Pumpkin Spice Cake Recipe – Moist, Fluffy & Perfect for Fall
Nothing says fall like the warm, cozy flavors of pumpkin spice! This Pumpkin Spice Cake Recipe is a delightful combination of moist pumpkin cake, aromatic spices, and a rich cream cheese frosting that melts in your mouth. Perfect for autumn gatherings, Thanksgiving, or simply indulging in seasonal flavors, this cake is easy to make and irresistibly delicious. With just the right balance of sweetness and spice, it’s a dessert that will have everyone asking for seconds.
Nutrition & Instructions
- Prep Time: 20 minutes
- Active Time: 35 minutes
- Resting Time: 30 minutes
- Total Time: 1 hour 25 minutes
- Cuisine: American
- Course: Dessert
- Servings: 12
- Calories per Serving: ~350 kcal
Equipment
- Large mixing bowls
- Whisk
- Electric mixer (optional)
- Measuring cups and spoons
- 9×13-inch baking pan or two 9-inch round cake pans
- Parchment paper
- Spatula
- Cooling rack
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup vegetable oil (or melted butter)
- 4 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk or buttermilk
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp milk (if needed for consistency)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line two 9-inch round cake pans with parchment paper.
Step 2: Prepare the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
Step 3: Mix the Wet Ingredients
In another large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir gently until just combined—do not overmix.
Step 5: Bake the Cake
Pour the batter into the prepared baking pan(s) and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool the Cake
Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack. Allow it to cool completely before frosting.
Step 7: Make the Cream Cheese Frosting
In a mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and milk (if needed) until a smooth, spreadable consistency is achieved.
Step 8: Frost and Serve
Spread the frosting over the cooled cake. Slice and enjoy!
Tips for Best Results
- Use Room Temperature Ingredients – This ensures a smooth batter and creamy frosting.
- Don’t Overmix – Overmixing can make the cake dense instead of fluffy.
- For Extra Moisture – Substitute half of the oil with unsweetened applesauce.
- Spice it Up – Add a pinch of cardamom for an extra depth of flavor.
Pairing Suggestions
This pumpkin spice cake pairs well with:
- A warm cup of coffee or chai latte
- Vanilla ice cream or whipped cream
- A drizzle of caramel sauce for extra indulgence
Conclusion
This Pumpkin Spice Cake Recipe is the perfect dessert for fall, bringing together the rich flavors of pumpkin and warm spices in a moist, tender cake. Whether you’re baking it for a family gathering or just to satisfy a sweet craving, this easy-to-follow recipe will deliver a delicious treat every time. Give it a try and enjoy the cozy taste of autumn!
I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.