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This Pumpkin Spice Cake is moist, tender, and so easy to make from scratch! With the perfect balance of pumpkin flavor and spices, this simple sheet cake is one of the best pumpkin spice cakes you’ll ever eat.
Pumpkin Spice Cake with cream cheese frosting makes a great fall dessert for a crowd! Not only does this pumpkin spice cake taste so flavorful and has the perfect texture but it’s also super simple to make from scratch. You’ll love how easy this recipe is to prepare even if you are a beginner baker! Make sure to watch the video below.
Even though today’s recipe is just a simple sheet cake it will likely become one of your favorite pumpkin cake recipes because it’s so delicious with a perfect balance of flavor and texture while being super easy to make! You have to try it!!
We love everything Pumpkin during the fall like Pumpkin Cream Cheese Muffins, Pumpkin Pancakes, and Pumpkin Crunch Cake.
Why you’ll love this recipe
- Perfect for beginner bakers!
- Made from scratch without any cake mix or store-bought frosting
- Feeds a crowd and can be made ahead
Ingredient notes
Here is an overview of the ingredients you’ll need for this recipe. Scroll down to the recipe card at the bottom for quantities.
- Flour – I use all-purpose flour. Make sure to measure it correctly using the spoon and level method.
- Baking powder and baking soda – This recipe uses both.
- Pumpkin spice – Pumpkin spice and some additional cinnamon add a lot of flavor.
- Oil – Oil and eggs add moisture and structure. You can use any flavor-neutral vegetable oil you have on hand. I like to use avocado oil.
- Eggs – You need large eggs for this recipe. Let them come to room temperature for the best results.
- Sugar – This recipe uses white and brown sugar.
- Pumpkin puree – Make sure to use pure pumpkin puree for this recipe. Don’t use pie filling.
- Butter – Use unsalted butter for the frosting. Let the butter sit at room temperature for about 30 minutes until it is softened.
- Cream cheese – You need one block of cream cheese for this recipe. The cream cheese needs to be slightly soft and cut into pieces so it can be incorporated easily.
Expert Tips
- To make this cake a little bit healthier: Instead of 1 cup vegetable oil, try 1/2 cup (90g) unsweetened applesauce and 1/2 (120ml) cup vegetable oil.
- Instead of pumpkin spice, you can also use 1/4 teaspoon ground allspice, 1/4 teaspoon ground ginger, 1/4 teaspoon nutmeg, and 1/8 tsp cloves
- Baking pan: Dark pans and glass dishes cook the outside of the cake faster than shiny metal pans do. So turn the oven down by 25° F when using a dark metal pan or glass bakeware.
- Every oven is different: Unless you have a regularly calibrated oven, your oven’s temperature is probably inaccurate. So keep an eye on your cake and always test with a skewer for doneness, the skewer should come out clean.
- Instead of cream cheese, you can also use the same amount of Mascarpone cheese. I love the taste of mascarpone in frosting! It is not as tangy as cream cheese and has a mild buttery flavor.
- This cake can be made in advance and refrigerated for up to 4 days. Let it get to room temperature before serving.
Recipe FAQs
There are a few reasons why your cake might be dense and too moist. Overmixing the cake batter can lead to a dense and overly moist texture. When you overmix, you develop more gluten, which can result in a gummy cake. Mix the batter just until the ingredients are combined to avoid overmixing. The type and moisture content of your pumpkin puree can affect the cake’s texture. If your pumpkin puree is very watery, it can make the cake too moist.
To prevent the cream cheese frosting from becoming too soft, make sure the cream cheese and butter are at room temperature before mixing. You can also add powdered sugar gradually to achieve your desired consistency.
If you don’t have pumpkin pie spice, you can make your own by combining cinnamon, nutmeg, allspice, and ground cloves. A common ratio is 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon allspice, and 1/2 teaspoon ground cloves.
Make-ahead, storage, and freezing
You can make the pumpkin sheet cake in advance. It actually tastes better after sitting for a day or two, allowing the flavors to meld. Simply store it in an airtight container in the refrigerator.
