Pumpkin spice cake is your go-to dessert when the air gets crisp and your craving for cozy kicks in. It’s a nostalgic mix of warm spices, tender crumb, and sweet cream cheese frosting—all baked in one simple pan. Even if you’ve never baked from scratch before, this recipe makes it effortless.
With just a handful of pantry staples like pumpkin puree, eggs, and oil, this cake comes together in minutes. Whether you’re baking it for a holiday spread, a weekend treat, or a spontaneous fall craving, this pumpkin spice cake is your new favorite way to celebrate the season.
Why You’ll Love This Pumpkin Spice Cake
There’s something magical about pumpkin spice cake that makes it an instant favorite. Here’s why you’ll keep coming back to this recipe:
- Unforgettable Flavor: Pumpkin pie spice adds cozy warmth with cinnamon, nutmeg, and more in every bite.
- Super Moist Texture: The oil and pumpkin keep the cake soft without needing fancy techniques.
- Simple Prep: No mixer needed for the cake—just a bowl, a whisk, and a spatula.
- Crowd-Pleaser: This cake works for everything from potlucks to weeknight desserts.
The Spiced Legacy of Pumpkin Spice Cake
This seasonal favorite has deep roots in American baking. Here are a few fun facts to stir into your kitchen conversation:
- Colonial Traditions: Early settlers used pumpkins in desserts due to their abundance and versatility.
- Pumpkin Spice Popularity: The familiar blend became a hit in the 1950s, thanks to spice companies and later, trendy drinks.
- Cake vs. Pie: While pumpkin pie ruled for decades, pumpkin spice cake grew popular for its ease and portability.
- Modern Fall Icon: Pumpkin spice isn’t just a trend—it’s a cultural phenomenon now!
Key Ingredients in Pumpkin Spice Cake
- Pumpkin Puree: Delivers that earthy, rich flavor and makes the cake moist.
- Pumpkin Pie Spice: A cozy mix of cinnamon, nutmeg, ginger, and cloves for warm depth.
- Canola or Vegetable Oil: Ensures the cake stays tender for days.
- Granulated Sugar: Sweetens and balances the spice without overpowering it.
- Cream Cheese: Adds tang and creaminess to the frosting.
How to Make Pumpkin Spice Cake (Step-by-Step)
Pumpkin Spice Cake with Cream Cheese Frosting
- Preheat & Prep
Set your oven to 350°F (177°C). Line an 8×8-inch baking pan with foil and spray it with cooking spray. - Whisk the Wet Ingredients
In a large bowl, whisk together the eggs, granulated sugar, pumpkin puree, oil, pumpkin pie spice, and vanilla until smooth. - Stir in the Dry Ingredients
Add flour, baking powder, baking soda, and salt. Stir gently until just combined—don’t overmix. - Bake the Cake
Pour the batter into the prepared pan, smoothing the top. Bake for 35–40 minutes or until a toothpick comes out clean or with just a few moist crumbs. - Cool Completely
Place the cake on a cooling rack. Wait until it’s fully cooled before frosting—this prevents melting. - Make the Frosting
In a large bowl or stand mixer, beat cream cheese, butter, confectioners’ sugar, vanilla, and salt until smooth and fluffy. - Frost & Serve
Spread the frosting evenly over the cooled cake. Slice into squares and serve!
Tips and Twists
Want to customize your pumpkin spice cake or make it even better? Here’s how:
Top Tips
- Use room temperature ingredients for smoother mixing.
- Don’t skip cooling before frosting—it’s worth the wait.
- For best texture, don’t overmix the batter.
- If using homemade pumpkin puree, drain excess moisture.
- Store any extra frosting for later—it keeps for up to 2 weeks!
Fun Variations
- Add chopped pecans or walnuts to the batter for crunch.
- Top with caramel drizzle for a bakery-style finish.
- Make pumpkin spice cupcakes by adjusting bake time to 18–20 minutes.
Storage, Reheating, and Make-Ahead Tips
- Storage: Keep leftover cake covered in the fridge for up to 5 days.
- Reheating: Let slices sit at room temperature for 10–15 minutes before serving for best texture.
- Make-Ahead: Bake and cool the cake the day before. Frost just before serving or chill frosted cake overnight.
Serving Suggestions
Here are a few tasty ways to serve up your pumpkin spice cake:
- With a cup of hot chai or coffee for an afternoon pick-me-up.
- Topped with whipped cream or cinnamon sugar for extra flair.
- Cut into mini squares for bite-sized party treats.
- Served with vanilla ice cream for a warm-cold contrast.
- Decorated with sugared pumpkin seeds or nuts for crunch.
Frequently Asked Questions
Can I double this recipe for a larger crowd?
Yes—use a 9×13 pan and adjust bake time by 5–10 extra minutes.
Can I use homemade pumpkin puree?
Definitely! Just be sure to strain it first to remove excess water.
Can I make this dairy-free?
Yes—use dairy-free cream cheese and butter for the frosting.
Do I have to use foil in the pan?
No, but it helps with easy removal and cleanup.
Can I freeze this cake?
Yes—freeze slices without frosting, then frost after thawing for best texture.
Enjoy Your Pumpkin Spice Cake!
Pumpkin spice cake is one of those recipes that instantly warms the kitchen—and your heart. It’s easy to make, deliciously moist, and topped with the dreamiest cream cheese frosting. Whether you bake it for fall festivities or just a quiet night in, this cake delivers big comfort with minimal effort. Now that you’ve got the recipe, it’s time to treat yourself—again and again.
Explore More Recipes You’ll Love
If this pumpkin spice cake hit the spot, you’ll love these comforting creations from Abby’s Recipes:
- Blueberry Bread Pudding – A rich, fruity dessert perfect for cozy nights.
- Best Carrot Cake Cookies – Spiced, soft cookies that echo the flavors of pumpkin cake.
- No-Bake Cherry Cheesecake – A chilled, creamy option when you don’t want to bake.
- Cinnamon Swirl Pancakes – Breakfast that tastes like dessert.
- Crockpot Chicken and Gravy – A savory comfort meal to balance out dessert.
Visit AbbysRecipes.com for more sweet inspiration and everyday cooking ideas!
Pumpkin Spice Cake
Ingredients
Cake
- 2 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree
- ½ cup canola or vegetable oil
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Frosting
- 6 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1½ cups confectioners’ sugar
- ½ tsp vanilla extract
- ½ tsp salt
Instructions
- Preheat oven to 350°F. Line an 8×8-inch pan with foil and spray with cooking spray.
- In a large bowl, whisk together eggs, sugar, pumpkin puree, oil, pumpkin pie spice, and vanilla until smooth.
- Add flour, baking powder, baking soda, and salt. Stir gently until just combined—do not overmix.
- Pour batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes or until a toothpick comes out clean or with moist crumbs.
- Let cake cool completely in the pan before frosting.
- In a bowl, beat cream cheese, butter, confectioners’ sugar, vanilla, and salt until smooth and fluffy.
- Spread frosting evenly over cooled cake, slice, and enjoy your pumpkin spice cake.
Notes
- Fat: 16g
- Carbohydrates: 42g
- Sugar: 29g
- Protein: 3g