Easy Pumpkin Cake with Cream Cheese Frosting

09.23.2018

Pumpkin Cake is a fall staple every year. I think it’s definitely one of the best ways to ring in the fall season. This easy Pumpkin Cake is brimming with those sweet autumn spices, it’s fluffy and perfectly moist, it has plenty of pumpkin flavor, and that luscious cream cheese frosting is the perfect finishing touch! You just can’t go wrong with this cake.

Easy Pumpkin Cake Recipe

Pumpkin Cake

When this time of year rolls around I start hoarding away canned pumpkin. You just can’t have too many pumpkin treats, like this irresistible pumpkin cake.

It’s one of those cakes that will easily be a crowd favorite, plus it’s one of those recipes you’ll just hang on to for life, then hopefully pass down for generations.

MY LATEST VIDEOS
MY LATEST VIDEOS

It uses pantry staple ingredients and only requires minimal effort. And have I said yet that it’s just soooo dreamy??

Pumpkin Cake

What Ingredients do I Need for Pumpkin Cake?

  • 1 3/4 cups (255g) all-purpose flour (scoop and level to measure)
  • 3 tsp pumpkin pie spice
  • 1 tsp baking powder and 1 tsp baking soda
  • 1 tsp salt
  • 3/4 cup granulated sugar and 3/4 cup packed light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 (15 oz) can pumpkin
  • 1 tsp vanilla extract

What Ingredients do I Need for Cream Cheese Frosting?

  • 8 oz. cream cheese, nearly at room temperature
  • 1/2 cup unsalted butter, nearly at room temperature
  • 3 1/2 cups (420g) powdered sugar
  • 1/2 tsp vanilla extract

Scroll below for printable recipe.

Pumpkin Cake ingredients shown here

How to Make Pumpkin Cake

Preheat oven to 350 degrees. Grease a 13 by 9-inch baking dish with non-stick cooking spray or butter.

Whisk Dry Ingredients

In a medium mixing bowl whisk together flour, pumpkin pie spice, baking powder, baking soda and salt.

Pumpkin cake shown here whisking flour leaveners and spices in mixing bowl

Separately Combine Sugars and Wet Ingredients

Add granulted sugar, brown sugar, vegetable oil, eggs, pumpkin and vanilla to a large mixing bowl.

Pumpkin cake shown here mixing eggs sugars pumpkin and oil in mixing bowl

Mix Them Until Combined

Using an electric hand mixer blend until well combined.

Pumpkin Cake shown here blending mixture in mixing bowl with electric hand mixer

Add Dry Ingredients to Wet Ingredients

Pour all of the flour mixture into pumpkin mixture.

Pumpkin Cake shown here adding dry ingredients to mixture in mixing bowl

Mix Until Flour is Combined

Then blend mixture with electric hand mixer just until combined.

Pumpkin Cake shown here blending mixture in mixing bowl with electric hand mixer

Pour into Greased Baking Dish

Pour into prepared baking dish. Spread evenly or wiggle pan to level.

Pumpkin Cake shown here pouring batter into glass cake pan

Bake Until Set

Bake in preheated oven until a toothpick comes out free of batter, about 30 – 35 minutes. Let cool completely on a wire rack.

Finsihed pumpkin cake shown here on cooling rack

Make Cream Cheese Frosting

In a large mixing bowl combined cream cheese, powdered sugar and butter.

Pumpkin Cake shown here making cream cheese frosting

Blend Until Smooth

Blend with electric hand mixer (with clean beaters) until smooth and fluffy. Start on low then increase speed to high once it’s blended. It will take about  3 or 4 minutes on high speed to get a fluffy frosting.

Pumpkin Cake finished cream cheese frosting

Spread Frosting Over Pumpkin Cake

Spread cream cheese frosting over cooled pumpkin cake. Cut into slices and serve immediately or store in fridge. Let rest at room temperature a bit before serving once it’s chilled.

Pumpkin Cake shown here spreading cream cheese frosting onto pumpkin cake

I Don’t Own an Electric Mixer Can I Make This by Hand?

The batter would be easy to blend by hand and you can definitely do that. The frosting won’t be quite as fluffy but it could be mixed by hand.

I’d use a whisk for mixing the cake batter and a rubber spatula to mix the cream cheese frosting. For the frostinhg use room temperature ingredients (not nearly room temperature as listed).

Can I Make My Own Pumpkin Pie Spice Blend?

You can definitely make your own spice blend here in place of the pumpkin pie spice. I used pumpkin pie spice for ease, but a homemade blend would be great. Use 1 3/4 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger and 1/4 tsp cloves.

