If there is one cake I make every fall without fail, it's this easy pumpkin spice cake from scratch. What I love most about this recipe is how simple it is. There's no layering, no complicated decorating, and no fancy techniques. Just a tender pumpkin cake with warm spices and finished with a rich cream cheese frosting.
If you're a fan of cozy fall desserts, you should also try my Pumpkin Chocolate Chip Bundt Cake. It has the same wonderful pumpkin flavor in a completely different presentation.
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Try This Easy Pumpkin Spice Cake With Cream Cheese Frosting
Every year when pumpkin season arrives, I start looking for excuses to bake with it. This cake has become one of my favorite recipes because it has everything I want from a fall dessert and satisfies my sweet tooth. It's soft, flavorful, and feeds a crowd.
The cream cheese frosting and the cinnamon maple variation make this recipe stand out from other pumpkin cakes. The maple frosting adds a bit of sweetness that works with the spices. If you're looking for the best pumpkin cake with plenty of pumpkin spice flavor, this one is definitely worth adding to your baking list.
Why You'll Love It
- Simple to make: Everything is made in a couple of bowls and has easy-to-follow steps.
- Rich pumpkin flavor: Every bite gives you warm fall spices and delicious pumpkin goodness.
- Perfect for gatherings: I love taking these types of pumpkin desserts to potlucks and holiday dinners like Halloween in October, because it serves plenty of people.
- Double frosting: The pumpkin cake with maple frosting and the classic cream cheese frosting together is what makes an incredible topping, and reminds everyone of carrot cake in a way.
- Moist texture: Thanks to the pumpkin puree and oil, your own homemade pumpkin pie spice cake stays soft for days.
Ingredients
- Pumpkin puree: I prefer using my own pumpkin puree because it gives me the best results every time. Canned pumpkin puree also works really well. If you're using fresh pumpkin, make sure the puree isn't too watery.
- Pumpkin spices: Cinnamon, ginger, nutmeg, allspice, and cloves work together to give the perfect fall flavor.
- Brown sugar: This adds moisture and a slight caramel flavor that tastes so good with pumpkin.
- Cream cheese: This is what makes the best cream cheese frosting. It creates a rich, tangy topping that doesn't overpower the sweetness of the cake.
How To Make Easy Pumpkin Spice Cake From Scratch
1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan and line it with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, ginger, nutmeg, allspice, and cloves.
3. In another bowl, whisk the eggs, oil, brown sugar, white sugar, pumpkin puree, and vanilla until smooth.
4. Add the dry ingredients to the wet ingredients and whisk until fully combined.
5. Transfer the cake batter to the prepared pan and spread evenly.
Tip: You can use parchment paper, cooking spray, or you can grease the pan with butter.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
7. For the frosting, beat the butter until creamy using a hand mixer.
8. Add the cream cheese and continue mixing until smooth. Add the powdered sugar and vanilla, then beat until light and creamy.
9. Transfer half of the frosting to another bowl. Mix the cinnamon and maple syrup into one half of the frosting.
10. Spoon alternating dollops of both frostings in the separate bowls over the cooled cake.
11. Spread gently using a spatula across the surface without completely blending the two frostings together.
12. Place in the fridge for about 1 hour before slicing for the cleanest cuts. Add some caramel sauce if you like. Serve and enjoy!
Recipe Tips
- Every oven bakes a little differently, so start checking the cake around the 30-minute mark. For this recipe, I baked my pumpkin spice cake for 32 minutes, but the time can vary from 30 to 35 minutes, depending on the oven. Be sure to check with a toothpick to be sure it's done. Don't bake it too long, or the cake will dry out.
- Don't overbake the cake, or it can lose some of its moisture.
- Allow the cake to cool completely before adding the frosting, or it can become a major mess.
- For the best slices, chill the frosted cake in the refrigerator before serving.
- For a different twist, use this same recipe to make pumpkin cupcakes and add some chocolate chips for something different.
What To Serve With This
- Hot coffee
- Chai latte
- Hot apple cider
- Vanilla ice cream
- Whipped cream
FAQs
Yes. If you're using fresh pumpkin, make sure the puree has a similar consistency to canned pumpkin and isn't too watery.
Absolutely. The cake can be baked up to 2 days ahead and stored in the refrigerator.
Yes. You can substitute approximately 1 tablespoon of pumpkin spice for the spice blend.
Chilling helps the frosting set, making the cake much easier to slice neatly.
Recipe
Easy Pumpkin Spice Cake From Scratch
Ingredients
Cake
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ½ teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ¼ tablespoon allspice
- pinch of cloves
- 4 large eggs
- 1 cup canola or vegetable oil
- ¾ cup packed light brown sugar
- ¼ cup white sugar
- 15 oz pumpkin puree
- 2 teaspoon vanilla
Frosting
- 1 ¼ cups unsalted butter, at room temperature
- 1 cup cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 tablespoon maple syrup
Instructions
- Cake: Preheat the oven to 350°F (175°C). Spray a 9x13-inch (23x33cm) baking pan lightly with baking spray and line with parchment paper. Set aside.
