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
can you give nutrition facts for this recipe
Hi Martha, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Amazing! Super moist and nice and dense. Substituted vanilla frosting and it worked out great.
I made this Pumpkin Cake for our Sunday School class. They just loved it! Even my husband loved it and he doesn’t like cream cheese frosting. Thanks for sharing it with us.
So yummy! It was a big hit at our potluck. I’m glad I went with this recipe.
Doubled the spices based on reviews, and I was out of oil so I used melted butter instead. Very moist and flavorful, love the cream cheese frosting which I added a bit of pumpkin spice to as well.
This recipe looks wonderful. I’m wondering if anyone has made this with King Arthur 1:1 gluten-free flour. I’d love to hear from folks who have tried this with GF flour. Thank you!
Hi Lisa, we haven’t tested it ourselves, but perhaps other readers can chime in if they have! Let us know if you do give it a try.
I have made this several times using Gluten Free Flour and it turns out perfect!!!!
This is a great recipe. I made 2-10 inch rounds with 1.5x recipe, but wondering if you’ve ever scaled it bigger. Considering a 12 x 18 and wondered how it does that big.
can i replace the cream cheese frosting with just melted dark or milk chocolate?
Hi K M, you can certainly change up the frosting to any frosting you prefer.
The cake turned out moist and fluffy, the texture is nice. Flavor wise I have to agree with another comment saying its pretty bland by itself. With the cream cheese frosting its good, but if I was to make this again i’d probably double the pumpkin spice. It is pretty oily as well, so maybe next time I’ll try 200ml oil instead of 240ml.
This recipe is a cult classic in my family!!
For the third year in a row, making it for my daughter’s birthday. She absolutely loves this cake!!
Yummy and moist. From Australia, where canned pumpkin isn’t available, so steamed butternut pumpkin (a comparatively dry pumpkin without much stringy fibre), mashed and blotted it.
Served to guests, who have lived in the US, and it went down very well, including seconds! It also pleased my ‘I don’t like sweet things son’ … I did halve the white sugar and used a cream cheese, yoghurt, maple syrup icing, though. Still a sweet treat. Curious how tastes differ around the world in sweet vs tangy 🙂
OMG this is a fabulous recipe, really tricky getting canned pumpkin in the UK but totally worth it!
I made this cake today and it’s wonderful – very moist and flavorful and so easy to put together. It has a bit of the Fall season in every bite – I will definitely make it again. Thanks Sally!
Do you really mean 1 teaspoon of salt or is that a typo? If so how much if I’m using table salt vs. diamond crystal?
Hi Grace! 1 tsp is correct for table salt. Happy baking 🙂
This cake is truly fantastic. One of the best pumpkin cakes I have had. I eyeballed the spices and probably added more than called for. And used about 75% of the sugar. Made with 50/50 butter and apple sauce as suggested in Sally’s notes. First tried with the cream cheese frosting which was great, but am thinking I might make a penuche frosting tonight.
Turned out great, great texture, clear instructions. Great recipe.
Flavor-wise, I found the cake pretty bland – like a light spice cake. Without the frosting I would be incredibly disappointed. If I were to do it again, I would double the amount of spices. But if you’re more there for the cream cheese frosting, this is fine.
Great recipe! Thank you for sharing! For anyone wondering, I did change the sweetener to one cup maple syrup. No white sugar. No brown.
Also 1/2 cup applesauce and 1/2 butter in place of the 1 cup oil. Perfectly moist and amazing. Same bake time. My husband hates cakes due to lack of moisture, but he loves this one!! Thank you!
I made this cake for the first time today. It turned out well, but for me, this is too much spice. I can’t taste the pumpkin, only the spices. If I make this again, I will cut the pumpkin spices in half at least.
I cannot wait to make these again! Thank you.
Really good recipe. Super moist and fluffy. I added less white sugar than the recipe states, I still find it a little too sweet, but that’s normal whenever I use American recipes anyway.
It’s true, we Americans have a serious sweet tooth. I always cut the sugar.
Delicious! Everyone raved about it.
I’ve made this cake for times for my husbands birthday. It turns out perfect every time!
What would be the difference in taste and texture of I were to make my own pumpkin puree instead of canned pumpkin?
Hi Krys, Fresh pumpkin puree has a different texture than canned. It’s much thinner and quite liquid-y. If you do use it here, we always recommend blotting some excess liquid out of it with a clean towel. The less moisture, the better.
I’m going to try your best ever pumpkin cake! Do you have a cream cheese with caramel frosting! Thanks
Hi Katie! We don’t have a cream cheese caramel frosting at this time, but a drizzle of salted caramel sauce over this cream cheese frosting would be divine! You may also love our salted caramel frosting or the brown sugar glaze from our apple cake recipe.
Can I use melted coconut oil for the oil in this recipe?
Hi Treva, Melted coconut oil is a wonderful replacement for the vegetable oil here.
Can I substitute the oil for 1/2 stick unsalted butter (melted)?
Hi Betsy, we don’t recommend swapping the oil for butter, but you could try 1/2 cup (90g) unsweetened applesauce and 1/2 (120ml) cup oil. The cake is just as moist.
I did! 1/2 cup applesauce and 1/2 cup melted butter. It was delicious.
The cake was soft and moisture not too sweet.My friends love it.Didn’t use frosting.Will try again with frosting next time.
240 ml is way too much oil the dough came out soggy with oil. 180 to 200 ml is more than enough, the icing 360 gr of sugar is also too sweet, I make it with 200-220. 660 grams of sugar in any desert, bit too much. It is a tasty recipe, but need to juggle with the amounts.
I have personally made this recipe at least a dozen times, and it comes out perfect. I’ve been asked for this recipe more times than I can remember. Moist, spicy and delicious. Perhaps your brand of pumpkin is too wet? Whenever I make this with my own pumpkin puree or canned organic pumpkin, I strain the pumpkin for a few hours to remove excess liquid. And it’s not a dough, as you describe; it’s a batter. It should be fairly loose and pourable. As for the sweetness: This is pretty sweet, but it’s a dessert. An occasional treat. You might want to look for a low sugar pumpkin cake recipe.
I’m making this recipe ‘gluten free’ with Cassava flour and will use baking cups. Any recommendations on the baking time?
Hi Lizie, you can follow the baking time/directions for pumpkin cupcakes as a guide. We haven’t tested this recipe with cassava flour, so we’re unsure of the results. We hope you enjoy it!
I would like to use this for a three layered cake (8 in)…Do you think I should double recipe?
Hi Rt! This batter as written will make 2, 9 inch round layers, so you could 1.5x the recipe for 3 layers. Your 8 inch pans will work for thicker layers.
Loved this cake! Made it for an October birthday and everyone loved it. Literally the best pumpkin cake recipe I’ve found!
This was my exact same question: if the batter could work for a 3 layer cake. Thank you for answering this!