Pumpkin Cake Recipe

5 Min Read

Indulge in the warm and comforting flavors of fall with this delightful pumpkin cake recipe.

Perfect for any autumn gathering or as a special treat for yourself, this moist and flavorful cake captures the essence of pumpkin spice in every bite.

Whether you’re enjoying it with a hot cup of coffee on a crisp morning or serving it as dessert at your next dinner party, this pumpkin cake is sure to be a hit with everyone who tries it.

Plus, it’s easy to make and can be customized with your favorite toppings or frosting for added sweetness.


For the Pumpkin Cake:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting (Optional):

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract


1. Prepare the Pumpkin Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.

2. Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs, one at a time, followed by the pumpkin puree, buttermilk, and vanilla extract.

3. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Be careful not to overmix.

Pour the batter into the prepared baking pan and spread it evenly with a spatula.

4. Bake the Pumpkin Cake

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let the cake cool completely in the pan on a wire rack.

5. Prepare the Cream Cheese Frosting (Optional)

In a separate mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.

Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.

6. Frost the Cake (Optional)

Once the pumpkin cake has cooled completely, spread the cream cheese frosting evenly over the top of the cake.

If desired, garnish with a sprinkle of ground cinnamon or chopped nuts.

7. Slice and Serve

Slice the pumpkin cake into squares and serve it as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for added decadence. Enjoy!

Nutritional Facts

  • Servings: 12
  • Calories per serving: 350 kcal
  • Total Fat: 15g
    • Saturated Fat: 9g
    • Trans Fat: 0g
  • Cholesterol: 70mg
  • Sodium: 300mg
  • Total Carbohydrates: 50g
    • Dietary Fiber: 2g
    • Sugars: 32g
  • Protein: 4g


1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree if you prefer.

Simply roast or steam a small pie pumpkin until tender, then puree the flesh until smooth.

2. Can I make this pumpkin cake ahead of time?

Yes, you can bake the pumpkin cake in advance and store it in an airtight container at room temperature for up to three days.

If using cream cheese frosting, store the cake in the refrigerator.

3. Can I freeze leftover pumpkin cake?

Yes, you can freeze leftover pumpkin cake slices individually wrapped in plastic wrap and aluminum foil for up to three months.

Thaw in the refrigerator before serving.

4. Can I make this pumpkin cake without frosting?

Absolutely! The pumpkin cake is delicious on its own, but if you prefer, you can skip the frosting and serve it as a snack or breakfast cake.

5. Can I add nuts or raisins to the pumpkin cake batter?

Yes, feel free to add chopped nuts, such as pecans or walnuts, or raisins to the pumpkin cake batter for added texture and flavor.

Simply fold them into the batter before pouring it into the baking pan.

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