Store the cake in the refrigerator due to the cream cheese frosting. It’s best to cover it to prevent it from drying out or absorbing any odors from the fridge.
You can also freeze Pumpkin Spice Cake. Wrap it well in plastic wrap and place it in an airtight container or a freezer-safe bag. It can be stored in the freezer for up to 2-3 months.
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Pumpkin Spice Cake
Ingredients
For the Pumpkin Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 ½ tsp pumpkin spice
- 1 cup vegetable oil
- 4 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar
- 15 ounces pumpkin puree
For the Frosting:
- ½ cup unsalted butter, softened
- 2 ½ cups powdered sugar
- 8 ounces cream cheese, softened and cut into pieces
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (180°C) and grease and flour a 9×13-inch baking pan.
- In a medium bowl combine, flour, baking powder, baking soda, salt, and pumpkin spice.
- In the bowl of a stand mixer fitted with the paddle attachment, whisk together oil, eggs, granulated sugar, and brown sugar at medium-high speed until thick and creamy, about 4 minutes.
- Reduce speed to low and add pumpkin puree. Beat until combined.
- With the mixer running on low add the flour mixture in three additions. Mix until just combined. Don’t overmix.
- Pour batter into prepared pan and bake in the middle of the oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Transfer pan to a cooling rack and let cool completely.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment beat butter and cream cheese until smooth.
- Add vanilla and powdered sugar, mix on low until combined, then increase speed to medium-high and beat for 2 minutes.
- Frost cake and serve. Cake can be refrigerated for up to 4 days. Let get to room temperature before serving.
Video
Notes
- To make this cake a little bit healthier: Instead of 1 cup vegetable oil, try 1/2 cup (90g) unsweetened applesauce and 1/2 (120ml) cup vegetable oil.
- Instead of pumpkin spice, you can also use 1/4 teaspoon ground allspice, 1/4 teaspoon ground ginger, 1/4 teaspoon nutmeg, and 1/8 tsp cloves
- Baking pan: Dark pans and glass dishes cook the outside of the cake faster than shiny metal pans do. So turn the oven down by 25° F when using a dark metal pan or glass bakeware.
- Every oven is different: Unless you have a regularly calibrated oven, your oven’s temperature is probably inaccurate. So keep an eye on your cake and always test with a skewer for doneness, the skewer should come out clean.
- Instead of cream cheese, you can also use the same amount of Mascarpone cheese. I love the taste of mascarpone in frosting! It is not as tangy as cream cheese and has a mild buttery flavor.
- This cake can be made in advance and refrigerated for up to 4 days. Let it get to room temperature before serving.
I don’t usually post comments to recipes and especially not if I have varied from the original recipe. However, I have to tell you how great the recipe was and how fantastic the cake was. I altered the recipe by using a gluten-free flour blend. That was the only variation I made. My family loved the cake and no one realized it was gluten free until I told them as I was enjoying a piece of this moist and flavorful cake. I loved the details of your instructions in the recipe, too. I’ve cooked for years and years and having these details in the recipe ensure the cake will turn out perfect. Thank you!
Thank you so much for your comment, Kathy! It’s always helpful for other readers to know that it works with gluten-free flour.
This cake is delicious. I replace the vanilla in the frosting with maple extract and it’s amazing. Currently making some into cupcakes for our Halloween party. Thank you!
Very moist!
Hello! Do you know what the adjusted time would be for 2 round 8in pans?
I would start checking for doneness after 25 min and then every 5 minutes. – Julia
Would this work in a Bundt pan and how would you adjust the baking time?
I haven’t tried it but it should work! I would use a 10-inch bundt pan and bake it for about 1 hour but start checking if the cake is done with a skewer after 40 minutes and then every 5-10 minutes. Hope that helps! Please share how it worked out if you give it a try!
This cake looks so perfectly moist and flavorful! And I love all your helpful tips for baking it- great recipe!
This is the best pumpkin cake I’ve ever had! And, I love how easy it is since it’s a sheet cake!