This moist pumpkin cake recipe is fluffy and delicious.

With simple ingredients like pumpkin spice and pumpkin puree, this cake is easy to make and full of cozy warm fall flavor!

We love to top it with cream cheese frosting.

Pumpkin Cake with a bite taken out

Moist and Fluffy Pumpkin Cake

  • Just a few pantry basics and a can of pumpkin puree are all you need!
  • Easy to make in just one bowl. No need for a fancy mixer; just stir & bake!
  • Pumpkin cake is a perfect snack cake, or transform it into a fancy Bundt cake or grab-and-go cupcakes!
  • Much like banana bread, it can be made in advance and becomes even moister as it rests.
frosting , flour , pumpkin , sugar , eggs and spices to make Pumpkin Cake with labels

Ingredients for Pumpkin Cake

  • Cake – The base for the cake is made with all-purpose flour. Baking powder & baking soda help it rise.
  • Pumpkin – You can use canned pumpkin puree or homemade. This recipe uses pumpkin puree, which is just pumpkin, don’t use canned pumpkin pie filling.
  • Pumpkin Pie Spice – Use a purchased blend or make homemade pumpkin spice with a simple blend of cinnamon, nutmeg, ginger, allspice, and ground cloves.
  • Eggs – Eggs should be at room temperature.
  • Oil – Oil adds moisture.

Variations – Add some toasted nuts like pecans or walnuts to the batter or sprinkle them over the top of the frosted cake, if desired. A handful of mini chocolate, butterscotch, or toffee chips offer a festive touch as well!

How to Make Pumpkin Cake

  1. In a large bowl, whisk the dry ingredients together until combined.
  2. Gently stir in the remaining wet ingredients, being careful not to overmix the batter.
  3. Pour mixture into a prepared pan and bake as per the recipe below.

Cool before frosting with cream cheese frosting.

Quick Tips

  • Set the eggs out for about 30 minutes or run under hot tap water for a few minutes before using.
  • Line the pan with parchment paper for easy removal of the cake.
  • Avoid overmixing the batter; otherwise, your cake will be dense and heavy.
baked Pumpkin Cake

Cream Cheese Frosting

This is the only frosting recipe you’ll ever need for any variety of cakes, cupcakes, or even dipping cookies! Whether for carrot cake or this pumpkin spice cake, it’s the perfect finishing touch. Best of all, it’s only three ingredients and a few easy steps, and it can be frozen for future desserts!

slice of Pumpkin Cake with cream cheese frosting

Storing Pumpkin Cake

Keep leftover pumpkin cake in a covered container in the fridge for up to 5 days.

Freeze portions by wrapping them in plastic wrap and storing them in a zippered bag in the freezer for up to 2 months. Thaw in the refrigerator overnight or pop one or two into a backpack or briefcase and they’ll be thawed just in time for a mid-morning snack!

More Sweet Pumpkin Recipes

Did you make this Pumpkin Cake? Leave a rating and a comment below!

Pumpkin Cake with a bite taken out
5 from 27 votes↑ Click stars to rate now!
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Pumpkin Cake

Moist, soft, & full of fall flavors, Pumpkin Cake is hard to resist!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 servings
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  • 1 ½ cups all purpose flour
  • 1 cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 3 large eggs room temperature
  • 1 ⅓ cups pumpkin puree
  • ¾ cup vegetable oil

Cream Cheese Frosting

  • 4 oz cream cheese room temperature
  • 4 tablespoons unsalted butter
  • 1 ½ to 1 ¾ cups powdered sugar
  • 1 teaspoon vanilla extract
  • pinch salt


  • Preheat the oven to 350°F.
  • In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt.
  • Add in the eggs, pumpkin, and oil and stir just until combined.
  • Pour the batter into an ungreased 9×9 baking pan.
  • Bake for 35 to 40 minutes or until a toothpick comes out clean. Cool completely and frost with cream cheese frosting.

For the Frosting

  • Combine cream cheese and butter with a hand mixer until fluffy. Add salt & vanilla.
  • Add powdered sugar a bit at a time, beating after each addition. Beat on medium speed until fluffy. Do not overmix.
  • Spread the frosting over the cooled cake.


To Make Cupcakes: Grease and fill muffin tins ⅔ full. Bake at 400°F for 16-18 minutes.
  • Eggs should be at room temperature, if needed, place them in a bowl of hot tap water for 3 to 4 minutes.
  • Avoid overmixing the batter so the cake stays nice and fluffy.
  • Keep leftover pumpkin cake at room temperature in a zippered bag or airtight container for up to 5 days. Freeze for up to 2 months. Thaw slices at room temperature.
5 from 27 votes

Nutrition Information

Calories: 396 | Carbohydrates: 47g | Protein: 4g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 216mg | Potassium: 157mg | Fiber: 1g | Sugar: 33g | Vitamin A: 4548IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert
Cuisine American
Pumpkin Cake with cream cheese frosting and a title
slices of Pumpkin Cake with writing
Pumpkin Cake in the baking dish with a title
Pumpkin Cake baked in the pan and slice with a bite taken out with a title


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I haven’t made this yet, but can’t wait to try it. Do I need to adjust some of the ingredients if I’m at a high altitude? I’m at around 6,000 feet and I usually have to adjust boxed brownie mixes for high altitude. Thank you in advance! :)5 stars

    1. Hi Stacy, I am not sure how to adjust this recipe for best results at high altitude. But hopefully another reader can offer some guidance.

  2. this cake looks AMAZINGLY delicious. can I double the recipe for a 13×9 baking pan? would I also have to double the cream cheese frosting ingredients as well? TIA5 stars

    1. I haven’t tried this in a 13×9 so I can’t say for certain but I do think it would work. I love frosting (especially cream cheese frosting) so I would suggest doubling the frosting if you make a larger cake. Let us know how it goes.

  3. Hi Holly, this is the BEST pumpkin cake ever. As per your suggestion, I made it as muffins. I reduced the sugar to 3/4 cup, added 1 cup of 50% less sugar dried cranberries & before baking these delicious things, adorned the tops of the muffins with 1/2 piece of walnut. OMG, so good.

    Holly thank you so much for all the wonderful recipes you share with us your avid followers.5 stars

  4. This was so easy to make and what a delight to eat. My husband had the second piece almost as soon as he swallowed the first piece.5 stars

  5. Soft, light, delicious and SO easy to make! Paired with the cream cheese topping recipe and it was the perfect dessert after Spend with Pennie’s beef barely soup! Definitely will be adding this to the rotation!5 stars

  6. lovely moist and full of flavour! I like to add a few chopped nuts, my grandkids love it with a small handful of chocolate chips. this is a great no fail cake for new bakers5 stars

  7. I don’t know how good it is, but it’s certainly the brightest pumpkin cake I’ve seen! Oh, in our house, pumpkin spice is a mandatory ingredient in cream cheese frosting for pumpkin recipes.

  8. This cake takes much longer to bake. After 25 minutes it was completely liquid in the center. It took 45 minutes. I checked my oven and it is fine. Not sure what happened. Smells good so hopefully it will taste good.