Pumpkin spice cake is my ultimate fall dessert, and honestly, I can’t picture autumn without it. Every year, when the air turns crisp, I pull out this recipe and my kitchen instantly fills with the warm scent of cinnamon, nutmeg, and ginger. It’s the kind of cake that feels like wrapping yourself in a soft blanket with a steaming mug of coffee. I’ve baked plenty of seasonal desserts, from classic vanilla bundt cake to pecan brownies, but pumpkin spice cake is the one that always brings my family to the table before I even slice it.
Table of Contents
What Is Pumpkin Spice Cake?
Pumpkin spice cake is a soft, spiced cake made with real pumpkin puree and a medley of warming spices. The combination of moist crumb, caramel notes from brown sugar, and velvety cream cheese frosting makes it both nostalgic and indulgent. You can bake it as a big sheet cake, turn it into cupcakes, or stack it into layers like the best chocolate cake. However you choose, it always captures the cozy essence of fall.
Ingredients Overview
- Pumpkin Puree: Use canned pumpkin (not pumpkin pie filling). Swap with mashed sweet potato or butternut squash.
- All-Purpose Flour: The backbone of the cake. A gluten-free baking blend works too.
- Granulated Sugar: Adds sweetness. Try coconut sugar for deeper flavor.
- Brown Sugar: Brings caramel-like moisture. Maple syrup works, but reduce other liquids.
- Eggs: Help with structure. For vegan bakers, flax eggs or applesauce work.
- Vegetable Oil: Makes the cake tender. Canola or melted coconut oil also fit.
- Baking Powder & Baking Soda: Essential for lift.
- Pumpkin Spice Mix: Cinnamon, ginger, nutmeg, and cloves.
- Salt: Balances flavor.
- Cream Cheese Frosting (Optional): Classic pairing! Or try coconut whipped cream.
- Optional Mix-Ins: Nuts, raisins, or even mini chocolate chips.
Step-by-Step Instructions
- Step-by-Step Instructions (Extended)
- Prep Your Pans: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or two 8-inch round pans if you’d like a layer cake. I also like to line the bottoms with parchment paper, it makes lifting the cake out much easier and keeps it from sticking.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and all the spices. Whisking instead of just stirring helps distribute the spices evenly, so every bite has that cozy pumpkin spice flavor. The smell at this stage already sets the mood for fall!
- Combine Wet Ingredients: In another bowl, whisk the pumpkin puree, eggs, both sugars, oil, and vanilla until the mixture looks smooth and glossy. The pumpkin makes the batter naturally thick, so don’t be surprised if it feels heavier than, say, a vanilla cake batter. That’s what makes the crumb moist and tender.
- Bring It Together: Slowly pour the wet ingredients into the dry mixture. Stir gently with a spatula or wooden spoon, scraping down the sides as you go. Be careful not to overmix, once you no longer see streaks of flour, stop. Overmixing develops gluten, which can make the cake dense instead of soft.
- Add Mix-Ins (Optional): If you’re using chopped nuts, raisins, or chocolate chips, fold them in now. Lightly toss your add-ins in a spoonful of flour before folding, this little trick keeps them from sinking to the bottom while baking. I love adding toasted pecans for a nutty crunch.
- Bake: Spread the batter evenly into your prepared pan, smoothing the top with a spatula. Bake for 30–35 minutes for a 9×13-inch cake, or 25–30 minutes for two round layers. Your kitchen will smell incredible as it bakes. To test doneness, insert a toothpick into the center, if it comes out clean or with just a few moist crumbs, it’s ready.
- Cool & Frost: Place the cake on a wire rack and let it cool completely in the pan. This step is important because if the cake is even slightly warm, the frosting will melt and slide. Once cooled, spread cream cheese frosting generously over the top. A dusting of cinnamon or a sprinkle of chopped nuts adds a pretty finishing touch.
Serving Suggestions
Pumpkin spice cake shines on cozy afternoons with a cup of chai or hot cocoa. For indulgence, add a scoop of vanilla ice cream or drizzle with caramel sauce. At holiday dinners, I love slicing it thick and serving alongside gooey pecan pie brownies. If you want something lighter, a dusting of powdered sugar or cinnamon works beautifully. No matter the setting, this cake guarantees happy forks and second servings.
Tips For The Perfect Pumpkin Spice Cake
- Don’t overmix your batter to keep the crumb soft.
- Use room temperature eggs for smoother blending.
- For deeper flavor, toast your nuts before folding them in.
- Chill cream cheese frosting for 10 minutes before spreading, it holds better.
- Store leftovers covered in the fridge and bring slices to room temperature before serving.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes! Roast and puree your pumpkin until smooth, and strain out excess liquid to avoid a soggy cake.
How can I make this pumpkin spice cake gluten-free?
Swap all-purpose flour for a gluten-free blend with xanthan gum. It bakes up light and moist.
Is pumpkin spice cake suitable for vegans?
Absolutely. Replace eggs with flax eggs and use vegan frosting. It still tastes rich and cozy.
Can I freeze pumpkin spice cake?
Yes. Wrap unfrosted cake tightly and freeze up to 2 months. Thaw before frosting.
What is the best way to store leftover pumpkin spice cake?
Keep it in an airtight container in the fridge for 5 days. Bring to room temp before eating.
Can I make this cake ahead for a party?
Definitely. Bake it a day early, keep covered, and frost just before serving for the best flavor.
Why You’ll Love This Recipe
This pumpkin spice cake checks all the boxes: it’s moist, tender, and filled with just the right balance of cozy spices. The pumpkin keeps the crumb soft for days, while cream cheese frosting adds that irresistible tangy sweetness. It’s simple enough for a weeknight bake but still impressive on a holiday table. Best of all, the aroma alone makes it special, that warm, spiced scent drifting through the kitchen feels like fall has finally arrived.
More Recipe Ideas
- Best Oatmeal Chocolate Chip Cookies – chewy, classic cookies perfect with milk.
- Red Velvet Molten Lava Cakes – rich, gooey center and festive color.
- No-Bake Mango Ice Cream Cheesecake – fruity and refreshing.
- Best Gooey Pecan Pie Brownies – fudgy with nutty crunch.
- Classic Pound Cake – buttery and simple, perfect for any occasion.
Behind The Scenes
When I first tested this recipe, I accidentally added too much nutmeg and the flavor was way too strong. Lesson learned, stick to the spice ratios! I also tried swapping half the flour for whole wheat, and while the flavor was great, the texture was a little denser than I like. After a few tweaks, I found the sweet spot: just enough spice, moist crumb, and that dreamy cream cheese frosting on top. If you want more seasonal inspiration, follow my boards on Pinterest.
Pumpkin Spice Cake
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- 9×13 pan or 8-inch cake pans
- Electric mixer
- Rubber spatula
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup pumpkin puree
- 1 cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup optional mix-ins (nuts, raisins, or chocolate chips)
- 8 oz cream cheese, softened (for frosting)
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 8-inch round pans.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In another bowl, whisk together pumpkin puree, eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
- Fold wet mixture into dry ingredients until just combined. Do not overmix.
- Fold in optional mix-ins like nuts, raisins, or chocolate chips.
- Pour batter into prepared pans. Bake for 30–35 minutes (sheet cake) or 25–30 minutes (layers), until a toothpick comes out clean.
- Cool completely before frosting. For frosting, beat cream cheese and butter until smooth, add powdered sugar and vanilla, and spread over cooled cake.
