Super Moist Pumpkin Cake with Cream Cheese Icing
There’s nothing quite like a slice of homemade pumpkin cake to welcome the fall season. This easy pumpkin cake is incredibly moist, perfectly spiced, and topped with a rich cream cheese frosting that makes every bite irresistible. Whether you’re baking for Thanksgiving, a holiday gathering, a birthday, or simply craving a cozy autumn dessert, this pumpkin cake is always a crowd favorite. Made with simple pantry ingredients and plenty of pumpkin flavor, it’s a dessert you’ll find yourself making again and again throughout the season.
How to Make Pumpkin Cake
Start by preheating your oven and lightly greasing a 9×13-inch baking pan. While the oven is heating, prepare the dry ingredients by whisking together the all-purpose flour, baking powder, baking soda, salt, pumpkin spice seasoning, and cinnamon in a large mixing bowl. Mixing the dry ingredients first ensures the spices and leavening agents are evenly distributed throughout the batter.
In a separate medium bowl, beat together the vegetable oil, eggs, brown sugar, granulated sugar, and vanilla extract on medium speed for about 2 minutes, scraping down the sides of the bowl as needed. This creates a smooth, well-combined base for the cake. Next, add the pumpkin purée and continue mixing for another minute until everything is silky smooth and the beautiful pumpkin color shines through.
Pour the wet ingredients into the bowl with the dry ingredients and beat on medium speed for another 2 minutes, just until no streaks of flour remain. Be careful not to overmix the batter, as this will help keep the cake soft and tender. Pour the finished batter into your prepared baking pan, spreading it evenly with a spatula. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Once baked, allow the pumpkin cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. If you’re in a hurry, you can place the cake in the refrigerator to speed up the cooling process. It’s important that the cake is completely cool before frosting so the icing stays thick, creamy, and doesn’t melt.
While the cake is cooling, prepare the cream cheese frosting. In a medium mixing bowl, beat the softened cream cheese and softened butter together on medium speed for about 3 minutes, until the mixture is completely smooth and fluffy. Add the icing sugar and vanilla extract, then continue beating until the frosting is light, creamy, and easy to spread. Place the frosting in the refrigerator while the cake finishes cooling to help it firm up slightly.
Once the pumpkin cake has completely cooled, spread the cream cheese frosting evenly over the top using an offset spatula or the back of a spoon. For the best texture and clean slices, place the frosted cake back into the refrigerator for about 30 minutes. This allows the cream cheese frosting to set beautifully before serving.
When you’re ready to enjoy, slice the pumpkin cake into squares and serve. Every bite is incredibly moist, perfectly spiced, and topped with a rich, creamy layer of cream cheese frosting. This makes it the ultimate fall dessert for holidays, family gatherings, or any cozy afternoon treat.
If you like pumpkin desserts, try my homemade Pumpkin Cookies with Brown Butter Icing.
Storage
Because the cake is topped with cream cheese frosting, it should be stored in an airtight container in the refrigerator for up to 5 days. For the best flavor and texture, let the cake sit at room temperature for about 20–30 minutes before serving.
Pumpkin cake freezes beautifully. Wrap individual slices or the entire cake tightly in plastic wrap followed by aluminum foil, or place them in a freezer-safe container. Freeze for up to 3 months.
Transfer the cake to the refrigerator and allow it to thaw overnight. Before serving, let it sit at room temperature for 20–30 minutes for the best texture and flavor.
Ingredients
Pumpkin Cake
All-Purpose Flour: All-purpose flour provides the structure for the cake, creating a soft, tender crumb while allowing the pumpkin purée to keep every slice moist and fluffy.
Baking Powder: Baking powder helps the cake rise as it bakes, giving it a light, soft texture and ensuring each slice is perfectly fluffy.
Baking Soda: Baking soda reacts with the other ingredients to provide additional lift while helping the cake develop a tender crumb and rich golden color.
Salt: A small amount of salt enhances the sweetness of the cake while balancing the warm spices and bringing out the rich pumpkin flavor.
Pumpkin Spice Seasoning: Pumpkin spice seasoning is a cozy blend of warm spices, typically including cinnamon, nutmeg, ginger, cloves, and allspice. It gives the cake its signature fall flavor.
Cinnamon: Ground cinnamon adds extra warmth and sweetness, complementing the pumpkin and enhancing the classic autumn flavor in every bite.
Vegetable Oil: Vegetable oil keeps the pumpkin cake incredibly moist and tender, helping it stay soft for several days after baking.
Eggs: Eggs bind the ingredients together while adding structure, richness, and moisture to create a soft, fluffy cake.
Brown Sugar: Brown sugar adds moisture along with a subtle caramel-like sweetness that pairs beautifully with the pumpkin and warm spices.
Granulated Sugar: Granulated sugar sweetens the cake while helping create a light, tender crumb and a beautifully golden exterior.
