This pumpkin cake is soft, extra moist, and full of pumpkin and a generous dose of spice flavor. Smooth, tangy cream cheese frosting is the perfect finishing touch. Bake the batter as an easy 9×13-inch sheet cake or divide it among round pans for a pumpkin layer cake.
I originally published this recipe in 2017 and have since updated it with new photos and additional success tips.
This is the pumpkin cake I come back to every fall. The batter is easy to mix, the cake stays wonderfully moist, and you can dress it up or keep it simple depending on the occasion. For an easy dessert to transport and serve, bake it in a 9×13-inch pan and spread the frosting right on top. For a birthday or holiday celebration, use the same batter to make a towering layer cake.
Always love options!
Either way, you get plenty of pumpkin, cinnamon, and brown sugar flavor in every bite. And while the cake is delicious on its own, I always look forward to the cream cheese frosting.
Pumpkin Cake Details
Here’s what to expect from today’s recipe.
- Flavor: Pumpkin, brown sugar, cinnamon, and pumpkin pie spice give this cake its familiar fall flavor. The cream cheese frosting balances the sweetness and complements the spices.
- Texture: This cake is soft and “stick-to-your-fork moist,” thanks to the pumpkin and oil in the batter. If you’ve made these pumpkin cupcakes, you can expect a similar texture… they’re essentially the same recipe with a smaller yield!
- Ease: You need just 2 mixing bowls to prepare the batter, and no mixer until it’s time to make the frosting. The sheet cake is especially simple because there’s no stacking or assembly. The layer cake takes a little more time to frost, but starts with the very same batter.
Key Ingredients You Need & Why
- Flour: All-purpose flour gives this moist cake enough structure without making the crumb heavy. Stick with all-purpose flour rather than swapping in cake flour; cake flour is simply too light to support the pumpkin and oil.
- Pumpkin: You’ll use an entire 15-ounce can of pumpkin puree, so there’s no partial can left over. Be sure to use pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices. You can use homemade puree, but I prefer the consistent flavor and texture of canned pumpkin in this cake.
- Cinnamon + pumpkin pie spice: A combination of both gives the cake plenty of spice flavor. Use store-bought or a homemade pumpkin pie spice blend, or substitute the individual spices listed in the recipe notes below.
- Oil + eggs: Oil keeps the crumb soft and moist, while eggs help give the cake structure. I use both in these pumpkin bars, too, but with fewer eggs for a less cakey texture.
- Brown sugar + granulated sugar: Both sweeten the cake, but most of the sugar is brown sugar for its light molasses flavor.
You’ll also need to grab baking soda, baking powder, salt, and vanilla.
Prep Your Cake Pans
For the quarter sheet cake, grease a 9×13-inch metal or glass baking pan. For the layer cake, grease three 8-inch round pans, line the bottoms with parchment paper rounds, then grease the parchment. You could also make this a 2-layer 9-inch cake. Lots of options for this versatile batter!
Whisk the dry ingredients in one bowl and the wet ingredients in another. Combine the two, mixing just until the batter comes together. Spread it into the 9×13-inch pan or divide it evenly among the round pans, then bake as directed below.
Here is the 3-layer cake version:
Let the cake cool completely before frosting. This is especially important with cream cheese frosting, which softens quickly on a warm cake. After frosting, a little time in the refrigerator helps the cake slice neatly.
Same Pumpkin Cake Batter, 2 Ways
One of my favorite things about this recipe is that you can choose the cake’s shape without changing the batter.
9×13-inch sheet cake: Bake the batter in one pan, let the cake cool, and spread the frosting on top. This is my go-to option for an easy fall dessert, potluck, or Thanksgiving gathering.
Layer cake: Divide the batter among three 8-inch round cake pans or two 9-inch round cake pans. Once the layers have cooled, stack them with cream cheese frosting between each layer, then frost the top and sides of the cake. If you need help with this part, see my post (with video tutorial!) on How to Assemble a Layer Cake.
A 2-layer and 3-layer cake require different frosting amounts, so see the recipe Notes below for details.
