Pumpkin Spice Cake

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Indulge in Pumpkin Spice Cake, a moist and flavorful dessert with the perfect blend of pumpkin, warm spices, and creamy frosting. This easy-to-make treat is ideal for sharing and will make any fall dessert table feel extra special.

A slice of pumpkin spice cake on a plate with more in a cast iron skillet in the back.

This homemade pumpkin cake is made with real pumpkin and pumpkin pie spice, then topped with rich cream cheese frosting. It’s a dessert that feels cozy and indulgent, yet simple enough to bake any time you crave a sweet, seasonal treat. This cake has become a favorite in my home; the warm spices and creamy frosting always earn compliments before it even hits the table.

Craving more fall baking recipes? Check out these must-try treats that capture all the flavors of the season, like this pumpkin dump cake and caramel apple dump cake.

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Why You’ll Love This Recipe
Ingredients
Variations
How to Make Pumpkin Cake
Expert Tips
Serving Suggestions
Pumpkin Spice Cake Recipe FAQs
More Delicious Cake Recipes
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Why You’ll Love This Recipe

Simple Prep: Minimal steps and everyday ingredients make this easy pumpkin cake recipe stress-free to bake.
Perfectly Moist: This moist pumpkin cake recipe stays soft and tender, topped with rich, creamy frosting.
Seasonal Favorite: A true taste of fall in every bite, this cake is irresistible. For another autumn-inspired dish, check out my pumpkin chili.
Versatile Dessert: Great for any occasion, from casual dinners to holiday celebrations.

Ingredients

Pumpkin: Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and consistency.
Pumpkin Pie Spice: This blend of cinnamon, nutmeg, ginger, and cloves gives the cake its signature fall flavor. If you don’t have it, you can make your own by combining these spices.
Flour: All-purpose flour works best for structure. Measure carefully using the spoon-and-level method to avoid a dense cake.
Sugar: Granulated sugar adds sweetness and helps the cake stay tender. For a slightly deeper flavor, you can substitute half with light brown sugar.
Cream Cheese Frosting: Use store-bought or homemade, making sure it’s soft for easy spreading. It adds richness and balances the warm spices. For another warm baked treat with a sweet frosting, try my sweet cherry rolls next.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

Caramel Swirl Pumpkin Cake: Drizzle caramel sauce into the batter before baking to create sweet pockets of gooey caramel throughout the cake. For more caramel treats, try my skillet caramel brownies.
Chocolate Chip Mix-In: Stir in a ½ cup of mini chocolate chips to create a sweet burst of chocolate in every bite. Dark or semi-sweet chocolate works best with pumpkin.
Nutty Twist: Fold in a ½ cup of chopped pecans or walnuts for extra crunch and a complementary autumn flavor.
Mini Bundt Cakes: Bake the batter in mini bundt pans for individual servings, perfect for gifting or portion control.

How to Make Pumpkin Cake

Baking a pumpkin cake from scratch is easier than you might think. Start by preheating the oven to 350°F and preparing a 10″ Dutch oven or baking pan with cooking spray to make sure your cake comes out clean.

Step 1: Mix the Dry Ingredients. Combine the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice. Give it a quick whisk so that everything is evenly distributed.

Milk, eggs, pumpkin, and other wet ingredients added to a mixing bowl.

Step 2: Mix the Wet Ingredients. Beat together the pumpkin, eggs, milk, vegetable oil, and vanilla extract until smooth and well combined.

Wet ingredients added to the dry in a bowl.

Step 3: Combine Wet and Dry. Gradually fold the dry ingredients into the wet ingredients until the batter is just blended. Don’t overmix, as this can cause the cake to become dense.

Pumpkin cake batter added to a cast iron skillet.

Step 4: Bake the Cake. Pour the batter into the prepared pan and bake at 350°F for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Frosting added on top of the pumpkin cake.

Step 5: Frost and Enjoy. Let the cake cool slightly before topping with cream cheese frosting. Serve as a dessert after a hearty bowl of white chicken chili.

Expert Tips

Check Your Batter: Make sure not to overmix when combining wet and dry ingredients. Overmixing can make the cake dense instead of light and fluffy.
Use Room Temperature Ingredients: Eggs and milk should be at room temperature to help the batter mix smoothly and create a tender cake.
Test for Doneness: Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs, but no raw batter.
Cool Before Frosting: Let the cake cool completely before spreading cream cheese frosting to prevent it from melting or sliding off.
Storage & Freezing: Store leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze the unfrosted cake for up to 2 months. When ready to enjoy, thaw out the cake and add the frosting.

Pumpkin spice cake in a skillet with a few slices missing.

Serving Suggestions

Serve slices of this pumpkin cake at Thanksgiving or Halloween gatherings alongside spiced apple cider. Pair it with some other fall favorites like my skillet apple crisp.
This pumpkin spice cake is perfect for sharing at a weekend get-together or family dinner. Enjoy it for dessert after this Dutch oven pot roast with scalloped potatoes.
Enjoy a slice with a morning coffee or afternoon tea, and complement it with whipped cream or a scoop of vanilla ice cream.

Pumpkin Spice Cake Recipe FAQs

How do I prevent my pumpkin cake from being dry?

Be careful not to overmix the batter and measure the flour accurately. Using vegetable oil and room-temperature ingredients helps keep the cake moist.

Can I use a different type of frosting on this pumpkin spice cake?

Absolutely! This cake would also taste amazing with a cinnamon frosting, vanilla frosting, or you can even skip the frosting and dust it with some powdered sugar.

What happens if you use pumpkin pie mix instead of pumpkin puree in a pumpkin cake?

Definitely check you can before mixing! Using pumpkin pie filling will result in an overly sweet cake that may also be overly spiced. Pumpkin pie filling has sugar and spices already added.