Easy Homemade Pumpkin Cake Recipe

This soft, moist pumpkin cake is packed with warm fall spices and topped with a rich cream cheese frosting. It's the perfect dessert for Thanksgiving, Halloween parties, or whenever you're craving cozy autumn flavors. The cake stays tender for days and is easy enough for beginner bakers.

Why You'll Love This Pumpkin Cake

• Soft and incredibly moist
• Full of warm pumpkin spice flavor
• Easy to make with simple pantry ingredients
• Perfect for holidays and family gatherings
• Pairs beautifully with cream cheese frosting

Ingredients

For the Pumpkin Cake

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• ½ cup light brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting

• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

Step 1: Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and lightly flour a 9 x 13 inch baking pan.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, nutmeg, and cloves.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.

Step 4: Combine Everything

Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined. Avoid overmixing to keep the cake light and tender.

Step 5: Bake

Pour the batter into the prepared baking pan and spread evenly.

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

Allow the cake to cool completely before frosting.

Make the Frosting

Beat the cream cheese and butter together until smooth and creamy.

Gradually add the powdered sugar, then mix in the vanilla extract and a pinch of salt. Continue beating until light and fluffy.

Spread evenly over the cooled cake.

Optional Toppings

• Chopped pecans
• Chopped walnuts
• Cinnamon sprinkle
• Caramel drizzle
• White chocolate shavings

Storage Tips

Store the frosted cake covered in the refrigerator for up to 5 days. Let slices sit at room temperature for about 20 minutes before serving for the best texture and flavor.

Recipe Tips

• Use pure pumpkin puree, not pumpkin pie filling.
• Do not overmix the batter.
• Make sure the cream cheese and butter are softened before making the frosting.
• Toasted pecans add a delicious crunch.
• This cake can be baked a day ahead and frosted before serving.

Final Thoughts

This easy pumpkin cake is everything you want in a fall dessert. It is moist, warmly spiced, and topped with a silky cream cheese frosting that perfectly complements the pumpkin flavor. Whether you're baking for a holiday table, a birthday, or simply celebrating the season, this homemade pumpkin cake is sure to become a favorite recipe you'll make year after year.