Cream Cheese Frosting & Decorating Options
Cream cheese frosting is my first choice for this cake, just as it is for carrot cake, hummingbird cake, and banana cake. It’s smooth and creamy, with just enough tang to balance the sweet, spiced cake.
If you’d like to try a different topping, here are a few options:
- Brown butter cream cheese frosting from spice cake
- Chocolate cream cheese frosting from zebra cake
- Classic vanilla buttercream or chocolate buttercream
- Brown sugar cinnamon buttercream from snickerdoodle cake
You can leave the frosted cake as is, or add little candy pumpkins or fall sprinkles before serving. I got the pictured candy pumpkins from Etsy, and on the layer cake, I added some Biscoff cookie crumbs around the base and on top.
Pumpkin Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours (includes cooling)
- Yield: serves 12
- Category: Cake
- Method: Baking
- Cuisine: American
Description
This pumpkin cake is soft, extra moist, and full of pumpkin and a generous dose of spice flavor. Smooth, tangy cream cheese frosting is the perfect finishing touch. Bake the batter as an easy 9×13-inch sheet cake or divide it among round pans for a pumpkin layer cake.
Ingredients
- 2 cups (250g) all-purpose flour (spooned & 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 (226g/240ml) vegetable oil (or avocado oil)
- 4 large eggs
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 (15-ounce/425g) can pumpkin puree*
- 1 and 1/2 teaspoons pure vanilla extract
Cream Cheese Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) 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
Instructions
- Preheat the oven to 350°F (177°C) and grease a metal or glass 9×13-inch baking pan. (For a layer cake, see instructions below.)
- 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. The 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 the cake with aluminum foil.
- Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely.
- 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 the 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. Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving to help set the frosting.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
Notes
- Make Ahead Instructions: Prepare cake through step 5. After the cake cools, cover it 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 (affiliate links): 9×13-inch Glass Baking Pan or Metal Baking Pan | Glass Mixing Bowls | Whisk | Cooling Rack | Electric Mixer (Handheld or Stand)
- 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!
- Layer Cake: You can make this as either a 2-layer or 3-layer cake. For a 2-layer cake, divide the batter evenly between two greased and lined 9-inch round pans and bake at 350°F (177°C) for 26–30 minutes, or until a toothpick inserted in the center comes out clean. For a 3-layer cake, divide the batter evenly among three 8-inch round pans and bake for 22–26 minutes. To make enough frosting for a 3-layer cake, scale the frosting above by 1.5x. So you’ll need 12 oz (340g) cream cheese, 3/4 cup (12 Tbsp; 170g) butter, 4 and 1/2 cups (540g) confectioners’ sugar, 1 and 1/2 tsp vanilla, and a scant 1/4 tsp salt. Before assembling the layer cake, refrigerate the prepared frosting for at least 30 minutes so it’s sturdier and can hold up the layers. I decorated the pictured layer cake with icing pumpkins and Biscoff cookie crumbs.
- 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 cup (113g/120ml) 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.
Reader Comments and Reviews
Used gluten-free flour blend. Worked beautifully, got rave reviews! Yum!
Made this tonight and you’re not kidding. Tastes like your Grandmother baked it! I opted for the dark brown sugar vs. light, used 3/4 cup vs. one cup of oil and upped the pumpkin by 1/4 cup (fresh puree rather than canned) to make up the difference. It came out the *perfect* combination of flavorful, light, fluffy and moist. Topped it with maple buttercream frosting. Really delicious. Thanks for another great recipe!
I’m fond of this cake. I LOVE it. I was surprised by the texture, really moist, not dense… (I think I didn’t bake it enough because it’s a little cakey and wet XD) withall the flavor of the spices :O … It’s an amazing cake and I keep this recipe all my life. Thank you Sally !
I multiplied the recipe by 1.5 and it worked perfectly. Had some leftover batter and made some cupcakes which came out perfect as well. Great crumb and just the right amount of moist. It’s hard to stop eating this!
Hi! Can I use whole wheat flour instead of white?
Thanks
Definitely! Expect a heavier and heartier texture.
Can I use Pumpkin Pie in the can. I don’t have pumpkin puree.
