This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
If there’s one dessert that shows up on repeat in our house every single fall, it’s this pumpkin cake. It’s soft, it’s moist, it’s perfectly spiced, and it’s topped with the creamiest cream cheese frosting you’ll ever spread on a cake.
My kids ask for this one by name, and honestly? So do I. If you’ve been searching for the best pumpkin cake recipe, you’ve found it.
I don’t remember eating a lot of pumpkin anything when I was a little girl. Was it not a big thing or did I just miss out? Either way, once I was married, a neighbor brought some pumpkin cake to a church function and I never did get the recipe from her.
That means I’ve now spent over twenty years trying to recreate it and this is finally the recipe that wins! It’s the fluffiest, pumpkin-iest cake I’ve made, and that cream cheese frosting is absolute luscious divinity.
Why You’ll Love This Pumpkin Cake
- Incredibly soft and moist: Pumpkin puree and oil keep every bite tender for days.
- Perfectly spiced: Cinnamon and pumpkin pie spice give it plenty of warm fall flavor.
- Easy 9×13 cake: No layers, decorating or complicated techniques required.
- Cream cheese frosting: Thick, tangy and creamy enough that you’ll want an extra swipe with every bite.
- Perfect for a crowd: An easy fall dessert for Thanksgiving, parties and family gatherings.
- Make-ahead friendly: Bake it ahead, refrigerate it and serve it straight from the fridge.
Ingredients You’ll Need
You don’t need anything fancy to make this pumpkin cake, just a handful of pantry staples, plenty of pumpkin puree, warm fall spices, and a rich cream cheese frosting that takes it completely over the top.
Cake
- Flour: All-purpose flour is the base of this cake and gives it structure without weighing it down.
- Baking Powder: Works alongside the baking soda to give the cake its lift, so you get that soft, fluffy crumb instead of a dense one.
- Baking Soda: Works with the baking powder to give the cake lift and a soft, tender crumb.
- Salt: Just a touch to balance all that warm spice and sweetness — don’t skip it!
- Cinnamon: Adds warm fall flavor and complements the pumpkin perfectly.
- Pumpkin Pie Spice: A blend of cinnamon, ginger, nutmeg, and cloves that takes the spice level from good to perfect!
- Vegetable Oil: The secret to an exceptionally moist cake that stays soft for days.
- Eggs: Bind everything together and give the cake structure and richness. Large eggs, room temperature if you remember to set them out.
- Light Brown Sugar: Adds a hint of molasses flavor and helps keep the cake moist.
- Sugar: Sweetens the cake and helps create that soft, tender texture.
- Pumpkin Puree: The star of the show! Make sure to grab plain pumpkin puree, not pumpkin pie filling, which has added sugar and spices already mixed in.
- Vanilla Extract: Rounds out all the warm spice flavors with a little sweetness.
Cream Cheese Frosting
- Cream Cheese: Use full-fat, softened cream cheese for the smoothest, creamiest frosting. The low-fat versions can turn out thin and won’t hold up as well.
- Unsalted Butter: Adds richness and helps the frosting hold its shape once chilled. Make sure it’s softened so it blends smoothly with the cream cheese.
- Powdered Sugar: Sweetens and thickens the frosting to the perfect spreadable consistency.
- Vanilla Extract: Adds warmth and rounds out the flavor of the frosting.
How to Make Pumpkin Cake
This easy pumpkin cake comes together in just a few simple steps. The batter mixes up quickly, and while it bakes your kitchen will smell like everything we love about fall.
- Make the Batter: Whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. In a separate bowl, beat together the oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla. Add the dry ingredients and mix just until combined.
- Bake: Spread the batter into a greased 9×13-inch baking pan and bake at 350°F for 32–36 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool on a wire rack for 30 minutes, then transfer it to the refrigerator to finish cooling before frosting.
- Make the Frosting: Beat the cream cheese and butter until smooth. Gradually mix in the powdered sugar, then add the vanilla and beat until light and fluffy.
- Frost & Serve: Spread the frosting over the cooled cake. Chill for 30 minutes before slicing for the cleanest cuts.
Tips for the Best Pumpkin Cake
- Measure the flour correctly. Spoon it into the measuring cup and level it off rather than scooping directly from the bag. Too much flour can make pumpkin cake heavy or dry.
- Don’t overmix. Once the dry ingredients go in, mix only until you no longer see streaks of flour.
- Use plain pumpkin puree. Pumpkin pie filling contains added sugar and spices and will change the recipe.
- Don’t overbake. Start checking the cake at 32 minutes and remove it as soon as a toothpick comes out clean or with a few moist crumbs.
- Cool completely before frosting. A warm cake will soften or melt the cream cheese frosting.
- Use softened cream cheese and butter. This is the easiest way to get silky, lump-free frosting.
Pumpkin Cake Troubleshooting
The most common causes are overmixing the batter, adding too much flour or underbaking the center. Mix only until the dry ingredients disappear and make sure the center is fully baked before removing the cake from the oven.
