Pumpkin Spice Cake

There’s a cake for every season, and when the days grow cooler and the leaves begin to change, it’s the perfect time of year for a delectable pumpkin spice cake. This simple 13×9 cake recipe features pumpkin puree and plenty of fall spices like cinnamon, ginger and nutmeg. It’s a soft, moist cake that’s made even more special with a topping of tangy, vanilla-flavored cream cheese frosting.

This pumpkin spice cake works as a sweet treat after weeknight dinners or as an accompaniment to a midday cup of coffee. It’s also one of our favorite pumpkin desserts to bring to potluck dinners or holiday get-togethers with family. We even have a tip below to turn it into a festive, two-layer dessert that’s perfect for autumn birthdays.

Pumpkin Spice Cake Ingredients

• Canned pumpkin: This cake is so moist thanks to canned pumpkin. We used our Test Kitchen’s favorite canned pumpkin brand, Libby’s.
• Flour: No need for any special types of flour like pastry flour or cake flour. Regular all-purpose flour works well in this recipe.
• Eggs: For the most consistent results, it’s always a good idea to bake with room-temperature eggs since they’ll incorporate better with the rest of the batter than cold eggs.
• Oil: Vegetable oil is another ingredient that gives this cake a nice, tender crumb. Use a neutral-flavored oil like canola or grapeseed.
• Brown sugar: We use light brown sugar because it contributes to a tender texture while also bringing notes of molasses and caramel to the cake’s flavor.
• Spices: When you think of pumpkin cake, you think of warm, fall spices like pumpkin pie spice, cinnamon and a little salt to balance them out. If you don’t have store-bought pumpkin pie spice on hand, you can make homemade pumpkin pie spice.
• Vanilla extract: Choose a good quality vanilla extract brand for the cake and cream cheese frosting. You can also use homemade vanilla extract.
• Baking soda and baking powder: Baking soda activates when mixed with acidic ingredients like brown sugar to lighten the texture of the cake. Baking powder also helps the cake rise, but contains its own acid that’s activated first when mixed with wet ingredients and again when it hits the heat of the oven.
• Cream cheese: For a smooth frosting texture with no lumps, it’s important to first soften cream cheese by leaving it out on the counter or by warming it up in the microwave.
• Butter: This fat gives the frosting lots of flavor and a creamy texture. Soften butter quickly with a box grater or a rolling pin.
• Confectioners’ sugar: This type of sugar has a fine, powdered texture that sweetens the frosting. It dissolves quickly to make a particularly smooth frosting.

Directions

Step 1: Combine wet ingredients

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Preheat the oven to 350°F. In a large bowl, beat the brown sugar and oil until the mixture is smooth, about two to three minutes.

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Beat in the eggs, one at a time, for two to three minutes more until the mixture is fluffy.

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Beat in the pumpkin and vanilla extract.

Step 2: Add the dry ingredients

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In a separate large bowl, whisk together the flour, pumpkin pie spice, ground cinnamon, baking powder and baking soda. Gradually add the dry ingredients to the pumpkin batter and mix until combined, about one to two minutes.

Step 3: Bake the cake

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Pour the batter into a greased 13×9-inch baking dish. Slide it into the preheated oven and bake the cake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

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Transfer the dish to a wire rack and cool the cake completely.

Step 4: Make the frosting

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In a large bowl, beat the softened cream cheese and butter on medium speed for three to four minutes until smooth. Reduce the mixer speed to low; slowly beat in the confectioners’ sugar and then the vanilla until the frosting is fluffy, two to three minutes.

Step 5: Frost the pumpkin spice cake

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Spread the cream cheese frosting over the cooled cake. Slice and serve the pumpkin spice cake.

Editor’s Tip: For a fancier presentation, remove the cooled cake from the baking dish and transfer it to a serving platter or wooden cutting board. Spread the frosting over the sides and top of the cake.

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Pumpkin Spice Cake Variations

• Make a layer cake: Instead of a rectangular dish, divide the cake batter between two greased and floured 9-inch round pans. Once cool, spread the cream cheese frosting between the stacked cake layers and over the top.
• Try another frosting: The pumpkin spice cake recipe is delicious with other kinds of homemade frostings. Try vanilla buttercream, bourbon whipped cream or an orange buttercream frosting.
• Make pumpkin spice cupcakes: Line two 12-cup muffin tins with paper liners and divide the cake batter between them. Bake the cupcakes for 12 to 15 minutes or until a tester inserted in the centers comes out clean. Let the cupcakes cool and then frost.

How to Store Pumpkin Spice Cake

Cover the cooled, frosted pumpkin spice cake to prevent dryness. Transfer the cake to an airtight container or cover it in the baking dish with storage wrap. Because the frosting is made with cream cheese, the cake should be stored in the refrigerator.

How long does pumpkin spice cake last?

When you store the frosted pumpkin spice cake in an airtight container and keep it refrigerated to protect the quality and the flavor, it will last for up to five days.

Can you freeze pumpkin spice cake?

Yes, the frosted pumpkin spice cake can be frozen for longer storage. Cover the cake tightly with food wrap pressed to the surface of the frosting to prevent freezer burn. Cover it with a lid, and store the cake in the freezer for up to three months. To thaw, move the covered cake to the fridge and let it thaw overnight. You can serve slices of cake chilled, or you can let the cake rest at room temperature to warm up first.

Pumpkin Spice Cake Tips

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Can you use fresh pumpkin puree for pumpkin spice cake?

Yes, this pumpkin spice cake recipe works with fresh pumpkin puree instead of canned. Our guide to making your own pumpkin puree shows you how to choose the right type of pumpkin for roasting and pureeing, and how to remove excess liquid once it comes out of the oven.

How should you serve pumpkin spice cake?

Our recipe for pumpkin spice cake has all the autumn feels, especially when you serve slices with mugs of hot apple cider or spiced tea. To make the cake extra festive, add fall or holiday-themed sprinkles or a dusting of cinnamon. Every good cake deserves a scoop of ice cream on the side—try pumpkin cake with ice cream flavors like coffee, salted caramel, maple walnut or black raspberry.