Pumpkin Cake

Name: Pumpkin Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 c. all-purpose flour; 1 tsp salt; 2 tsp baking soda; 1 ½ tsp cinnamon; 1 ½ tsp pumpkin pie spice; 4 large eggs (room temperature, beaten); 2 c. granulated sugar; 1 c. vegetable oil; 15 oz pumpkin puree ((not pumpkin pie filling)); 8 oz cream cheese (softened); ½ c. unsalted butter (softened); 4-5 c. powdered sugar (depending on the consistency); 2 spt vanilla extract

5 from 5 votes

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By: Julie Evink8 Comments

Posted: 10/04/20 Updated: 10/25/21

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Tender, moist homemade pumpkin cake that is perfectly spiced and topped with a homemade cream cheese frosting. The tangy frosting balances the sweet cake out perfectly. It’s a quick and easy fall dessert that’s always a hit!

PIN IT FOR LATER!

Slice of pumpkin cake on white plate with a fork laying next to it with a bite out of it.

Need a great dessert for fall potlucks and holidays? You are in the right place! This pumpkin cake with cream cheese frosting is the best cake when you need dessert for a crowd!

We love our pumpkin pie around here but this pumpkin cake is just as delicious and is a nice way to switch things up! It has all of the same cozy fall spices and it also has the best cream cheese frosting. The cake is moist, tender and a winner every time I make it!

Contents show

This is the BEST Pumpkin Cake!

The amount of spices is perfect in this cake! A mix of cinnamon with other pumpkin pie spices give it the most amazing flavor.
I’m showing you how to make the batter so the cake has the softest crumb! You don’t have to worry about it coming out too tough or too dry.
The frosting is seriously the best. No one can resist this cream cheese frosting!
It’s easy to take to and serve at events!

This is a great recipe if you love pumpkin bread or pumpkin bars and want something new. It’s basically the cake version of those classic treats and so delicious!

Ingredients

All-purpose flour
Salt
Baking soda
Cinnamon
Pumpkin pie spice
Room temperature eggs
Granulated sugar
Vegetable oil
Pumpkin puree

I recommend using room temperature eggs for this recipe because it’s a lot easier to mix them into the batter. Cold eggs don’t combine as well and you run the risk of overmixing the batter. So be sure to leave them out of the fridge for 30 minutes before you make the batter.

Be sure to buy pumpkin puree and not pumpkin pie filling for this recipe. The pie filling has sugar and other ingredients in it – the puree is just pureed pumpkin!

Tips for Making the Recipe

The secret for making a moist and tender cake is to not overmix the batter.

To make this easy, you will first mix the dry ingredients in a bowl. Doing it this way ensures all of the dry ingredients get fully mixed before you add them to the wet ingredients.

Off white bowl with eggs, sugar and pumpkin puree before mixing.

Hand mixer sitting by a bowl with pumpkin cake batter

Add them gradually to the wet ingredients, stirring just until the flour is mixed in before adding more. Doing it this way will keep you from over mixing it which means a really soft and tender cake once it’s baked!

Once the cake is baked, keep it in the pan and let it cool on a wire rack. Don’t frost it until it’s completely cooled.

Frosting and Decoration Ideas

I absolutely love this cake with a tangy cream cheese frosting and my recipe is very easy. Just mix softened cream cheese with butter until smooth. Add vanilla and then slowly add powdered sugar until the frosting is as thick as you like it.

To make things easy, I frost the cake in the pan and then cover it. This makes it easy to transport it to wherever I’m planning to serve it!

Feel free to decorate the cake, too! I usually keep it simple, but you can add your own twist so here are some ideas:

Add your favorite sprinkles – this is fun for holidays!
Drizzle some chocolate sauce or caramel sauce over the top of the frosting for an extra special treat. I wouldn’t go too crazy with it, so use a light hand!
You can also sprinkle nuts like chopped walnuts or pecans over the top for some crunch.
You could also buy mellowcreme pumpkins and put one on each slice of cake!
If you don’t like cream cheese frosting feel free to switch it to buttercream or other frosting of your choice. When I’ve been pressed for time, I’ve used store-bought frosting to make it even easier!

Two slices of pumpkin cake with cream cheese frosting on white plates.

More Amazing Dessert Recipes

Caramel Apple Cobbler is a simple 5-ingredient dessert that is so ooey-gooey with the best buttery topping!
My Knock You Naked Bars are EPIC and the perfect dessert bar. They’re delicious caramel cookie bars that always disappear when I make them!
Reese’s Pieces Peanut Butter Cookies are soft, chewy, and perfect for anyone who loves peanut butter!
My Pumpkin Crisp is like the creamiest pumpkin pie filling with a delicious crisp topping!

Try it and love it? Rate it, please? Seriously though a five-star rating below will make my day!

If you snap a photo, please be sure to tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your delicious treat!!

Meet Julie Evink

I'm here to help you win in the kitchen again! Life is Busy, Life is Crazy, but that doesn't mean you can't make your family dinner! Julie's goal is to provide you with easy, family, friendly recipes that use pantry staples. Dinnertime will be stress free again!