Easy Pumpkin Cake

There’s something magical about the first slice of pumpkin cake when the air turns crisp and the leaves start to fall. The cozy aroma of cinnamon, nutmeg, and cloves filling your kitchen instantly says autumn is here.

This Easy Pumpkin Cake is everything you love about fall desserts — soft, tender crumb, deep pumpkin flavor, and that irresistible cream cheese frosting that’s smooth, sweet, and just a little tangy. It’s the kind of dessert that feels homemade in the best way — warm, nostalgic, and baked with love.

Whether you’re serving it for Thanksgiving, a cozy weekend treat, or just because it’s pumpkin season (finally!), this cake will have everyone asking for seconds. And the best part? It’s unbelievably simple to make — no fancy mixer required, no fussy steps, just classic fall baking done right.

Let’s get started on your new favorite pumpkin dessert!

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Why You’ll Love This Pumpkin Cake

1. Ridiculously easy: One bowl, no mixer, no stress — just stir, bake, and frost.
2. Perfectly moist: Thanks to real pumpkin puree and oil, this cake stays soft for days.
3. Fall flavors galore: Warm spices, cozy pumpkin, and creamy frosting in every bite.
4. Crowd-pleaser: Great for parties, potlucks, or holiday gatherings.
5. Make-ahead friendly: Tastes even better the next day as the flavors deepen.

If you love cozy fall desserts, this easy pumpkin cake will be your go-to recipe all season long.

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Ingredients

For the Pumpkin Cake:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 cup granulated sugar
• ½ cup brown sugar (packed, for extra moisture and flavor)
• 1 cup pumpkin puree (not pumpkin pie filling)
• ¾ cup vegetable oil (or melted butter for richer flavor)
• 3 large eggs (room temperature)
• 2 teaspoons vanilla extract

For the Cream Cheese Frosting:

• 8 oz cream cheese (softened)
• ½ cup unsalted butter (softened)
• 2 ½ cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Optional Garnishes:

• Ground cinnamon for dusting
• Chopped pecans or walnuts
• A drizzle of caramel sauce

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (177°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.

Pro Tip: Use a metal pan for even baking and a perfectly tender crumb.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined.

This step ensures your spices are evenly distributed and your cake rises beautifully.

3. Combine the Wet Ingredients

In another large bowl, whisk together the pumpkin puree, oil, eggs, vanilla extract, and both sugars until smooth and creamy.

You’ll notice the batter already smells amazing — that’s your first sign this cake is going to be something special.

4. Combine Wet and Dry

Add the dry ingredients to the wet ingredients and gently fold together with a spatula until just combined.

Pro Tip: Don’t overmix — a few small streaks of flour are okay! Overmixing can make the cake dense instead of soft and fluffy.

5. Bake the Cake

Pour the batter into your prepared pan and spread evenly with a spatula. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.

The top should be golden and springy to the touch, with that irresistible pumpkin spice aroma filling your kitchen.

6. Cool Completely

Let the cake cool completely in the pan before frosting. Patience is key here — warm cake can melt your frosting and make it slide off.

7. Make the Cream Cheese Frosting

In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Beat until light and fluffy.

If you like your frosting extra thick, add up to ½ cup more powdered sugar.

8. Frost and Serve

Spread the frosting generously over the cooled pumpkin cake. Dust with a little cinnamon or sprinkle with chopped nuts if desired. Slice, serve, and enjoy every cozy bite.

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Tips for Success

1. Use real pumpkin puree: Skip pumpkin pie filling — it’s too sweet and pre-spiced.
2. Room temperature ingredients: They mix more evenly for a smoother batter.
3. Don’t overbake: Start checking at 28 minutes — the cake should be moist, not dry.
4. Cool before frosting: Always let your cake cool completely before spreading frosting.
5. Make it ahead: The cake actually tastes better the next day after the flavors settle.
6. Frosting too soft? Chill it for 10–15 minutes before spreading.

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Variations & Substitutions

• Whole Wheat Version: Substitute half the flour with whole wheat for extra fiber.
• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Dairy-Free: Skip the frosting or use vegan cream cheese and plant-based butter.
• Sheet Cake to Cupcakes: This batter makes about 18–20 cupcakes — bake 18–20 minutes.
• Pumpkin Spice Latte Twist: Add 1 tablespoon espresso powder to the batter for a coffee kick!

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What to Serve With Pumpkin Cake

Pair this cozy dessert with:

• Hot coffee or chai latte — the spices complement perfectly.
• Vanilla ice cream — for an extra indulgent touch.
• Apple cider — for a full fall flavor experience.
• Maple whipped cream — light, fluffy, and subtly sweet.

Storage & Freezing

• Refrigerate: Store covered in the fridge for up to 5 days.
• Freeze: Wrap slices tightly in plastic wrap and freeze for up to 2 months.
• Thaw & Serve: Let thaw overnight in the fridge, then bring to room temperature before enjoying.

Pro Tip: If you plan to freeze, do so without frosting for the best texture.

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Nutrition Facts (per serving, 1/12 of recipe)

• Calories: 390
• Protein: 4 g
• Carbohydrates: 45 g
• Fat: 22 g
• Sugar: 32 g
• Fiber: 1 g
• Sodium: 210 mg

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Common Mistakes to Avoid

1. Using pumpkin pie filling instead of puree: It changes texture and sweetness.
2. Overmixing the batter: Leads to dense, tough cake.
3. Frosting a warm cake: Causes frosting to melt.
4. Skipping the salt: A small pinch brings out all those warm spice flavors.

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FAQ

Q1: Can I make this into a layer cake?
Yes! Divide the batter between two 8-inch round pans and bake for about 25–27 minutes.

Q2: Can I make this ahead?
Definitely — it tastes even better the next day! Store covered at room temp for up to 24 hours before serving.

Q3: Can I add nuts or chocolate chips?
Of course. Fold in ½ cup chopped walnuts, pecans, or mini chocolate chips.

Q4: Can I use fresh pumpkin?
Yes, just roast and puree it first — make sure it’s thick, not watery.

Q5: Can I skip the frosting?
You can dust the top with powdered sugar or serve plain — it’s still delicious!

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Expert Baker’s Tip

For extra depth of flavor, brown your butter before mixing it with the cream cheese frosting. It adds a subtle nutty, caramelized note that pairs beautifully with pumpkin and spice.

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Conclusion

This Easy Pumpkin Cake is the ultimate fall dessert — soft, flavorful, and blanketed in luscious cream cheese frosting. It’s the kind of cake that brings everyone to the kitchen, forks ready and smiles wide.

Whether it’s part of your Thanksgiving spread or just a cozy afternoon treat, this recipe captures everything we love about autumn — warmth, sweetness, and the comforting joy of homemade baking.

If you loved this, try my Pumpkin Bread with Browned Butter Maple Frosting or next — they’re the perfect companions for all your fall cravings. 🍂