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
Really, really good. I think it’s even better a couple days after it’s baked and refrigerated. So good that my son-in-law passed on Halloween candy because he had cake in reserve!
You are right! This is the best pumpkin cake ever! I made mini bundt cakes with the recipe and put a glaze on them. Perfection. I used many of your recipes & have never been disappointed. Thank you!
I was bored and wanted something with pumpkin so of I did what everyone does and googled pumpkin cake recipes. This is the 1st one I clicked on and it sounded so good and it looked relatively easy. It did not disappoint! It is so FREAKING GOOD!!! I didn’t have pumpkin pie spice or any all spice, so I substituted the all spice by adding an extra 1/2 teaspoon of cinnamon. I also didn’t have butter and used margarine(it is not something I generally use) instead. It turned out so good! Definitely will need to make it again!
Absolutely 5 stars!!!! This cake was so good! Everyone loved it, begging for more, kids and adults. So easy to put together too. I adjusted the spices in mine. Because of family preference; added 2 tsp of cinnamon and only 1 tsp of pumpkin pie spice. Followed everything else to the letter, turned out great!
Hi Sally,
This looks delicious, it I enjoy sweet potatoes a little more than pumpkin. Will a sweet potato purée work just as well?
Yes, absolutely. Use as a 1:1 substitute for the pumpkin.
Great recipe! I used GF 1-1 flour and vegan butter (it’s what I had) for the frosting. My husband is raving. It’s great! And being a celiac it totally hits the baked good spot. Thanks!!!
Hi Sally
Would orange zest be okay to add to the cake batter?
thanks
cheryl
Yes, absolutely!
Sally
I used 2 T of orange zest. The orange flavor was super, just enough for a hint of orange taste!
Cheryl
I made this as a layer cake per your instructions and OMG this might be my new favorite fall cake. The flavor and texture is perfect! I took some liberties with the frosting and added a splash of rum and some finely diced candied ginger, soooo good. I will be surprised if this cakes survives past tonight!
This cake was scrumptious! Just perfect!
I have never tasted anything so delicious and moist that was so simple and easy to throw together!! It came out perfectly and the cream cheese frosting, simple and outstanding! My friends all want the recipe!
Sally I just made your pumpkin cake, it’s delicious, thank you very much.
I will be trying this recipe for our office holiday party.
Do you need to double the recipe if you are using 2 9×13 pan?
Hi Cynthia! For 2 9×13 inch cakes with the best taste and texture, I recommend making the pumpkin cake batter twice (separately) instead of doubling all together.
I made the pumpkin cake for our thanksgiving here in Canada and it was amazing, everyone loved it and it is so moist but not soggy like some pumpkin cakes can be. This is a winner as are all your other recipes that I make, You are a fabulous baker and I look forward to all your recipes. Thank you so much!!
Your recipes and baked goods bring sunshine to all I share with! Thank you for your quality recipes – there hasn’t been one we haven’t loved!
This is delicious! I don’t have the ingredients for the frosting but the cake itself is so tasty. I made a different pumpkin bread/cake recipe from another site yesterday and it had way too much sugar and ground cloves. I think I’m going to toss it today because I made this recipe and it’s leagues better lol. This has the perfect amount of spices and sweetness. I am going to get the ingredients for the frosting next time. I think one could play around with this recipe to personalize it without sacrificing the texture/taste too much but why mess with a good thing! 🙂 Thanks for sharing!
Agreed. Best. Pumpkin. Cake. Ever. Big hit. Made the cream cheese frosting but used brown butter. (Bc I am obsessed with brown butter everything) definitely my thanksgiving go to now. My criteria for a pumpkin cake was that it needed the pumpkin pie spice. Can’t just have cinnamon and nutmeg. Just doesn’t cut it. So thank you.
Wow, the best! I made this for my mom’s birthday tonight and it was a hit with adults and kids alike. I did use the option of 1/2 cup oil (I used avocado) and 1/2 cup apple sauce and Sally was right – came out totally fine and I did not miss/notice the additional oil. I also used 1/3 low fat cream cheese for frosting and that tasted delicious as well. I baked the night before, cooled, put it in fridge with Pyrex cover. Made frosting the next day, frosted, and put back in fridge until dinner party. Served cold(ish) and was delicious. Cut perfectly and came right out of the pan. I buttered my pan as my “grease”. When cooking, mine took about 32 minutes in a 9×13 pan. Thank you, Sally!
