Easy Pumpkin Cake Recipe

This easy pumpkin cake recipe is soft, moist, and full of warm cinnamon spice flavor. Made with pumpkin puree and topped with fluffy cream cheese frosting, it’s the perfect fall dessert for Thanksgiving, holidays, or family gatherings. Simple to make in one pan, this pumpkin sheet cake is a crowd favorite.

Ingredients

For the Pumpkin Cake

• 2 cups all-purpose flour (*see note on measuring correctly)
• 1 ½ cups granulated sugar
• 1 tsp baking soda, sifted
• 2 tsp baking powder
• 2 tsp ground cinnamon
• ½ tsp fine sea salt
• 3 large eggs, room temperature
• 1 cup oil (extra light olive oil, vegetable, or corn oil)
• 15 oz canned pumpkin puree

For the Cream Cheese Frosting

• 8 oz cream cheese, room temperature, cut into quarters
• 8 Tbsp unsalted butter, room temperature
• 1 cup powdered sugar
• 2 tsp vanilla extract
• Pecans, optional, for decorating

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Instructions

Make the Pumpkin Cake

1. Prep the Oven: Preheat the oven to 350°F (175°C). Grease a 9×13-inch nonstick baking pan or glass dish.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
3. Mix Wet Ingredients: In a medium bowl, whisk the eggs, oil, and pumpkin puree until smooth.
4. Combine: Add the wet ingredients to the dry ingredients and whisk until well combined.
5. Bake: Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
6. Frost: Once cooled, spread the frosting evenly over the top of the cake. Garnish with pecans if desired.

Make the Cream Cheese Frosting

1. In a stand mixer fitted with a whisk attachment, combine the cream cheese, butter, powdered sugar, and vanilla.
2. Beat on medium speed until incorporated, then increase to high speed and whip for 2–3 minutes, until fluffy. Scrape down the bowl as needed.

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Why You’ll Love This Recipe

• Soft, moist, and full of warm fall flavors.
• Simple ingredients you likely already have in your pantry.
• Perfect for holidays, potlucks, or family gatherings.
• Creamy frosting that balances the spiced pumpkin cake beautifully.

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Tips

• Use room-temperature eggs and cream cheese for the best texture.
• Measure flour correctly by spooning it into the cup and leveling off.
• Do not overmix the batter; mix just until combined.
• Let the cake cool completely before frosting to prevent melting.

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Variations and Substitutions

• Flour: Swap all-purpose flour with a gluten-free blend for a GF version.
• Spices: Add nutmeg, cloves, or pumpkin spice blend for extra warmth.
• Frosting: Use whipped cream or buttercream instead of cream cheese frosting.
• Toppings: Add crushed pecans, walnuts, or a drizzle of caramel sauce.

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FAQs

Can I make this cake ahead of time?
Yes, bake the cake a day in advance and frost it before serving.

How should I store pumpkin cake?
Keep covered in the refrigerator for up to 5 days. Bring to room temperature before serving.

Can I freeze pumpkin cake?
Yes, wrap unfrosted cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before frosting.

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Serving

• Cut into squares and serve with coffee or tea.
• Add a scoop of vanilla ice cream for a dessert-style serving.
• Perfect centerpiece for fall gatherings or Thanksgiving dessert tables.

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Suggestions

• Garnish with pecans or walnuts for a crunchy contrast.
• Dust with cinnamon or powdered sugar for an elegant finish.
• Serve chilled for a firmer texture or at room temperature for extra softness.