Pumpkin Cake Recipe

If there’s one dessert that perfectly captures the cozy essence of fall, it’s a Pumpkin Cake. Imagine a soft, spiced crumb infused with earthy pumpkin flavor, topped with luscious cream cheese frosting and a drizzle of maple syrup. This cake strikes the perfect balance between sweet, spiced, and irresistibly moist — a true showstopper for gatherings or a comforting treat with your afternoon coffee.
Whether you’re using fresh or canned pumpkin, this easy recipe guarantees bakery-quality results every time.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Unbelievably Moist: Thanks to pumpkin puree and oil, every bite stays tender for days.
• Simple Pantry Ingredients: No fancy tools or rare spices required.
• Perfect for Any Occasion: From Thanksgiving feasts to weekend baking sessions.
• Dreamy Cream Cheese Frosting: Smooth, rich, and perfectly tangy.
• Crowd-Pleaser: The combination of maple syrup and pecans takes it over the top!

Unlike many pumpkin cakes that turn out dense, this one bakes up light and fluffy — the kind you’ll proudly bring to the table and watch disappear.

Ingredients Needed

For the Pumpkin Base

• 1⅔ cups pumpkin puree – use fresh homemade puree or one 15-oz (425 g) can of pure pumpkin (not pie filling).
• 4 large eggs, at room temperature (about 55–60 g each).
• 1⅔ cups granulated sugar – or caster/superfine sugar for a smoother texture.
• 1 cup vegetable or canola oil – or another neutral oil of choice.
• 2 cups all-purpose flour, sifted.
• 4 tsp baking powder – ensures a high, fluffy rise.
• 2 tsp ground cinnamon – for classic warmth.
• 1 tsp kosher or cooking salt – balances sweetness and enhances flavor.

For the Cream Cheese Frosting

• 6 oz (180 g) cream cheese, softened to room temperature.
• 1 cup (225 g) unsalted butter, softened.
• 1 tsp pure vanilla extract.
• 4 cups powdered (icing) sugar, sifted to remove lumps.

To Finish

• ⅓–½ cup maple syrup – for that glossy, caramel-like finish.
• ½ cup pecans, roughly chopped and toasted for crunch.

How to Make Pumpkin Cake

Step 1 – Prepare the Pan and Oven

Preheat your oven to 180°C / 350°F (160°C fan-forced).
Lightly grease and line a 9 × 13 in (23 × 33 cm) baking pan with parchment paper, leaving a small overhang for easy lifting later. This prevents sticking and ensures even baking.

Step 2 – Mix the Wet Ingredients

In a large mixing bowl, whisk together eggs, sugar, oil, and pumpkin puree until smooth and well blended. This mixture should look glossy and thick — it forms the moist base of your cake.

Step 3 – Combine the Dry Ingredients

In a separate bowl, sift together the flour, baking powder, cinnamon, and salt.
Gradually add the dry mixture to the wet ingredients, stirring gently until no streaks of flour remain. Avoid over-mixing to keep the cake light.

Step 4 – Bake to Perfection

Pour the batter into your prepared pan and spread evenly.
Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely — at least 2 hours before frosting.

Step 5 – Make the Cream Cheese Frosting

In a clean bowl, beat together cream cheese and butter for about 2 minutes, until fluffy and smooth.
Gradually add the powdered sugar in three additions, mixing on low each time to prevent a sugar cloud.
Once incorporated, increase speed to high and beat for another 3 minutes, until light, airy, and silky.
Beat in vanilla extract. Use immediately for the best texture.

Step 6 – Frost and Decorate

Spread the frosting generously over the cooled cake.
Use the back of a spoon to create pretty swirls, then drizzle with maple syrup, focusing on the grooves so it pools beautifully.
Top with chopped pecans for crunch and contrast.

Serving and Storage Tips

• Serve: Enjoy slices at room temperature for the creamiest frosting texture. Pair with coffee or a spiced chai latte.
• Store: Cover and refrigerate for up to 5 days. Bring to room temperature before serving.
• Freeze: The unfrosted cake can be wrapped tightly and frozen for up to 2 months. Thaw completely before frosting.

Helpful Notes

• Pumpkin Purée Tip: If using homemade puree, make sure it’s thick and not watery — strain if needed.
• Spice Variations: Feel free to add nutmeg, ginger, or allspice for deeper flavor.
• Lighter Option: Substitute half the oil with applesauce for fewer calories.
• Presentation Idea: Bake in two 8-inch round pans for a layered version with extra frosting between the layers.

Conclusion

This Pumpkin Cake delivers everything you crave in a fall dessert — tender crumb, rich frosting, and that warm, spiced aroma that fills your kitchen with comfort. It’s simple, foolproof, and guaranteed to impress guests or satisfy your own cozy cravings.

If you try this recipe, please leave a ⭐ rating and comment below to share how it turned out!
Don’t forget to pin it on Pinterest or share it on Facebook so others can enjoy it too.
What’s your favorite twist on pumpkin desserts? Tell us in the comments!

Frequently Asked Questions (FAQ)

Can I use fresh pumpkin instead of canned?

Yes! Just make sure to steam, mash, and drain the pumpkin thoroughly so it’s smooth and not watery — otherwise, the batter may turn too wet.

How can I make this cake gluten-free?

Substitute the flour with a 1:1 gluten-free baking blend that contains xanthan gum. Baking time may vary slightly.

Can I reduce the sugar?

You can cut the sugar by up to ¼ cup without affecting texture much. Keep in mind that reducing it further may alter moisture and flavor balance.

Why did my cake turn out dense?

Over-mixing or using too much pumpkin puree can make the cake heavy. Mix only until combined and measure puree accurately.

Is the frosting freezer-friendly?

Yes — the cream cheese frosting can be frozen separately for up to 1 month. Thaw overnight in the fridge and re-whip before using.