Pumpkin Cake

Pumpkin Cake is one of those classic fall desserts that never gets old and always finds a place in my kitchen. It has a way of bringing comfort without any fuss, with spiced warmth in every slice and a tangy cream cheese frosting on top that ties everything together. If you want it soft and fluffy, then perfect, because I know a simple trick to achieve that.

This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!

I like how this pumpkin cake brings a cozy touch to any gathering, whether it’s a Thanksgiving dessert, a Christmas potluck, or even a Halloween party. You can make it ahead, store it without losing any of its flavor, and freeze slices for later, which makes this fall treat just as practical as it is comforting.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How to Make Pumpkin Cake with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

You’ll find that making this easy pumpkin cake recipe feels simpler and more relaxed than you might expect if you follow my clear steps from start to finish.

Prepare the Pan and Oven

Start by preheating your oven to 350°F (180°C). Grease and line a 9 x 9-inch baking pan with parchment paper to make cleanup easier, leaving a bit of overhang on the sides so the cake can be easily removed from the pan in one piece.

This nonstick square cake pan bakes evenly, though you can also use a square glass baking dish like this one; just bake a little longer later. I use an oil sprayer for greasing to keep the cake from sticking to the edges, and these pre-cut parchment sheets to help with easy removal.

Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and pumpkin pie spice until they’re blended evenly. Having everything well mixed at this stage helps the cake rise properly and taste balanced.

I like using a large, deep mixing bowl here so nothing spills out while I’m whisking, and a balloon whisk like this to really help break up any flour clumps.

Combine the Wet Ingredients

In another bowl, beat the large eggs, vegetable oil, brown sugar, granulated sugar, pumpkin purée, milk, and vanilla until the mixture looks smooth and slightly thick. The pumpkin purée gives it that classic autumn flavor and keeps the cake moist.

A stand mixer on medium speed works great here if you’d rather not mix by hand; it really helps when blending thicker ingredients like pumpkin purée and oil.

Bring the Batter Together

Add the dry ingredients to the wet mixture and stir just until everything is combined. Be gentle here; overmixing can make the cake tough instead of soft, light, and fluffy.

A flexible silicone spatula works best for folding the batter without overmixing, and for scraping the bowl clean as well. Now, pour the cake batter into the prepared pan and spread it evenly with the spatula.

Bake the Cake

Slide the pan into the oven and bake for 25–30 minutes, or until the center springs back lightly when pressed. You can also insert a toothpick or cake tester into the middle; if it comes out clean or with just a few moist crumbs, the cake is ready.

Keep in mind that every oven bakes a little differently, so start checking around the 25-minute mark to avoid overbaking. Let it cool completely in the pan before frosting so the icing doesn’t melt or slide off.

If you’re a bit short on time, transfer the slightly cooled cake to a wire rack after about 10 minutes in the pan to help it cool more quickly and evenly.

Make the Frosting

While the cake cools, beat the softened cream cheese, powdered sugar, and vanilla extract in a bowl until smooth and lump-free. Keep beating until it’s creamy and easy to spread. This hand mixer makes the frosting perfectly smooth without much effort.

Frost the Cake

Using the overhang, lift the cooled cake out of the pan and place it on a flat surface. Spread the frosting evenly over the top, taking it right to the edges. An offset spatula makes it a lot easier to achieve an even layer of frosting without dragging crumbs.

If you want to add a little extra touch, dust the top with a light sprinkle of cinnamon before slicing and serving. A fine-mesh strainer does the work nicely.

Slice and Serve

Cut the frosted cake evenly into squares, wiping the blade between cuts for cleaner slices. This sharp chef’s knife always gives neat edges without smearing the frosting or any fallen crumbs.

Once sliced, place them on a serving platter or arrange them on a tiered dessert tray like this one so they’re ready to grab and share. Enjoy!

If you’re bringing this to a holiday party or potluck, pack slices in a hard-sided container so the cake and frosting stay intact during the trip. An insulated casserole carrier is also handy if you’re traveling a longer distance and want to keep the cake fresh and at a steady temperature.

Recipe Notes and Expert Tips

I’ve picked up a few simple tips over time that help this pumpkin cake come out just right every time.

• Measure flour correctly: Spoon flour into your measuring cup and level it off for accuracy; too much flour will make the cake dense. Using a measuring cup makes it easier to stay accurate and avoid packing in too much flour.
• Soften cream cheese ahead: Let the cream cheese sit at room temperature for a smooth frosting that spreads easily.
• Use pure pumpkin puree: Stick with pure pumpkin puree for this recipe, not pumpkin pie filling, since pie filling already has sugar and spices added that would throw off the flavor balance.
• Choose your pumpkin puree: Choose canned pumpkin for consistent texture and less prep, or fresh pumpkin for a slightly earthier flavor, making sure to drain it well to avoid excess moisture.
• Decide on the fat source: Use melted butter if you want a richer flavor and denser crumb, or canola oil for a lighter texture and extra moisture.
• Enhance flavor with spices: Add a pinch of cloves for depth, ginger for brightness, and nutmeg for warmth, but use sparingly so they don’t overpower the cake.
• Balance with salt: Include a pinch of salt to bring out the pumpkin flavor and balance the sweetness. This salt grinder makes it easy to sprinkle in just the right amount for balance.

How to Store Leftovers

Keep leftover pumpkin cake covered in an airtight container in the refrigerator for up to 5 days. These glass airtight containers keep the cake fresh without drying it out in the fridge.

If you’d like them to last longer, wrap individual slices in plastic wrap and place them in a freezer-safe container. They’ll keep well for up to 3 months, and you can thaw them overnight in the fridge before serving.

A roll of this BPA-free plastic wrap is perfect for sealing individual slices, and a sturdy freezer container helps prevent freezer burn.

What to Serve With Pumpkin Cake

Pumpkin cake tastes great on its own, but it’s even better with a hot cup of coffee, tea, or spiced cider. It also makes a nice addition to a holiday dessert table alongside apple crisp, pecan pie, or other seasonal favorites.

More Easy Recipes for You to Try at Home

You’ll find plenty of dessert ideas here, from rich classics to fun kid-friendly picks and fresh twists for when you want something different.

• Pumpkin Pecan Pie Bars
• Hot Fudge Sundae
• Strawberry Cheesecake Dip
• Worms and Dirt Cake Pops
• Grilled Pineapple

Did you make this recipe? We’d love to know! Please leave a 5-star review below (it really helps!) and tag and follow us on Pinterest and Facebook for more tasty inspiration!