Here’s a recipe that’s just right for the season: this classic Pumpkin Cake! It’s beautifully thick and moist, scented with cinnamon, ginger and nutmeg. The best part? A layer of tangy, fluffy cream cheese frosting is its ideal flavor match. It’s so classic and irresistible, you’ll want to make it for every gathering. It’s ideal for fall dinner parties, Halloween, Thanksgiving…or really anytime you’re craving pumpkin goodness!
Ingredients in this pumpkin cake recipe
This pumpkin cake recipe is exactly what we look for in this type of cake: beautifully moist and just sweet enough. It’s scented with just the right amount of pumpkin spices, and it’s not too rich. The recipe came about when we asked our 4 year old what else we should make with pumpkin and he said without missing a beat, “Pumpkin cake!” The cake base is similar to our Pumpkin Spice Muffins, and we created a new frosting recipe for the top. Here are the ingredients in this pumpkin cake:
All-purpose flour Pumpkin pie spice Baking soda, baking powder, and salt Dark brown sugar and granulated sugar Pumpkin puree Eggs Neutral oil Unsweetened applesauce
The applesauce in combination with the pumpkin helps to make the cake incredibly moist without adding loads of oil or butter. The result is a just sweet enough, just rich enough cake!
For the topping: a lighter cream cheese frosting
This pumpkin cake recipe is at its best with that classic topping: cream cheese frosting! Something about the tangy, creamy texture makes magic with the fluffy cake below. For this pumpkin cake, we created a lighter version of cream cheese frosting. Here’s what to know about it:
This frosting has half the butter of a traditional cream cheese frosting recipe. This means it’s a little bit softer of a texture than the standard, but just as delicious! This frosting has less sugar than the standard cream cheese frosting. This also gives it a looser texture. Because of this we’d recommend using it for applications like a sheet cake, but not for piping cupcakes.
Alternate topping: powdered sugar or glaze
The easiest way to top a pumpkin cake recipe? Douse it with powered sugar! This makes it a much lower calorie option, and it’s easier because you don’t have to mix up the frosting. It’s still delicious, but for top deliciousness we’d recommend making the cream cheese frosting. For another alternative, try this easy Maple Glaze!
Let the cake cool completely before frosting
As with any cake, let this pumpkin cake cool completely before frosting it! If you’re impatient like we are, here’s how to cool a cake quickly:
Cool the cake at room temperature for about 30 minutes. Refrigerate until it’s room temperature, about 15 more minutes.
Pumpkin cake storage & make ahead instructions
Want to make this pumpkin cake ahead? Or want to save leftovers? Here’s what to know about storage:
Cake lasts 3 to 4 days refrigerated. It holds up well! Just bring to room temperature before serving: this is the best way to taste all the flavors. You can freeze the cake for up to 3 months. Bake it and let it cool completely, then tightly wrap the unfrosted cake before freezing. Let it come to room temperature before frosting it!
More pumpkin recipes
When it’s pumpkin season, there’s nothing we crave more! Here are a few more desserts, breakfasts, snacks and drinks that make ideal pumpkin recipes:
Try Pumpkin Muffins, Pumpkin Cream Cheese Muffins or Healthy Pumpkin Muffins Go for Pumpkin French Toast, Pumpkin Baked Oatmeal, Fluffy Pumpkin Pancakes or Pumpkin Waffles Bake up a pan of 1-Bowl Pumpkin Bread or Pumpkin Banana Bread Go for Pumpkin Bars, Pumpkin Cookies or Pumpkin Chocolate Chip Cookies Make a pot of Pumpkin Chili or a frosty batch of Pumpkin Ice Cream Try a Iced Pumpkin Spice Latte or Pumpkin Spice Latte Mix up a Pumpkin Old Fashioned or Pumpkin Martini Try Mini Pumpkin Pies or Vegan Pumpkin Pie
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2 cups all-purpose flour 1 ½ tablespoons pumpkin pie spice (purchased or homemade) 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon kosher salt ¾ cup dark brown sugar ¼ cup granulated sugar 1 cup pumpkin puree 2 large eggs ⅓ cup neutral oil ½ cup unsweetened applesauce
For the cream cheese frosting (optional*)
4 tablespoons unsalted butter, room temperature 8 ounces cream cheese, room temperature 2 cups powdered sugar, sifted ½ teaspoon vanilla extract
