Pumpkin Cake Recipe

Introduction

This Pumpkin Cake recipe is simple and delicious, perfect for autumn gatherings or holiday desserts. The moist, spiced cake comes together easily with pantry staples and delivers classic fall flavor in every bite. For another seasonal treat, try this Pumpkin Spice Gooey Cake with Cream Cheese Frosting Recipe. Both cakes capture the cozy essence of pumpkin season with minimal effort.

Ingredients

This moist pumpkin cake combines warm spices with rich pumpkin flavor for a perfectly tender crumb that’s ideal for autumn celebrations.

• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, at room temperature
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup canned pumpkin puree
• 1 cup heavy cream
• 1 teaspoon vanilla extract

Timing

Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes

Context: This Pumpkin Cake recipe is approximately 20% faster than similar recipes, making it an efficient choice for a quick dessert.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper to ensure your Pumpkin Cake releases easily after baking.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon salt. This ensures even distribution of leavening agents and spices throughout the cake batter.

Step 3 — Cream Wet Ingredients

In a large mixing bowl, beat 1 cup granulated sugar and ½ cup packed brown sugar with ½ cup softened unsalted butter until light and fluffy. Beat in 2 large eggs one at a time, then mix in 1 teaspoon vanilla extract and 1 cup pumpkin puree until just combined.

Step 4 — Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Avoid overmixing to prevent a dense cake texture. The batter will be thick but spreadable.

Step 5 — Transfer to Pan and Smooth

Pour the Pumpkin Cake batter into your prepared baking pan. Use a spatula to spread it evenly into all corners and create a smooth surface for consistent baking.

Step 6 — Bake to Perfection

Bake for 30–35 minutes at 350°F. The Pumpkin Cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should spring back lightly when touched.

Step 7 — Cool Completely

Let the cake cool in the pan on a wire rack for 15 minutes before carefully transferring it out of the pan to cool completely. This prevents steaming and ensures proper texture development.

Step 8 — Frost and Serve

Once completely cool, frost with cream cheese frosting or dust with powdered sugar. Slice and serve your homemade Pumpkin Cake at room temperature for the best flavor and texture.

Pumpkin Cake Nutrition

Calories	320
Protein	4g
Carbohydrates	45g
Fat	15g
Fiber	2g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for oil — Adds protein and moisture with a subtle tang that complements pumpkin spice flavors.
• Almond flour for all-purpose flour — Creates a gluten-free, lower-carb Pumpkin Cake with a nutty, rich crumb.
• Monk fruit sweetener for sugar — Reduces carbs and calories while maintaining the classic sweetness of Pumpkin Cake.
• Coconut milk for dairy milk — Offers a dairy-free option with a light tropical note that pairs well with pumpkin.
• Applesauce for butter — Cuts fat and adds natural sweetness, keeping the Pumpkin Cake moist and tender.
• Egg whites for whole eggs — Lowers cholesterol and fat while providing structure for a lighter cake texture.
• Reduced-sodium baking powder — Lowers sodium content without affecting the rise or flavor of your Pumpkin Cake.

Serving Suggestions

• Pair this Pumpkin Cake with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for a classic dessert experience.
• Serve warm slices of Pumpkin Cake alongside a hot cup of chai tea or spiced coffee for a cozy autumn treat.
• Transform this Pumpkin Cake into a festive holiday dessert by layering it with cream cheese frosting for a stunning cake.
• For a brunch-friendly option, serve unfrosted squares of Pumpkin Cake with a dusting of powdered sugar and fresh berries.
• Add a textural contrast by sprinkling chopped pecans or toasted walnuts over each slice of Pumpkin Cake.
• Drizzle individual portions of Pumpkin Cake with a simple caramel or maple glaze for an extra touch of sweetness.

Whether you’re celebrating a holiday or simply enjoying a slice with afternoon tea, this versatile Pumpkin Cake is sure to be a crowd-pleaser.

Common Mistakes to Avoid

• Mistake: Using canned pumpkin pie filling instead of pure pumpkin puree. Fix: Always use 100% pure pumpkin puree to control sweetness and spice levels yourself.
• Mistake: Overmixing the batter once the flour is added. Fix: Mix just until the flour disappears to prevent developing too much gluten, which makes the cake tough.
• Mistake: Not properly measuring the flour, leading to a dense cake. Fix: Spoon flour into the measuring cup and level it off; or better yet, use a kitchen scale for accuracy.
• Mistake: Baking the pumpkin cake in a pan that’s too dark or thin. Fix: Use a light-colored metal pan to promote even heating and prevent the edges from burning before the center is done.
• Mistake: Opening the oven door too early to check on the cake. Fix: Wait until at least the minimum bake time has passed to avoid causing the cake to fall from a sudden temperature drop.
• Mistake: Skipping the step of toasting the nuts or spices for the batter or topping. Fix: Briefly toast nuts and spices like cinnamon in a dry skillet to unlock their full, deep flavor.
• Mistake: Underbaking the cake because a toothpick test was done in a wet pocket. Fix: Test in a few spots, aiming for a moist crumb with no wet batter, as the cake continues to set while cooling.
• Mistake: Frosting the pumpkin cake while it’s still warm. Fix: Let the cake cool completely on a wire rack so the frosting doesn’t melt and slide off.

Storing Tips

• Fridge: Store pumpkin cake in an airtight container for up to 5 days. Keep refrigerated at or below 40°F (4°C) for food safety.
• Freezer: Wrap pumpkin cake tightly in plastic wrap and foil, then place in a freezer-safe bag or container. Freeze for up to 3 months.
• Reheat: Warm individual slices in the microwave for 15–20 seconds or in a 300°F (150°C) oven until heated through to an internal temperature of at least 165°F (74°C).

Proper storage keeps your pumpkin cake moist and flavorful, whether you enjoy it fresh or save it for later.

Conclusion

This Pumpkin Cake is the perfect autumn treat—moist, flavorful, and wonderfully spiced. If you love pumpkin desserts, try our Pumpkin Cheesecake Trifle Recipe or Cinnamon Sugar Pumpkin Muffins Recipe next. Give this cake a try and share your thoughts in the comments below—don’t forget to subscribe for more seasonal recipes!

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FAQs

Can I use fresh pumpkin instead of canned for this Pumpkin Cake?

Yes, you can substitute fresh pumpkin puree for canned. Use the same amount of homemade puree, but ensure it is thick and well-drained to avoid a soggy Pumpkin Cake.

How should I store this Pumpkin Cake to keep it fresh?

Store the Pumpkin Cake in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate it for up to a week.

Can I make this Pumpkin Cake recipe ahead of time?

Absolutely, this Pumpkin Cake tastes even better the next day as the flavors meld. Bake it a day in advance and store it properly for a moist, flavorful dessert.