This moist and tender Pumpkin Spice Cake is topped with a rich cream cheese frosting. It’s perfect for fall baking and holiday parties.
Fall is in the air and that means one thing: pumpkin spice season! This year, ditch the same old pumpkin pie and try your hand at this delicious pumpkin spice cake.
It’s moist, flavorful, and perfect for any autumn gathering. Best of all, it’s easy to make – just follow these simple steps and you’ll be ready to go!
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Is it really fall if you don’t have a pumpkin spice cake in your house? I think not. This is my go-to recipe for the season. It’s easy to make and always turns out delicious.
Plus, the best part is that you can customize it however you want! So whether you’re looking for something classic or something a little more adventurous, this recipe has you covered. I know you’ll love it!
easy pumpkin cake recipe with cream cheese frosting
Here are some commonly asked questions
What is the history of pumpkin spice cake?
Pumpkin spice cake is a dessert that has been around for decades. It was first created in the 1940s by Chef James Beard who used pumpkin pie spices to create a cake.
This dessert became popular in the 1990s when Starbucks introduced it as a seasonal beverage option. They also packaged their pumpkin spice latte mix to sell at grocery stores and supermarkets.
Why is pumpkin spice cake popular in Fall and Winter?
The pumpkin spice cake is a type of dessert that is very popular during the Fall and Winter seasons. The popularity of this dessert has been steadily increasing over time, with many people indulging in it as early as September, or even August.
There are many reasons why pumpkin spice cake is so popular, but one of the most significant reasons is that it tastes great.
Can I Make This Recipe as Cupcakes?
You can make this recipe as cupcakes! Simply follow the same oven temperature, fill the cupcake wrappers 2/3 full, and bake 18-21 minutes or until baked through. OR you can check out my pumpkin spice cupcakes recipe. You’ll get the same great flavor and texture in a convenient cupcake form!
Can I Double This Recipe?
If you want to make a double batch of this pumpkin spice cake, simply double all of the ingredients. The bake time will remain the same as long as you divide the ingredients into two cake pans and bake them side-by-side in the oven.
Can Pumpkin Spice Cake be made in advance?
Yes, pumpkin spice cake can be made in advance and stored in the fridge. You’ll need to let it cool completely before serving.
Ingredients for Pumpkin Spice Cake
- pumpkin puree
- brown sugar-packed
- granulated sugar
- butter – melted
- applesauce
- vanilla extract
- eggs
- all-purpose flour
- pumpkin pie spice
- ground cinnamon
- baking powder
- baking soda
- salt
Should this easy Pumpkin Spice Cake recipe be refrigerated?
Again, this is a matter of personal preference. The cream cheese frosting will need to be kept chilled in between servings.
We think this cake is best served at room temperature, but it will be just fine if served chilled too. Simply remove it from the fridge about an hour before you plan to serve.
Ingredients for Cream Cheese Frosting
- cream cheese – room temperature
- butter unsalted – softened
- vanilla extract
- confectioner’s sugar
- milk
- pumpkin pie spice
- salt
Can I Make This Recipe Using Homemade Pumpkin Puree?
If you want to try making this pumpkin spice cake recipe using homemade puree, it’s important to know that the results may not be exactly the same. This is because store-bought puree is usually more watery than homemade puree.
As a result, your cake may not be as moist and fluffy. However, if you’re willing to experiment, we recommend giving it a try! Who knows, you might just end up with a delicious pumpkin spice cake that’s even better than the original.
Can This Recipe Be Made Gluten-Free?
If you’re making this recipe gluten-free, use a gluten-free all-purpose flour substitute and not almond flour. The pumpkin spice cake with cream cheese frosting is incredibly moist and is slightly denser than regular cake, so I think the batter could be made gluten-free.
pumpkin cake
How to Make Pumpkin Spice Cake
- Preheat the oven to 350 degrees F.
- Grease a 9 x 13 baking dish and set aside.
- In a large mixing bowl combine the pumpkin, brown sugar, granulated sugar, butter, applesauce, and vanilla. Mix until incorporated.
- Add the eggs to the bowl and mix well.
- In a separate bowl whisk together the flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
- Add the dry ingredient mixture to the wet ingredients and mix until fully blended, scraping the sides as needed.
- Pour the batter into the prepared baking dish and bake for 32-36 minutes or until a toothpick inserted comes out clean or the center springs back when gently pressed.
- Allow the cake to cool for 60 minutes on a cooling rack before adding the frosting.
Can You Make Pumpkin Spice Cake With Canned Pumpkin? Fresh Pumpkin?
You can make this pumpkin spice cake with either canned pumpkin or cooked fresh pumpkin. Make sure you are using pumpkin puree and NOT pumpkin pie filling because they are not the same thing.
I stock up on cans of Libby’s 100% pure pumpkin puree at the end of every season, so I can start making glorious pumpkin everything in August and September.
