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 our spice cake, apple cake, and zucchini 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 a metal baking pan 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 and pumpkin cream cheese Bundt cake recipes 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 brown butter cream cheese frosting from this Banana Layer Cake
- Traditional Vanilla Buttercream or Chocolate Buttercream
- The whipped buttercream frosting from Vanilla Sheet Cake
- Chai spice buttercream from these Chai Latte Cupcakes
- The pumpkin spice cream cheese frosting from these Pumpkin Oatmeal Cream Pies
PS: For decoration/garnish, we love using these little pumpkins. Or you can try these festive fall sprinkles.
More Pumpkin Recipes
- No Bake Pumpkin Cheesecake
- Pumpkin Pie
- White Chocolate Pumpkin Snickerdoodles
- Pumpkin Bars
- Pumpkin Bundt Cake
- Pumpkin Hand Pies
For even more inspiration, here are my 30+ best pumpkin dessert recipes and 30+ fall cake ideas.
Print
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 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.
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 (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 (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 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.
Notes
- 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 (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!
- 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.
Here are my pumpkin cupcakes! Same recipe, just reduced down.
Reader Comments and Reviews
Hi,
is it better to bake cake one day before and leave it in a fridge or is it better to bake and eat it the same day?
Hi Gasper, you can do it either way. Enjoy!
I cut the recipe in half, and baked it in an 8×8 round pan for 30 min on 350 (the toothpick did not come out perfectly clean when I checked, but that was ok! I’m happy I didn’t over bake!!)
I put a tad extra pumpkin puree and cinnamon…but it is by far the most moist, delicious cake I’ve ever had!!!
Topped it off with an easy frosting (unsalted butter, a bit of cream cheese, dash of vanilla, and confectioners sugar). Really incredible, highly recommend.
I made this it was delicious Had to bake it little longer but best thing ever Thanks for recipe
Sorry to ask, as I know I could Google, but I only have pumpkins as can’t find puree here in Scotland. Do I squeeze out excess liquid? Cook it down beforehand? Thanks so much for any guidance.
Hi Janey, 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.
Thank you so much. I baked them in the oven and then blitzed them. The puree is really quite thick. Small pumpkins so maybe less water. Anyway, thank you. Off to make your cake recipe now. xx
Hi Janey, im in UK, once ive blitzed it ive started squeezing the purée through muslin to get it quite dry, it works better in recipes that ask for canned pumpkin.
This pumpkin cake is fantastic. I don’t like cream cheese, so I made a brown butter maple icing. I’m glad I held a piece back for my husband because it was gone in a flash.
Way too sweet.
I love that this recipe is easily halved. Makes a quick treat and is good for lunch boxes! If I’m making a half recipe I use an 8 by 8 square pan, and if it’s for lunches or a quick dessert I add some chocolate chips or nuts, and maybe toss some pumpkin seeds on top.
10/10 would make again and share with all my friends!
The best one ever
Wonderful recipe! I used the suggested substitution of 1/2c applesauce for 1/2c oil. Also, I had to make it gluten free. I used King Arthur 1 for 1 GF flour.
This really is the best pumpkin spice cake! I’ve made it for multiple parties and everyone loves it. I’ve also made the bundt cake version, and it’s fantastic as well!
Can you make pumpkin cake pops with this recipe?
Hi Sharon, Absolutely. For cake pops, you can cut this recipe in half and bake in one 9-inch round cake pan. Same oven temperature, bake for 25 minutes or until baked through.You can read this post on Cake Pops for instructions on assembly, but since half of this pumpkin cake is smaller than the cake pop recipe you will need less frosting. Remember when making cake pops– you need less frosting than you think to get that cake pop consistency. Let us know if you try it!
I wasn’t going to leave a comment but I have to balance the one that didn’t come out…
I am a very occasional baker. I’ve made it twice now and it was perfect both times. I’m guessing it’s all those eggs that made it rise so well. I just used 2 forks to ‘whisk’ it (and a rubber spatula to make sure all the dry ingredients got mixed in).
It’s a keeper!
I agree Maggie,
The cake batter was too thin and I’ve triple checked ingredients I used. I had the same experience that after 36 minutes cooking it is still liquidy. I left it in another 10 minutes and it is still thin and like the inside of a lava cake.
I suspect it is because I used a can of pumpkin that says 100% pumpkin instead of puree. The pumpkin was not as thick as I remember pumpkin puree being.
Very disappointed as I was making it for company.
PLEASE disregard my first comment. This experienced bakery grabbed the jar of confectionary sugar, which stupidly is in the same glass jar of flour.
SO SORRY
This cake didn’t come out at all. After 20 min in the oven it started to grow. After 45 min when it was ready, I turned off the oven and everything fell down. It doesn’t look like on the picture. It’s a pity.
