Easy Pumpkin Cake, Soft and Moist Every Time

Last October, I volunteered to bring dessert to my neighborhood potluck and completely forgot until 8 PM the night before. Panic set in while I stared at a dusty can of pumpkin puree, hoping it would somehow bake itself. I did not have the energy for pie crusts or delicate cake layers, so I mixed everything in two bowls and poured it into one pan.

This easy pumpkin cake recipe saved my reputation and my sanity. Oil keeps the crumb tender, pumpkin adds deep moisture, and cream cheese frosting turns the simple sheet cake into something people remember. Here is exactly how I do it.

Why You’ll Love This Recipe

• One-pan wonder: The cake bakes in one 9×13 pan, so you avoid uneven layers and slipping tiers.
• Stays incredibly soft: This moist pumpkin cake stays tender for days, even when you leave it on the counter overnight.
• Zero leftover squash: The recipe uses an entire can of pumpkin puree.
• Crowd-pleasing guarantee: Cream cheese frosting makes almost any cake impossible to resist.
• Simple decoration: You spread one layer of frosting across the top and call the work finished.

Tools You’ll Need

Nothing fancy, I promise.

• 9×13 glass baking pan: This pan creates a generous sheet cake for sharing.
• Large mixing bowls: Two bowls keep the wet and dry ingredients organized.
• Hand mixer: A mixer creates smooth cream cheese frosting without exhausting your arms.
• Wire rack: A rack cools the cake evenly before frosting.

Ingredients

For the Cake

• 2 cups all-purpose flour – Make sure to spoon and level it so you do not end up with a dense brick.
• 2 teaspoons baking powder – Check the expiration date; I once used expired powder and made a giant pumpkin pancake instead.
• 1 teaspoon baking soda – Essential for getting a nice lift in a heavy batter.
• 1 teaspoon salt – To balance out all the sugar.
• 1 and 1/2 teaspoons ground cinnamon – Because it is fall and we measure cinnamon with our hearts.
• 2 teaspoons pumpkin pie spice – Store-bought is fine, or make your own if you are feeling ambitious.
• 1 cup canola or vegetable oil – This is the secret to a moist pumpkin spice cake from scratch. Do not sub butter here!
• 4 large eggs – Room temperature if you remember, straight from the fridge if you are me.
• 1 cup packed light or dark brown sugar – Dark brown sugar gives it a slightly deeper molasses flavor, but either works.
• 1/2 cup granulated sugar – For just the right amount of sweetness.
• 1 (15 ounce) can pumpkin puree – Make sure it is pure pumpkin, not pumpkin pie filling, or things will get weird.
• 1 and 1/2 teaspoons pure vanilla extract – The good stuff if you have it.

For the Cream Cheese Frosting

• 8 ounces full-fat brick cream cheese – Softened to room temperature, seriously, do not skip the softening.
• 1/2 cup unsalted butter – Also softened to room temperature.
• 3 cups confectioners’ sugar – Plus an extra 1/4 cup if your frosting looks a little runny.
• 1 teaspoon pure vanilla extract – For extra flavor.
• 1/8 teaspoon salt – Just a tiny pinch to cut the sweetness of the sugar.

How To Make Pumpkin Cake

Set the oven, mix the things, and prepare your house to smell better than a candle store.

1. Prep the pan: Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan. I usually aggressively spray it with non-stick spray because scraping stuck cake out of corners is miserable.
2. Mix the dry ingredients: Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. If you do not whisk the spices well, someone is going to bite into a clump of raw cinnamon in their pumpkin spice cake, which is a hilarious but mean surprise.
3. Combine the wet ingredients: Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. It will look a little like bright orange soup, but trust the process.
4. Bring it all together: Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. The batter will be thick, and resisting the urge to eat it with a spoon is the hardest part.
5. Bake the cake: Spread batter into the prepared pan. Bake for 30-36 minutes. The cake is done when a toothpick inserted in the center comes out clean. If the edges are browning too fast, just throw some foil over it and pretend it never happened.
6. Cool completely: Remove the cake from the oven and set the entire pan on a wire rack. Let it cool completely. If you frost a warm cake, you will have a tragic, melty puddle of cream cheese soup.
7. Make the frosting: In a large bowl using a handheld or stand mixer, beat the cream cheese and butter together on high speed until smooth and creamy. Add the confectioners’ sugar, vanilla, and salt. Beat on low speed first unless you want your kitchen coated in a fine layer of powdered sugar, then switch to high speed for 2 minutes.
8. Frost and chill: Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This makes cutting easier and gives you time to hide the beaters so you can lick them in peace.

