You are going to love today’s Pumpkin Cake, which happens to be one of our favorite fall desserts because it’s soft, moist, and filled with warm pumpkin spice flavor. It bakes in a 9×13 pan, which makes it easy to frost, slice, and serve for family dinners, Thanksgiving, Halloween parties, or any fall get-together.
We love that this cake uses oil, pumpkin puree, and a little sour cream to keep every bite tender. The cream cheese frosting on top is smooth, tangy, and sweet, and a sprinkle of chopped walnuts makes each slice look extra pretty.
Like our Pumpkin Dump Cake, Pumpkin Honey Bun Cake, and Pumpkin Tres Leches Cake, this is a cake we have on repeat all season long that is perfect for feeding a crowd at holiday dinners and potlucks.
Why you’ll love it + Why it works:
- So good! Soft, moist pumpkin cake with warm fall spice flavor.
- Holiday ready. Bakes in a 9×13 pan, perfect for parties, holidays, and family dinners.
- Pumpkin + oil keep it moist. This combo gives the cake a soft texture that stays tender after baking.
- Sour cream adds richness. A little sour cream or Greek yogurt helps create a better crumb and richer flavor.
Pumpkin Cake Ingredients
Pumpkin Cake
- All-purpose flour (2¼ cups): Gives the cake structure so it bakes up soft but sturdy.
- Salt (½ teaspoon): Balances the sweetness and brings out the pumpkin spice flavor.
- Baking powder (2 teaspoons): Helps the cake rise and stay light.
- Baking soda (½ teaspoon): Adds lift and works with the sour cream for a tender texture.
- Pumpkin pie spice (2 teaspoons): Adds classic fall flavor.
- Vegetable oil or canola oil (1 cup): Keeps the cake moist and tender.
- Brown sugar (1 cup): Adds sweetness, moisture, and warm caramel-like flavor.
- Granulated sugar (¾ cup): Sweetens the cake and helps with texture.
- Vanilla extract (2 teaspoons): Adds warm flavor and rounds out the spices.
- Eggs (4 large): Gives the cake structure and help it bake evenly.
- Sour cream or plain Greek yogurt (3 tablespoons): Adds moisture, richness, and a tender crumb.
- Pumpkin puree, not pumpkin pie filling (15 ounces): Adds pumpkin flavor, color, and moisture.
How to Make Pumpkin Cake
PREP. Preheat the oven to 350°F. Grease & lightly flour a 9×13-inch baking pan.
BATTER. In a large bowl whisk 2¼ cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 2 teaspoons pumpkin pie spice.
In a separate large bowl beat 1 cup vegetable oil, 1 cup brown sugar, ¾ cup granulated sugar, 2 teaspoons vanilla, and 4 eggs using an electric mixer. Then beat in the 3 tablespoons sour cream and 15 ounces of pumpkin puree.
With the mixer on low speed, beat in the flour mixture careful not to over-mix.
BAKE. Pour the batter into the prepared pan and bake for 35-40 minutes or until an inserted toothpick comes out clean.
COMBINE. In a large bowl beat ⅓ cup butter, 8 ounces cream cheese, and 1 teaspoon vanilla until soft. Then slowly beat in 3 cups of powdered sugar.
- If the frosting seems too thin, beat in an extra ½ cup powdered sugar. If it seems too thick, beat in 1 tablespoon of heavy cream.
FROST. Frost the cooled cake using a flat knife. Cut into slices, and optionally top each piece with chopped walnuts.
Pro Tip: Turn It Into Cupcakes
For individual servings of this recipe, make cupcakes instead of an entire cake. Scoop the muffin tins ¾ full of batter. Bake at 350°F for 20-25 minutes or until a toothpick comes out clean. We also have a separate Pumpkin Cupcakes recipe!
Kristyn’s Recipe Tips
- Use pumpkin puree, not pumpkin pie filling, so the flavor and sweetness stay balanced.
- Do not overmix after adding the flour mixture, this keeps the cake soft.
- Grease and lightly flour the pan so slices come out cleanly.
- Cool the cake completely before frosting so the cream cheese frosting does not melt.
- Make-ahead tip: bake the cake a day ahead, cover, and frost before serving or refrigerate once frosted.
Pumpkin Cake with Cream Cheese Frosting Recipe
Video
Ingredients
Pumpkin Cake
- 2¼ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 cup vegetable oil, (canola works too)
- 1 cup brown sugar
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 3 tablespoons sour cream, (or plain Greek yogurt)
- 15 ounces pumpkin puree, (not pumpkin pie filling)
Cream Cheese Frosting
- ⅓ cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 3 – 3½ cups powdered sugar
- 1 tablespoon heavy whipping cream, if needed
- chopped walnuts, optional
Instructions
Pumpkin Cake
- Preheat the oven to 350°F. Grease & lightly flour a 9×13-inch baking pan.
- In a large bowl whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a separate large bowl beat the oil, sugars, vanilla, and eggs using an electric mixer. Then beat in the sour cream and pumpkin puree.
- With the mixer on low speed, beat in the flour mixture careful not to over-mix.
- Pour the batter into the prepared pan and bake for 35-40 minutes or until an inserted toothpick comes out clean.
