Cakes & Cupcakes • Seasonal
Pumpkin Cake Recipe
November 4, 2025
You know when the weather turns cool and crisp and you just need something pumpkin-y in the oven? This easy […]
You know when the weather turns cool and crisp and you just need something pumpkin-y in the oven? This easy pumpkin cake recipe is perfectly cozy, completely foolproof and just the thing to bake when you want a taste of fall without the fuss. It’s perfectly golden, deliciously spiced and somehow tastes even better the next day (if it lasts that long!).
Why you’ll love this pumpkin cake
Simple enough for a weekday bake, special enough for a holiday dessert, this easy one layer cake is the perfect recipe for any autumn occasion. Here are a few reasons why this cake is about to become your new fall favorite:
Big pumpkin flavor! Made with real pumpkin puree and warm, cozy spices – every slice tastes like fall.
Easy to make. Simple ingredients, one pan – this is the kind of cake you can throw together on a whim and still impress everyone.
That brown butter cream cheese frosting. This frosting leaves me speechless! It’s delightfully rich and nutty with just a hint of caramel flavor. The kind of frosting you’ll want to eat by the spoonful.
No decorating skills needed! Use a spoon or spatula to pile on the frosting and let the swirls and swoops do all the talking. No fancy decorating tools or assembly required!
Ingredients
Pumpkin spice and everything nice – all baked into one easy cake. The batter mixes together in minutes but the flavor tastes like you’ve been baking all afternoon. Here’s what you’ll need:
- Flour
- Sugar
- Eggs
- Vegetable oil
- Pumpkin puree
- Cinnamon, ginger & cloves
- Vanilla
- Butter
- Cream cheese
How to make pumpkin cake
The beauty of this cake is how easily it comes together. No complicated steps. No fancy layers. Follow this step-by-step guide and check the recipe card below for ingredients and detailed instructions.
Step 1: Whisk together flour, sugar, baking powder, baking soda, spices and salt in a medium bowl.
Step 2: Add the pumpkin puree, oil, eggs and vanilla. Whisk to combine.
Step 3: Transfer the batter to an 8 x 8″ pan lined with parchment paper.
Step 4: Bake at 350°F for 23-25 minutes.
Step 5: Cool completely before topping with brown butter cream cheese frosting.
How to make the best brown butter cream cheese frosting
Here’s where the magic happens. And by magic, I mean brown butter cream cheese frosting. It’s rich and cozy and basically guarantees everyone will ask for seconds.
Step 1: Brown and chill the butter.
Step 2: Add softened cream cheese.
Step 3: Mix in the powdered sugar, vanilla, salt and milk.
Make sure the pumpkin cake is completely cool to the touch before adding the frosting. Spread generously and use a small spatula or the back of a spoon the create swirls on top of the cake.
Tah-dah!! Pumpkin cake perfection!
Tips for the best pumpkin cake
For the best pumpkin cake you’ve ever had, follow these tips and tricks – they make all the difference.
Use real pumpkin puree. Canned pumpkin gives the cake the best flavor and texture. Do not use pumpkin pie filling which is already sweetened and spiced. The only ingredient listed on the can should be “pumpkin”.
Do not over bake. To be sure the cake bakes up soft and tender, pull it from the oven as soon as a toothpick comes out clean. Baking it for even a few minutes too long can dry it out.
Don’t skip the frosting! The brown butter cream cheese frosting is what takes the cake from good to absolutely unforgettable. It’s nutty, caramel notes perfectly balance the warm pumpkin spice flavor.
Cool completely before frosting. For a picture-perfect dessert, cool the cake completely before frosting. Frosting the cake while warm will cause the frosting to melt and slide right off the cake.
Add toppings. This cake is irresistible just as it is but if you’d like to add a little extra flair, top it with toasted pecans, a sprinkle of cinnamon sugar or a drizzle of salted caramel.
How to store
Everyone LOVES this cake! Good luck saving a slice. If you do happen to have any leftovers, store tightly covered in the refrigerator. I like to keep the cake soft and fluffy so I often leave it out on the counter the day it is made. You can serve the cake cold or let it sit at room temperature for a softer crumb.
To freeze the cake, wrap tightly or place in an airtight freezer container. Defrost the cake at room temperature before serving.
FAQ’s
Yes. Simply substitute the all-purpose flour with an equal amount of your favorite gluten free flour blend. I recommend King Arthur Baking’s Measure For Measure Gluten Free Flour.