Make It Yours

You can add chopped pecans or walnuts to the batter for crunch. You can sprinkle cinnamon over the frosting before serving. You can also replace some vanilla with maple extract for a deeper fall flavor.

This pumpkin cake with cream cheese frosting works well for Halloween parties, Thanksgiving tables, and casual weekend baking.

Perfect Pairings

These go perfectly with…

• A giant mug of black coffee to balance the thick frosting.
• An oversized sweater and too many fall candles.
• A neighborhood Halloween party where this cake can outshine store-bought sugar cookies.
• A cold glass of milk, obviously.
• Vanilla ice cream when you want even more sweetness.

Pumpkin Cake with Cream Cheese Frosting

This pumpkin cake recipe creates a tender, oil-based sheet cake with pumpkin puree, cinnamon, pumpkin pie spice, and vanilla. The cream cheese frosting adds tangy richness and turns the simple cake into the best pumpkin cake recipe with cream cheese frosting for fall parties and holiday tables. Bake this easy pumpkin cake for fall when you want a moist pumpkin spice cake from scratch without layers, complicated decoration, or a stressful cleanup.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

3 hours hrs 15 minutes mins

Total Time 4 hours hrs

Servings: 12

Course: cake, fall recipe

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups 250g all-purpose flour (spooned & leveled)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 2 teaspoons store-bought or homemade pumpkin pie spice*
• 1 cup 240ml canola or vegetable oil*
• 4 large eggs
• 1 cup 200g packed light or dark brown sugar
• 1/2 cup 100g granulated sugar
• 1 15-ounce/425g can pumpkin puree*
• 1 and 1/2 teaspoons pure vanilla extract

Cream Cheese Frosting

• 8 ounces 226g full-fat brick cream cheese, softened to room temperature
• 1/2 cup 8 Tbsp; 113g unsalted butter, softened to room temperature
• 3 cups 360g confectioners’ sugar, plus an extra 1/4 cup if needed
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

Equipment

• 9×13 glass baking pan
• Large mixing bowls
• Hand mixer
• Wire rack

Method

 

1. Preheat oven to 350°F (177°C). Grease a 9×13-inch baking pan.
2. Whisk the dry ingredients together. In a separate bowl, whisk the oil, eggs, sugars, pumpkin, and vanilla until combined. Add the wet ingredients to the dry ingredients and mix until smooth. The batter will be thick.
3. Spread the batter evenly in the pan. Bake for 30–36 minutes, or until a toothpick inserted in the center comes out clean. If the top or edges brown too quickly, loosely cover with foil.
4. Cool the cake completely on a wire rack. Refrigerate after about 45 minutes to speed up cooling, if desired.
5. Make the frosting: Beat the cream cheese and butter until smooth. Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low for 30 seconds, then on high for 2 minutes. Add the remaining 1/4 cup sugar for a thicker frosting, if desired. Spread over the cooled cake and refrigerate for 30 minutes before serving.
6. Cover leftover cake tightly and refrigerate for up to 5 days.

Recipe Notes

Make Ahead & Freezing:
Prepare the cake through step 4, then refrigerate covered for up to 2 days or freeze for up to 3 months. Bring to room temperature before frosting. Frosted cake can also be frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold.

Cupcakes:
The batter makes about 24–28 cupcakes. Fill liners 2/3 full and bake at 350°F (177°C) for 18–21 minutes, or until baked through.

Bundt Cake:
Use a 9.5- or 10-inch Bundt pan and bake at 350°F (177°C). For the best results, use a pumpkin Bundt cake recipe instead.

2-Layer Cake:
Divide the batter between two greased and parchment-lined 9-inch round pans. Bake at 350°F (177°C) for about 25 minutes. The frosting is enough for a 2-layer cake.

Pumpkin Pie Spice:
Use store-bought or homemade pumpkin pie spice. For individual spices, use 1/2 teaspoon each allspice, ginger, nutmeg, and cloves, plus the 1 1/2 teaspoons of cinnamon already called for.

Oil:
Replace half the oil with 1/2 cup (90g) unsweetened applesauce for a lighter option while keeping the cake moist.

Pumpkin:
Canned pumpkin puree gives the best flavor and texture. Libby’s works well. If using homemade pumpkin, use 2 cups and blot out excess moisture before adding.