An easy-to-make pumpkin spice cake with fall flavors, a moist crumb and soft, fluffy cream cheese frosting. It keeps and freezes well, so you can plan ahead. Take it to potlucks and bake sales, or add it to the Thanksgiving dessert table.
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Old-fashioned and easy
It's that time of year when it's all about pumpkin desserts and searching for yet another best pumpkin cake recipe.
My favorite (so far) is this pumpkin coffee cake, with the pumpkin bundt cake close seconds because, you know, they're both so darn delicious!
This is more classic. A simple spiced batter and a layer of finger-licking frosting, very old-fashioned and wonderful.
I don't know how you feel about pumpkin, but I strongly believe it trumps other flavors, including carrot cake and banana bread. I know, the nerve.
- Easy to make: there's little prep work, and the cake batter comes together quickly.
- Great flavor: it has that unmistakable spiced pumpkin flavor that we love, and together with the cream cheese frosting it's magic, the perfect pair. A fantastic homemade pumpkin cake everyone will love.
- Freezes well: well wrapped, it keeps in the freezer for a month. Check my Freezer Baking guide for further details on freezing baked goods.
- Different pans: you can make a sheet cake like I did today, layers, a loaf cake, or even cupcakes.
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Pumpkin puree: I always use my homemade pumpkin puree, but canned pumpkin works just as well. Don't use pumpkin pie filling which is a very different product.
- Brown sugar: light or dark.
- Vegetable oil: such as sunflower oil or canola.
- Baking powder and baking soda: make sure they aren't expired.
- Spices: you can use purchased or homemade pumpkin pie spice mix, or the ones listed below and in the recipe - cinnamon, ginger, nutmeg, and allspice. Most pumpkin recipes also call for cloves, but I don't usually use it. But add anywhere from a pinch to ¼ teaspoon if it's a flavor you like.
Variations & substitutions
- Cake flour: I use it sometimes (when that's all I have) instead of all-purpose and the results are just as good.
- Frosting: use a flavored one, like cinnamon cream cheese frosting or add pumpkin spices to the regular one for an extra does of pumpkin flavor.
- Caramel sauce: drizzle it on top of the cake square right before serving.
How to make the best pumpkin cake
It's very easy, like most recipes in this blog.
- Beating: eggs, oil, and sugar are beaten until frothy and thick. This takes a minute or two. You don't have to reach the ribbon stage or anything like that.
- Then we add the pumpkin puree, spices, and vanilla.
- Dry ingredients: sometimes called the flour mixture, they should be sifted before adding. Mix well, but don't overbeat.
- The final batter is smooth, thick but not stiff, and an even orange color.
Paula's Tip
After incorporating flour into a cake batter, you don't want to develop gluten, as it will toughen the baked cake. So mix *just* until it's all well incorporated, but don't overbeat. Also, I like to end mixing with a silicone spatula to ensure the ingredients are fully integrated.
Baking
The cake should be removed from the oven when the cake tester inserted comes out clean.
It's not a tall cake, so start checking several minutes before the baking time given as a guide in the recipe card.
- Pour the pumpkin batter into the prepared baking pan and even out the top.
- I grease and line the pan with parchment paper for easier removal after baking.
Cream cheese frosting
I use a simple cream cheese frosting because, when paired with pumpkin, it makes the best cake possible.
It's easy to make (mix powdered sugar with butter and cream cheese), keeps well in the refrigerator for several weeks, and there are usually some leftovers.
This is the same frosting used to fill and frost other favorite bakes like the Red Velvet Bundt Cake, the wonderful Hummingbird Layer Cake, or our decadent Pumpkin Whoopie Pies.
How much frosting? That's up to you! I find that a thick layer is always a good idea. So, let your sweet tooth decide.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you need to adjust.
- Serving: These pumpkin squares are great eaten at room temperature. Maybe just barely cold, but not straight from the refrigerator, as the pumpkin flavor will not be as good, in my opinion. You can also sprinkle chopped pecans on top of the frosting before serving.
- Pans: there are several pan sizes you can bake this cake on besides the sheet cake pan used for this post. Two 8-inch round cake pans, about 18 pumpkin cupcakes, and an 11x5-inch loaf pan. Adjust them to the occasion or what you're in the mood for.
