Valentina Ablaev
This easy pumpkin cake recipe is the perfect fall dessert! A moist and fluffy pumpkin sheet cake, frosted with pumpkin cream cheese frosting and garnished with chopped nuts and a caramel drizzle. This classic dessert is so simple to make, with flavors that bring all the cozy feelings; perfect for Thanksgiving meal or a simple weeknight dessert.
All Things Pumpkin
One of the best parts of fall is all of the delicious fall desserts. If you’re a pumpkin fan like me, then you’re going to want to try it all! From pumpkin cheesecake muffins to a decadent pumpkin swirl bread, or my personal favorite, pumpkin cheesecake bars. You truly can’t go wrong with pumpkin desserts.
Why You’ll Love This Recipe
- Soft and fluffy. Pumpkin puree gives this homemade cake plenty of moisture while keeping the texture airy and delicious.
- Fall favorite. We love all of the fall cooking, and pumpkin desserts are a must for the season.
- Easy cake. This cake recipe requires little to no assembly, making it perfect for beginner bakers.
- Quick dessert. This pumpkin cake is the perfect quick dessert that you can make at the last minute; perfect for those unexpected hosting nights.
Ingredients for Pumpkin Cake
- Pumpkin puree – Use pure pumpkin puree, not pumpkin pie filling. Pumpkin puree adds moisture and pumpkin flavor without adding extra sugar or spices.
- Eggs – Help create structure and give the cake a light, fluffy texture.
- Granulated and brown sugar – The combination adds sweetness and gives the cake a deeper flavor.
- Oil – Helps keep the pumpkin cake moist and tender.
- Flour – All-purpose flour works best for this recipe.
- Pumpkin pie spice and cinnamon – Give the cake its classic warm fall flavor.
- Milk – Adds moisture and helps create a tender crumb.
- Cream cheese – Creates the rich, tangy base for the frosting.
- Heavy cream – Whips into the frosting to make it light and fluffy.
- Garnish – Chopped nuts and a caramel drizzle take this cake to the next level.
See the recipe card below for a complete list of ingredients and quantities.
Tools for this Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
- A 9×13” cake pan is the perfect baking pan for sheet cake.
- A handheld electric mixer makes it easy to whip the eggs and sugar and prepare the frosting.
Expert Tips:
- Use the right pumpkin. The key to the perfect cake is using pumpkin puree, not pumpkin pie filling, because pie filling has added sugar and ingredients that can throw off the cake.
- Use room temperature ingredients. When mixing the cake batter, room-temperature ingredients are essential.
- Don’t overmix the batter. When combining the wet and dry ingredients, beat until just combined. Overmixing creates a dense cake instead of a fluffy one.
- Check for doneness. Insert a toothpick into the center of the cake toward the end of the baking time. The cake is ready when the toothpick comes out clean or with a few moist crumbs attached.
How to Make Pumpkin Cake with Frosting
- Wet batter: Beat the eggs and sugars with an electric mixer for about 3 minutes, until fluffy. Add the pumpkin, vanilla, milk, and oil, and mix until combined.
2. Dry mix. Add the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt to the wet ingredients. Mix on low speed just until combined. Do not overmix.
3. Bake. Pour the batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool. Let the cake cool slightly, then transfer it to a wire rack to cool completely.
5. Frosting. Beat the cream cheese, butter, powdered sugar, vanilla, and pumpkin spice until smooth and creamy.
6. Whip. Add the heavy cream and beat on high for about 3 minutes, until fluffy. Refrigerate the frosting until the cake has completely cooled.
7. Frost. Spread the frosting over the cooled cake.
8. Garnish. Top with chopped nuts and a drizzle of caramel, if desired.
Store & Reheat
- Storage. Store the frosted cake covered in the refrigerator for up to 5 days. Let it sit at room temperature for about 15–20 minutes before serving.
- Freeze. Freeze the unfrosted cake tightly wrapped in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator, then frost before serving.
More Fall Recipes
If you enjoyed this pumpkin cake recipe, be sure to try our other easy fall desserts; here are some of our favorites:
Pancakes- Sweet Bread & Loaves
- Hot Drinks
- Sweet Breakfast
- Roulades & Cake Rolls
- Cupcakes & Muffins
- Cookies & Bars
- Sweet Bread & Loaves
Pumpkin Cake with Frosting
Ingredients
cake batter –
- 3 eggs
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 15 oz can pumpkin puree
- 1 ½ tsp vanilla
- 1/4 cup milk
- 3/4 cup oil canola, light olive oil or vegetable oil
- 2 cups all-purpose flour
- 2 tsp cinnamon
- 2 tsp pumpkin pie spice
- ½ tsp salt
- 1 Tbsp baking powder
- 1 tsp baking soda
cream cheese frosting –
- 8 oz cream cheese room temp
- 4 Tbsp unsalted butter room temp
- 1 1/4 cups powdered sugar
- 1 tsp vanilla extract
- ½ tsp pumpkin pie spice
- 1/4 cup heavy whipping cream
- 1/4 cup chopped walnuts or pecans optional
- caramel to drizzle, optional
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch cake pan with parchment paper and set aside.
- With an electric mixer, beat the eggs and sugars until fluffy, about 3 minutes. Add the pumpkin puree, vanilla, milk, and oil. On low speed, beat until combined.
- Sprinkle the flour, cinnamon, pumpkin spice, baking powder, baking soda, and salt over the egg mixture. Gently stir in the dry ingredients, then beat on low speed until combined.
- Transfer to the pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven once slightly cooled, and transfer to a wire rack to cool completely.
- Meanwhile, beat the cream cheese, butter, sugar, vanilla, and pumpkin spice until creamy.
- Pour in the heavy cream and beat on high speed until fluffy, about 3 minutes. Refrigerate until the cake cools.
- Spread the frosting over the pumpkin cake. If desired, top with chopped nuts and drizzle with caramel.
Notes
- Choose the right pumpkin. Use pure pumpkin puree, not pumpkin pie filling. Pie filling contains added sugar and spices that can affect the cake’s flavor and texture.
- Use room-temperature ingredients. Let your refrigerated ingredients come to room temperature before mixing. This helps everything blend together evenly and creates a smoother, more consistent batter.
- Don’t overmix. Once you add the dry ingredients, mix only until combined. Overmixing can develop too much gluten and leave you with a dense cake instead of a light and fluffy one.
- Check for doneness. Insert a toothpick into the center of the cake toward the end of the baking time. The cake is ready when the toothpick comes out clean or with a few crumbs attached.
- Store properly. Keep the frosted cake covered in the refrigerator for up to 5 days. Let it sit at room temperature for 15–20 minutes before serving for the best texture.
- Freeze for later. For best results, freeze the cake without frosting. Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then frost before serving.
Nutrition
If you tried this pumpkin cake recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
