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This Pumpkin Cake recipe delivers big flavor with very little fuss. The perfectly spiced cake batter comes together quickly, delivers a soft, light crumb, and is finished with a sweet, yet tangy cream cheese frosting that balances every bite.
You will love this easy pumpkin cake because it delivers the same flavors of a classic pumpkin roll in a single layer cake. No tricky rolling, no fancy equipment. Just a few minutes of hand-on prep and a dessert that is guaranteed to disappear fast.
Kristen's Keys for the Best Pumpkin Cake
For a delicious pumpkin cake that is suitable for any gathering, including Thanksgiving, be sure to pay attention to a few really important things.
- Use the right pumpkin. Canned pure pumpkin puree works best--not canned pumpkin pie filling. If you are using homemade puree, make sure to strain it so it isn't too watery. About 1 & ⅞ cups strained puree equals one 15-ounce can.
- Room-temperature cream cheese and butter are non-negotiable. I recommend taking the cream cheese and butter out of the fridge before starting to bake. By the time the cake has baked and cooled, they will be ready to whip into a smooth and lump free frosting.
- Cool completely before frosting. If you frost while the cake is warm, the icing will slide right off.
- Scale as needed. As written, this pumpkin cake is perfect for a potluck or holiday gathering. For a smaller group, half the recipe and bake the cake in an 8 by 8 inch cake pan.
Happy Cooking! xo Kristen
5-Star Reader Review
This is a firm family favorite. No one liked pumpkin anything until I made this for the first time 2 years ago. Now the request it all the time but I make them wait until Thanksgiving. --Louise ⭐⭐⭐⭐⭐
How to Make Pumpkin Cake with Cream Cheese Frosting
Think of this step-by-step section as me in the kitchen with you sharing my tricks of the trade so you can experience perfect results the very first time you make this pumpkin cake.
- Sift Dry Ingredients. Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and allspice and then whisk to combine. This little step makes a big difference as it keeps the cake batter light and prevents clumps of baking soda or baking powder.
- Mix the wet ingredients. In a large mixing bowl, whisk together pumpkin puree, eggs, oil, sugar, and vanilla until smooth. You can use a handheld mixer, but I find a whisk sufficient and easier to clean.
- Combine. Gently fold the dry ingredients into the wet mixture with a spatula or wooden spoon until the just incorporated. Resist the urge to keep stirring, as an overmixed cake results in a dense cake.
- Bake. Pour the batter into the prepared pan and bake for until 28-35 minutes, checking with a toothpick in the center. When it comes out clean, pull the cake from the oven. 👉🏻Bake Smart. Due to the pumpkin puree, this cake is naturally darker (much darker than my banana cake), so don't rely on color.
- Cool completely. Set the cake pan on a wire rack and let it cool fully before frosting.
- Make the frosting. Beat softened cream cheese and butter until creamy, add a bit of milk and vanilla, mix to combine, then slowly mix in powdered sugar to reach spreadable consistency. 👉🏻Go Low and Slow. While you can use high speed to combine the cream cheese and butter, use low speed when adding in the powdered sugar to keep it from flying all over your kitchen.
- Frost and Chill. Spread the cream cheese frosting over the cooled cake. And while you can certainly dig in right now, I recommend chilling overnight, as the flavor actually deepens as it chills.
More Pumpkin Recipes
When it comes to pumpkin recipes made with canned pumpkin or homemade pumpkin puree, we LOVE this pumpkin cake. But fall wouldn't be complete without a few more favorite recipes starting pumpkin. Check out a few of our favorites below.
Pumpkin Cake
This moist pumpkin cake has a delicious pumpkin flavor, is filled with warming spices, and is topped with a luscious cream cheese frosting, creating a crowd-pleasing dessert that is perfect for any Fall occasion.
Video
Ingredients
For the Cake
- 1½ cups granulated sugar
- 3 large eggs, room temperature
- 15 ounces pumpkin puree, not pumpkin pie filling
- 1 cup canola oil, or melted and cooled coconut oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon iodized salt
- 2½ teaspoons pumpkin pie spice
Cream Cheese Frosting
- ½ cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 2½ cups powdered sugar , sifted (+ ½ cup more if needed)
- 1 tablespoon milk , + more to thin if needed
Instructions
For the Pumpkin Cake
- Position a rack in the middle of the oven and preheat to 350℉ (175℃). Grease a 9x13 baking dish with butter or cooking spray and set aside.
