Pumpkin Cake – Moist, Spiced, and Perfect for Fall Baking

Pumpkin cake is the ultimate cozy dessert — soft, moist, warmly spiced, and filled with all the aromas that define fall. Whether topped with cream cheese frosting or served plain with a cup of tea, this cake delivers comfort in every bite.

Its roots lie in American baking traditions that embrace pumpkin puree, warm spices like cinnamon and nutmeg, and rich textures from oil or butter. Unlike pumpkin pie, which is dense and custardy, pumpkin cake is fluffy and light but still deeply flavorful.

This easy pumpkin cake recipe comes together in one bowl and is perfect for any occasion — from casual family dinners to holiday gatherings. It’s also an ideal make-ahead dessert, staying tender for days.

Ingredients Overview

Each ingredient in this cake brings something special to the texture, flavor, and aroma.

Pumpkin Purée

The star of the recipe, pumpkin purée adds moisture and a subtle earthiness.

• Type: Use 100% pure canned pumpkin, not pumpkin pie filling (which contains added sugar and spices).

• Homemade: You can roast and purée sugar pumpkins, but be sure to drain excess moisture.

Oil or Butter

Oil makes the cake extra moist and keeps it soft for days, even after refrigeration.

• Recommended: Neutral oils like vegetable or canola oil.

• Optional: Substitute half the oil with melted butter for a slightly richer flavor.

Eggs

Eggs provide structure and help the cake rise evenly.

• Room Temperature: Use room temp eggs for best incorporation and fluffiness.

• Substitute: For egg-free, try flax eggs or a commercial egg replacer, though the texture may vary slightly.

Sugar

A combination of white sugar and brown sugar adds sweetness and depth.

• Brown Sugar: Adds a hint of molasses flavor and keeps the crumb moist.

• Adjustable: Reduce sugar slightly if frosting the cake or prefer a less sweet version.

Flour

All-purpose flour gives the cake its classic crumb.

• Alternative: Use a 1:1 gluten-free flour blend for a GF option.

• Whole Wheat: Sub in half whole wheat flour for a heartier texture.

Spices

The warm spice blend defines this cake’s signature flavor.

• Classic Blend: Ground cinnamon, nutmeg, ginger, and cloves.

• Pumpkin Pie Spice: You can substitute 2–3 teaspoons of pumpkin pie spice mix instead of measuring each individually.

Leaveners

Baking powder and baking soda help the cake rise and stay light.

• Tip: Make sure your baking soda is fresh — expired leaveners can cause flat cakes.

Vanilla

A splash of vanilla extract enhances the pumpkin and spice flavors.

• Boost It: Use pure vanilla extract for the best aroma.

Optional Add-ins

You can stir in extras to make the cake more exciting.

• Chopped walnuts or pecans for crunch

• Mini chocolate chips for a fun twist

• Raisins or dried cranberries for texture and sweetness

Step-by-Step Instructions

This pumpkin cake is simple to make — no mixer required.

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line with parchment paper.

2. Mix the Wet Ingredients

In a large bowl, whisk together:

• 1 cup vegetable oil

• 1 cup brown sugar

• ¾ cup white sugar

• 4 large eggs

• 1 can (15 oz) pumpkin purée

• 2 tsp vanilla extract

Mix until smooth and fully combined.

3. Add the Dry Ingredients

To the wet mixture, add:

• 2 cups all-purpose flour

• 2 tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• 2 tsp ground cinnamon

• ½ tsp ground nutmeg

• ½ tsp ground ginger

• ¼ tsp ground cloves

Stir until just combined — do not overmix.

Optional: Fold in ½ cup chopped nuts or chocolate chips at this point.

4. Bake the Cake

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden, with the edges pulling slightly away from the pan.

Cool completely in the pan on a wire rack before frosting or slicing.

5. Frost or Finish

Once cooled, you can:

• Frost with classic cream cheese frosting (see below)

• Dust with powdered sugar

• Serve plain with whipped cream or ice cream

Tips, Variations & Substitutions

This recipe adapts beautifully for all kinds of bakers and dietary needs.

• Make It a Layer Cake: Divide into two 9-inch round pans. Bake for 25–28 minutes.

• Pumpkin Cupcakes: Spoon into muffin tins and bake 18–22 minutes.

• Dairy-Free: Use non-dairy milk and frosting for a fully dairy-free dessert.

• Gluten-Free: Replace flour with a 1:1 gluten-free baking mix.

• Spice Adjustments: Use more cinnamon and less clove if you prefer a milder spice flavor.

Cream Cheese Frosting Tip: For extra flavor, add a touch of orange zest or maple syrup to your frosting.

Serving Ideas & Occasions

Pumpkin cake is perfect for fall and winter occasions, but it’s too good to save for just the holidays.

• Thanksgiving: A great alternative or companion to pumpkin pie.

• Potlucks: Easy to transport and slice.

• Birthday Cakes: Add cream cheese frosting and festive sprinkles.

• Coffee Breaks: Serve as snack cake with tea or coffee.

• Make-Ahead Desserts: Stays moist for days — perfect for baking in advance.

It’s the kind of cake that brings people back for seconds.

Nutritional & Health Notes

Pumpkin cake offers a delicious balance of comfort and real-food benefits:

• Pumpkin: Rich in beta-carotene, fiber, and vitamin A.

• Spices: Cinnamon, ginger, and cloves are known for their anti-inflammatory properties.

• Moisture without dairy: Thanks to pumpkin and oil, the cake is moist even without butter or milk.

If you’re watching sugar or calories, serve plain or dust with powdered sugar instead of frosting. Portion control is easy when cut into squares or cupcakes.

FAQs

Q1: Can I use fresh pumpkin instead of canned?
Yes. Roast and purée sugar pumpkins until smooth. Drain in cheesecloth or paper towels to remove excess moisture.

Q2: Can I freeze pumpkin cake?
Definitely. Wrap tightly in plastic wrap and foil. Freeze unfrosted cake for up to 3 months. Thaw overnight before serving or frosting.

Q3: How long does pumpkin cake stay fresh?
Stored in an airtight container, it stays moist at room temp for up to 3 days or in the fridge for 5–6 days.

Q4: What frosting goes best with pumpkin cake?
Classic cream cheese frosting is a perfect match. Buttercream, maple glaze, or even cinnamon whipped cream work beautifully too.

Q5: Can I make this as muffins or cupcakes?
Yes. Spoon batter into lined muffin tins and bake 18–22 minutes. Makes about 20–24 cupcakes.

Q6: What type of oil is best?
Neutral oils like vegetable, canola, or grapeseed work well. Avoid olive oil unless you want a more pronounced flavor.

Q7: Can I reduce the sugar?
Yes. You can reduce each sugar by about ¼ cup without compromising too much on texture. Avoid going too low or the cake may be dry.

Print