Updated on July 31st, 2025
This pumpkin cake recipe is soft, moist, and full of cozy flavor. The pumpkin puree adds natural sweetness and keeps the texture tender, while cinnamon and vanilla make every bite taste like fall. It’s the kind of dessert that’s easy to make but always stands out, especially with the creamy layer of homemade cream cheese frosting on top. Whether you bake it in a sheet pan or as a layered cake, it’s a great choice for a fall treat.
Why this recipe works
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Real pumpkin flavor: Using pumpkin puree gives the cake a deep, slightly sweet flavor that works perfectly with the warm cinnamon.
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Moist and soft every time: The oil and pumpkin make sure the cake stays tender, even after a day or two.
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Cream cheese frosting fits just right: The smooth and slightly tangy frosting goes really well with the sweet, spiced cake underneath.
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Great for all kinds of occasions: It works for holidays, potlucks, or just because you’re craving a homemade dessert.
Serving suggestions
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Serve it with coffee or tea: A warm drink brings out the spice in the cake and makes it even more comforting.
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Top with extra walnuts if you like crunch: A handful on top adds texture and a little nutty flavor without overpowering the cake.
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Keep it simple or dress it up: You can enjoy it plain or add a sprinkle of cinnamon or nutmeg before serving.
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Make it ahead for a gathering: It holds up well in the fridge and tastes just as good the next day, maybe even better.
Pumpkin Cake Recipe
This pumpkin cake recipe is soft, moist, and full of fall flavor. Topped with cream cheese frosting, it’s the perfect dessert for autumn baking.
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
- 2 cups white sugar
- 1 1/4 cups vegetable oil
- 1 teaspoon vanilla extract
- 2 cups canned pumpkin (or fresh pumpkin puree)
- 4 eggs
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup chopped walnuts (optional) Cream cheese Frosting-
- 2 (8 ounce) packages cream cheese (softened)
- 1/2 cup butter (softened)
- 2 cups confectioners sugar
- 1 teaspoon vanilla extract
Instructions
- Pre-heat the oven to 350 degrees. Grease and flour a 12×18 inch pan. In a medium bowl sift together flour, baking powder, baking soda, salt, and cinnamon.
- Set aside. In a large bowl beat sugar and oil until combined. Blend in vanilla extract and pumpkin puree. Beat in the eggs, one at a time. Gradually beat in the flour mixture. Stir in walnuts. Pour the batter into the prepared 12×18 inch pan.
- Place into the oven and bake at 350 degrees for 30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool.
- To make the frosting- In a medium bowl cream together the cream cheese and butter until creamy. Mix in the vanilla extract. Gradually beat in the confectioner’s sugar until the frosting has become smooth and achieved spreading consistency. Spread the frosting over the top of the cooled cake.
Nutrition
- Serving Size:
- Calories: 1414
- Sugar: 110.5 g
- Sodium: 673.9 mg
- Fat: 87.9 g
- Carbohydrates: 152.8 g
- Protein: 14.5 g
- Cholesterol: 195.7 mg