- Spices: I love the warm fall spices detailed in the ingredients, including cinnamon as the main flavor. But you can use a purchased or homemade pumpkin pie mix, or change the ratio of the spices and include new ones, like ground cloves. Always adjust flavors to your and your family's palate.
Can you freeze this pumpkin cake?
This cake freezes well, ideally without the frosting. I like to wrap it first in plastic wrap and then in aluminum foil. It lasts for at least a month.
If you want to freeze leftovers with frosting, you certainly can; know that the frosting will not be as fluffy as before. But the flavor will still be that of a very delicious pumpkin cake.
Related recipes you might like:
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Spiced Pumpkin Cake (with frosting)
Ingredients
For the pumpkin cake:
- ⅓ cup vegetable oil, sunflower, canola
- ½ cup white sugar
- ½ cup brown sugar, light or dark
- 2 large eggs, at room temperature
- 1 cup pumpkin puree, at room temperature
- 2 teaspoons pumpkin pie spice mix, like this homemade pumpkin spices or store-bought; see Notes below
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the cream cheese frosting:
- 3 tablespoons unsalted butter, at room temperature
- 6 tablespoons cream cheese, at room temperature
- 2 cups powdered sugar
- 1 or 2 teaspoons milk or cream, if needed
Instructions
- Preheat the oven to 350°F (180°C). Butter or use baking spray on a rectangular 8x11-inch pan. Line with a piece of paper that's almost as long as the width of the pan. It will cover the bottom and the two long sides.
For the pumpkin cake:
- Beat ⅓ cup vegetable oil, 2 large eggs, ½ cup white sugar and ½ cup brown sugar for 2 minutes in a large mixing bowl until thick and light-colored.
- Add 1 cup pumpkin puree, 2 teaspoons pumpkin pie spice mix and ½ teaspoon vanilla extract. Mix well.
- Add the sifted dry ingredients (1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda and ¼ teaspoon salt) and mix until well incorporated, but don't overbeat. This is the time to mix at the lowest speed of the beater or use a spatula. You can sift the dry ingredients separately and then add them to the pumpkin mixture, or have them measured and sift them directly over the cake batter (like I do).
- Spread the pumpkin cake batter in the prepared pan.
- Bake for about 35 minutes or until a cake tester or toothpick comes out clean. Don't overbake it so the cake is moist and tender.
- Let cool for 15 minutes on a wire rack. Make sure there is no cake stuck to the sides of the pan where there's no parchment paper. If there is, run a smooth-bladed knife to loosen them.
- Remove the cake by lifting the paper on both sides and transferring it to the cooling rack. Carefully remove the paper and let the cake cool completely before frosting.
- Frost with the cream cheese frosting below using an offset spatula and cut into squares to eat.
- Refrigerate leftovers well covered.
For the cream cheese frosting:
- Beat 3 tablespoons unsalted butter in a bowl with 6 tablespoons cream cheese until very creamy and no lumps remain.
- Gradually add 2 cups powdered sugar and beat until you have a thick, very creamy consistency, good enough to spread. If needed, thin it with 1 or 2 teaspoons milk or cream.
- It keeps well in the refrigerator for a few weeks. Beat again before using it to attain a creamy consistency.
Eliz. says
Made this today , put it in a ceramic loaf and timed it for 35 minutes
Folks just letting you know as I just learned it’s gonna need a lot more time than that
probably an hour
I’m so disappointed, not thinking about the different size pans
It completely sank in the middle as it a cooling
Not at all Paula’s fault , excellent recipe from what I could salvage with the icing
We ate it up it was sooo good
I’ll be making this agin
Thank you Paula it’s a beautiful little recipe
Paula Montenegro says
Hi Eliz! A loaf pan takes longer than a square pan and sometimes it's a type of batter that is not meant for it. And also, ceramic (and glass) pans tend to take longer than metal due to the material. Good luck next time. Happy baking!
doris stuart says
looks good going to try this but will put it in 9 by 13 pan and see how it turns out
Paula Montenegro says
Hi Doris, it will be shorter but a great cake still. Have a great weekend.
angiesrecipes says
wow I am drooling over that tender smooth crumb and gorgeous colour contrast between golden cake and snow white frosting! An excellent recipe, Paula.
Paula Montenegro says
Thanks Angie! We love this cake here. Have a great weekend!