Pumpkin cake isn’t just for fall — it’s a flavorful, moist, and fragrant dessert that works wonderfully year-round. Thanks to its soft crumb and naturally sweet, earthy flavor, it pairs beautifully with spices like cinnamon, nutmeg, and ginger. Whether you’re planning a cozy afternoon treat or a festive dessert, a well-made pumpkin spice cake delivers all the comfort and richness you’re looking for.
In this guide, you’ll learn how to make a perfectly spiced pumpkin cake, including the best ingredients, preparation tips, variations, and serving ideas.
Why Make a Pumpkin Cake?
Pumpkin cake is one of those rare treats that is:
- Moist and tender, even days after baking
- Naturally flavorful — no need for artificial extracts
- Versatile (can be sheet cake, layer cake, or cupcakes)
- Easy to adapt (vegan, gluten-free, dairy-free)
- Freezer-friendly and great for make-ahead desserts
Key Ingredients
Let’s look at what makes pumpkin cake so delicious.
1. Pumpkin Purée
- Use 100% canned pumpkin (not pumpkin pie mix)
- Adds moisture, natural sweetness, and a beautiful orange color
2. Warm Spices
- Ground cinnamon
- Nutmeg
- Ginger
- Cloves
- Allspice
- Pumpkin pie spice blend (optional)
3. Fat
- Oil (like canola or vegetable) keeps the crumb soft and moist
- Butter adds richness and flavor — choose based on preference
4. Sugar
- Brown sugar adds depth and moisture
- White sugar contributes to structure and sweetness
5. Eggs
- Provide lift and binding
- Can be substituted with flaxseed meal or applesauce for vegan versions
Ingredients for a Classic Pumpkin Spice Cake
Makes one 9×13-inch cake or two 9-inch round layers
Serves 10–12 slices
Dry Ingredients:
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- Optional: ½ tsp allspice or pumpkin pie spice
Wet Ingredients:
- ¾ cup (180ml) vegetable oil
- 1 cup (200g) brown sugar
- ½ cup (100g) granulated sugar
- 4 large eggs
- 1 ½ cups (360g) pumpkin purée
- 1 tsp vanilla extract
Optional Add-ins:
- ½ cup chopped walnuts or pecans
- ½ cup raisins or chocolate chips
Optional Frosting:
- Classic cream cheese frosting (see recipe below)
- Maple glaze or vanilla buttercream
Cream Cheese Frosting Recipe
- 1 (225g) block cream cheese, softened
- ½ cup (115g) unsalted butter
- 2–3 cups (240–360g) powdered sugar
- 1 tsp vanilla extract
- Optional: 1 tbsp maple syrup or cinnamon
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C). Grease and line your cake pan(s) with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder and soda
- Salt
- Spices
Set aside.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk together:
- Oil
- Brown sugar
- White sugar
- Eggs
- Pumpkin purée
- Vanilla
Mix until smooth and fully incorporated.
Step 4: Combine Wet and Dry
Add the dry mixture to the wet ingredients and stir gently until just combined.
Do not overmix — this can make the cake dense.
Fold in any optional add-ins like nuts or raisins.
Step 5: Bake
Pour the batter into your prepared pan(s) and smooth the top.
- For a 9×13 cake: Bake for 35–40 minutes
- For 9-inch layers: Bake for 28–32 minutes
Check for doneness with a toothpick.
Let cool completely before frosting.
Decorating and Serving Ideas
Pumpkin cake is beautiful on its own, but here are some ideas to take it further:
- Dust with powdered sugar for a simple finish
- Top with cream cheese frosting and a sprinkle of cinnamon
- Add caramel drizzle for extra decadence
- Decorate with candied pecans or walnuts
- Frost between layers and top with piped swirls and pumpkin candies
Flavor Variations
Pumpkin Chocolate Chip Cake
- Fold in ½–¾ cup chocolate chips
- Top with chocolate ganache or whipped cream
Maple Pumpkin Cake
- Add 2 tbsp maple syrup to the batter
- Frost with maple cream cheese frosting
Vegan Pumpkin Cake
- Replace eggs with 4 tbsp flaxseed meal + 10 tbsp water
- Use plant-based milk and dairy-free cream cheese for frosting
Pumpkin Pecan Cake
- Add toasted chopped pecans
- Sprinkle some over the frosting for crunch
Storage and Make-Ahead Tips
- Room Temp: Store covered for up to 2 days (without frosting)
- Refrigerator: Frosted cake keeps for 4–5 days
- Freezer: Wrap layers or slices tightly and freeze for up to 2 months
To thaw, let sit in the fridge overnight, then bring to room temperature before serving.
Common Mistakes to Avoid
Using pumpkin pie filling instead of purée
– Always use 100% pure pumpkin to control sweetness and spices.
Overmixing the batter
– This can make the cake rubbery or dense. Stir until just combined.
Not cooling the cake before frosting
– Warm cake will melt frosting and create a mess.
Underbaking
– Pumpkin cakes are moist, so always test with a toothpick in the center.
Nutrition (Per Slice, with frosting)
- Calories: 380–420
- Fat: 20g
- Carbs: 48g
- Sugar: 30g
- Protein: 4g
Final Thoughts: Cozy Comfort in Every Bite
Pumpkin cake brings together everything you want in a comforting dessert — warm spices, rich flavor, a soft crumb, and a nostalgic scent that fills your kitchen. Whether you dress it up with frosting or keep it simple with a dusting of sugar, it’s a cake that always feels like home.
Once you master this recipe, you’ll find yourself coming back to it over and over again — and your guests will likely request it, too.