There’s nothing better than the smell of pumpkin spice filling your kitchen on a crisp fall day! This Pumpkin Spice Cake is soft, moist, perfectly spiced, and incredibly easy to make. It’s the kind of cozy homemade dessert that makes everyone reach for a second slice.
Made with real pumpkin puree and warm spices like cinnamon, nutmeg, and ginger, this easy pumpkin cake has all the flavors you love about fall in one delicious dessert. Top it with a creamy cream cheese frosting, and you have the perfect treat for Thanksgiving, Halloween parties, fall gatherings, or a simple weekend dessert.
🍁 Why You’ll Love This Pumpkin Spice Cake
- Easy to make – No complicated baking techniques required.
- Super moist – Pumpkin puree keeps the cake soft and tender.
- Perfectly spiced – Cinnamon, nutmeg, ginger, and cloves give it that classic pumpkin spice flavor.
- Great for fall gatherings – Perfect for Thanksgiving, potlucks, and holiday parties.
- Cream cheese frosting – The tangy frosting pairs perfectly with the sweet pumpkin cake.
🎃 Ingredients
For the Pumpkin Spice Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup milk
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk, as needed
🍰 How to Make Pumpkin Spice Cake
1. Prepare the Oven
Preheat your oven to 350°F. Grease a 9×13-inch baking pan and lightly flour it or line it with parchment paper.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
3. Mix the Wet Ingredients
In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, vanilla, and milk until smooth.
4. Combine
Gradually add the dry ingredients to the wet ingredients. Stir just until everything is combined. Be careful not to overmix the batter.
5. Bake
Pour the batter into the prepared pan and spread it evenly. Bake for approximately 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before frosting.
6. Make the Cream Cheese Frosting
Beat the softened cream cheese and butter until smooth and creamy. Add the powdered sugar and vanilla and continue mixing until fluffy. Add a little milk if needed to reach your desired consistency.
Spread the frosting over the cooled pumpkin cake.
🍂 Tips for the Best Pumpkin Spice Cake
Use pure pumpkin puree. Make sure you use pumpkin puree rather than pumpkin pie filling, which already contains added sugar and spices.
Don’t overmix the batter. Mix just until the ingredients are combined to keep the cake soft and tender.
Let the cake cool completely. If you frost the cake while it’s still warm, the cream cheese frosting can melt and become runny.
Add a little extra spice. If you’re a huge pumpkin spice fan, sprinkle a little cinnamon or pumpkin pie spice over the frosting before serving.
Make it ahead. This cake is a great make-ahead dessert because the flavors become even better after it has had some time to chill.
🥄 How to Store Pumpkin Spice Cake
Because of the cream cheese frosting, store leftover cake covered in the refrigerator. It should stay fresh for about 3–4 days.
You can also freeze the unfrosted cake. Wrap it tightly in plastic wrap and place it in a freezer-safe container or bag. Thaw it in the refrigerator before frosting and serving.
🍁 Frequently Asked Questions
Can I use pumpkin pie spice instead of individual spices?
Absolutely! You can replace the cinnamon, nutmeg, ginger, and cloves with approximately 2½ teaspoons of pumpkin pie spice.
Can I make this cake without the frosting?
Yes! This pumpkin spice cake is delicious on its own. You can also dust the cooled cake with powdered sugar for a simple finish.
Can I make this pumpkin cake into cupcakes?
Yes! Divide the batter between lined muffin cups and bake at 350°F until a toothpick inserted in the center comes out clean, usually around 18–22 minutes.
Can I make this cake ahead of time?
Definitely. Bake the cake a day ahead, let it cool completely, cover it, and refrigerate. Frost it before serving.
🎃 Nutrition Information
Estimated nutrition per serving, based on 12 servings with cream cheese frosting:
- Calories: 395
- Carbohydrates: 53g
- Protein: 5g
- Fat: 19g
- Saturated Fat: 8g
- Cholesterol: 77mg
- Sodium: 315mg
- Fiber: 2g
- Sugar: 36g
Nutrition information is an estimate and may vary depending on the specific ingredients and brands used.
🍂 Final Thoughts
This easy Pumpkin Spice Cake is basically everything you want in a fall dessert—moist pumpkin cake, warm cinnamon-spiced flavor, and creamy cream cheese frosting in every bite. 🎃
Whether you’re making it for Thanksgiving, a fall party, or just because you’re craving something cozy, this homemade pumpkin cake is sure to disappear fast!
If you make this recipe, be sure to save it to Pinterest and share it with someone who loves all things pumpkin spice! 🍁🎃
I hope you enjoyed learning about how to make this yummy pumpkin spice cake recipe! If you liked this one, you should check out my Cream Cheese Pumpkin Muffins recipe and the rest of my blog. If you have any questions, please contact me at: [email protected]