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    Pumpkin Cake

    Desserts September 25, 2023 | By Kristen Chidsey | 3 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    Hands down, the best pumpkin cake you'll ever try! This easy recipe produces a moist, tender cake that is filled with delicious pumpkin flavor and warming spices. Topped with a tangy, luscious cream cheese frosting, this Pumpkin Cake is a crowd-pleasing dessert that is perfect for any Fall occasion.

    If you are looking for an easy recipe for pumpkin cake that is guaranteed to impress, look no further! This easy Pumpkin Cake with Cream Cheese Frosting is the ultimate fall dessert!

    Inspired by my recipe for Banana Cake with Cream Cheese Frosting, this Pumpkin Cake is made with pumpkin puree, pumpkin pie spice, and luscious cream cheese frosting. It is light, tender, and one of our all-time favorite pumpkin dessert recipes.

    Slice of pumpkin cake with cream cheese frosting on white plate.


    Why You Will Love Pumpkin Cake

    • Perfectly Flavored. Made with warming spices and earthy pumpkin, this light and airy pumpkin cake is delightfully delicious, but when you top it with the sweet and tangy cream cheese frosting, it becomes absolutely irresistible.
    • Easy Recipe. From the tender pumpkin cake to the creamy frosting, this dessert gives you the flavor of a Pumpkin Cake Roll, with much less effort.
    • Crowd-Pleasing Dessert. No one can resist the combination of pumpkin spice cake contrasted with fluffy cream cheese frosting. It is always quick to disappear and this pumpkin cake can feed a crowd.

    Notes On Ingredients & Substitutions

    Ingredients for pumpkin spice cake and cream cheese frosting labeled on counter.
    • Pumpkin Puree: This recipe calls for one can of pure pumpkin puree, NOT pumpkin pie filling.
    • Oil: I use canola oil for this recipe, but you can substitute melted and cooled butter in its place.
    • Spices: I use my own blend of cinnamon, nutmeg, ginger, and allspice or Homemade Pumpkin Pie Spice which I find has a better ratio of spices than store-bought blends.
    • Leavening Agents: To keep this pumpkin cake super fluffy and light, use both baking powder and baking soda in the cake batter.
    • Sugar: Granulated sugar works best for the cake batter, and powdered sugar is best for the frosting.
    • Cream Cheese Frosting: The frosting is made with a combination of cream cheese, unsalted butter, powdered sugar, vanilla extract, and milk to thin. Use any fat percentage of milk you have on hand, but it is best to use full-fat or reduced-fat cream cheese, as fat-free cream cheese won't yield a creamy frosting.

    ∗ important to remember ∗

    If you would like to use homemade pumpkin puree, it is crucial to drain off some of the liquid, to match the consistency of canned 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 cups of the strained pumpkin puree to use in place of the 15 ounces of canned pumpkin puree.

    Tips for the Best Pumpkin Cake

    The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.

    Tip #1: Sift the dry ingredients together. I find it is best to sift the flour, spices, salt, baking soda, and baking powder. This will help to keep the cake light and fluffy and prevent lumps of baking powder or baking soda in the cake itself.

    Side by side mixing bowl showing flour before and after sifting.

    Tip #2: Don't overwork the cake batter. In order to ensure that your pumpkin cake is light and airy, not dense, you want to be cautious to not overmix the cake batter itself. I find the best way to prevent this from happening is to first, whisk the sugar, eggs, pumpkin puree, oil, and vanilla together until well combined then gently fold the flour into that mixture using a spatula until the flour is just fully moistened.

    Side by side photo of wet ingredients mixed together in one bowl and the batter being folded over with a spatula in the other bowl.

    Tip #3: Don't overbake or undertake. Pumpkin cake is naturally dark, so it can be hard to tell if your cake is fully baked or underbaked just by glancing at it. For best results, position a rack in the middle of the oven and fully preheat the oven. Check the cake after baking for 28 minutes if the cake jiggles in the center set the timer for an additional 5 minutes. If the cake looks set, test it with a toothpick. If the toothpick is dry remove the cake, if it is wet bake for an additional 2 minutes and recheck until fully set.

    Tip #4: Let the cake cool fully before icing. After baking the cake, you want to allow the cake to fully cool before icing, or your icing will melt and slide off the pumpkin cake.

    Baked pumpkin spice cake in white 9x13 cake pan.

    Tip #5: Use room-temperature cream cheese and butter. For the best cream cheese frosting, be sure to use room-temperature butter and cream cheese which will ensure your icing does not have any lumps.

    Side by side photo showing fcream cheese frosting after creaming butter and after adding powdered sugar.

    Tip #6: Chill the pumpkin cake before serving. While you can serve the cake immediately after cooking and frosting, I have found that it tastes better after being refrigerated for 12 hours before serving.

    Fork with bite of pumpkin spice cake that is iced with cream cheese frosting.

    Storing Pumpkin Cake

    Because of the cream cheese frosting, it is best to refrigerate this pumpkin cake after preparation. You want to tightly cover the cooled, iced cake and store it in the refrigerator for up to 4 days.