Hi Kim! Pumpkin pie filling has sweeteners, flavors, and spices added. The texture is completely different from pure pumpkin puree and it’s not recommended for this pumpkin cake recipe.
I made a quarter of the recipe and baked it in a loaf pan. I had a little extra batter so I used the rest in a mini loaf pan. I did not use pumpkin spice; I used only cinnamon. I topped the cake with a crumb topping of 2 tbsp butter, quarter cup flour, quarter cup brown sugar, salt, cinnamon, and vanilla. The batter was outrageous. After bakingb, I placed cake directly into freezer to hold moisture in the cake. OMG!
My mom made this cake four times and the requests keep coming for more! She substituted applesauce for the oil and used only 1.5 cups of confectioners sugar in the icing.
This cake was absolutely fabulous. The icing was perfect and sweet! I served it at game night and the whole cake was gone in a matter of hours. I don’t recommend this cake for anyone who is watching their waistline. It’s way too good to have just one piece!! Thank you so much for this recipe. Next we are going to make your best ever banana cake.
I’m making this right now for my husbands work Halloween party!
This cake is so yummy!! Flavorful and moist, I’ll definitely make it again!
I made a half recipe to make into cake pops (I got about 26), then really wished I’d made the whole thing so I could eat the other half!! I used half melted butter and half apple sauce (thanks for that tip!) and baked it in a 8″ square pan, and I think it still took about 23-28 minutes if I remember right. I’m planning to use the other half can of pumpkin for a batch of cupcakes soon, then I’ll get to try it with frosting!
WOW – this would make such delicious cake pops! Did you use buttercream or cream cheese frosting?
I just used a little homemade buttercream, it was so moist I didn’t need very much! Definitely using cream cheese frosting for the cupcakes though!!
I made this last night, and it truly is the ‘best pumpkin cake I ever had’! Recipe was so easy. Thanks for the tip regarding freezing.
Loved this cake! Made it with the applesauce and oil suggestion with no problems…I used an aluminum pan so it took 38 minutes. Made the browned butter cream cheese frosting only using about maybe 3 cups tops powdered sugar…I always use less powdered sugar in my frosting as I like to taste the tang of the cream cheese and the goodness of the browned butter and not just sugar taste…was really a great cake for our family! I just might not ever return to boring pumpkin pie for Thanksgiving again!!!! Thank you, Sally!
Thanks so much for another fantastic recipe! I subbed half the oil for applesauce like you suggested in the note and I couldn’t tell any difference! Next time, I want to try subbing in some whole wheat flour with the all purpose to up the health factor even more! I also added around a half teaspoon of cinnamon to the frosting and oh man, I highly recommend it to anyone making this cake! It’s so good! Overall, super delicious! Also congrats on your baby girl! So happy for you!!
This. Cake. Enjoyed tonight at my husbands birthday celebration and it was everything promised! Amazing pumpkiney-spicy flavor and the texture was just spot on. I used your cream cheese frosting and even added the pumpkin candy corns to top each piece like you did with the fondant pumpkins. A great presentation that everyone adored!
Thank you!
I just made this cake with the cinnamon cream cheese frosting for my roommate’s birthday! Pumpkin cake is her favorite, and this recipe came out just in time! It’s absolutely delicious. Thank you for the awesome recipes … my roommates and I (with the help of friends!) went through 2 batches of your white chocolate pumpkin snickerdoodles this week, too!
Also, welcome to the world, baby girl Noelle!
Could I make jumbo cupcakes with this? How would the baking time need to be adjusted?
Definitely! I’m unsure of the exact bake time. Slightly more than the given time for cupcakes. (see notes)
Hi Frances! You sure can. The bake time will be shorter. Use a toothpick to test for doneness.
Hi Steph! You sure can. See my recipe note about a 2 layer cake. This is too much batter for a single layer round cake.
Hi Meghan! Happy to help. Dark brown sugar contains more molasses, so it has a slightly richer flavor. It works well in recipes like this, but it won’t make a huge flavor difference if you use light brown sugar instead.
Hi Katy! So special! Yes, you can use this recipe for 2 8-inch cake pans. See my recipe note about a layer cake. May take an extra minute since the cakes will be thicker (as opposed to 9-inch cake pans).