This Pumpkin Cake is easy to make and tastes so delicious! It’s perfectly spiced and it’s just the right dessert for Fall!
This is one of our favorite Fall desserts. I find myself making it for Sunday dinners, celebrations, and even potlucks! My kids love helping me decorate the top with either candied pecans or candy corn, YUM! Each bite of this cake taste like Fall. There’s something so comforting about creamy pumpkin and spices like cinnamon, ginger, and nutmeg.
More Pumpkin Recipes:
This time of the year everything pumpkin in my JAM! Here are some of my favorite pumpkin recipes:
- Pumpkin Pancakes
- Pumpkin Chili
- Mom’s Pumpkin Bread
- Baked Pumpkin Cheesecake Dip
- 4-Ingredient Pumpkin Blossom Cookies
- Pumpkin Honey Muffins
- Pumpkin Churro Waffles with Spiced Cream Cheese Frosting
- Pumpkin Parfait Breakfast Popsicles
- Pumpkin Snickerdoodles
- Pumpkin Cupcakes
- Honey Kissed Pumpkin Cake
- Pumpkin Blossom Cake
- Pumpkin Sheet Cake with Browned Butter Cinnamon Icing
- Creamy Pumpkin Pasta with Sausage and Sage
Cook’s Note – Pumpkin Spice Cake:
- This recipe calls for pumpkin pie spice. I like making my own pumpkin pie spice because it’s SO much cheaper than buying it in the grocery store and I use it a TON throughout the Fall.
- Try making my candied pecans recipe as a garnish for this cake. They take only 10 minutes, you can easily whip up a batch while the pumpkin cake cools!
- Leftover cake will keep, covered in the refrigerator, for up to 5 days.
- This recipe will make a 2-layer cake. Just divide the batter among 2 9-inch round cake pans and bake for about 22-26 minutes. You’ll need to double the cream cheese frosting recipe to cover the cake.
- This recipe will also make 2 dozen cupcakes. Just divide the batter among 2 muffin tins and bake for about 15-20 minutes.
Cook’s Tools – Pumpkin Cake Recipe:
ONE YEAR AGO: Chile con Queso
TWO YEARS AGO: Chipotle Chicken Tortilla Soup
THREE YEARS AGO: Sloppy Janes
- 2 cups flour
- 1 Tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs
- 1 cup vegetable oil
- 1 ⅔ cups granulated sugar
- 1 (15 ounce can) pumpkin puree
- 1 (8-ounce package) cream cheese softened
- 6 tablespoons unsalted butter softened
- 1 ½ cups powdered sugar
- 2 teaspoons vanilla extract
- Candied pecans
Move the oven rack to the middle position and preheat the oven to 350 degrees F. Spray a 9x13-inch baking pan with nonstick cooking spray and set aside.
- In a medium bowl whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
- In a large bowl, beat together the eggs, oil, and sugar with an electric mixer on medium-high speed until fluffy, about 4-5 minutes. Add in the pumpkin puree and beat on the lowest setting until combined.
- With the mixer off, add the flour mixture and then beat on the lowest setting until combined, about 1 minute.
- Pour the batter into the prepared pan and smooth it into an even layer.
- Bake, rotating the pan 180 degrees halfway through baking, until a toothpick inserted comes out clean, about 30-35 minutes. Move the cake to a wire rack to cool completely, about 60-90 minutes.
- In a large bowl add the cream cheese, butter, and powdered sugar and beat on low until combined. Then, increase the mixer to medium-high speed and beat until light and fluffy, about 3-4 minutes. Pour in the vanilla and mix until just combined.
- Turn the cooled cake out onto a serving platter. Spread the cream cheese frosting evenly over the cake.
- Sprinkle candied pecans over the frosting, slice and serve.
You can use either store-bought candied pecans for the garnish, or you can use my candied pecans recipe to make your own!