The best pumpkin cake is tender, moist, and richly spiced for fall. Topped with smooth cream cheese frosting, this cake is a family favorite that’s easy to make and always requested.
This pumpkin cake combines a light, fluffy crumb with the deep, comforting flavor of pumpkin and warm spices. It uses a full 15-ounce can of pumpkin puree and simple pantry ingredients, then is finished with a sweet-tangy cream cheese frosting for the ideal balance.
The Best Pumpkin Cake Recipe
Why this is the best pumpkin cake: it stays wonderfully moist without being dense, has a tender, airy crumb, and features balanced spice notes that enhance the pumpkin rather than overpower it. A silky cream cheese frosting elevates the cake into a perfect fall dessert.
- Moist texture: soft, not dry, with a pleasant pumpkin weight.
- Tender crumb: springy and light, yet satisfying.
- Perfect spice: warm cinnamon and pumpkin pie spice for a classic fall flavor.
- Cream cheese frosting: smooth, slightly tangy, and not overly sweet — the ideal pairing.
Pumpkin Cake Ingredients
- Pumpkin: 1 (15-ounce) can 100% pumpkin puree (avoid pumpkin pie filling).
- Sugar: granulated sugar and light brown sugar for warmth and depth.
- Oil: vegetable oil keeps the cake moist.
- Eggs: large eggs, used cold are fine.
- Flour: all-purpose flour.
- Leavening: baking powder and baking soda.
- Spices: ground cinnamon and pumpkin pie spice for balance.
- Salt: enhances flavor.
How to Make a Pumpkin Cake
Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper or lightly grease it.
In a medium bowl, whisk wet ingredients: pumpkin puree, granulated sugar, light brown sugar, oil, and eggs until combined.
In a large bowl, whisk dry ingredients: all-purpose flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt.
Pour the wet ingredients into the dry ingredients and stir until just combined and no flour pockets remain — avoid overmixing. Spread the batter evenly in the prepared pan.
Bake for 30–35 minutes, about 32 minutes in most ovens, until the center springs back and a toothpick comes out clean. Remove from oven and set the pan on a cooling rack. Cool completely, about 2 hours, before frosting. For faster chilling, cool 1 hour at room temperature, then refrigerate until fully chilled.
Prepare a batch of cream cheese frosting while the cake cools. Frost the cooled cake, chill for about 30 minutes to set the frosting, then slice into 9–16 squares depending on preferred portion size.
Storage
Because this cake is topped with cream cheese frosting, store it in the refrigerator. It keeps well in an airtight container for up to one week. At room temperature, the cake is fine for up to two hours for serving.
Recommended Frosting
Cream cheese frosting works best with this cake. A simple three-ingredient recipe yields a silky, creamy frosting that pairs beautifully with pumpkin spice cake.
Tips for Success
- Don’t overmix: Stir until ingredients are combined and no dry streaks remain to avoid a tough texture.
- Cool completely before frosting: This prevents crumbs and keeps the frosting from melting.
- Quick cooling: Cool 1 hour at room temperature, then chill in the fridge until fully cool.
- Clean slices: Chill the frosted cake 30 minutes, then use a serrated knife and wipe it clean between cuts.
Tools You Need
- 9×13-inch baking pan
- Hand mixer or whisk
- Mixing bowls
- Offset spatula (helpful for spreading frosting)
Delicious Fall Recipes
Try other fall favorites like pumpkin cupcakes, pumpkin scones, and baked pumpkin donuts.
Dessert
3-Ingredient Cream Cheese Frosting
Dessert
Easy Pumpkin Cupcakes
Fall
Easy Pumpkin Scones Recipe
Breakfast
Baked Pumpkin Donuts
Best Pumpkin Cake with Cream Cheese Frosting
Tender, moist, fall-spiced pumpkin cake topped with sweet-tangy cream cheese frosting.
Equipment
- 9×13-inch baking pan
- Hand mixer or whisk
- Mixing bowls
Ingredients
Wet Ingredients
- 1 (15-ounce) can 100% pumpkin puree
- 1 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed
- 2/3 cup vegetable oil
- 4 large eggs
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Frosting
- 1 batch cream cheese frosting (silky, three-ingredient)
Instructions
- Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper or lightly grease it.
- Whisk wet ingredients in a medium bowl: pumpkin, granulated sugar, light brown sugar, oil, and eggs.
- Whisk dry ingredients in a large bowl: flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt.
- Combine wet into dry and stir until just combined. Avoid overmixing. Spread batter evenly in the prepared pan.
- Bake 30–35 minutes until springy in the center and a toothpick comes out clean. Cool in the pan on a rack until fully cool (about 2 hours); for quicker cooling, cool 1 hour at room temperature then refrigerate until chilled.
- Make cream cheese frosting and spread over cooled cake. Chill 30 minutes for cleaner slicing, then cut into 12 squares.
Notes
- To make cupcakes, use the pumpkin cupcake method and bake in a muffin tin.
- To halve the recipe, bake in an 8-inch square pan for roughly 30 minutes.
- Storage: Store frosted cake in an airtight container in the refrigerator up to 1 week. Flavor often improves after a day.
- Freezing: Frost and optionally slice, then freeze in an airtight container for 1–3 months. Thaw briefly at room temperature before serving.
Nutrition
Approximate per serving: Calories: 335 kcal · Carbohydrates: 50 g · Protein: 4 g · Fat: 14 g · Sugar: 31 g. Use as an estimate only.