This easy pumpkin cake is soft, moist and full of warm fall spices. Baked in a 9×13 pan and topped with cream cheese frosting, it’s a simple dessert that’s perfect for fall!

I love cozy pumpkin recipes! Other favorites include these pumpkin blondies and pumpkin bars!

Slice of pumpkin cake with frosting on plate.

This post may contain affiliate links. Read disclosure policy.

Key Takeaways: Easy Pumpkin Cake Recipe

  • Easy to make: This simple pumpkin cake comes together quickly with basic baking ingredients and canned pumpkin.
  • Soft and moist: Pumpkin puree and oil keep the cake tender with plenty of moisture in every bite.
  • Spiced cream cheese frosting: Cinnamon and pumpkin pie spice give the creamy frosting an extra layer of warm fall flavor.
  • Great for sharing: It’s an easy fall dessert for parties, potlucks or Thanksgiving.

Why I Love This Recipe

I love baking with pumpkin pie spice once fall rolls around, and this pumpkin cake is such a simple way to use those cozy flavors. The pumpkin and warm spices pair perfectly with the tangy cream cheese frosting.

If you love my pumpkin bread or pumpkin bundt cake, this cake has that same cozy pumpkin flavor and is made for sharing. It’s also similar to my pumpkin spice cupcakes, but even easier when you want one cake to slice and serve.

XO - Jamielyn
starstarstarstarstar

“This is the best dessert ever! I make it for my whole family, and it is gone in like 2 minutes! This dessert makes the fall season even better!”

Lila

Pumpkin Cake Ingredients

Pumpkin cake ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Canned pumpkin: You’ll need a can of pumpkin purée, not pumpkin pie filling which comes with its own sugar and spices.
  • Pantry staples: Vegetable oil, large eggs, light brown sugar, vanilla extract, all-purpose flour, baking powder, baking soda, and salt. Learn how to measure flour to prevent a dense cake.
  • Spices: Ground cinnamon, nutmeg, cloves, and ginger. I have a homemade blend of pumpkin pie spice you can use too, which includes allspice.
  • Cream cheese frosting: Cream cheese, butter, powdered sugar and vanilla make the base, while pumpkin pie spice and cinnamon give the frosting an extra layer of warm spice.
  • Optional topping: You can also add chopped walnuts and pecans on top, if you’d like.

How to Make Pumpkin Cake

Pumpkin puree, eggs, brown sugar, oil and vanilla in a mixing bowl before whisking.

Step 1: First, mix the wet ingredients together, including oil, eggs, brown sugar, pumpkin, and vanilla. Set aside until you’ve got your dry ingredients together.

Whisking flour in a bowl with warm spices.

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.

Pumpkin cake batter being mixed with the dry ingredients in a glass bowl.

Step 3: Combine the wet ingredients with the dry ingredients and stir only until combined.

Pumpkin cake baked in baking sheet.

Step 4: Pour the batter into a greased 9×13 baking dish and bake in a preheated 350°F oven for 30 minutes.

Spiced cream cheese frosting being whipped with an electric mixer in a glass bowl.

Step 5: Beat the softened cream cheese and butter until smooth and creamy. Add the powdered sugar, vanilla, pumpkin pie spice and cinnamon, then beat until light and fluffy.

Spreading frosting onto pumpkin cake.

Step 6: Spread the frosting evenly over the completely cooled pumpkin cake before slicing and serving.

Recipe Tips

  • Don’t overmix the batter. Stir just until the flour is incorporated to keep the cake soft and tender.
  • Cool completely before frosting. Even a slightly warm cake can make the cream cheese frosting soften or slide.
  • Use softened cream cheese and butter. Room-temperature ingredients blend more smoothly for a creamy frosting without lumps.
  • Adjust the frosting if needed. If it feels too soft to spread, chill it briefly before frosting the cake.
Sliced pumpkin cake.

Serving Suggestions

Serve pumpkin cake chilled or at room temperature with a sprinkle of chopped pecans or walnuts. For an extra fall touch, add a light drizzle of caramel sauce before serving.

When serving this cake on special occasions, I like to add a little pumpkin candy on top of each slice.

Pumpkin Cake FAQs

Can I use fresh pumpkin puree instead of canned pumpkin?

