Growing up, the smell of pumpkin spice baking in the oven meant one thing: fall had officially arrived. That warm, spiced cloud drifting through the house was my grandmother's signal that the season had changed, and it is exactly the feeling this pumpkin cake brings back every time I pull it out of the oven. It is supremely moist, soft, and rich, topped with a whipped cream cheese frosting that is light enough to let the pumpkin spice flavor shine. The whole thing comes together in four simple steps, and the result is the kind of cake that disappears fast at any table.
Every October without fail my grandmother bakes something with pumpkin the moment the weather turns cool. Last fall I called her while this cake was in the oven and she could hear the timer go off in the background. She immediately asked what I was baking and we spent the next twenty minutes talking about pumpkin recipes like it was the most important conversation in the world. If you love cozy fall baking as much as I do, my chocolate peanut butter no bake cookies are another treat worth bookmarking for the season.
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Why You'll Love This Pumpkin Cake
- Works with fresh or canned pumpkin puree, so you can make it any time of year without a special trip to the store.
- The batter comes together in one bowl with just a whisk, which means minimal cleanup and a short prep time.
- The cream cheese frosting for pumpkin cake uses only four ingredients and whips up light and fluffy in minutes.
- A drizzle of maple syrup and a handful of chopped pecans on top take it from simple to stunning with almost no extra effort.
- The cake stays moist for days, so it is a great make-ahead dessert for holidays, potlucks, or weekend gatherings.
Ingredients for Pumpkin Cake
Here is everything you need to make this pumpkin cake with cream cheese frosting. Most of it is probably already in your kitchen or easy to find at any grocery store.
What You'll Need
Pumpkin puree -- this is the heart of the recipe. You can use canned pure pumpkin or fresh pumpkin puree. If you use fresh, grate it like carrots for carrot cake or roast and blend it smooth. Both options work beautifully and using fresh pumpkin gives a slightly richer flavor.
Cream cheese -- use a full-fat block of cream cheese, not the spreadable kind in a tub. The block version is firmer and gives the frosting that thick, stable texture that holds up beautifully on top of the cake.
Powdered sugar -- sift it before adding to the frosting. Unsifted powdered sugar leaves lumps that never fully beat out, even at high speed.
- 4 large eggs, room temperature
- 1 ⅔ cups white sugar
- 1 cup vegetable or canola oil
- 1 ⅔ cups fresh pumpkin puree or one 15 oz can pure pumpkin
- 2 cups all-purpose flour
- 4 teaspoon baking powder
- 2 teaspoon cinnamon
- 1 teaspoon salt
- 6 oz cream cheese block, room temperature
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar, sifted
- ⅓ to ½ cup maple syrup
- ½ cup pecans, roughly chopped
See recipe card below for full measurements.
Substitutions and Variations for Pumpkin Cake
- Pumpkin spice swap: replace the cinnamon with 2 teaspoons of pumpkin pie spice for a deeper, more complex spiced flavor that includes nutmeg, ginger, and cloves.
- Gluten-free version: substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. The texture stays moist because of the pumpkin puree, so this swap works well.
- Dairy-free frosting: use a dairy-free cream cheese and a plant-based butter stick in place of the regular versions. The frosting will still be creamy and spreadable.
- Add-ins: fold ½ cup of mini chocolate chips or chopped walnuts into the batter before baking for a little extra texture in every bite.
- Skip the pecans: if you have a nut allergy or just prefer it plain, the cake and frosting are wonderful on their own without the pecan topping.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Equipment for Pumpkin Cake
9x13 inch baking pan -- this size gives you a thin, even layer of cake that bakes through evenly and is easy to frost directly in the pan. Line it with parchment paper with overhang so the cake lifts out cleanly.
Large mixing bowl -- you mix the entire batter in one bowl, so go for something with plenty of room to whisk without splashing.
Hand mixer or stand mixer -- essential for getting the cream cheese frosting light and fluffy. Beating by hand will not get you the same airy texture. No stand mixer? A hand mixer works just as well.
