Pumpkin Cake
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My pumpkin cake recipe is moist, fluffy, and full of warming fall spices. Prepped in minutes, I love that there are no eggs, and it’s easily made dairy-free.
We bake our fair share of simple cake recipes at home. Come fall, nothing makes me happier than baking my easy pumpkin cake.
The cake is light, fluffy, and perfectly moist. The pumpkin flavor comes out tenfold, and the tangy cream cheese frosting ties it together.
I first baked pumpkin cake during my culinary school pastry rotation, where we learned how some starches (like pumpkin puree) keep cakes soft without eggs. At home, I tested this version a few more times to determine which fat bakes best (it’s oil) and which sugar (it’s brown). The result? A foolproof, egg-free pumpkin cake with a fluffy crumb and deep fall spice flavor that is so good, you’d seriously consider making it year-round (my partner requests this in April…).
Table of Contents
Why make my pumpkin cake recipe
- Egg free. Plus, it’s easy to make gluten-free or dairy-free with one simple swap!
- Simple ingredients. For being a completely homemade cake, the ingredient list is mostly pantry staples.
- Full of fall flavor. I use pure pumpkin puree, pumpkin pie spice, and an extra dash of cinnamon for good measure.
- It’s so darn easy to make. Prep time takes about 5 minutes; after that, all that’s left is patiently waiting for the cake to bake.
What readers are saying
★★★★★ – “Such a simple dessert, but tastes so fancy. In today’s economy, I appreciate affordable and delicious desserts like this.” – Martha
★★★★★ – “I made the healthier version and my kids gobbled it up – thank you!”– Felicity
Key Ingredients
Find the printable recipe with measurements below.
- All-purpose flour. Preferably sifted to remove clumps.
- Baking powder. For rise and fluffiness. Don’t swap it for baking soda, as it won’t have the same effect.
- Salt. Brings out the natural sweetness of the cake.
- Pumpkin pie spice. If you don’t have pumpkin pie spice, you can mix together cinnamon, ground ginger, cloves, nutmeg, and allspice.
- Ground cinnamon. Although cinnamon is in the spice mix, I like a dash more for extra flavor.
- Pumpkin puree. I tested homemade versus canned pumpkin. Homemade made the crumb lighter, but canned gave a richer color and stronger pumpkin flavor.
- Sugar. I used half white sugar and half brown sugar. The white sugar provides the cake with sweetness, while the brown sugar adds a hint of caramelized flavor and a moist crumb. I tried coconut sugar, too. It worked, but the cake became darker and slightly denser (not uncommon with coconut sugar).
- Oil. I usually rotate between vegetable oil, canola oil, and unrefined coconut oil. Coconut oil does leave a faint sweetness.
- Maple syrup. Adds sweetness and makes the cake tender.
- Vanilla extract. A must for any good cake!
- Water. To mix the cake batter. Unsweetened milk also works.
- Cream cheese frosting. Optional but highly recommended.
How to make pumpkin cake
Step 1- Mix. In a small bowl, combine the flour, baking powder, salt, pumpkin spice, and cinnamon.
Step 2- Combine. In a large bowl, combine the rest of the ingredients. Gently fold the dry ingredients into the wet ingredients until combined.
Step 3– Bake. Transfer to the greased cake pan. Bake for 30 minutes or until a toothpick comes out ‘just’ clean.
Step 4- Cool and frost. Let the cake cool completely, then slice lengthwise into three very thin or two thin layers. Spread frosting on top and around each layer.
Step 5- Serve the cake.
How I tested a healthier version
With a few tweaks, I’ve experimented to make this a little more wholesome than the original.
Instead of all-purpose flour, I used white whole wheat flour, which added some extra fiber. I replaced the sugar with allulose, which has no calories but acts like sugar. I also replaced the oil with unsweetened applesauce. This not only considerably reduces the sugar in the cake, but also the fat, and adds some fiber.
Arman’s recipe tips
- Make pumpkin cupcakes! I tested this same batter as cupcakes- they took about 16 minutes in my oven. They rose beautifully and kept the same fluffy crumb as the cake.
- Try not to overbake the cake. In my testing, an extra 3 minutes was enough to dry the edges. The cake continues cooking as it cools, so I always pull it once a toothpick comes out with a few moist crumbs.
- Don’t be worried if your cake is darker than pictured. When I used canned pumpkin and all brown sugar, the cake baked up two shades darker but tasted just as good.
- Add some fun mix-ins. I’ve folded in mini chocolate chips (my family’s favorite), toasted pecans for crunch, and even swirled in a spoonful of caramel sauce. All worked without changing the baking time.
Frequently asked questions
No, I don’t recommend using pumpkin pie filling. The filling contains more liquid, which will result in a thinner batter. In turn, the cake will not bake correctly or completely.
In my test batches, dense cakes usually came from overmixing the batter. I recommend gently mixing until just combined for the fluffiest crumb.
Yes! I’ve made this for gluten-free friends using a 1:1 gluten-free flour blend. It worked beautifully as long as the blend had xanthan gum. Without it, the cake didn’t hold together as well. I recommend Bob’s Red Mill or Dove Farm.
I tried cream cheese frosting, vanilla buttercream, and a dairy-free version. Cream cheese was the clear winner- the tang balances the pumpkin spice perfectly. Saying that, all three work depending on your preference.
Absolutely. The cake stays moist for days thanks to the pumpkin. I often bake it a day early and frost it the next day. The flavor actually deepens overnight.
Storage instructions
To store: Unfrosted cake can be stored at room temperature in an airtight container for up to five days. If the cake is frosted, it can be stored in the refrigerator for up to two weeks.
To freeze: Place cake slices in a freezer-friendly container and store in the freezer for up to six months.
✅ Nutrition reviewed
Since this pumpkin cake provides healthy swaps, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Pumpkin Cake Recipe
Video
Ingredients
- 1 cup + 2 tablespoons all purpose flour gluten free, if needed
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 cup sugar * See notes
- 1/3 cup oil canola, vegetable, or refined coconut oil
- 3/4 cup Pumpkin puree not pumpkin pie filling
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup water
- 1 cup cream cheese frosting
Instructions
- Preheat the oven to 180C/350F. Grease a 9-inch cake pan and set aside.
- In a mixing bowl, mix together your flour, baking powder, salt, pumpkin spice, and cinnamon. Add the sugar, oil, pumpkin puree, maple syrup, vanilla, and water, and mix until combined.
- Transfer to the greased cake pan. Bake for 30 minutes, or until a skewer comes out just clean.
- Remove from the oven and let cool completely. Once cool, slice lengthways into three thin cakes or two larger ones.
- Spread frosting on the base layer, add the next layer, add frosting, then top with the final layer. Spread cream cheese on top and on all the sides.
Notes
- Sugar: You can use white sugar, brown sugar, coconut sugar, or sugar-free substitutes. Use a mix of them or just one kind. If you use brown sugar or coconut sugar, your cake will be darker in color.
- No layers: This cake bakes just as well as a single-layer cake.
- Leftovers: Unfrosted cake will keep at room temperature for 5 days or frosted in the fridge for 2 weeks. Freeze slices for up to 6 months.
Nutrition
More spiced cake recipes
Originally published September 2022, updated and republished September 2025
I cannot find pumpkin spice. Where can I get it?
Hm it looks it is not very complicated to make. I have some of the ingredients, but the rest I need to buy. Pumpkin for sure.