Yes. Homemade pumpkin puree can be used, but it may contain more moisture than canned pumpkin. If it seems watery, drain off any excess liquid before measuring.

Why is my pumpkin cake dense?

Over mixing the batter or adding too much flour can make pumpkin cake dense. Mix just until the dry ingredients are incorporated and be sure to measure the flour correctly.

Can I bake pumpkin cake in a different size pan?

Yes. For a smaller baking dish, you can halve the ingredients and make a smaller cake. Baking time will vary depending on the size and depth of the pan, so start checking early and bake until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Do I have to frost with cream cheese icing?

No. I love the tangy spiced cream cheese frosting with this cake, but you can leave it unfrosted or use a simple vanilla buttercream instead.

Summarize and Save This Recipe Content On:

ChatGPT
Gemini
Claude
Pumpkin cake with a bite taken on white plate.

More pumpkin recipes to make this season include pumpkin cheesecake bars, pumpkin bars and mini pumpkin pies.

More Pumpkin Recipes

Browse all
Browse all
Slice of moist pumpkin cake topped with spiced cream cheese frosting on a white plate.

Easy Pumpkin Cake Recipe

4.84 from 6 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 servings
This easy pumpkin cake is soft, moist and full of warm fall spices. Baked in a 9×13 pan with canned pumpkin and topped with spiced cream cheese frosting, it’s the perfect fall dessert.
Print Pin This! Rate Add Us as a Trusted Google Source

Video

Ingredients 

Cake:

  • 1 cup vegetable oil
  • 4 large eggs
  • 1 ¾ cups light brown sugar , packed
  • 15 ounces pumpkin puree (1 can)
  • 1 ½ teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 ½ teaspoons ground cinnamon
  • ¾ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground ginger

Cream Cheese Frosting

  • 8 ounces cream cheese , softened
  • ½ cup unsalted butter , softened
  • 2 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon

Optional:

  • 1/4-1/2 cup walnuts or pecans for topping the cake

Instructions

Cake:

  • Preheat oven: Preheat oven to 350°F.  Grease a 9×13 baking pan and set aside.
  • Mix wet ingredients: In a large mixing bowl, whisk together 1 cup vegetable oil, 4 eggs, 1 3/4 cups brown sugar, 1 can pumpkin puree, and 1 1/2 teaspoons vanilla extract. Set aside.
  • Mix dry ingredients: To a medium bowl add 2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground ginger.  Use a whisk or fork to combine the dry ingredients.
  • Combine the wet and dry ingredients: Add the dry ingredients to the wet ingredients.  Use a wooden spoon to stir until fully incorporated.
  • Pour into pan: Pour the batter evenly into the prepared baking pan.  Bake for 30 minutes or until a toothpick inserted into the middle of the cake comes out clean.
  • Cool: Remove cake from the oven and allow to fully cool before frosting the cake.

Cream Cheese Frosting:

  • Beat the ingredients: In a small bowl, beat together the cream cheese and butter with a hand-held mixer.  Add the powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon.  Continue beating until smooth and fluffy.
  • Frost cake: Spread the frosting over the cooled cake and enjoy, or you can cover and refrigerate your cake prior to serving.  We prefer to refrigerate for an hour prior to serving, allowing the frosting to set.

Last step: Please leave a comment and rating after you make the recipe.

Notes

  • Storage: Store leftover pumpkin cake covered in the refrigerator for up to 4 days. Let it sit at room temperature for about 20–30 minutes before serving for the best texture.
  • Make ahead: Bake the cake a day ahead, cool completely and cover tightly. Add the cream cheese frosting before serving, or refrigerate the frosted cake overnight.
  • Pumpkin: Use pure canned pumpkin puree, not pumpkin pie filling. If using homemade pumpkin puree, drain any excess moisture first.

Nutrition

Calories: 632kcal, Carbohydrates: 75g, Protein: 6g, Fat: 36g, Saturated Fat: 12g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 9g, Trans Fat: 0.4g, Cholesterol: 94mg, Sodium: 377mg, Potassium: 199mg, Fiber: 1g, Sugar: 57g, Vitamin A: 766IU, Vitamin C: 0.1mg, Calcium: 95mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.