- Over a large mixing bowl, sift 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon iodized salt, and 2½ teaspoons pumpkin pie spice. Give the dry ingredients a quick whisk to combine.
- In a separate medium mixing bowl, whisk together 1½ cups granulated sugar, 3 large eggs, 15 ounces pumpkin puree, 1 cup canola oil, and 1 teaspoon vanilla extract.
- Slowly fold the wet ingredients into the dry ingredients, stirring gently with a spatula to just combine, or until no flour pockets remain. Be careful to not overmix or your cake will be tough.
- Pour the pumpkin cake mixture into the prepared pan and spread the cake batter out evenly with the spatula.
- Bake for 28-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. I recommend checking at 28 minutes and adding bake time if needed. See recipe notes for more detail on variation.
- Remove from the oven and let cool completely before icing the cake.
For the Icing
- In a large bowl, beat ½ cup unsalted butter and 8 ounces cream cheese together until creamy and smooth. Add 1 teaspoon vanilla extract and 1 tablespoon milk and quickly beat again.
- Add 2½ cups powdered sugar and beat on low speed until smooth. If needed, add up to 1 tablespoon of additional milk and ½ cup of powdered sugar, a little at a time until you reach the desired consistency. You are looking for a thick frosting that is easily spreadable.
- Spread the frosting over the cooled cake.
- You can serve the pumpkin cake immediately once frosted OR refrigerate it for 12 hours prior to serving, which I find gives you a more flavorful result.
Equipment
Notes
Halving the Recipe: This cake can be halved and baked in an 8x8-inch cake pan. Bake time remains between 28-35 minutes.
Bake Time: The exact bake time will be dependant upon if you used a glass or metal cake pan and your oven. Check the cake after 28 minutes, if the cake jiggles in the center set the timer for an additional 5 minutes and then check again. If the cake looks set, test it with a toothpick. If the toothpick is dry remove the cake from the oven. If the toothpick is wet bake, continuing baking, checking in 2 minute intervals.
In Place of Pumpkin Pie Spice: Use 2 teaspoons cinnamon, ¼ teaspoon ginger, and ⅛ teaspoon each ground nutmeg, ground allspice, and ground cloves.
If Using Homemade Pumpkin Puree: Place the pumpkin puree in a fine-mesh strainer lined with cheesecloth over a large bowl. Refrigerate for a couple of hours. Measure out 1 ⅞ cup of the strained pumpkin puree to use in place of the 15 ounces of canned pumpkin puree.
Storage: Tightly cover the cooled, iced cake and store it in the refrigerator for up to 4 days.
Nutrition
Calories: 459kcalCarbohydrates: 67gProtein: 4gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 48mgSodium: 289mgPotassium: 156mgFiber: 1gSugar: 54gVitamin A: 3946IUVitamin C: 1mgCalcium: 56mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @amindfullmom or tag #amindfullmom!
Originally published in 2022 and updated in 2025.
Could you sub gluten free flour for the AP flour? Have you (or anyone) tried this substitution?
Thanks, Gordon
Hi Gordon! As long as you are using a 1:1 all-purpose gluten-free flour blend (such as this one) it works beautifully.
I really enjoyed this recipe. I wanted something easy to make instead of the pumpkin roll my aunt always asks for (and i always fail at by cracking the cake). This cake did it! It's super easy, and it looks clean once frosted! I think next time, I'll bake it in two rounds and make a naked cake with it. I've added this recipe to my list of go-to's, and I know I'll be using it again. Thank you for sharing this recipe! It had a really light, tender crumb and had a good flavor.
I am so thrilled to hear you enjoyed this so much, Jace--and I agree, MUCH easier than a pumpkin roll!
Hi Kristen, could you make this pumpkin cake in a bundt pan?
Hi Lauren! As for making this in a bundt pan, the ratios would be slightly different, as a standard Bundt cake typically yields slightly more than a 9x13 pan. I can not give you accurate timing either unless I tested this myself. I would start by using this recipe and baking at 350 degrees for 45-50 minutes in a well-greased bundt pan. Also, keep in mind it can be more difficult to ice.
Cream cheese frosting topped on pumpkin cake is a hit! This is perfect for any occasion. Highly recommended!
So happy to hear you enjoyed!
My new favorite cake! I just wish my kids didn't eat it all in one day 🙂
This is a firm family favorite. No one liked pumpkin anything until I made this for the first time 2 years ago. Now the request it all the time but I make them wait until Thanksgiving.
I absolutely LOVE hearing this, Louise! Thank you so much for sharing.