WHAT IS PUMPKIN PIE SPICE MADE OF?
Pumpkin Pie Spice is made of cinnamon, ginger, nutmeg, and cloves. You can use it to make your own pumpkin pie spice by mixing these spices together.
What is the difference between Pumpkin Pie Mix and Pumpkin Puree? Which one is used for this recipe?
Pumpkin Pie Mix is a mixture of pumpkin puree, sweetener and spices combined that is used to make pumpkin pie. Pumpkin Puree is a pureed form of pumpkin and can be used in recipes that call for canned pumpkin. It does not contain any other ingredients, it is just pureed pumpkin.
The recipe calls for pumpkin puree because it does not contain all the additional ingredients in the pie filling. Pumpkin pie filling can also be used in this recipe, however, most people think that it makes the dessert too sweet. I prefer to stick to puree.
How to Make Cream Cheese Frosting
- In a large bowl add the cream cheese, butter, and vanilla and beat until creamy.
- Gradually add the confectioner’s sugar, milk, pumpkin pie spice, and salt to the bowl. Mix slowly for 20 seconds and then increase to medium-high speed and beat for 2 minutes until the frosting is thick and fluffy while scraping the sides as needed.
- Add the frosting to the top of the cake, spreading it into a thick, even layer.
- Place the walnuts in a zip-top bag and roll with a rolling pin to crush. Or you can chop them on a cutting board – whichever works best for you.
- Sprinkle the crushed walnuts on top of the frosted cake.
- Serve immediately or within 3 days.
Pro Tips
- Heavy cream or almond milk can be used in substitution for the milk.
- If you would like more spice you can add ½ teaspoon to 1 teaspoon more cinnamon or pumpkin spice.
- The cake can be stored in a sealed container for up to 5 days.
What if I don’t have Pumpkin Pie Spice?
I understand that you might not keep pumpkin pie spice on hand – or maybe you used so much last season that you may have run out. No problem – just blend the following ingredients together and you will have your own homemade pumpkin pie spice.
- 1/3 cup cinnamon
- 1 tbsp each of ground ginger, nutmeg, ground cloves
- 2 tsp Allspice
Can Pumpkin Spice Cake be frozen?
Yes, this cake does fine when it is frozen. Be sure to cover it or wrap it tightly in a freezer-safe wrap and thaw completely before serving. I like to add the topping once served. I also like to portion it out into individual servings before freezing so we can just grab one or two to thaw at a time.
What to Serve with Pumpkin Spice Cake
Here are a few options for recipes to serve with this pumpkin spice cake…
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Products I love when making pumpkin dump cake…
This dump cake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a dump cakeg before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this fall dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy pumpkin spice cake recipe, you’re going to love these other pumpkin recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Pumpkin Spice Cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Pumpkin Spice Cake
Ingredients
Cake
- 15 oz pumpkin puree
- 1 cup brown sugar packed
- ½ cup granulated sugar
- ½ cup butter melted
- ½ cup applesauce
- 2 teaspoons vanilla extract
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Cream Cheese Frosting
- 16 ounces cream cheese room temperature
- ½ cup butter unsalted – softened
- 1 teaspoon vanilla extract
- 3 cups confectioner’s sugar
- 2 tablespoons milk
- ½ teaspoon pumpkin pie spice
- ⅛ teaspoon salt
Toppings
- 1 cup walnuts finely crushed
Instructions
Cake
- Preheat the oven to 350 degrees F.
- Grease a 9 x 13 baking dish and set aside.
- In a large mixing bowl combine the pumpkin, brown sugar, granulated sugar, butter, applesauce, and vanilla. Mix until incorporated.
- Add the eggs to the bowl and mix well.
- In a separate bowl whisk together the flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
- Add the dry ingredient mixture to the wet ingredients and mix until fully blended, scraping the sides as needed.
- Pour the batter into the prepared baking dish and bake for 32-36 minutes or until a toothpick inserted comes out clean or the center springs back when gently pressed.
- Allow the cake to cool for 60 minutes on a cooling rack before adding the frosting.
Frosting
- In a large bowl add the cream cheese, butter, and vanilla and beat until creamy.
- Gradually add the confectioner's sugar, milk, pumpkin pie spice, and salt to the bowl. Mix slowly for 20 seconds and then increase to medium-high speed and beat for 2 minutes until the frosting is thick and fluffy while scraping the sides as needed.
- Add the frosting to the top of the cake, spreading into a thick, even layer.
- Place the walnuts in a zip-top bag and roll with a rolling pin to crush. Or you can chop them on a cutting board – whichever works best for you.
- Sprinkle the crushed walnuts on top of the frosted cake.
- Serve immediately or within 3 days.
Notes
- Heavy cream or almond milk can be used in substitution for the milk.
- If you would like more spice you can add ½ teaspoon to 1 teaspoon more cinnamon or pumpkin spice.
- The cake can be stored in a sealed container for up to 5 days.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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