Rubber spatula -- for spreading the frosting evenly and creating those swirly dents that catch the maple syrup drizzle beautifully.
Kitchen scale -- weighing your flour in grams is the most reliable way to measure for baking. If you love making baked goods from scratch, my lemon truffles use the same precise measuring approach for the best results.
How to Make Pumpkin Cake
Step-by-Step Directions
Step 1: Preheat your oven to 350 degrees F (180 degrees C, or 160 degrees C fan-forced). Spray a 9x13 inch baking pan with nonstick spray and line it with parchment paper, leaving enough overhang on the sides to lift the cake out later.
Step 2: In a large bowl, whisk together the eggs, sugar, oil, and pumpkin puree until the mixture is smooth and evenly combined, about 1 to 2 minutes. It should look thick, glossy, and a uniform deep orange color.
Step 3: Add the flour, baking powder, cinnamon, and salt directly to the wet ingredients. Mix until just combined and no flour streaks remain. Do not keep stirring once the batter looks smooth. Over-mixing develops gluten and turns a super soft pumpkin cake into a dense, chewy one.
Step 4: Pour the batter into your prepared pan and spread it into an even layer with a spatula. Bake for 38 to 42 minutes, or until a toothpick inserted in the center comes out clean and the top looks set with no jiggle when you gently shake the pan.
Step 5: Remove the cake from the oven and let it cool in the pan for 10 minutes before lifting it out onto a wire rack. Let it cool completely to room temperature before adding the frosting, at least 2 hours. Adding frosting to a warm cake will cause it to slide right off.
Step 6: Make the frosting. Place the softened cream cheese and butter in a large bowl. Beat on medium speed for 2 minutes until the mixture is smooth and fluffy with no lumps remaining. Add the sifted powdered sugar in three batches, starting the mixer on low after each addition to avoid a mess. Once all the sugar is in, turn the mixer up to high and beat for 3 minutes until the frosting is light, airy, and holds its shape.
Step 7: Add the vanilla extract and beat for another 30 seconds until fully incorporated and the frosting smells fragrant and sweet. Use the frosting right away for the best spreadable texture.
Step 8: Spread the frosting over the completely cooled cake in an even layer. Use the back of a spoon to press gentle swirly dents across the surface. Drizzle the maple syrup generously over the top, letting it pool into the dents. Sprinkle the chopped pecans evenly over everything. Slice and serve.
Once the cake is frosted and ready, my pretzel bites make a fun savory snack to set out alongside it at a party or gathering.
Expert Tips for Pumpkin Cake
- Use room temperature eggs and cream cheese. Cold eggs can cause the oil and eggs to separate in the batter instead of combining smoothly. Cold cream cheese will leave lumps in your frosting no matter how long you beat it. Pull both out of the fridge at least 45 minutes before you start.
- Do not open the oven early. This pumpkin cake recipe easy as it is can still be undermined by oven temperature fluctuations. Opening the oven door in the first 25 minutes lets heat escape and can cause the center to sink. Wait until at least the 35-minute mark before checking.
- Measure the flour in grams using a kitchen scale. Flour is easy to over-pack in a measuring cup and too much flour is the number one reason baked goods turn out dry and dense. If you do not have a scale, spoon the flour into the cup and level it off with a straight edge. Never scoop directly from the bag.
- Make the frosting right before you use it. This pumpkin spice cream cheese icing is best applied fresh. If it sits too long it can stiffen up and become harder to spread. If that happens, beat it again for 30 seconds to loosen it before applying.
- Do not skip the maple syrup drizzle. It sounds optional but it is not. The syrup soaks into the swirly dents in the cream cheese frosting for pumpkin cake and creates little pools of caramel-like sweetness that balance the tangy frosting perfectly. Use a good quality pure maple syrup for the best flavor. If you enjoy recipes that layer sweet and rich flavors like this, my red velvet cheesecake brownies use a similar layering technique for a stunning result.
