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–+ servings
Square pieces of Pumpkin Cake, frosted and topped with a dusting of cinnamon, are arranged on a sheet of parchment paper, with a few slices cut and separated.

Pumpkin Cake

Mandy Applegate
Pumpkin Cake is the kind of dessert that feels right at home on any fall table, from Thanksgiving dessert to Christmas party or a Halloween treat. It’s easy to put together, yet it looks and tastes like something special thanks to its fluffy crumb and cream cheese frosting. You can prep and bake it in advance without losing its cozy flavor, and storing or freezing slices if you have extras is just a bonus treat for later. It’s the perfect mix of comfort and convenience, which is why it always ends up a crowd favorite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 8
Calories 615 kcal

Equipment

Ingredients
 
 

For the Cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 3 large eggs
  • ⅔ cup vegetable oil
  • 1 cup brown sugar
  • ¼ cup granulated sugar
  • 2 cups pumpkin purée
  • ¼ cup whole milk
  • 2 teaspoons vanilla extract

For the Cream Cheese Frosting:

  • 1 cup cream cheese softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar or more as needed for desired sweetness

Instructions
 

  • Preheat oven to 350°F (180°C). Grease and line a 9 x 9-inch baking pan with parchment paper.
  • In a large bowl, whisk together flour, baking powder, baking soda, and pumpkin pie spice. Set aside.
    2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon pumpkin pie spice
  • In another bowl, whisk the eggs, oil, brown sugar, granulated sugar, pumpkin purée, milk, and vanilla until smooth.
    3 large eggs, ⅔ cup vegetable oil, 1 cup brown sugar, ¼ cup granulated sugar, 2 cups pumpkin purée, ¼ cup whole milk, 2 teaspoons vanilla extract
  • Add the dry ingredients to the wet mixture and stir until just combined.
  • Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until the center springs back when lightly pressed.
  • In a bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, then beat until creamy. Spread frosting evenly over the cooled cake and dust lightly with cinnamon if desired.
    1 cup cream cheese, 1 teaspoon vanilla extract, 1 cup powdered sugar

Video

Notes

  • 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.

Nutrition

Calories: 615kcalCarbohydrates: 80gProtein: 8gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 11gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 91mgSodium: 317mgPotassium: 272mgFiber: 3gSugar: 51gVitamin A: 10016IUVitamin C: 3mgCalcium: 121mgIron: 3mg
Keyword Pumpkin Cake
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