Pumpkin Cake
This post may contain affiliate links. See my disclosure policy.
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
This recipe is AMAZING!!! We threw in a handful of walnuts just because and it was absolutely delicious! Very easy and the ingredients are the usual things you have in your pantry. This recipe is definitely a keeper!
Aw, thank you Karen 🙂 Love the addition of pecans! 🙂
I cannot find pumpkin spice. Where can I get it?
I made mine without it but you can make up a batch instead of buying from the store (I was just being lazy and skipped it because it was 8:00 p.m.). https://sallysbakingaddiction.com/pumpkin-pie-spice/ has this recipe:
Ingredients
3 Tablespoons (21g) ground cinnamon
2 teaspoons (5g) ground ginger
1 and 1/2 teaspoons (4g) ground nutmeg
1 teaspoon (3g) ground cloves
1 teaspoon (2g) ground allspice
pinch ground black pepper (small pinch, less than 1/8 teaspoon)
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.
Love the cake! Thank you for the recipe 😍. I did 2x the recipe, I added 1 1/2 teaspoon of baking soda and 1 cup of what it’s called here as “blond sugar” (similar to white sugar but kinda tanned haha), which is not brown sugar. Personally I find that only 1 cup of sugar is sweet enough due to the puree pumpkin, also I used coconut oil 😋and made my own version of all spice. No cheese frosting 💸, but I used what I had handy, melted bitter 60% chocolate on top along with shredded coconut and it tastes amazing!
Thank you, Deborah, for sharing your variations 🙂
Simple and yummy! In place of pumpkin puree, I made an apple spice cake, subbing unsweetened apple sauce that I needed to use up. Used 3/4 cup of brown sugar and still sweet enough.
What a great idea! I, too, have some homemade applesauce I need to use up. Thank you for sharing your substitution.
Excellent recipe and tips!
Believe it or not
This is the first successful cake for me in ages. I just followed the recipe to the dots (except with sugar, the lesser the sweetness the better for me) and I ended up with a delicious moist cake 🥹
I’m proud of me 🥹😁
Thank you!
🙂 Thank you for the feedback, Mariam!
Made this for a party, gluten-free, and topped with a spiced cream cheese frosting and was told one of the best cakes they ever had.
Could I use regular bottle breakfast maple syrup if I’m in a pinch – just cut down on the actual amount of sugar in the recipe?
Also can this be made in 6” cake pans? Wanting to make this for my daughters first birthday
I’m not sure- I’ve only tried this as written. You can, but need to reduce the cooking time.
Ah, Arman, thank you for this vegan recipe! I needed a last-minute, vegan dessert. I’ve got it in the oven as we speak; smells amazing.
You are so welcome, Catherine!
This is amazing! So easy to make and is delicious. Texture is wonderful – fluffy and light. Big hit w vanilla frosting mmmmm
Great recipe, the cake came out moist and fluffy. I will try baking this again. Happy Halloween!
Fantastic recipe! Thank you! My vegan sister shared it with me, but I’ve fed it to many people who are not vegan and everyone loves it just the same.
So glad to hear that!
I just made this for my Vegan Gluten Free hubby.
(I liked that the recipe doesn’t use nut flours as my sons have nut allergies.) Let me tell you, the cake turned out AMAZING!! The texture was great. It was fluffy but had just enough texture around the edges.
I didn’t have dried ginger or pumpkin spice so I used 1 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves and 1/4 teaspoon all spice.
Thank you so much for this recipe. I’m saving it!!
Appreciate your comment, Lisa- glad the hubby enjoyed it 🙂
This is so yummy! I just made one layer and added a little maple to the frosting.
I made this tonight and it is sooooo GOOD!!! I have been trying to find a good vegan, sugar free cake recipe and I finally found one. Mine did come out a bit darker like you said because I mixed in brown sugar and almond milk instead of water; but I don’t mind at all. I also made your keto vegan cream cheese frosting with it and added a touch of cinnamon to that for that hint of cinnamon flavor and they are both a match made in heaven. Thank you for this recipe!
This cake looks amazing!! 🤩 can the flour be substituted for almond or coconut to make it keto friendly?
Thank you!
Not for this recipe!
I use this recipe regularly- it’s amazing 🤩- I do use king
I do use kind Arthur’s 1:1 gluten free flour for it sometimes and it works but the texture is off. This cake left alone to its recipe is my absolute go to😍
Hi, I’m making this yummy recipe right now 😅😂 but I can’t see how much water you used as I can’t find it on the recipe card. Thanks 😊!!
Hi! I’m sorry it is 1/4 cup, I have updated the recipe card!
I am such a bad reader! so I found the paleo version right underneath…. It’s still early.. right? Thanks dear!!
Was debating making either gluten free or paleo version but was surprised by how different the flour measurements were: 21/4 oats vs. 1/2 cup coconut. Also one is baking powder other is soda. Wondering if the paleo version has the right quantity of flour?? Thank you. Looks delicious.
Hi Karen, that is correct- coconut flour has a completely different texture.
Awesome recipe, and love all the options since people can be so touchy with certain ingredients and allergies, etc. (For me because I was finding the option I had all the ingredients to make : ) ) I love cake for breakfast, with fruit and yogurt of course. It’s necessary once in a while, especially with five kids. It makes me the cool mom and keeps me sane lol can’t wait to make this!