It was most likely overbaked or had too much flour. Measure flour using the spoon-and-level method and start checking the cake at 32 minutes. A toothpick should come out clean or with a few moist crumbs attached.
A sunken center usually means the cake wasn’t completely baked or the oven door was opened too early. Check the center for doneness before taking it out of the oven and avoid opening the oven during the first 25–30 minutes of baking.
Your cream cheese or butter may have been too warm, or you may have used reduced-fat or spreadable cream cheese. Use full-fat block cream cheese and softened (not melted) butter. If the frosting is too soft, refrigerate it for 15–30 minutes before spreading.
The cream cheese and butter were probably too cold when you started mixing. Let both soften to room temperature, then beat them together until completely smooth before adding the powdered sugar.
The cake is still too warm. Let it cool completely before frosting, then refrigerate the frosted cake for about 30 minutes to help everything set before slicing.
Add Chocolate Chips: Fold 1 cup semi-sweet chocolate chips into the batter.
Add Nuts: Pecans or walnuts add delicious crunch.
Make Cupcakes: Divide the batter into cupcake liners and bake for about 18–22 minutes.
Bake in Round Cake Pans: Divide the batter between two 9-inch cake pans for a layered pumpkin cake.
Extra Spice: Add an additional ½ teaspoon cinnamon if you love warm spices.
Top with Pecans: Sprinkle chopped toasted pecans over the frosting before serving.
Storing
Store the frosted cake tightly covered in the refrigerator for up to 5 days.
For longer storage, freeze the unfrosted cake tightly wrapped for up to 3 months. Thaw overnight in the refrigerator, then frost before serving.
Individual frosted slices also freeze well. Wrap each slice tightly in plastic wrap and store in a freezer-safe container for an easy dessert whenever the craving strikes.
Pumpkin Cake FAQs
You can, but you’ll want to reduce the frosting to a glaze or drizzle since a full cream cheese frosting is tricky to spread on a bundt shape. Also keep an eye on bake time, since bundt pans usually take longer than a 9×13.
Yes! Just make sure it’s well-drained homemade puree, not watery, or the cake can turn out dense. Canned pumpkin puree (not pumpkin pie filling) gives the most consistent results.
Absolutely! This cake actually tastes even better the next day once it’s had time to chill and set up. Make it a day ahead, keep it covered in the fridge, and frost before serving if you want the frosting extra fresh.
Pumpkin desserts are always a favorite around here, but this cake has become the one everyone asks for year after year. It’s soft, perfectly spiced, and that cream cheese frosting is reason enough to make it. Whether you’re baking it for Thanksgiving, a fall birthday, or just because it’s pumpkin season, don’t be surprised when everyone comes back for a second slice of this pumpkin cake.
More Pumpkin Desserts to Try…
- Best Pumpkin Chocolate Chip Cookies
- Pumpkin Gooey Butter Cake
- Cinnamon Crumb Pumpkin Bread
- Pumpkin Banana Bread
- Swirled Pumpkin Cheesecake
Watch How This Pumpkin Cake is Made…
Best Pumpkin Cake
Ingredients
- 2 Cups Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 teaspoons Cinnamon
- 1 ½ teaspoons Pumpkin Pie Spice
- 1 Cup Vegetable Oil
- 4 Eggs, large
- ½ Cup Light Brown Sugar, packed
- 1 Cup Sugar
- 1 Can Pumpkin Puree, 15 ounce
- 1 teaspoon Vanilla Extract
Cream Cheese Frosting
- 8 oz Cream Cheese, full-fat, softened
- ½ Cup Unsalted Butter, softened
- 3 Cups Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 350℉ and grease a 9×13-inch cake pan, metal or glass are best.
- Whisk the dry ingredients together in a large bowl. Set aside.2 Cups Flour, 2 teaspoons Baking Powder, 1 teaspoon Baking Soda, 1 teaspoon Salt, 2 teaspoons Cinnamon, 1 ½ teaspoons Pumpkin Pie Spice
- Beat the oil, eggs, brown sugar, sugar, pumpkin, and vanilla in a standing mixer with the paddle attachment until combined.1 Cup Vegetable Oil, 4 Eggs, ½ Cup Light Brown Sugar, 1 Cup Sugar, 1 Can Pumpkin Puree, 1 teaspoon Vanilla Extract
- Pour the dry ingredients into the wet ingredients mix to combine.
- Spread batter into the prepared pan. Bake for 32-36 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- Remove the cake from the oven place on a wire rack so air can circulate. Rest for 30 minutes then place in the fridge. Like a banana cake this will keep it moist and cool it quickly.
For the Frosting
- In a stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together until smooth and creamy.8 oz Cream Cheese, ½ Cup Unsalted Butter
- Add powdered sugar a cup at a time until 2-3 cups are in then add vanilla.3 Cups Powdered Sugar, 1 teaspoon Vanilla Extract
- Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes to beat out the air.
- Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