Storage Tips for Pumpkin Cake
Store the frosted cake covered in the refrigerator for up to 4 days. The cream cheese frosting keeps it fresh and the cake actually gets slightly more moist on day two as the flavors settle. Do not store this cake at room temperature once it is frosted because the cream cheese frosting needs to stay cold. If you made the cake layers ahead without frosting, they can sit wrapped at room temperature for up to 1 day before you frost and serve.
FAQ about Pumpkin Cake
What are the ingredients in pumpkin cake?
A classic pumpkin cake uses pumpkin puree, eggs, oil, sugar, flour, baking powder, cinnamon, and salt. The pumpkin puree keeps the cake super moist without any butter in the batter. Most recipes also include a cream cheese frosting made with cream cheese, butter, powdered sugar, and vanilla, finished with a maple syrup drizzle and pecans.
What are the different types of pumpkin cake?
There are quite a few variations depending on what you are looking for. A classic sheet cake like this one is the easiest to make and serves a crowd. You can also make a layered pumpkin cake with frosting between each tier, pumpkin cake with fresh pumpkin for a more natural flavor, a 4 ingredient pumpkin cake using boxed spice cake mix for a shortcut version, or a loaf-style old fashioned pumpkin cake recipe that slices like a quick bread. Each style has its appeal, but the sheet cake gives you the best frosting-to-cake ratio in my opinion.
What frosting goes well with pumpkin cake?
Cream cheese frosting is the classic pairing and for good reason. The tanginess of the cream cheese cuts through the sweetness of the cake and complements the warm spices perfectly. A whipped moist pumpkin cake with cream cheese frosting has that light, delicate crumb texture that makes the frosting feel like it belongs. You could also use a simple maple glaze or brown butter frosting for a different take, but cream cheese is always my first choice.
What is the origin of pumpkin cake?
Pumpkin has been used in North American cooking for centuries, dating back to Indigenous communities who cultivated and cooked with pumpkin long before European settlers arrived. Pumpkin-based baked goods became popular in American home cooking through the 1800s, and recipes for pumpkin cakes and breads appeared regularly in regional cookbooks. The modern version with cream cheese frosting became a fall staple in the mid-20th century as canned pumpkin puree made the ingredient accessible year-round.
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Pairing
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📖 Recipe
Moist Pumpkin Cake with Cream Cheese Frosting
Ingredients
Equipment
Method
- Start by preheating your oven to 350°F (180°C). I always spray my 9x13 inch pan with a bit of nonstick spray and line it with parchment paper. Leaving a little overhang on the sides is a trick I learned from my grandma, it makes lifting the whole cake out so much easier!
- In your large bowl, whisk together the eggs, white sugar, vegetable or canola oil, and pumpkin puree. You want this to look thick, glossy, and that beautiful deep orange color we all love. It takes about 2 minutes of arm work, but it's worth it!
- Gently stir in the all-purpose flour, baking powder, cinnamon, and salt. Now, here is my biggest tip: don't over-mix! Just stir until the flour streaks disappear. If you keep going, the cake will be tough instead of that signature moist, soft texture.
- Pour the batter into your pan and smooth it out. Bake for 38 to 42 minutes. I always check with a toothpick; if it comes out clean, you're golden! Let it cool in the pan for 10 minutes, then move it to a rack. It must be completely cool before frosting, or my favorite frosting will slide right off!
- While the cake cools, beat the cream cheese block and unsalted butter until smooth. Slowly add the powdered sugar in batches so you don't end up in a sugar cloud! Once it's all in, crank the mixer to high for 3 minutes until it's light and airy. Stir in the vanilla extract at the end.
- Spread that fluffy frosting over the cool cake. Use the back of a spoon to make little "swirly dents" these are perfect for catching the maple syrup drizzle. Finish with a sprinkle of pecans for that lovely crunch. It's a showstopper, I promise!
