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    Home » Dessert » Pumpkin Cake Recipe

    Published: Sep 19, 2021 by Desarae

    Pumpkin Cake Recipe

    Jump to Recipe Jump to Video Print Recipe
    pumpkin pie pinterest image

    This pumpkin cake recipe is killer good! Literally the best you'll ever have. It's moist, fluffy, full of pumpkin spice and topped with delicious cream cheese frosting. I have never made this cake without the pan being scraped clean at the end.

    four slices of pumpkin cake on small plates. One slice with a fork taking a bite out.

    Why Pumpkin Cake Works

    Pumpkin cake is super light, moist, gently spiced + topped with a creamy yet fluffy cream cheese frosting.

    1. It comes together in a matter of minutes
    2. is ridiculously hard to mess up.
    3. This cake only cooks for 20 minutes and because its one layer it cools fast making it a great cake to make for any last minute plans, or when you don't feel like making an over-the-top dessert but still want something over-the-top delicious.
    squares of frosted pumpkin cake with one in the middle turned on its side to show cake and frosting

    What ingredients do I need?

    • Pure pumpkin- not pumpkin pie filling, you can find this in the baking isle.
    • Canola or vegetable oil- this is a key ingredients for light and fluffy + moist
    tray of ingredients; flour, pumpkin, oil, eggs, sugar, flour, baking soda and powder

    Steps to make this recipe

    1. add your pumpkin to the bowl
    2. add your eggs.
    3. pour in your oil
    4. Creaming together your eggs, pumpkin and oil.
    four process shots adding eggs, pumpkin, oil to kitchen aid mixing bowl

    5. add in your salt and baking soda and powder

    6. Mix in your spices

    7. While mixing slowly add in your flour and sugar.

    8. Mix just until it is smooth and combined.

    four process shots adding dry ingredients to kitchenaid mixer

    What do I bake my cake in?

    Bake your cake in a half sheet pan. I've used both a standard half sheet pan and one that was slightly smaller (a 10x15). The cake ends up being just slightly thicker, but bakes for about the same time.

    Bake your cake

    Bake your cake and let it cool completely before frosting.

    1. Pour your batter into an oiled pan or parchment paper lined pan.
    2. Spread batter so it is even throughout the pan.
    four process shots showing spreading the batter into a cookie sheet, piling on cream cheese frosting and spreading around

    How do I know my cake is done?

    When the top of the cake has a nice golden brown top and the middle is firm. You can tell if it is firm by gently touching the middle of the cake. If it depresses and stays down it needs a few more minutes. If the cake bounces back its done!

    Can I make this cake gluten-free?

    YES! I use cup-4-cup gluten free flour and follow directions as instructed. It will bake up perfectly!

    ps I used gluten free flour in this cake pictured and look how amazing it is.

    three pieces of fluffy frosted  pumpkin cake stacked on top of each other

    Let's make cream cheese frosting

    To make cream cheese frosting you will need

    • cream cheese frosting- room temperature
    • butter- room temp
    • powder sugar
    • milk and vanilla
    four process shots adding ingredients (butter, cream cheese, vanilla, milk and powder sugar) to mixer
    1. cream your butter and powder sugar together.
    2. gradually add in your powder sugar alternating with milk and vanilla

    Mix the frosting for a few minutes while it fluffs up. You'll have a rich, creamy fluffy cream cheese frosting.

    whipped cream cheese frosting on beater

    Once the pumpkin cake is cooled completely add a nice thick decadent layer of cream cheese frosting to your fluffy pumpkin cake!

    one square of frosted pumpkin cake sprinkled with cinnamon

    Cut into large squares (because small ones will never be enough!) and serve to all your guests. Or, eat them all yourself :)

    grid of frosted pumpkin cake

    FAQ's about Pumpkin Cake

    How long long is pumpkin cake good for?

    Because of the cream cheese frosting I recommend this pumpkin cake be refrigerated if you are making it ahead or have leftovers. It will store in the fridge for 7-10 days in the fridge.

    How many servings does this make?

