This easy pumpkin cake recipe is soooo 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.
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Why You Will Love Moist Pumpkin Cake
Pumpkin cake is super light, moist, gently spiced + topped with a creamy yet fluffy cream cheese frosting.
- Quick! It comes together in a matter of minutes, cooks for 20 minutes, and because it's only one layer it cools quickly!
- Fool-proof! This recipe is ridiculously hard to mess up.
- Easy! The perfect cake 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.
Love all things pumpkin? Then you've got to try our pumpkin cookies, pumpkin pie, pumpkin dip, and pumpkin cake mix muffins!
Ingredients
Here's a quick look at what you need to make your pumpkin spice cake.
- Pure pumpkin: Make sure you don't grab pumpkin pie filling. You want plain pumpkin puree. You can usually find this in the baking aisle.
- Canola or vegetable oil: This is a key ingredients for light and fluffy + moist cake.
- Sugar: For the cake you will use white granulated sugar but the frosting is made with powdered sugar.
- Eggs: Add structure, more moisture, and flavor to your cake.
- Leavener: Use a combination of baking soda and baking powder for a light and fluffy cake.
- Cinnamon: My favorite spice to complement pumpkin.
- Butter: We will be using it for the frosting. Make sure it's at room temperature before you start beating it.
- Cream cheese: For an ultra creamy frosting with a bit of tanginess.
Be sure to check the ingredients in the recipe card for the full list and quantities of each.
Substitutions and Variations
- Gluten-Free: This pumpkin cake is fully tested with a cup-4-cup gluten-free flour blend. It bakes up perfectly!
- Fresh Pumpkin Puree: If you prefer to use homemade pumpkin puree you will need about two cups. The only issue with fresh puree is that it often contains more water. If you decide to use it, just be sure that you drain it very well so that your cake doesn't turn out soggy.
- Spices: Feel free to add a pinch of nutmeg or use pumpkin pie spice for more complex flavor.
How to Make Pumpkin Cake with Cream Cheese Frosting
This cake mixes up pretty quickly and while it's baking you can get your frosting ready to go! Here's a look at the main steps.
Step 1: Mix and Bake the Cake
- Add the pumpkin to the bowl, eggs, and oil.
- Cream them together until well mixed. Add the salt, baking soda, baking powder, and spices.
- Slowly add in the flour and sugar with the mixer on. Mix just until the cake batter is smooth and combined.
- Transfer the cake batter to a prepared baking tray and bake in the oven.
Step 2: Make Cream Cheese Frosting and Frost the Cake
- Combine the butter and cream cheese in a mixing bowl.
- Cream your butter and cream cheese together. Gradually add in your powdered sugar.
- Alternating with the milk and vanilla. Mix the frosting for a few minutes while it fluffs up. You'll have a rich, creamy fluffy cream cheese frosting.
- Frost the pumpkin cake, once it's cooled completely.
- Add a nice thick decadent layer of cream cheese frosting to your fluffy pumpkin cake and spread it out until it covers the top.
- Cut the cake into large squares (because small ones will never be enough!) and serve to all your guests. Or, eat them all yourself :)
Storing Tips
Store your leftover pumpkin sheet cake in the refrigerator because of the cream cheese frosting for 7-10 days.
You can also freeze it in the pan or individual pieces for up to three months. Just be sure to double wrap in plastic and foil or store the cake in an airtight container for the best results.
Serving Suggestions
This pumpkin sheet cake is ideal for holidays, fall parties, fall bake sales, potlucks, or any gathering! This dessert cake easily feeds a crowd.
- Enjoy it with a tasty hot beverage such as mulled cider, caramel apple spice, and coconut hot chocolate.
- Add it to a holiday dessert table along with apple pie from scratch and salted caramel pecan pie.
- Serve it up after indulging in smoked turkey breast, mashed potatoes, orange cranberry sauce, and traditional stuffing.
Expert Tips
- Make sure you are using pumpkin puree and NOT pumpkin pie filling.
- Grease your pan well before adding the cake batter. Even better, line it with a sheet of parchment paper to prevent it from sticking.
- Use a spatula to evenly spread out the pumpkin batter in the pan.
- Make sure butter and cream cheese are at room temperature to ensure that the frosting will be smooth and creamy.
FAQ's
Bake your cake in a half sheet pan. I've used both a standard half sheet pan and one that was slightly smaller (a 10 x 15). The cake ends up being just slightly thicker but bakes for about the same time.
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!
In a half sheet pan this will make about 18, 3 inch x 3 inch squares. If you are using a 10 x 15 sheet pan it will make closer to 12 servings. You can choose to make the portions bigger or smaller depending party size.
Easy Pumpkin Cake
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 teaspoons milk or more for consistency
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 you are using pumpkin puree and NOT pumpkin pie filling.
- Grease your pan well before adding the cake batter. Even better, line it with a sheet of parchment paper to prevent it from sticking.
- Use a spatula to evenly spread out the pumpkin batter in the pan.
- Make sure butter and cream cheese are at room temperature to ensure that the frosting will be smooth and creamy.
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Nutrition
Kat says
Just made this and it’s so easy and sooo good! Thank you for this awesome recipe!
Cassie says
So amazing! What’s the best way to store these?
Lissa says
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!
Desarae says
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!
Raquel says
This looks delicious! I can't wait to make it for my family!
Adri says
This cake sounds great, and your photographs are beautiful!
MaryB says
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.
Desarae says
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.
Tiann F. says
I just made this for a dinner party. So yum!! Love your photos!