Pumpkin Cake Recipe

5 Min Read

Get ready to embrace the cozy flavors of fall with this delectable Pumpkin Cake recipe! Bursting with warm spices and rich pumpkin flavor, this moist and tender cake is the ultimate autumn treat.

Whether you’re hosting a harvest gathering or simply craving a slice of seasonal sweetness, this pumpkin cake is sure to delight your taste buds.

So, preheat your oven, gather your ingredients, and let’s bake up a taste of fall together!


For the Cake:

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 (15 oz) can pumpkin puree

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract


Preheat the Oven:

Preheat your oven to 350°F (175°C).

Grease and flour a 9×13-inch baking pan or line it with parchment paper.

Prepare the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined.

Set aside.

Mix the Wet Ingredients:

In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth and well combined.

Add the eggs, one at a time, beating well after each addition.

Stir in the pumpkin puree until incorporated.

Combine the Batter:

Gradually add the dry ingredients to the wet ingredients, mixing until just combined and no lumps remain.

Be careful not to overmix.

Bake the Cake:

Pour the batter into the prepared baking pan and spread it out evenly.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake:

Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.

Make the Cream Cheese Frosting:

In a mixing bowl, beat together the cream cheese and butter until smooth and creamy.

Gradually add the powdered sugar, mixing until smooth and fluffy.

Stir in the vanilla extract until well combined.

Frost the Cake:

Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.

If desired, garnish with a sprinkle of ground cinnamon or chopped nuts.

Serve and Enjoy:

Slice the pumpkin cake into squares and serve.

Enjoy each moist and flavorful bite of this delightful autumn dessert!

Nutritional Facts

  • Calories: Approximately 350 per serving
  • Fat: Approximately 18g per serving
  • Carbohydrates: Approximately 45g per serving
  • Protein: Approximately 4g per serving


1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree in this recipe. Simply roast or boil a small pumpkin until tender, then puree the flesh until smooth.

2. Can I make this cake ahead of time?

Yes, you can bake the cake in advance and store it in an airtight container at room temperature for up to 2 days. Frost the cake just before serving for the best results.

3. Can I freeze this pumpkin cake?

Yes, you can freeze the unfrosted cake for up to 3 months. Thaw it in the refrigerator overnight before frosting and serving.

4. Can I omit the cream cheese frosting?

Absolutely! If you prefer, you can serve the pumpkin cake plain or dusted with powdered sugar for a lighter option.

5. Can I add nuts or chocolate chips to the cake batter?

Certainly! Feel free to add chopped nuts, chocolate chips, or raisins to the cake batter for added texture and flavor. Just fold them in gently before pouring the batter into the pan.

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