Hi Sally, just wanted to let you know that I have never made the frosting part of this recipe. Can you guess why? My 16 yo daughter (who possessively refers to it as “chichen cake”) descends voraciously on the cooled cake and its gone in a day or two. Occasionally she has shared w friends, and so successfully that now I’ll be doubling the recipe to meet the community demand at the annual field hockey team bake sale this week! Its nice to be wanted! Many thanks!
Made this today and yep, it is the best pumpkin cake recipe ever! I halved the recipe and made 6 mini Bundt cakes. They were perfect after 20 minutes in the oven. Made them with your whipped vanilla buttercream and added some bourbon maple syrup and a pinch of salt… freaking awesome!
Hi, I made the cake for a work event and it was a hit. The cake portion was super moist and had a great pumpkin taste. The cream cheese frosting was a bit too sweet and rich me and a few others. I was wondering if there is another cream cheese recipe from your site that is less sweet? Im note sure the frosting would hold up and be sturdy enough if I omitted some of the confectioners sugar. I did make the cake into 2-inch rounds maybe it would be less week in a 13×9 inch baking pan. Any thoughts you share would be helpful. This cake flavor and texture is definitely a winner!!
I made this for a party last night and this cake was such a hit. I don’t even know how many times I heard someone yell out, “Alright, who made this cake??!” People LOVED it. I have a friend who hates cake, he said this cake was amazing. It’s moist and flavorful. The frosting is spot on as well. This will be my go-to cream cheese frosting. I followed her recipe exactly using her weights for ingredients. I am so, so glad that she took the time to include weights because measuring cups are so unreliable. I will be making this cake for any and all fall parties I have to attend this year.
I’m baking this cake now. Will leave at room temp til tomorrow evening. Can I make frosting now and put in fridge til tomorrow evening and frost before i serve? Would the frosting get too thick?
Hi Holly, You can make the frosting now. Just take it out of the refrigerator and let it come to room temperature again before covering the cake. Enjoy!
I made this for a Halloween-themed potluck party the other day and it was a truly wonderful cake that everyone enjoyed. Very moist and flavorful, and the frosting was delicious. I followed the cake recipe exactly but had to bake it a bit longer than stated. Also, it isn’t necessary to do so but I chose to double the frosting so that I could decorate the top of the cake with autumn-colored rosettes. I added a couple teaspoons of ground cinnamon to the frosting as well.
This is the best pumpkin cake I have ever made! The flavor and the texture is perfect. My father doesn’t even like pumpkin and he loves this cake! Thank you so much
I’m very excited to make this cake for Thanksgiving this year!!! I’m curious if you prefer to use the light or dark brown sugar for this recipe? Does either provide something different with taste/flavor to this cake? I’ll be making it as a 2-layer cake. Thank you!
Hi Amanda, Honestly either one will work for this cake. I hope you love it!
Made as a birthday cake for husband. Guy loves his pumpkin desserts!
This cake was fantastic! Made in a 9″ cake pan because I was being lazy! Not gooey or heavy or dense like a lot of pumpkin desserts can be. Oil kept it moist and light. Spices on point! Love that it used a whole can of pumpkin with none leftover! Would make again and again… Thanks Sally
Made your pumpkin cake for a work potluck. It was delicious and really moist. Thanks for the great recipe!
Hi Sally, do I need to make any changes if I bake the cake in 3 – 8 inch round pans?
And thank you for all the great recipes, tricks and how-to’s. When I am searching for a cake recipe and your site comes up, I automatically go to it without looking elsewhere.
Thanks so much, Debbie! The baking time will be a little shorter since the cakes will be thinner. Use a toothpick to test for doneness. 🙂
I am going to make a batch for my son’s first birthday (pumpkin theme)! I would also like to use this recipe for his smash cake-I hate giving my littles sugar, even for their 1st birthday (I know, mean mom here.) Just wondering if you can suggest something to replace the sugar with? Maple syrup? Applesauce?
Hi Megan! You can try to replace the sugar with applesauce. I recommend slightly reducing another liquid such as the oil, eggs, or pumpkin.
This truly was the best pumpkin cake I’ve ever had. It was actually one of the best cakes I’ve ever had, period. I followed the recipe exactly and it was surprisingly easy. Like someone else mentioned, it was awesome that no mixer was needed for the batter. The cake itself was light, fluffy and moist. The flavor was fantastic too and the spices weren’t overpowering. The cream cheese icing was delicious as well. Thank you!