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This pumpkin cake recipe is moist, fluffy, and full of warming fall spices. Prepped in minutes, I love that there are no eggs OR dairy needed!
Need more simple but decadent cake recipes? Try my healthy apple cake, honey cake, and 2-ingredient chocolate cake next.
We bake our fair share of simple cake recipes in my house. 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.
Table of Contents
Why I love this recipe
- Egg and dairy-free. Plus, it’s easy to make gluten-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 2 minutes; after that, all that’s left is patiently waiting for the cake to bake.
Ingredients needed
- All-purpose flour. Preferably sifted to remove clumps. Use gluten-free flour if needed, but make sure it has xanthan gum added to it. If not, add ¼ of a teaspoon to it.
- 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, mix 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. Make sure to use unsweetened pumpkin puree, not pumpkin pie filling. I used homemade pumpkin puree, but you can use canned pumpkin.
- Sugar. I used half white sugar and half brown sugar. The white sugar gives the cake sweetness, while the brown sugar adds a little caramelized flavor and moist crumb. You can use only one if you prefer, though more brown sugar will make a darker cake.
- Oil. I used vegetable oil, but any neutral-flavored oil, like canola oil or refined coconut oil, can be used. If not strictly vegan, use unsalted butter.
- 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
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Mix the cake batter. In a small bowl, combine the flour, baking powder, salt, pumpkin spice, and cinnamon. In a large bowl, combine the rest of the ingredients. Gently fold the dry ingredients into the wet ingredients until combined.
Step 2- Bake. Transfer to the greased cake pan. Bake for 30 minutes or until a toothpick comes out ‘just’ clean. Let the cake cool completely before frosting.
Arman’s recipe tips
- Make a double-layered cake. Simply double the ingredients and bake them in two cake pans.
- Or make pumpkin cupcakes! Pour the batter into a muffin pan lined with cupcake liners and reduce the baking time to 15-17 minutes.
- Try not to overbake the cake. It’ll continue to cook as it cools, so pull it from the oven once a toothpick comes out barely clean.
- Don’t be worried if your cake is darker than pictured. Using canned pumpkin or brown sugar will make your cake considerably darker.
- Add some fun mix-ins. Like chocolate chips, chopped pecans, or whisk in some caramel sauce.
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.
Frequently asked questions
No, I don’t recommend using pumpkin pie filling. The filling has more liquid in it, which will yield a thinner batter. In turn, the cake will not bake correctly or completely.
More spiced cake recipes to try
Pumpkin Cake Recipe
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, before frosting.
Notes
Nutrition
Originally published September 2022, updated and republished August 2024
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.
Excellent recipe and tips!
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.
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!
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 🙂