Pumpkin Spice Cake is like autumn wrapped up in a soft, moist slice. With warm spices like cinnamon, nutmeg, and cloves blending smoothly with pumpkin puree, this cake feels cozy and comforting. Its tender crumb and sweet, slightly spicy flavor make it the perfect treat when you want a little taste of fall, no matter the season.
I love making this cake when the weather starts to cool because it fills the kitchen with the best smells. Sometimes I add a simple cream cheese frosting on top, which adds just the right bit of tanginess to balance the spice. One tip I’ve found helpful is to make sure you don’t overmix the batter—keeping it light means the cake stays soft and fluffy.
Serving this cake with a cup of coffee or a warm chai is my go-to. It’s the kind of dessert that people always ask for seconds of, and it’s perfect for sharing with family and friends during holiday get-togethers or just a cozy weekend at home. Every time I take a bite, it feels like a little hug from the season itself.
Key Ingredients & Substitutions
Pumpkin Puree: This adds moisture and that classic pumpkin flavor. Use canned puree for convenience or homemade cooked pumpkin. Avoid pumpkin pie filling—it’s too sweet and spiced.
Spices: Cinnamon, nutmeg, ginger, cloves, and allspice create the warm spice mix. Adjust the amounts to suit your taste; if you can’t find allspice, just omit it or add a little extra cinnamon.
Sugars: A mix of granulated and brown sugar gives sweetness and depth. Brown sugar adds moisture and a slight caramel flavor. You can swap brown sugar with coconut sugar for a subtle twist.
Oil: Vegetable oil keeps the cake moist and tender. You can use canola or light olive oil. Avoid strong-flavored oils that might overpower the spices.
Cream Cheese Frosting: Softened cream cheese and butter create a smooth, tangy frosting. If dairy-free, try a vegan cream cheese with a dairy-free butter substitute and powdered sugar alternative.
How Do You Keep the Cake Moist and Fluffy?
Moisture and texture are crucial for this cake. Here are some tips:
- Use pumpkin puree rather than fresh pumpkin chunks to keep the cake moist without extra water.
- Mix the wet ingredients well but gently fold in the dry mix to avoid overworking the batter, which can make the cake tough.
- Use oil instead of butter for a softer texture; oil remains liquid at room temperature, helping the cake stay tender longer.
- Don’t overbake. Check the cake about 5 minutes before the time ends. Insert a toothpick; it should come out with moist crumbs, not completely dry.
- Allow the cake to cool fully before frosting to prevent the cream cheese frosting from melting.
Equipment You’ll Need
- 9-inch round cake pan – perfect size for baking the cake evenly and giving nice shape.
- Mixing bowls – at least one large and one medium to mix wet and dry ingredients separately.
- Electric mixer or hand whisk – makes beating eggs and frosting smooth and easy.
- Measuring cups and spoons – for accurate ingredient amounts, especially spices.
- Wire cooling rack – lets the cake cool completely so frosting doesn’t melt.
- Spatula – for folding ingredients gently and spreading frosting evenly.
Flavor Variations & Add-Ins
- Add chopped nuts like walnuts or pecans for extra crunch and nutty flavor.
- Mix in chocolate chips for a sweet surprise that pairs well with pumpkin.
- Swap pumpkin for sweet potato puree for a slightly different earthy taste.
- Try adding a teaspoon of espresso powder to the batter to boost the spice flavors subtly.
How to Make Pumpkin Spice Cake with Cream Cheese Frosting
Ingredients You’ll Need:
For the Cake:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice (optional)
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 3 large eggs
- 1 cup (240ml) canned pumpkin puree
- 1/2 cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (60g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- A pinch of ground cinnamon (for garnish)
- Chopped walnuts or pecans (optional, for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 45-55 minutes to bake, and then around 30 minutes for the cake to cool before frosting. Overall, plan for about 1 hour 45 minutes from start to serving.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper. This helps the cake release easily after baking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and all the spices: cinnamon, nutmeg, ginger, cloves, and allspice if you’re using it. Set this bowl aside for later.
3. Combine Wet Ingredients:
In a large bowl, beat the granulated sugar, brown sugar, and eggs together until the mixture looks thick and lighter in color. Then, add the pumpkin puree, vegetable oil, and vanilla extract. Stir until all is well mixed.
4. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula just until everything is combined. Be careful not to overmix, so your cake stays moist and tender.
5. Bake the Cake:
Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 45-55 minutes. To check if it’s done, insert a toothpick in the center—it should come out clean or with a few moist crumbs. When done, let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
6. Prepare the Cream Cheese Frosting:
While the cake cools, beat the softened cream cheese and butter in a medium bowl until smooth and fluffy. Slowly add the powdered sugar, beating continually until the frosting is creamy. Stir in the vanilla extract.
7. Frost and Garnish:
Once your cake is fully cooled, spread the cream cheese frosting evenly over the top. Sprinkle a pinch of ground cinnamon on the frosting and add chopped walnuts or pecans if you like.
8. Serve and Enjoy:
Slice your beautiful pumpkin spice cake and serve with your favorite warm drink. It’s a perfect cozy treat for any day!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! To use fresh pumpkin, peel, cube, and roast or steam it until tender, then puree until smooth. Let it cool before measuring and using in the recipe. Keep in mind fresh pumpkin may have a higher water content, so you might want to drain excess moisture for best results.
How Should I Store Leftover Pumpkin Spice Cake?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Because of the cream cheese frosting, refrigeration is important to keep it fresh and safe. Allow the cake to come to room temperature before serving for the best texture and flavor.
Can I Make This Cake Dairy-Free?
Absolutely! Swap the cream cheese and butter for dairy-free or vegan alternatives, such as vegan cream cheese and margarine or coconut oil. Make sure to use powdered sugar without added dairy ingredients. The cake itself is dairy-free if you use oil instead of butter.
What Can I Substitute for Allspice if I Don’t Have Any?
If you don’t have allspice, you can omit it or substitute with a mix of equal parts cinnamon, nutmeg, and cloves to mimic the flavor. This substitution won’t change the cake significantly and still gives that warm spice character.
