Pumpkin Cake Recipe

3 Min Read

Indulge in the warm flavors of fall with this delightful Pumpkin Cake.

Bursting with pumpkin spice and crowned with tangy cream cheese frosting, it’s the perfect treat for cozy gatherings and festive occasions.



2 cups all-purpose flour (spooned & leveled)

1 teaspoon baking soda

2 teaspoons baking powder

2 teaspoons ground cinnamon

½ teaspoon fine sea salt

4 large eggs

1 cup oil (extra light olive oil, vegetable, or corn oil)

15 ounces pumpkin puree (canned)

8 ounces cream cheese (room temperature, cut into quarters)

8 tablespoons unsalted butter (room temperature)

1 cup powdered sugar

2 teaspoons vanilla extract

Pecans (to decorate, optional)


9×13-inch baking pan (greased)

Mixing bowls

Whisk or electric mixer


Prepare Batter:

In a large mixing bowl, combine sugars, eggs, pumpkin puree, oil, and vanilla.

In a separate bowl, combine flour, baking soda, baking powder, spices, and salt.

Gradually add dry ingredients to the pumpkin mixture and stir to combine.


Pour the batter into the prepared pan.

Bake until a toothpick inserted into the center comes out clean.

Cool Completely:

Let the cake cool completely.

Make Cream Cheese Frosting:

Cream together butter and sugars until light and fluffy.

Stir in oil and add pumpkin.

Add eggs one at a time, then stir in vanilla and milk.

Frost the Cake:

Divide the batter between two greased, floured, and lined pans.

Bake for 35-45 minutes.

Nutritional Facts (per serving):

Calories: 408

Total Fat: 20g

Carbohydrates: 50g

Protein: 5g

Fiber: 2g

Health Benefits

Pumpkin: Rich in vitamins, antioxidants, and fiber.

Cream Cheese: Provides calcium and protein.

Cinnamon: May help regulate blood sugar levels.


Can I use fresh pumpkin instead of canned?

Yes, but canned pumpkin is convenient and consistent.

Can I omit the cream cheese frosting?


The cake is delicious on its own.

Can I add other nuts for decoration?


Customize as desired.

Can I freeze leftover pumpkin cake?

Yes, wrap it well and freeze for up to 3 months.

Can I make this gluten-free?

You can try using a gluten-free flour blend.

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