You are my kinda mom, Liz! 🙂
I made these last night and am not sure what I did wrong. I followed the non-paleo version and mine are good, but they are not “fluffy” as yours appear to be. Mine are more of a condensed moist cake that didn’t rise. They’re good!! I was also pleased to see that it worked well with my blood sugars. I used the small baking dish and cut into 12 equal pieces. Then I divided one piece in half. PERFECT! This will be added to my holiday dessert list even though it’s really “breakfast.” I just wish mine had risen like the picture shown.
Hi Robyn! It really depends on what nut butter, flour etc you use to achieve that consistency- Also whether you use homemade pumpkin/canned pumpkin etc 🙂
OH OK that makes more sense. Thanks 🙂
No worries, Robyn 🙂
I went insane with the kabocha recipes during the spring, hahaha! I wouldn’t worry too much 😉
Haha, I miss our adventures!
Always happy to see a cake for breakfast recipe! I don’t know what my problem used to be, but I always, always let my chocolate expire and turn white. I wasn’t the biggest fan of sweets when I was younger so all my chocolate gifts used to go off. Crazy considering chocolate doesn’t last 24 hours in my house now!
Right? Tables turned for me too, I used to give my Easter candy away!
This would be yummy to eat for breakfast! What size pan did you use?
Hi Joanne! I use two- When I want a thick frosting, I use an 8 x 8 pan. For thicker cakes, I use a 4 x 6 pan 🙂
Sooooo I was messing around with pumpkin in February for the book, and that definitely felt weird. Possibly as weird as the snowmen I saw in Costco in August. Now they’re hanging out with the skeletons.
Also… skunk.
Costco is ridiculous. You could probably get Easter candy now.
Idk what’s wrong w me. On first glance I thought it said “breast cake.” That’s after your last recipe was pornographic. I promise I’m not crazy!
omg. You kill me, and I love it.
I’m slowly getting into the pumpkin spirit. It’s taking a while since it’s still beastly hot around these parts, but I won’t last much longer!
As far as expired chocolate goes, I’m almost positive I’ve eaten it. My version of dessert is to keep a bag of semi-sweet chocolate chips in a high cabinet and grab a handful a couple times a month. Lord only knows how long I’ve dragged one bag on!
Dude, it’s pretty much summer 2017 already! 😀 You will return from travel season and it will be blueberry time again!
Ok. Silly question: should I grind the oats to a powder first before using them? Or just use as is…
Hi Shireen! You can add the whole oats in the blender. If you mix by bowl, you’ll need 2 cups worth of ground oats 🙂
Thank you!
Hi Arman, this is the most interesting recipe I’ve seen while poking around today for something new and cool to make. I was not in on the protein frosting ‘secret’ and a healthy frosting is something I’ve wanted to find for a while! Thanks! Pinned this one for later.
Hope you enjoy it, Mary! 🙂
I was going to pin this on like 4 Pinterest boards but Tailwind is down…woof. The nut butter in this recipes *thumbs up*
Hahahaha hope it works soon!
So Oats make a really amazing fluffy cake; and I love that you shared a pumpkin cake that everybody could pretty much eat! And I think it’s almost crazy how retailers are so quick to get to racing through all the holidays; it kind of makes me happy that I don’t work in retail? I don’t know, maybe I’ll work in retail some day.
🙂 What’s your favorite brand of pumpkin?
Absolutely! It’s worth me making recipes multiple times so everyone can enjoy it 🙂
Great recipe! Thank you Arman. But I have a question: do I need to cook first the pumpkin and then smash? In general, if I want to use pumpkin for baking – does it need to be cooked first? )) Or not always?
Hi Elena! If you have canned pumpkin, you can use that. If not, steam/boil the pumpkin first before mashing and measuring from there 🙂
Oh this one is right up my alley (again), mate! Pumpkin everything is starting to take over here. I saw pumpkin yogurt pretzels the other day at the store, and I thought they sounds good. Laura pointed out that they probably are good…for 3 pretzels. After that, they’d be too much. And then I saw pumpkin Cheerios, too. I think companies are learning that pumpkin sells! You know what I need? I need a company that sells this pumpkin cake…and I need them to open up a location in my basement. Is that too much to ask? 🙂
Wait, pumpkin cheerios? I need to try it out for myself!
They are good and Gluten free too! I look for them each Fall.
I feel like all of your recipes are specifically made for me! Just the other day I was thinking about how I could have pumpkin in a different form other than oatmeal and pancakes for breakfast. Thanks for coming in clutch at the perfect time 🙂
🙂 Hope you try it out!
SO explain this to me: I was in WFM yesterday and the pumpkin was with the dog food. I was looking for treats for the new puppy, and I found pumpkin….
Wait, are you serious? Geebuz that’s intriguing!
I just cooked and mashed a pumpkin yesterday. And I have about 1 cup left. Your timing is spot on 🙂
I feel like the sooner people start to get crazy about Christmas the less I want to engange in it. Random fact: Most Germans put their trees up on the 24th December. So when I see people/ bloggers decorating Christmas trees in November I find it sooooo odd!
P.S. I like the spoon! So unique 🙂
Perfect! Oh that’s right, I remember Sophie telling me that and then doing it in Hamburg!