The Ultimate Pumpkin Spice Cake Recipe: A Fall Favorite Made Easy at Home

Have you ever craved the warm, aromatic embrace of autumn in dessert form? There's nothing quite like a homemade pumpkin spice cake recipe to bring cozy fall vibes to your kitchen. While bakery versions can be pricey and loaded with preservatives, making this pumpkin spice cake with cream cheese frosting at home gives you complete control over ingredients, freshness, and flavor intensity. The combination of pumpkin purée, warming spices, and tangy cream cheese frosting creates a moist, flavorful cake that's perfect for holidays, gatherings, or simply treating yourself to something special.

Ingredients List

    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 1 cup granulated sugar
    • 1/2 cup brown sugar
    • 1 cup vegetable oil
    • 4 large eggs
    • 1 can (15 oz) pumpkin purée
    • 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

    • 8 oz cream cheese, softened
    • 1/2 cup unsalted butter, softened
    • 4 cups powdered sugar
    • 2 teaspoons vanilla extract
    • 2 tablespoons heavy cream
    • Optional: 1/4 teaspoon ground cinnamon for extra spice

Timing / Cooking Schedule

Prep time: 20 minutes

Cooking time: 35 minutes

Total time: 55 minutes (plus cooling time)

This timeline doesn't include the cooling period, which is essential before frosting. Plan for about 2 hours from start to finished decorated cake if you're serving guests.

Step-by-Step Instructions

Step 1: Prepare Your Workspace Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. This prevents sticking and ensures easy removal.

Step 2: Mix Dry Ingredients In a large bowl, whisk together flour, baking powder, baking soda, salt, and all spices. Whisking aerates the flour and evenly distributes the leavening agents for consistent rise.

Step 3: Combine Wet Ingredients In another bowl, beat together both sugars and oil until well combined. Add eggs one at a time, beating well after each addition. Fold in the pumpkin purée and vanilla. The oil creates a tender crumb, while eggs provide structure for this pumpkin spice cake recipe.

Step 4: Combine and Bake Gradually fold the dry ingredients into the wet mixture until just combined—overmixing creates a tough cake. Divide batter evenly between prepared pans. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.

Step 5: Make the Frosting While cakes cool, beat softened cream cheese and butter together until fluffy (about 3 minutes). Gradually add powdered sugar, then vanilla and cream. Beat until smooth and spreadable. For the best pumpkin spice cake with cream cheese frosting, ensure all ingredients are at room temperature.

Step 6: Assemble Once cakes are completely cool, place one layer on a serving plate. Spread a generous layer of frosting on top, then place the second layer and frost the top and sides.

Nutritional Information

Nutritional Information

Per serving (serves 12):

    • Calories: 485
    • Protein: 5g
    • Carbohydrates: 68g
    • Fat: 23g
    • Fiber: 2g
    • Vitamin A: 95% DV
    • Iron: 8% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: For a gluten-free version, substitute with a 1:1 gluten-free baking flour. Vegan bakers can use flax eggs (3 tablespoons ground flaxseed + 9 tablespoons water) and vegan cream cheese alternatives.

Flavor Variations: Add 1/2 cup chopped pecans or walnuts to the batter for crunch. Consider folding in chocolate chips for a decadent twist.

Sheet Cake Alternative: Pour batter into a 9x13-inch pan for easier serving—perfect for potlucks.

Spice Adjustments: If you don't have individual spices, use 3 tablespoons of store-bought pumpkin pie spice.

Common Mistakes to Avoid

Using Pumpkin Pie Filling Instead of Purée: Always use plain pumpkin purée, not pie filling which contains added sugars and spices that will throw off your recipe balance.

Frosting a Warm Cake: Patience is key! Frosting a warm cake causes melting and sliding. Cool cakes completely, preferably in the refrigerator for 30 minutes.

Overmixing the Batter: Mix only until ingredients are just combined. Overmixing develops gluten, resulting in a dense, tough cake.

Incorrect Oven Temperature: Use an oven thermometer to verify accuracy. Too hot creates a dome; too cool leaves the center undercooked.

Storage / Leftovers Tips

Store your finished pumpkin spice cake recipe in an airtight container in the refrigerator for up to 5 days—the cream cheese frosting requires cold storage. For longer preservation, wrap unfrosted cake layers tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. The frosted pumpkin spice cake with cream cheese frosting can also be frozen for 2 months; thaw overnight in the refrigerator before serving. Bring to room temperature 30 minutes before serving for the best flavor and texture. Individual slices can be stored in airtight containers with parchment paper between layers to prevent sticking.