Pumpkin Cake

Can I Use Applesauce for Oil?

1/2 cup of the oil can be substituted with 1/2 unsweetened applesauce to cut back on the fat slightly. So use you’ll use 1/2 cup oil and 1/2 cup unsweetened applesauce instead of the 1 cup oil listed.

Can I Use Fresh Pumpkin Puree?

Instead of the canned pumpkin listed, fresh pumpkin puree can be used here as well.

Can I Make this Into a Layer Cake?

I actually have a recipe for pumpkin layer cake HERE. Or there’s my layered Browned Butter Pumpkin Cake with Salted Caramel Frosting.

Pumpkin Cake

Happy Fall!

I hope you love this cake as much as we do! Happy Fall!

More Must Have Pumpkin Recipes

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.

Print

Pumpkin Cake

5 from 9 votes

This easy Pumpkin Cake is brimming with those sweet autumn spices, it's fluffy and perfectly moist, it's brimming with pumpkin flavor, and that luscious cream cheese frosting is the perfect finishing touch! You just can't go wrong with this cake.

Course: Dessert
Keyword: pumpkin cake
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 2 hours 15 minutes
Servings: 20
Calories: 388 kcal

Ingredients

  • 1 3/4 cups (255g) all-purpose flour (scoop and level to measure)
  • 3 tsp pumpkin pie spice*
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (150g) packed light brown sugar
  • 1 cup (235ml) vegetable oil
  • 4 large eggs
  • 1 (15 oz) can pumpkin
  • 1 tsp vanilla extract

Cream Cheese Frosting

  • 8 oz. cream cheese, nearly at room temperature
  • 1/2 cup (113g) unsalted butter, nearly at room temperature
  • 3 1/2 cups (420g) powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.

  2. In a medium mixing bowl whisk together flour, pumpkin pie spice, baking powder, baking soda and salt.

  3. In a separate large mixing bowl using an electric hand mixer, blend together granulted sugar, brown sugar, vegetable oil, eggs, pumpkin and vanilla until well combined.

  4. Pour flour mixture into pumpkin mixture and mix until combined.

  5. Pour into prepared pan and wiggle pan to level batter.

  6. Bake in preheated oven until a toothpick comes out free of batter, about 30 - 35 minutes. Let cool completely on a wire rack.

  7. For the cream cheese frosting, in a large mixing bowl using an electric hand mixer whip together cream cheese, butter, powdered sugar and vanilla until smooth and fluffy, about 4 minutes.

  8. Spread frosting over cooled cake. Cover cake and store in refrigerator, bring to room temperature before serving.

  9. Recipe source: adapted with some changes from Genius Kitchen

Recipe Notes

*1 3/4 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger and 1/4 tsp cloves can be used instead of pumpkin pie spice.

Nutrition Facts
Pumpkin Cake
Amount Per Serving
Calories 388 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 15g 75%
Cholesterol 57mg 19%
Sodium 233mg 10%
Potassium 120mg 3%
Total Carbohydrates 48g 16%
Sugars 36g
Protein 3g 6%
Vitamin A 73%
Vitamin C 1.2%
Calcium 4.4%
Iron 6.8%
* Percent Daily Values are based on a 2000 calorie diet.

19 comments

  • AshleyS: I’ve made this cake twice and it was loved by all both times! Including as Thanksgiving dessert. My Father-in-law even requested I make it for his birthday next year. Is there anyway you can use the base of this recipe for carrot cake? November 22, 2018 at 7:34pm Reply

    • Jaclyn: I imagine it would work with maybe 2 cups of shredded carrots but without testing I couldn’t say for sure. I’m so glad your family liked this pumpkin cake! November 27, 2018 at 6:13pm Reply

  • Farah: Amazing! A delicious moist cake…this was a big hit in our house and now my son is asking for it again 😀 November 12, 2018 at 7:22am Reply

  • Yvonne: I made this for a dinner at church yesterday. It was delicious. Thank you, Jaclyn, for another fantastic recipe. November 11, 2018 at 11:23am Reply

  • Yvonne: I made this cake for a dinner at church yesterday. What a delicious and moist cake it was. I will be making it again and again. Thanks, Jaclyn, for another fantastic recipe. November 11, 2018 at 7:47am Reply

  • Zulma: Hi can I substitute the granulated sugar on step 3 for just brown sugar. November 4, 2018 at 4:23pm Reply

    • Jaclyn: That should be fine. Hope you enjoy! November 9, 2018 at 2:35pm Reply

  • Lily: A really great and easy recipe! I made this for our work Pumpkin Potluck and it was a hit – everyone marveled at how moist it was. October 31, 2018 at 3:49pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d