Introduction

This moist and flavorful pumpkin cake is perfect for celebrating the cozy flavors of fall. With warm spices and a creamy cream cheese frosting, it’s a dessert that’s sure to impress friends and family alike.

A two-layer round cake with a rich brown color and a thick light beige frosting layer between the two layers. The top layer is covered with swirls of the same creamy light beige frosting, decorated with small pieces of chopped nuts scattered on top. The cake sits on a simple white plate placed on a white marbled texture surface near a bright window light. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (15 oz) pumpkin purée
2 cups all-purpose flour
4 large eggs
1 cup granulated sugar
½ cup brown sugar
1 cup vegetable oil
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
1 tsp vanilla extract
8 oz cream cheese, softened
½ cup unsalted butter, softened
2½ cups powdered sugar
1 tsp vanilla extract (for frosting)
Optional: chopped pecans for topping

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper to prevent sticking.
Step 2: In a large bowl, whisk together pumpkin purée, eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
Step 3: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger to evenly distribute the spices.
Step 4: Gently fold the dry ingredients into the wet mixture until just combined; be careful not to overmix to keep the cake tender.
Step 5: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Step 6: Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Step 8: To make the frosting, beat the softened cream cheese and unsalted butter together until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy and creamy.
Step 9: Assemble the cake by spreading frosting between the two layers and over the top. If desired, sprinkle chopped pecans on top for added crunch and flavor.

Tips & Variations

Use fresh pumpkin purée if available for a fresher taste and texture.
Substitute vegetable oil with melted coconut oil for a subtle coconut flavor.
Add a pinch of cloves or allspice to the spice mix for a more complex profile.
For a dairy-free version, swap cream cheese and butter in the frosting with vegan alternatives.
Chill the cake before frosting to make spreading easier and neater.

Storage

Store the pumpkin cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. The cake can also be frozen, wrapped tightly in plastic and foil, for up to 2 months; thaw in the refrigerator overnight before serving.

How to Serve

A two-layer brown cake rests on a white plate, each layer separated by a smooth layer of light beige frosting. The top is covered with a thick swirl of the same beige frosting, decorated with small pieces of chopped nuts scattered across the surface, giving a textured look. The cake has a moist, slightly crumbly texture, and the frosting looks creamy and soft. The whole scene is set against a white marbled surface with natural light coming from a nearby window. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

No, canned pumpkin pie filling is already sweetened and spiced, which will affect the cake’s flavor and texture. Be sure to use plain pumpkin purée for best results.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Avoid opening the oven frequently to maintain even baking.