Hi Maggie, when cakes fall they are usually underbaked. Did you use a toothpick to test for doneness? The cake likely just needed longer to bake.
Truly the most delicious pumpkin cake.
Hi, thanks Sally for your recipes. Can I add in some nuts to the batter. Or any other suggestions?
Thank you
Yes! You can add chopped nuts, raisins, or chocolate chips to the batter. We recommend keeping the combined amount of add-ins to between 1 and 1.5 cups. Let us know what you try!
Delicious! Made as written except I didn’t quite have three cups of powdered sugar—but the frosting was plenty sweet without the full amount. Will definitely make again!
Made this cake for my husband’s birthday yesterday, and he LOVED it! He said it was like a cross between a cake and pumpkin pie, had the texture of both and perfectly in balance, moist but not oily (used veggie oil) and very pumpkin forward. Could not figure out how I did it! This recipe is our little secret 😉 Only change was I cut out a bit of the sugar in the frosting and next time would add more pumpkin spice. Should call it Pumpkin Pie Cake *****
Delicious and moist. Loveliest pumpkin cake ever.
I’m not one to fiddle with a 5 star recipe, but I increased the amount of EVERY ingredient for the cake and frosting to 1.5 times the amount in the recipe, and baked it in a 18 x 13 x 2 inch baking pan for our large family gathering. It was a HUGE hit, absolutely delicious, I wouldn’t change a thing!
It truly was the best pumpkin cake any of us had ever had!
This is wxactly what I was loooking for! A sheetcake version of this recipe!
How long did you bake it?
This pumpkin cake is soooo good!!! My family devours it in 1 day. It’s soft and light, and the cream is delicous (though sweet; still so good). I used a 9×9 square pan and baked for 20 – 23 minutes. I think the cake is best when warm, since it feels lighter then than when it is cooled. Do you have any other cakes like this in different flavors? My mom’s friend is asking for this type of cake every week. (I mean by the texture.) I’ve tried your banana cake before, twice, but it always turned out rubbery and dense. Do you have any tips? Thank you!
Hi Chloe, this spice cake is similar in texture!
This was definitely one the easiest cakes to make. The cake was so soft, pillowy and moist. I substituted the pumpkin spices for the other individual spices and chose the brown butter cream cheese frosting (sprinkled w/cinnamon and pecan crumbles). All I can say is, “WOW” — definitely the best pumpkin cake ever! Thank you!
Hi….thinking of using some pumpkin extract with the vanilla. If this is a good idea, how much should I use
Hi Christine, if you wanted, you could swap some (not all) of the vanilla extract with pumpkin extract. You shouldn’t need much—the pumpkin flavor is strong without any extract. Hope you enjoy the cake!
I don’t have 2 9 inch pans but I do have 3 8 inch ones would this work? Planning to make it for my birthday with apple sauce!
Hi Emmie! Yes you can use 8 inch round pans and this recipe will work well! Your layers may take an extra minute to bake since they will be slightly thicker. 1.5 times the recipe will definitely work for a 3 layer cake. Happy baking!
Can I use coconut oil instead of vegetable/canola oil?
Hi Tina, melted coconut oil is a wonderful replacement for the vegetable oil here. Enjoy!
I took this cake to our local senior center and everyone loved it. I renamed it “Lazy Lady Pumpkin Roll”. Thank you for sharing the recipe so good. Easy to make and great to eat.
So happy to read it was a hit, JC!
Hi! I already made this and it was sooo good. But I want to make it again for my gluten free friends. Do you know what the ratio that might be for the gluten flour instead of all purpose? Thank you!
Hi AZ, we haven’t tested it with gluten-free flour, but some readers have reported success with using a 1:1 GF flour blend, such as Bob’s Red Mill or King Arthur. If you try it, let us know how it goes!
No lies were told this pumpkin cake is AMAZING
No joke, this is the best cake ever. Beautiful crumb, super moist, and the flavor is just right. The recipe yields enough frosting for a nice, thick layer. Brown the butter in the frosting if you want a little bit of extra warmth! It’s definitely worth it. This cake is such a delicious treat to welcome the cooler weather. Five stars all the way!
Made this for our Thanksgiving dinner yesterday. Was a huge hit! Then I cut myself a piece that happened to be in the middle and for some reason it seemed to not bake. It looked like it was pure pumpkin puree! It was so odd. I even put a toothpick in the center and it was clean! All around the ends was cooked and we enjoyed that, but so bummed about the majority of the cake had to be tossed. It was already iced so can’t put it back in to bake. I’ve never experienced that before.
Hi Sue! It sounds like the cake could have benefitted from a few additional minutes in the oven. Be careful not to overmix the batter, too, which can cause the center to become dense and more batter-like. We’re glad it was still a hit!
do you think this recipe would work for cake pops?