in 30 min, so I turned it down to 315 for 5 more minutes.
Perfect! Toothpick clean but super moist.
I reduced the cream cheese frosting to 6oz, cream cheese, 1/4c butter, 2 c powder sugar, and it was still more than enough for top only frosting. I also added a couple T of bourbon to frosting for added dimension. Cut into squares and finished with a candied pecan on top of each piece.
This was simple to make and especially easy to take to a potluck party. Lots of good reviews too!
Whenever I’m looking for a new cake recipe, I always check Sally’s first! Excellent recipes!!!
Truly the best pumpkin cake, soooo good!!
Absolutely delicious! Moist and flavorful cake, and I baked it for the maximum recommended time of 36 min. The cream cheese icing pairs perfectly with this cake and is not overly sweet.
I never really baked, but during a pandemic I found a recipe for pumpkin cake with homemade cream cheese frosting that everyone loved. I printed the recipe, but I’m missing a page. I would love to get that recipe again. The date says December 12 and I think it was 2020 but I’m not sure
Hi Irene! Was it this recipe? You can print this recipe using the orange “print the recipe” button in the recipe card.
Can I make this cake but use the crumb topping from the Pumpkin Coffee Cake? Okay, I know that I *can* but is there a reason I shouldn’t?
Hi Jenine, if you prefer a crumb timing, you can definitely try that!
I have made this evry week since the pumpkin harvest, using 500g of well roasted
pumpkin blitzed to a pulp. it is so moist and tasty.
I have a can of Pumpkin Purée left in the pantry from Christmas. Been wanting to make something. Thanks!!!