Yes! Double all of the ingredients and bake the cake in a 9 x 13″ pan for about 25 minutes. Check the cake for doneness by inserting a toothpick into the center of the cake. It should come out clean or with a few crumbs remaining.
For best results, bake the cake in an 8 x 8 inch metal pan. Metal is superior to glass because it distributes heat more efficiently which results in more even baking and a better rise. We love this pan!
I promise you the extra step is 100% worth it! The flavor of brown butter cream cheese frosting is incredible and the perfect pairing to anything pumpkin. If you are short on time or prefer not to brown the butter, you can use regular room temperature butter instead.
It’s important to use pure pumpkin puree for this recipe. Do not mistake pumpkin puree for pumpkin pie filling. We love Libby’s Pure Pumpkin Puree.
Happy baking!
Looking for more easy and delicious pumpkin recipes? You’ll love these:
Pumpkin Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 pieces 1x
- Category: Cakes & Cupcakes
- Method: Baking
- Cuisine: American
Description
Pumpkin spice and everything nice – all baked into one easy cake. Made with real pumpkin puree, warm, cozy spices, and swirls of brown butter cream cheese frosting, this pumpkin cake recipe will be your new fall favorite.
Ingredients
Pumpkin Cake
- 1 1/4 cups (157 g) all-purpose flour, spooned and leveled
- 3/4 cup plus 2 tablespoons (175 g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup vegetable oil (I use canola)
- 7.5 ounces pure pumpkin puree (half of a 15 ounce can, I use Libbys)
- 2 eggs, room temperature, lightly beaten
- 1 1/2 teaspoons vanilla
Brown Butter Cream Cheese Frosting
- 1/2 cup (113 g) unsalted butter
- 4 ounces full-fat cream cheese, softened to room temperature
- 1 teaspoon vanilla
- pinch of salt
- 3 cups (360 g) powdered sugar, sifted
- 1 to 2 tablespoons whole milk (or heavy cream)
Instructions
For Cake
- Preheat the oven to 350°F. Line an 8 x 8” baking pan with parchment paper. Allow the sides of the parchment to extend over the edges of the pan by an inch or two for easy removal of the cake once baked. Set aside.
- In a large bowl whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
- Add the canola oil, pumpkin puree, eggs and vanilla to the dry ingredients. Whisk to combine but do not over mix.
- Transfer the batter to the prepared pan. Use an offset spatula to spread the batter into the corners of the pan and level the top.
- Bake in the center of the oven for 23 to 25 minutes. Check for doneness by inserting a toothpick into the center of the cake. It should come out clean or with a few crumbs remaining.
- Remove the cake from the oven and set on a wire rack to cool completely before frosting.
For Frosting
- To make the frosting, begin by browning the butter. Place the butter in a medium saucepan over medium-low heat. Stir every minute or so until the butter is melted. Continue stirring as the butter begins to foam and crackle, being careful not to walk away from the pan. The butter will turn a toasty, amber brown color and golden bits will begin to form in the bottom of the pan. Once the butter has reached this stage, remove the pan from the stovetop and scrape all of the butter and the brown bits into a large bowl. Do not let the butter get too brown, we want it to be golden brown and not too dark.
- Place the browned butter in the refrigerator until firm but not solid. If the butter does return to a solid state, remove the bowl from the refrigerator and let it sit at room temperature for a few minutes before proceeding.
- Use a hand mixer on low speed to mix the brown butter until it resembles softened butter – creamy and smooth. There should be no hard chunks of butter in the bowl.
- Add the cream cheese and mix to combine. Add the vanilla and a pinch of salt and combine well.
- Add the powdered sugar one cup at a time, mixing on low speed to incorporate. Continue until all of the sugar has been added. The frosting will be thick. Once all of the sugar has been incorporated, add the milk one tablespoon at a time. Mix on medium high speed for one minute until light and fluffy. Add more milk until the desired consistency has been reached. The frosting should be thick but spreadable.
- Once the cake is completely cool, use an offset spatula or knife to spread/swirl the frosting evenly over the top of the cake. Sprinkle the top with cinnamon sugar or nutmeg if desired.
Notes
Store tightly covered in the refrigerator for up to 4 days. Allow to sit at room temperature before serving for a softer crumb and frosting.
May be frozen for up to 2 months. Defrost at room temperature before serving.
Recipe by: Heather Mubarak | Home x Heather Photography by: Meg McKeehan
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