This easy and delicious Pumpkin Cake could be my favorite cake of the season with its perfect texture, blend of spices, and smooth cream cheese frosting. 

It’s a real shame that Pumpkin season isn’t a year-round thing because I have so many favorite pumpkin recipes and not nearly enough time to make them all! Be sure to try my Pumpkin Roll and Pumpkin Pancakes.

A slice of pumpkin cake with cream cheese frosting, on a plate.

This is my all time favorite pumpkin cake recipe, and it can be adapted to make cupcakes, or even a 2 layer cake. It’s easy to make and tastes amazing!

How to make Pumpkin Cake:

  • Preheat oven to 350 degrees F. Grease a 9×13 inch pan with non-stick cooking spray. In a large mixing bowl combine sugars, eggs, pumpkin puree, oil and vanilla.
  • In separate bowl combine flour, baking soda, baking powder, spices and salt.
  • Add dry ingredients to bowl with the pumpkin mixture and stir to combine.
  • Pour batter into prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely before frosting.

Four process photos for making the batter for pumpkin cake and pouring it into a baking dish.

  • For the Frosting: Beat butter and cream cheese together until light and fluffy, 2-3 minutes. Add powdered sugar, mixing well for 2-3 minutes. Mix in vanilla and cinnamon.

Two process photos of frosting being smoothed over a pumpkin cake, then the cake cut into squares.

Make Ahead and Freezing Instructions:

The cake can be made ahead and stored in the fridge (covered well) for 2-3 days.

Freezing Instructions: Frosted Pumpkin Cake freezes well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

SOME OF MY FAVORITE PUMPKIN RECIPES INCLUDE:

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Recipe

A slice of pumpkin cake with cream cheese frosting, on a plate.
Prep 15 mins
Cook 30 mins
Total 45 mins
Add to Meal Plan

Ingredients
  

Pumpkin Cake:

  • 2 cups canned pumpkin
  • 1 cup granulated sugar
  • 2/3 cup light brown sugar , packed
  • 1 cup oil , vegetable of canola
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger

Cream Cheese Frosting:

  • 1/2 cup butter , room temperature
  • 8 ounces cream cheese , room temperature
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon

Instructions
 

  • Preheat oven to 350 degrees F.Grease a 9x13 inch pan with non-stick cooking spray.
  • In a large mixing bowl combine sugars, eggs, pumpkin puree, oil and vanilla.
  • In separate bowl combine flour, baking soda, baking powder, spices and salt.
  • Add dry ingredients to bowl with the pumpkin mixture and stir to combine.
  • Pour batter into prepared pan.
  • Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely before frosting.

Cream Cheese Frosting:

  • Beat butter and cream cheese together until light and fluffy, 2-3 minutes. Add powdered sugar, mixing well for 2-3 minutes. Mix in vanilla and cinnamon.  

Video

Notes

Make-ahead and Storing Instructions: The cake can be made ahead and stored in the fridge (covered well) for 2-3 days.
Freezing Instructions: Frosted Pumpkin Cake freezes well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Pumpkin Cupcakes
2-layer cake: Pour batter evenly into two 9-inch round cake pans. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. 

Nutrition

Calories: 488kcalCarbohydrates: 64gProtein: 5gFat: 25gSaturated Fat: 6gCholesterol: 74mgSodium: 329mgPotassium: 191mgFiber: 2gSugar: 48gVitamin A: 5454IUVitamin C: 1mgCalcium: 69mgIron: 2mg

Did You Make This Recipe?

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Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe September 2015. Updated October 2020.

Pumpkin Roll Cake is just as delicious, but so much easier than a pumpkin roll! Recipe on TastesBetterFromScratch.com

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. Due to Covid, my sister couldn’t spend Thanksgiving with us and, even worse, we wouldn’t be able to eat her delicious pumpkin rolls. I knew I if I tried to roll a cake it would crack so I searched the internet so our family wouldn’t miss out on this decadent dessert. I made your recipe for Thanksgiving and my grandson son (aged 15) said it was better than the pumpkin roll (don’t tell my sister!) I will definitely be making this many more times. Thanks for sharing!