Dessert | October 1, 2018

The BEST Pumpkin Cake recipe

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.
pumpkin cake cut into squares

The best, easy Pumpkin Cake recipe – Love At First Taste

The first time I had it was at a family holiday party. My aunt had made it- she cut the cake into huge pieces. I looked at it thinking it was way too big for me….but then I ate that piece of cake, and even ate another. You gotta trust me- its amazing.
pumpkin cake squares stacked on top of each other

How to make easy Pumpkin Cake

 In your mixing bowl add eggs, oil and pumpkin puree. Then cream them together.
eggs, oil and pumpkin creamed together









In a separate bowl, mix your dry ingredients together then slowly add them to the pumpkin while mixing. Don’t forget the cinnamon!

dry ingredients add to pumpkin and eggs mixed together

I love to line my sheet pans with these parchment sheet papers. If you don’t use them be sure to grease your sheet pan then evenly spread your beautiful pumpkin cake batter out on the sheet pan.

pumpkin cake batter smoothed into sheet pan

While it is baking make the cream cheese frosting to go with the pumpkin cake!

Pumpkin Cake Cream Cheese Frosting

To start the cream cheese frosting you will need to make sure you have room temperature cream cheese and butter. You want room temp to ensure the smoothest fluffiest cream cheese frosting. Add these together and cream them.

butter and cream cheese creamed together

Add in your powder sugar, vanilla extract  and milk.

powder sugar and milk added to cream cheese mixture

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

spatial spreading frosting over sheet pan

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

pumpkin sheet cake cut into sqares

Make this recipe?

If you tried this fluffy, easy pumpkin cake recipe with cream cheese frosting 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!

5 from 7 votes
pumpkin cake squares stacked on top of each other
Easy Pumpkin Cake Recipe
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Moist, fluffy easy Pumpkin cake recipe with cream cheese frosting recipe.  

Course: Dessert
Cuisine: American
Keyword: cream cheese frosting, easy pumpkin cake
Servings: 12
Calories: 491 kcal
Author: Desarae
  • 16 oz can pumpkin
  • 4 eggs
  • 1 cup oil
  • 1 2/3 cup sugar
  • 2 cup flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
Cream Cheese Frosting
  • 1/2 cup butter room temp
  • 4 oz cream cheese room temp
  • 1 tsp vanilla
  • 4 cups powdered sugar
  • 2 + tsp milk
  1. Combine  pumpkin, oil and eggs then mix all ingredients well.

  2. Spread into a grease cookie sheet

  3. Bake at 350 for 15-20 minutes
  4. Let cool then frost with cream cheese frosting.  

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

Recipe Notes

Make sure butter and cream cheese are at room temperature to ensure that the frosting will be smooth and creamy. 

Nutrition Facts
Easy Pumpkin Cake Recipe
Amount Per Serving
Calories 491 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 85mg28%
Sodium 421mg18%
Potassium 175mg5%
Carbohydrates 87g29%
Fiber 1g4%
Sugar 68g76%
Protein 5g10%
Vitamin A 6325IU127%
Vitamin C 1.6mg2%
Calcium 55mg6%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

9 thoughts on “The BEST Pumpkin Cake recipe

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  1. 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.

  2. 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?


    1. 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!