- In a large mixing bowl, whisk the flour, baking powder, salt, cinnamon, ginger, nutmeg, allspice, and cloves to combine. Set aside.
- In another large mixing bowl, whisk the eggs, oil, brown sugar, white sugar, pumpkin puree, and vanilla to combine. Add the dry ingredients and whisk until thoroughly combined. Transfer the batter to the prepared baking pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cover loosely with aluminum foil after 20-25 minutes if the tops brown too quickly. Remove from the oven, place the pan on a wire rack, and cool to room temperature.
- Frosting: In a large mixing bowl, using an electric mixer fitted with a whisk or paddle attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add the cream cheese and mix until smooth and combined. Sift in the powdered sugar and mix until creamy, about 2 minutes. Add the vanilla and mix to combine.
- Remove half of the frosting and transfer it to a medium mixing bowl. Add the cinnamon and maple syrup and mix until creamy and combined, about 1 minute.
- Alternately spoon dollops of both frostings on top of the cooled cake and spread all over the cake without mixing the two frostings completely up. Refrigerate for 1 hour that the frosting sets, and it's easier to cut. Serve immediately or store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Notes
Cooking Time and Temperature
Bake in the oven at 350°F (175°C) for 30-35 minutes.Taste & Texture
This Easy Pumpkin Spice Cake With Cream Cheese Frosting is incredibly moist and delicious with warm fall spices throughout every bite. The rich pumpkin flavor goes well with the tangy cream cheese frosting, and the maple mix adds an extra bit of sweetness.Storage, Freezing & Reheating
- Refrigerator: Store covered in an airtight container for up to 4 days.
- Freezer: Freeze the unfrosted cake layer or individual frosted slices for up to 3 months.
- To Freeze Slices: Place slices in the freezer for about 1 hour until the frosting firms up, then wrap individually and store in freezer-safe bags.
- To Thaw: Transfer to the refrigerator overnight before serving.
Serving Recommendations
I love serving this cake chilled with a hot cup of coffee or chai latte on a cool afternoon. It's also perfect for Thanksgiving dessert tables, fall birthdays, and family gatherings.Recipe Variations and Substitutions
- Pumpkin Cake with Maple Frosting: Use only the maple cinnamon frosting if you want a stronger maple flavor.
- Fresh Pumpkin: Homemade puree works beautifully as long as it's not overly watery.
- Gluten-Free Option: Substitute a 1:1 gluten-free flour blend that contains xanthan gum.
- Lower Fat Version: Replace ½ cup of the oil with ½ cup applesauce.
- Cupcakes: Divide the batter among 26-28 muffin liners and bake for 18-20 minutes.
- Cake Pops: Use half of the frosting and transform the cake into pumpkin cake pops.
- Pumpkin Bundt Cake: If you want to bake a gorgeous bundt cake, use my pumpkin bundt cake recipe. It's as delicious as this pumpkin sheet cake.
Proper Storage Tips
- Allow the cake to cool completely before frosting.
- Keep the cake refrigerated because of the cream cheese frosting.
- Store in an airtight container to maintain moisture.
- Place parchment paper between stacked slices if storing leftovers.
- Remove from the refrigerator 15-20 minutes before serving for the best texture.
Pro Tips
- Use pure pumpkin puree, not pumpkin pie filling.
- Measure the flour carefully to avoid a dry cake.
- Don't overmix the batter once the flour is added.
- Let the cake cool completely before adding the frosting.
- Chill the cake before slicing for cleaner cuts.
- Use room-temperature butter and cream cheese for the smoothest frosting.
- If you're using fresh pumpkin, drain any excess moisture before making the puree.
Video
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Jasmine
Hi, is it really 1/4 tbsp allspice or 1/4 TSP allspice instead? Thanks
Stan Ivanov
Hello Jasmine. Thanks for your question. This recipe calls for 1/4 tbsp of allspice (about 2 grams)
Alternatively You you can use 1 tbsp of pumpkin spice instead of cinnamon, ginger, nutmeg, allspice, and cloves
Natalia Rodriguez
Holy smokes! I tried this last night and it’s amazing! That frosting is SO good! Thank you for sharing this! I wanted to ask, how would you increase the portions for a 3 layer cake? I’d like to distribute the batter into 3 pans next time but don’t want to mess up the ingredients!
Thank you!
Sabine
Thank you very much. I'm glad you like it! For an 8-inch or 9-inch three-layer cake, I would double the ingredients. Check the cake with a toothpick to be sure it's done but not overbaked. I hope that helps!