Cream Cheese Frosting
- In a large bowl beat the butter, cream cheese, and vanilla until soft. Then slowly beat in 3 cups of powdered sugar.
- If the frosting seems too thin, beat in an extra ½ cup powdered sugar. If it seems too thick, beat in 1 tablespoon of heavy cream.
- Frost the cooled cake using a flat knife. Cut into slices, and optionally top each piece with chopped walnuts.
Notes
- Use pumpkin puree, not pumpkin pie filling, so the flavor and sweetness stay balanced.
- Do not over-mix after adding the flour mixture, this keeps the cake soft.
- Grease and lightly flour the pan so slices come out cleanly.
- Cool the cake completely before frosting so the cream cheese frosting does not melt.
- Make-ahead tip: bake the cake a day ahead, cover, and frost before serving or refrigerate once frosted.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Unfrosted cake.Store pumpkin spice cake covered at room temperature for 3-4 days. Or wrap it tightly with plastic wrap and then again with foil and freeze it for about 3 months.
Frosted cake. Cover and refrigerate it for about 5 days. To freeze, place the frosted cake in the freezer for a couple of hours to let the frosting set before wrapping it with plastic and foil. It will keep in the freezer for 3-4 months. Remove the wrapping before thawing the cake.
Store homemade cream cheese frosting in an airtight container in the fridge for about a week. It also freezes really well. Freeze for up to 3 months. Thaw overnight in the fridge when you’re ready to use it.
More Like This
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Pumpkin Crunch Cake
1 hr 12 mins
Pumpkin Dump Cake
1 hr 5 mins
Pumpkin Gooey Butter Cake
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This recipe was originally published September 2017.
We love this cake! It is so moist and has just the right amount of frosting.
We were craving pumpkin in July–to help beat the heat. This cake was perfect! Tasted like fall and so easy to make. Saving for the fall as well.
This cake is heaven! We could not get enough. Cannot wait to make it again!
Hi, can I put this cake in a Bundt pan? Thanks
This cake is going to be my go to cake of the season! thank you so much for sharing this amazing reicpe!
I love this cake! I could eat a piece every day and never get tired of it.
This pumpkin cake was so moist, it has been the best I have ever made.
This turned out flavorful and moist.
Yum! We love this recipe!!
Cream Cheese frosting is an absolute favorite of mine! I love the pumpkin flavor with the frosting. It really is the perfect combo!
Love the thickness & how soft & fluffy this cake is! My favorite is the cream cheese frosting!
great tweak on a carrot cake, very nice, thank you!
Pumpkin amd cream cheese? Its definitely an irresistible combination. ThAnks for sharing!
This cake has the perfect pumpkin flavor & is so moist & soft! I love the frosting, too!
I made a large sheet cake of these and they were devoured! I am sure that I will be making them again soon!
This is great tasting pumpkin cake with a yummy cream cheesE frosting. Yor family will love this cake. Very moIst!
I love this cake!! It is so moist & soft & I like adding the nuts! This cake wouldn’t be complete without that cream cheese frosting!
Hi! I’m putting this cake together now, but noticed in the list of ingredients there’s no salt listed. Then, #2 of the instructions clearly states to whisk salt Together with the other dry ingredients. Help!! How much do I add?? I have everything out on my counter, the oven is preheated, my pan is ready and I’ve come to a screeching halt!!
Oh, no..I am so sorry!! This recipe is from a contributor, Fiona at https://www.justsotasty.com/. You would need to leave her a comment on her site. So, sorry that it’s not listed!!
1/4 teaspoon salt
This cake is amazing!! This is the second cake I have made in less than a week. I also made the cake into cupcakes. My hubby loved this cake so much I made another today for his monthly goody work day! Hope they love it as much as we do. I did forward the link onto him so he could pass this recipe around! Great job!! jean
I hope his co workers like it, too!! I am glad you guys do 🙂 Thank you so much for sharing that!
This cake is amazing! We made it once and just made it again tonight. Just a question….salt? I see it in the instructions but not in the ingredient list. How much did you use?
Made it last night. Flavours were wonderful. Like a pumpkin pie with a crumble on top. Thank you for the recipe. One question: Can evaporated milk be replaced with other milks?
I am glad you like it! I’m not sure if you are talking about this recipe, even though it was a contributors, I don’t see milk in the ingredient list?
Looks yummy…can it be done as cupcakes?
I haven’t tried, but I don’t see why not! 🙂
This pumpkin cake looks really tasty. Thanks for sharing Fiona.
How much salt do you add? I don’t see it in the ingredients but it’s in the instructions. Thanks!
I’ve updated the recipe 🙂 It’s 1/2 tsp. Thanks for catching that!
Hi,
I would like to make this receipe but in France we haven’t can of pumpink puree. Could you tell me which sort of pumpink must I choose, and if I have to strain it a lot after cook it ? Many thanks for your help !
I found a homemade version, that will hopefully help 🙂 http://thepioneerwoman.com/cooking/make-your-own-pumpkin-puree/
I made this for work and everyone loved it! Adding this to my favorite recipes. Thank you!
You’re welcome!! I’m so happy to hear it was a hit!