Easiest Pumpkin Cake Recipe

Need more simple but decadent cake recipes? Try my healthy apple cake, honey cake, and 2-ingredient chocolate cake next. We bake our fair share of simple cake recipes in my house. Come fall, nothing makes me happier than baking my easy pumpkin cake. The cake is light, fluffy, and perfectly moist. The pumpkin flavor comes out tenfold, and the tangy cream cheese frosting ties it together.

Why I love this recipe

Egg and dairy-free. Plus, it’s easy to make gluten-free with one simple swap! Simple ingredients. For being a completely homemade cake, the ingredient list is mostly pantry staples. Full of fall flavor. I use pure pumpkin puree, pumpkin pie spice, and an extra dash of cinnamon for good measure. It’s so darn easy to make. Prep time takes about 2 minutes; after that, all that’s left is patiently waiting for the cake to bake.

Ingredients needed

All-purpose flour. Preferably sifted to remove clumps. Use gluten-free flour if needed, but make sure it has xanthan gum added to it. If not, add ¼ of a teaspoon to it. Baking powder. For rise and fluffiness. Don’t swap it for baking soda, as it won’t have the same effect. Salt. Brings out the natural sweetness of the cake. Pumpkin pie spice. If you don’t have pumpkin pie spice, mix cinnamon, ground ginger, cloves, nutmeg, and allspice. Ground cinnamon. Although cinnamon is in the spice mix, I like a dash more for extra flavor. Pumpkin puree. Make sure to use unsweetened pumpkin puree, not pumpkin pie filling. I used homemade pumpkin puree, but you can use canned pumpkin. Sugar. I used half white sugar and half brown sugar. The white sugar gives the cake sweetness, while the brown sugar adds a little caramelized flavor and moist crumb. You can use only one if you prefer, though more brown sugar will make a darker cake. Oil. I used vegetable oil, but any neutral-flavored oil, like canola oil or refined coconut oil, can be used. If not strictly vegan, use unsalted butter. Maple syrup. Adds sweetness and makes the cake tender. Vanilla extract. A must for any good cake! Water. To mix the cake batter. Unsweetened milk also works. Cream cheese frosting. Optional but highly recommended.

How to make pumpkin cake

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Make a double-layered cake. Simply double the ingredients and bake them in two cake pans. Or make pumpkin cupcakes! Pour the batter into a muffin pan lined with cupcake liners and reduce the baking time to 15-17 minutes. Try not to overbake the cake. It’ll continue to cook as it cools, so pull it from the oven once a toothpick comes out barely clean. Don’t be worried if your cake is darker than pictured. Using canned pumpkin or brown sugar will make your cake considerably darker. Add some fun mix-ins. Like chocolate chips, chopped pecans, or whisk in some caramel sauce.

Storage instructions

To store: Unfrosted cake can be stored at room temperature in an airtight container for up to five days. If the cake is frosted, it can be stored in the refrigerator for up to two weeks. To freeze: Place cake slices in a freezer-friendly container and store in the freezer for up to six months.