    In a half sheet pan this will make 18 ~3 inch x 3 inch squares. If you are using a 10x15 sheet pan it will make closer to 12. You can choose to make the portions bigger smaller depending party size.

    slice of pumpkin cake on a small plate with a fork cutting into it

    A Great Holiday Dessert

    This dessert cake is great for the holidays not only because it easily feeds a crowd but of its light spiced flavors. It has just a hint of pumpkin and fall spiced without being overpowering. The cream cheese frosting ties it all together.

    Try our other delicious dessert recipes!

    PUMPKIN CURRY!

    PUMPKIN ROLL

    PUMPKIN OVERNIGHT OATS

    PUMPKIN PIE SHAKE

    slices of frosted pumpkin cake hap hazardly placed

    LET'S BE FRIENDS!

    If you tried this recipe or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to.

    four plates of pumpkin cake with frosting

    Easy Pumpkin Cake

    Moist, fluffy easy Pumpkin cake recipe with cream cheese frosting recipe.  
    5 from 7 votes
    Print Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 18 servings
    Calories: 427kcal
    Author: Kadee & Desarae

    Equipment

    • half sheet pan

    Ingredients

    Pumpkin Cake

    • 16 ounces can pumpkin
    • 4 eggs
    • 1 cup oil
    • 1 ⅔ cup sugar
    • 2 cup flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 2 teaspoon cinnamon

    Cream Cheese Frosting

    • ½ cup butter room temp
    • 4 ounces cream cheese room temp
    • 1 teaspoon vanilla
    • 4 cups powdered sugar
    • 2 + teaspoon milk

    Instructions

    • Combine  pumpkin, oil and eggs then mix all ingredients well.
    • Spread into a grease cookie sheet
    • Bake at 350 for 15-20 minutes
    • Let cool then frost with cream cheese frosting.  

    Cream Cheese Frosting

    • Cream together butter and cream cheese. Add in powder sugar, vanilla and milk. Mix together for a few minutes until nice and fluffy. 

    Video

    Notes

    *Make sure butter and cream cheese are at room temperature to ensure that the frosting will be smooth and creamy. 
    Store leftover cake in the fridge for 7-10 days

    Nutrition

    Calories: 427kcal | Carbohydrates: 58g | Protein: 3g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 272mg | Potassium: 115mg | Fiber: 1g | Sugar: 46g | Vitamin A: 4217IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @OhSoDelicioso or tag #ohsodelicioso!

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    Reader Interactions

    Comments

    1. Kat says

      October 07, 2020 at 11:43 am

      5 stars
      Just made this and it’s so easy and sooo good! Thank you for this awesome recipe!

      Reply
    2. Cassie says

      October 16, 2018 at 12:50 pm

      5 stars
      So amazing! What’s the best way to store these?

      Reply
    3. Lissa says

      October 02, 2018 at 12:38 am

      I can’t wait to try this! If I am looking to make a slightly healthier version, could I replace half or all of the oil with applesauce? What about using reduced fat cream cheese?

      Thanks!

      Reply
      • Desarae says

        October 04, 2018 at 1:24 pm

        5 stars
        Hi Lissa!
        I have substituted oil with applesauce on other recipes, but not this one, I'm sure you can! especially if you do it partially- let me know how it turns out. And yes!! you can you reduced fat cream cheese too!

        Reply
    4. Raquel says

      December 07, 2015 at 9:08 am

      5 stars
      This looks delicious! I can't wait to make it for my family!

      Reply
    5. Adri says

      November 03, 2015 at 6:29 am

      5 stars
      This cake sounds great, and your photographs are beautiful!

      Reply
    6. MaryB says

      October 30, 2015 at 1:53 am

      5 stars
      This looks great. Can't wait to try it. I'm curious what size pan you use. My cookie pans are half sheet pans so they are good sized. I love the thickness of the cake your photos show. Thanks.

      Reply
      • Desarae says

        September 30, 2018 at 8:58 pm

        yes, you can use a jelly roll pan and or a half sheet pan, a half sheet pan is 13x18, which is what I use.

        Reply
    7. Tiann F. says

      October 29, 2015 at 8:57 am

      5 stars
      I just made this for a dinner party. So yum!! Love your photos!

      Reply

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