    More Pumpkin Recipes

    • Homemade Pumpkin Pie
    • Healthy Pumpkin Muffins
    • Pumpkin Roll
    • Pumpkin Banana Muffins
    • Pumpkin Baked Oatmeal
    • Pumpkin Chocolate Chip Cookies
    • Pumpkin Cream Cheese Bread

    If you tried this recipe for Pumpkin Cake, I would love for you to leave a comment and review below telling us how you enjoyed it!

    Slice of pumpkin cake with cream cheese frosting on white plate.

    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.
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 35 minutes minutes
    Cooling: 20 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 18
    Calories: 459kcal
    Author: Kristen Chidsey

    Ingredients

    For the Cake

    • 1½ cups granulated sugar
    • 3 large eggs room temperature
    • 15 ounces 100% pumpkin puree not pumpkin pie filling
    • 1 cup canola oil
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 2½ teaspoons pumpkin pie spice see notes for substitutions

    Cream Cheese Frosting

    • ½ cup butter softened
    • 8 ounces cream cheese softened
    • 1 teaspoon vanilla extract
    • 2½ - 3 cups powdered sugar sifted
    • 1-2 tablespoons milk
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    For the Cake

    • Preheat the oven to 350℉ and grease a glass 9x13 baking dish with butter or cooking spray.
    • In a large mixing bowl, whisk together the sugar, eggs, pumpkin puree, oil, and vanilla together until well combined.
      Pumpkin puree mixed with eggs, oil and sugar in clear mixing bowl.
    • Over a separate mixing bowl, sift the flour, baking powder, baking soda, salt, and pumpkin pie spice. Give the dry ingredients a quick whisk to combine.
      Side by side mixing bowl showing flour before and after sifting.
    • Slowly fold the dry ingredients into the wet 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.
      Side by side photo showing the pumpkin cake batter before and after folding wet and dry ingredients together.
    • Pour the pumpkin cake mixture into the greased baking pan and spread the cake batter out evenly in the pan.
      Pumpkin cake batter spread out in a 9x13 white baking dish.
    • Bake for 28-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
      Baked pumpkin spice cake in white 9x13 cake pan.
    • Place the pan on a cooling rack and let cool completely before icing the cake.

    For the Icing

    • In a large bowl, beat butter and cream cheese together until creamy and smooth. Add in vanilla extract and 1 tablespoon of milk and quickly beat again.
      Cream cheese and butter creamed in clear mixing bowl.
    • Add 2 ½ cups of powdered sugar and beat 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.
      Cream cheese frosting after powdered sugar mixed in in clear mixing bowl.
    • Spread the frosting over the cooled cake.
      Spatula spreading cream cheese frosting on pumpkin 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 Needed

    • 9x13 pan

    Notes

    Baking Time: Every oven is different, hence the variance in bake time. For best results, position a rack in the middle of the oven and fully preheat before baking the cake. Check the cake after 28 minutes if the cake jiggles in the center set the timer for an additional 5 minutes. If the cake looks set, test it with a toothpick. If the toothpick is dry remove the cake, if it is wet bake for an additional 2 minutes and recheck until fully set.
    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.
    Pumpkin Pie Spice: Use 2 teaspoons cinnamon, ¼ teaspoon ginger, and ⅛ teaspoon each of nutmeg, allspice, and cloves.
    Storage: Refrigerate cake iced or uniced cake covered tightly in the refrigerator for up to 4 days.
    Halving the Recipe: This cake can be halved and baked in an 8x8 cake pan for the same amount of time with great results.

    Nutrition

    Calories: 459kcal | Carbohydrates: 67g | Protein: 4g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 289mg | Potassium: 156mg | Fiber: 1g | Sugar: 54g | Vitamin A: 3946IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
    « Pumpkin Chocolate Chip Cookies
    Stovetop Mac and Cheese »

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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    1. Journa Liz Ramirez

      September 29, 2022 at 10:19 pm

      5 stars
      Cream cheese frosting topped on pumpkin cake is a hit! This is perfect for any occasion. Highly recommended!

      Reply
      • Kristen Chidsey

        September 30, 2022 at 8:03 am

        So happy to hear you enjoyed!

        Reply
    2. Teresa F

      September 20, 2022 at 1:01 pm

      5 stars
      My new favorite cake! I just wish my kids didn't eat it all in one day 🙂

      Reply

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    Hands down, the best pumpkin cake you'll ever try! This easy recipe produces a moist, tender cake that is filled with delicious pumpkin flavor and warming spices. Topped with a tangy, luscious cream cheese frosting, this Pumpkin Cake is a crowd-pleasing dessert that is perfect for any Fall occasion.

    Meet a Mind "Full" Mom

    A Picture of A Mind"Full"Mom

    Hi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

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    Hands down, the best pumpkin cake you'll ever try! This easy recipe produces a moist, tender cake that is filled with delicious pumpkin flavor and warming spices. Topped with a tangy, luscious cream cheese frosting, this Pumpkin Cake is a crowd-pleasing dessert that is perfect for any Fall occasion.

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