Name: Pumpkin Spice Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 and 3/4 cups all-purpose flour; 1 cup canned pumpkin puree; 3/4 cup brown sugar; 1/2 cup white sugar; 2 large eggs; 1/2 cup neutral oil (canola/vegetable); 1/4 cup milk; 1 and 1/2 teaspoons pumpkin pie spice; 1 teaspoon baking powder; 1/2 teaspoon baking soda; Pinch of salt; 1 teaspoon vanilla; 8 ounces cream cheese, room temp (for frosting); 1/4 cup unsalted butter, room temp (for frosting); 2 cups powdered sugar (for frosting); 1 teaspoon vanilla (for frosting)

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Why We Love It
Ingredients
Baking Instructions
Frosting Tips
Storage
Common Questions
Ready for Cozy Baking?

Pumpkin spice cake is seriously the answer if you’ve ever ended up with leftover canned pumpkin (looking at you, Thanksgiving) and honestly have no clue what to do with it. Or maybe you just want something ridiculously cozy after the first fall breeze blows in. Either way, you want moist, fluffy, and just spiced enough to taste like autumn in a bite. This cake kinda nails it, and you don’t need a fancy bakery or magic powers. Seriously. Your kitchen. You. Maybe a cup of coffee. Let’s go.

Why We Love It

I mean, if you’re tired of pumpkin spice lattes but still crave the whole cinnamon-clove-nutmeg combo, this pumpkin spice cake is a giant fall hug. It’s got that perfect balance – sweet but absolutely not too sweet, basically a cake you can eat for breakfast (I know this from experience) or dress up for dessert.

Now, what really gets me is how reliable this one is. It always comes out super soft. You’d think it would dry out on day two, but somehow it stays like, almost bakery-level fluffy. There’s something about that pumpkin magic. My picky little brother, who thinks veggies in cake are “weird,” eats it like it’s a five-star restaurant dessert.

Plus, I love that you don’t need a zillion weird ingredients. And it makes the whole house smell wild – like, close your eyes and you’re in Vermont wild (if Vermont had more cake). I’d call it dangerously easy if I thought that’d scare you off… but that’s exactly why you should try it.

“I made this pumpkin spice cake for my book club and there wasn’t a crumb left. Literally had to run interference so my husband wouldn’t steal a slice. Everyone asked for the recipe!” — Ashley B., proud cake convert

Ingredients

Alright, here’s your shopping list (and you probably have half this stuff on hand):

1 and 3/4 cups all-purpose flour (don’t bother sifting unless you want bonus points)
1 cup canned pumpkin puree (not pumpkin pie filling – gotta say it)
3/4 cup brown sugar
1/2 cup white sugar
2 large eggs
1/2 cup neutral oil (canola/vegetable – avoid olive for this)
1/4 cup milk (whatever you drink is fine)
1 and 1/2 teaspoons pumpkin pie spice (or blend cinnamon, nutmeg, ginger, and clove if feeling fancy)
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
1 teaspoon vanilla

For the frosting (optional but, you know, basically necessary):

8 ounces cream cheese, room temp
1/4 cup unsalted butter, room temp
2 cups powdered sugar
1 teaspoon vanilla

That’s it, swear!

Baking Instructions

Okay, you made it this far, so let’s not get all complicated. Preheat your oven to 350°F. Take a good, deep breath. Honestly, the hardest part is waiting for it to bake.

Mix the oil, brown sugar, white sugar, and eggs together in a big bowl until it’s all smooth and glossy. Whisk in the pumpkin puree, milk, and vanilla. Set aside. In another bowl (sorry, extra dish duty), combine the flour, pumpkin pie spice, baking powder, baking soda, and salt.

Gently fold the dry mix into the wet stuff. Don’t overdo it or you’ll be sorry – just stop when there are no dry clumps. Pour into a greased 8×8 or 9-inch round pan.

Pop it in the oven. Bake about 30-35 minutes, but check it with a toothpick at 30. If it comes out clean or with just a few crumbs, you’re golden. Pull it out, let it cool (I know, torture), then frost. Or just dust with powdered sugar if you’re impatient.

Frosting Tips

This part’s dangerous for me – I could eat cream cheese frosting with a spoon! Your pumpkin spice cake is already super flavorful, so you want the frosting smooth and just sweet enough.

Soften your butter and cream cheese first. Cold cream cheese gets lumpy, and that’s nobody’s dream. Use an electric mixer if you’ve got one; a whisk and some elbow grease work too, but whew, your arms will feel it. Start beating together the butter and cream cheese until it’s fluffy and streak-free. Then slowly add in powdered sugar (not all at once unless you want a sugar blizzard in your kitchen). Add that vanilla, then beat it again until smooth.

Extra: If you love spice, toss in a shake of cinnamon. Want a fancier look? Grab a piping bag, but honestly, a butter knife will get the job done. Just slap it on. Perfection isn’t the point here – deliciousness is.

Storage

What I love best about this cake (besides how fast it disappears) is how well it keeps. If you actually have leftovers, here’s what’s up:

Wrap the pumpkin spice cake tightly with plastic wrap or pop it in an airtight container. Keeps in the fridge for 3-4 days.
I actually think it gets even moister as it sits, which is wild but true.
If you want to freeze it, hold off on frosting until thawed. Wrap slices in foil or zip bags – lasts a solid month in the freezer.
Reheat in the microwave for like, 10 seconds, and it tastes oven-fresh. Just saying.

Common Questions

Can I use fresh pumpkin instead of canned?

Yup, just roast, mash, and drain it well. Extra moisture will throw things off if you don’t.

Do I have to use cream cheese frosting?

Nope. Buttercream, whipped cream, even a dusting of powdered sugar is just fine if you’re in a hurry (or out of cream cheese).

Can I make it gluten-free?

Easy. Grab a cup-for-cup gluten-free flour blend. The texture will be just slightly different, but still fluffy.

What about nuts or raisins?

Yep, toss in up to 1 cup. Chopped walnuts or pecans are great. Raisins, totally optional, but divisive in my family.

Can I double the recipe for a crowd?

Absolutely. Use a 9×13 pan, and add 5-10 minutes to the baking time. Perfect for parties or when in “feed an army” mode.

Ready for Cozy Baking?

That’s pumpkin spice cake in a nutshell: easy, cozy, and way, way tastier than any store-bought mix you’d find. Once you make it, you’ll probably invent excuses to bake another one (guilty). If you get stuck or curious, check baking basics on the King Arthur Baking site or even see this pumpkin spice cake roundup. Now, go raid your pantry, grab that can of pumpkin, and make your kitchen smell like fall dreams. If you need me, I’ll be enjoying another slice… or two.