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Slice of Pumpkin Spice Cake with cream cheese frosting

The Ultimate Guide to Pumpkin Spice Cake: A Perfect Fall Treat

A moist, spiced, and delicious Pumpkin Spice Cake that’s perfect for fall gatherings. Topped with creamy cream cheese frosting, this cake combines the sweetness of pumpkin with warming spices like cinnamon and nutmeg. A true autumn delight!

  • Total Time: 45-50 minutes
  • Yield: 8-10 servings (depending on slice size)

Ingredients

  • 2 cups all-purpose flour – Provides structure to the cake.

  • 1 1/2 teaspoons baking powder – Helps the cake rise.

  • 1/2 teaspoon baking soda – Works with the acid in the pumpkin to activate the leavening agents.

  • 1 teaspoon cinnamon – Adds warmth and sweetness to the cake.

  • 1/2 teaspoon nutmeg – Provides a slightly sweet and aromatic flavor.

  • 1/2 teaspoon cloves – Gives a deep, aromatic spice.

  • 1/2 teaspoon ginger – Adds a zesty kick to the flavor.

  • 1/2 teaspoon salt – Enhances the overall flavor of the cake.

  • 1 cup sugar – Sweetens the cake.

  • 1 cup pumpkin puree – Adds moisture and the signature pumpkin flavor.

  • 2 large eggs – Binds the ingredients together and adds moisture.

  • 1/2 cup vegetable oil – Helps keep the cake moist.

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

  2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.

  3. In a large mixing bowl, combine the sugar, pumpkin puree, eggs, and vegetable oil. Mix well until smooth.

  4. Gradually add the dry ingredients into the wet ingredients, mixing just until incorporated. Avoid overmixing.

  5. Pour the batter into the prepared cake pan and smooth the top.

  6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

  7. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

  8. Frost with cream cheese frosting (or your preferred frosting) and serve.

Notes

  • For an extra moist cake, you can substitute sour cream or buttermilk for some of the oil.

  • You can also add chocolate chips or chopped nuts to the batter for added texture.

  • If you don’t have fresh pumpkin puree, canned pumpkin works perfectly fine. Just make sure it’s pure pumpkin and not pumpkin pie filling.

  • If you’re making cupcakes, reduce the baking time to 20-25 minutes.

  • Author: Aleida
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert, Fall Treat, Cake
  • Method: Baking
  • Cuisine: American, Autumn
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 250-280 calories
  • Sugar: 22 grams
  • Sodium: 180 milligrams
  • Fat: 12 grams
  • Saturated Fat: 2 grams
  • Unsaturated Fat: 8 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 35 grams
  • Fiber: 2 grams
  • Protein: 3 grams
  • Cholesterol: 30 milligrams

Keywords: Pumpkin Spice Cake, Fall Cake, Pumpkin Cake, Autumn Dessert, Spiced Cake, Pumpkin Spice, Moist Pumpkin Cake, Cream Cheese Frosting