Vanilla Extract: Vanilla extract enhances the warm spices and pumpkin flavor while adding depth and sweetness to the cake.
Pumpkin Puree: Pumpkin purée is the star ingredient, giving the cake its rich pumpkin flavor, beautiful orange color, and incredibly moist texture. Be sure to use 100% pure pumpkin purée, not pumpkin pie filling just like in my Pumpkin Muffins Recipe.
Cream Cheese Icing
Cream Cheese: Full-fat cream cheese creates a rich, smooth, and tangy frosting that perfectly complements the sweet pumpkin cake and warm fall spices.
Unsalted Butter: Unsalted butter adds richness and helps create a light, creamy frosting with a smooth, spreadable consistency.
Icing Sugar: Icing sugar sweetens the frosting while giving it a silky-smooth texture that spreads easily over the cooled cake.
Vanilla Extract: A splash of vanilla extract enhances the flavor of the cream cheese frosting. It adds warmth and balancing the tanginess of the cream cheese for the perfect finishing touch.
Try these my other tasty Fall desserts.
- Rustic Pear Galette
- Apple Cobbler
- Cinnamon Rolls with Cream Cheese Icing
- Apple Cinnamon Loaf
- No-Bake Cherry Cheesecake
- Homemade Apple Pie
Pumpkin Cake Recipe
Ingredients
Pumpkin Cake
- 2 c. all-purpose flour
- 3 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 tsp. pumpkin spice seasoning
- 2 tsp. cinnamon powder
- 1 c. vegetable oil
- 4 eggs room temperature
- 1 c. brown sugar
- 1/3 c. granulated sugar
- 2 tsp. vanilla extract
- 15 oz./425g pumpkin puree
Cream Cheese Icing
- 8 oz. cream cheese softened
- 1/2 c. unsalted butter softened
- 3 1/2 c. icing sugar
- 2 tsp. vanilla extract
Instructions
Pumpkin Cake Batter
- Preheat the oven to 350℉/175℃/Gas Mark 4.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, pumpkin spice seasoning, and cinnamon powder. Set aside.
- In a medium bowl, on medium speed beat the vegetable oil, eggs, brown sugar, granulated sugar, and vanilla extract together. Beat for about 2 minutes scraping the bowl as needed. Add the pumpkin puree and beat for another minute.
- Pour the wet ingredients into the dry ingredients and beat on medium speed for another 2 minutes until there are no streaks of flour left. Pour the pumpkin batter into a 9x13 greased pan and bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Let cool for 10 minutes in the pan then place onto a wire rack to cool. You can also place into the fridge to help cool faster.
Cream Cheese Icing
- Take the softened cream cheese and softened butter and beat on medium speed for 3 minutes until smooth.
- Add the icing sugar and vanilla extract and continue to beat until smooth. Keep in the fridge until the pumpkin cake is cooled.
- Ice the cake with the cream cheese icing and place back into the fridge for another 30 minutes to let the cream cheese set well on top of the cake.
- When ready to serve, slice the cake and enjoy!
Notes
Author: Sarah Young
Frequently Asked Questions
Can I use canned pumpkin pie filling instead of pumpkin purée?
No. Use 100% pure pumpkin purée, not pumpkin pie filling, which already contains added sugar and spices that will alter the recipe.
How do I keep pumpkin cake moist?
Avoid overbaking the cake and measure the flour accurately. Pumpkin purée naturally helps create a soft, moist crumb.
Can I make pumpkin cake ahead of time?
Yes! Pumpkin cake is an excellent make-ahead dessert because the flavors become even better after resting overnight in the refrigerator.
What frosting goes best with pumpkin cake?
Cream cheese frosting is the classic choice because its tangy sweetness pairs perfectly with the warm pumpkin spices. Buttercream frosting is another delicious option.
Can I add nuts to the cake?
Yes! Chopped pecans or walnuts add a delicious crunch and complement the pumpkin and spice flavors beautifully.
How do I know when the cake is finished baking?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready.
Can I make this cake into cupcakes?
Yes! This batter works wonderfully for cupcakes. Simply reduce the baking time and check for doneness with a toothpick.
What spices pair well with pumpkin?
Cinnamon, nutmeg, ginger, cloves, allspice, and pumpkin pie spice all complement pumpkin beautifully and create classic fall flavor.
Can I make pumpkin cake without cream cheese frosting?
Definitely! The cake is delicious on its own or topped with vanilla buttercream, whipped cream, a simple glaze, or even a dusting of powdered sugar.
What can I serve with pumpkin cake?
Pumpkin cake is wonderful served with a hot cup of coffee, tea, apple cider, or topped with whipped cream, caramel sauce, or a scoop of vanilla ice cream.
Is pumpkin cake better the next day?
Yes! After chilling overnight, the flavors have more time to develop, making the cake even richer, moister, and more flavorful.