The Best Homemade Pumpkin Cake Recipe

I’ve been experimenting with pumpkin cakes for years, and this recipe stands out as the ultimate fall treat. It’s moist, spiced just right, and topped with a cream cheese frosting that ties it all together. What makes it special isn’t just the simplicity but the way the flavors deepen over time. If you’re curious about the secret to achieving that perfect balance, you’ll want to stick around.

Recipe

If you’re looking for a pumpkin cake that’s moist, flavorful, and downright irresistible, this is it. Trust me, this recipe has been my go-to for years, and it’s earned a permanent spot in my fall baking lineup.

What makes it special? Pure pumpkin puree—none of that canned filler nonsense—and a blend of warm spices that make every bite feel like a cozy hug.

The texture? Absolute perfection: tender crumb, just the right amount of density, and a glaze that adds a sweet, glossy finish without being overly rich.

I’ve served this at countless gatherings, and without fail, someone asks for the recipe. The best part? It’s simpler than you think.

Whether you’re a seasoned baker or just dipping your toes into the world of homemade cakes, this one’s totally doable and *so* worth it. Grab your mixing bowl and get ready to fill your kitchen with the kind of aroma that makes everyone stop and ask, “What’s baking?”

Ingredients

For the ultimate homemade pumpkin cake, it’s all about the ingredients—get them right, and you’re halfway to perfection. Oil keeps this cake irresistibly moist, while pumpkin puree (not pumpkin pie filling!) brings that signature fall flavor.

Don’t skimp on the spices; they’re the star of the show. Here’s what you’ll need, plus some smart swaps and insider tricks:

For the Cake:

• 1 ½ cups all-purpose flour – For the perfect crumb.
• 1 tsp baking soda – Essential for lift and lightness.
• 1 tsp baking powder – Works with the soda to keep it fluffy.
• 1 tsp cinnamon – A must-have for that warm, spiced flavor.
• ½ tsp nutmeg – Adds depth—freshly grated is even better!
• ¼ tsp cloves – Just a pinch, but it makes a difference.
• ½ tsp salt – Balances the sweetness.
• 1 cup pumpkin puree – Use canned or homemade, but avoid pie filling.
• ¾ cup granulated sugar – For sweetness without overpowering.
• ½ cup brown sugar – Adds moisture and a caramel-like richness.
• ½ cup vegetable oil (or melted coconut oil) – Keeps the cake ultra-moist.
• 2 large eggs – Room temperature for even mixing.
• 1 tsp vanilla extract – Enhances all the flavors.

For the Frosting:

• 8 oz cream cheese – Softened to room temperature for smooth blending.
• ½ cup unsalted butter – Softened; it’s the base of a creamy frosting.
• 3 cups powdered sugar – Sifted to avoid lumps.
• 1 tsp vanilla extract – Adds a hint of warmth.

Extras:

• Chopped pecans or walnuts – For a crunchy topping.
• Cinnamon or pumpkin spice – A light dusting for garnish.

Pro Tips:

• If you’re out of brown sugar, mix ½ cup white sugar with 1 tsp molasses.
• No pumpkin puree? Roast and blend fresh pumpkin—it’s worth the effort!
• For a lighter frosting, substitute half the cream cheese with mascarpone.
• Always sift your powdered sugar to avoid clumpy frosting.

How to Make the Best Pumpkin Spice Cake Guide

• Gradually add the dry ingredients to the wet mixture, mixing just until combined. Overmixing leads to a dense cake—stop as soon as you see no streaks of flour. A few small lumps are okay!
• Pour the batter into the prepared pan and smooth the top with a spatula.
• For an extra touch, sprinkle chopped nuts or chocolate chips on top before baking—they’ll add texture and visual appeal.
• Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Ovens vary, so start checking at 25 minutes.
• The cake should spring back lightly when touched—this means it’s perfectly moist inside.
• Let the cake cool completely before frosting or slicing. Rushing this step can cause the cake to crumble. Patience pays off with clean, beautiful slices!
• Optional: Dust with powdered sugar or frost with cream cheese icing.
• For a shortcut, use store-bought frosting, but warm it slightly for easier spreading.
• Store leftovers covered at room temperature for up to 3 days, or refrigerate for longer freshness.
• The flavors deepen overnight—making it even tastier the next day!

Nutrition

Enjoy this delicious pumpkin cake that’s both flavorful and nutritious. Here’s a breakdown of its nutritional content per serving:

Chef Tips

When I’m making this pumpkin cake, I always confirm my ingredients are at room temperature to create a smoother batter and even bake. I also sift the dry ingredients to prevent clumps and guarantee lightness.

Don’t overmix the batter—stir just until combined. I test for doneness with a toothpick; it should come out clean, with a few moist crumbs.

Let the cake cool completely before frosting.