Easy Pumpkin Spice Cake with Cream Cheese Frosting

Cream cheese frosting is my weakness. I don’t even need cake to put it on. Just pass a spoon.

But the cake isn’t too shabby. It’s soft, springy, and brimming with pumpkin flavor.

Easy Pumpkin Spice Cake with Cream Cheese Frosting - Soft, moist, and bursting with pumpkin flavor! You'll want the frosting by the spoonful!! (who needs the cake when there's luscious cream cheese frosting!)

It’s a fast, easy, one-bowl, no mixer cake recipe that everyone loves. I used oil rather than butter which keeps the cake extra moist and since pumpkin naturally makes everything moister, there’s no chance of a dry cake here.

The thick layer of tangy cream cheese frosting complements the warming spices in the cake perfectly. My family said the cake reminded them of carrot cake, minus the carrots, thanks to the spices and frosting.

MY OTHER RECIPES


Easy Pumpkin Spice Cake with Cream Cheese Frosting - Soft, moist, and bursting with pumpkin flavor! You'll want the frosting by the spoonful!! (who needs the cake when there's luscious cream cheese frosting!)

The cake is irresistible and sinking your teeth into it is pure comfort and bliss.

For a vegan version check out Soft Vegan Pumpkin Cake with Pumpkin Spice Buttercream Frosting and for a chocolate version try Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache. The Related Recipes below include some of my favorite pumpkin desserts.

Easy Pumpkin Spice Cake with Cream Cheese Frosting - Soft, moist, and bursting with pumpkin flavor! You'll want the frosting by the spoonful!! (who needs the cake when there's luscious cream cheese frosting!)

Print Recipe

Easy Pumpkin Spice Cake with Cream Cheese Frosting

The cake is soft, springy, and brimming with pumpkin flavor. It’s a fast, easy, one-bowl, no mixer cake recipe that everyone loves. I used oil rather than butter which keeps the cake extra moist and since pumpkin naturally makes everything moister, there’s no chance of a dry cake here. The thick layer of tangy cream cheese frosting complements the warming spices in the cake perfectly. The cake is irresistible and sinking your teeth into it is pure comfort and bliss.

Yield: one 8x8-inch pan, 9 to 12 generous squares

Prep Time: 5 minutes

Cook Time: about 35 to 40 minutes

Total Time: about 2 hours, for cooling

Ingredients:

Cake

  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup pumpkin puree (use the remainder in these recipes)
  • 1/2 cup canola or vegetable oil
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt, or to taste

Frosting

  • 6 ounces cream cheese, softened (lite okay)
  • 1/4 cup (half of 1 stick) unsalted butter, softened
  • 1 1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt, or to taste

Directions:

  1. Cake - Preheat oven to 350F. Line an 8x8-inch pan with aluminum foil and spray with cooking spray; set aside.
  2. To a large bowl, add the eggs, sugar, pumpkin, oil, pumpkin pie spice, vanilla, and whisk to combine.
  3. Add the flour, baking powder, baking soda, salt, and stir until just combined, don't overmix. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 35 to 40 minutes (I baked 36 minutes) or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter. Set cake aside on a cooling rack to cool completely before frosting it so the frosting doesn't melt.
  4. Frosting - To a large bowl (or to the bowl of a stand mixer) add the cream cheese, butter, confectioners' sugar, vanilla, salt, and whisk until smooth and fluffy or beat with an electric mixer (or use the paddle attachment of a stand mixer). Turn frosting out onto cake and spread into a smooth, even, flat layer using a spatula or knife (If you have a small amount leftover, it will keep airtight in the fridge for at least 2 weeks). Slice and serve. Cake will keep airtight at room temp for up to 4 days or in the fridge for up to 1 week. I'm comfortable storing cream cheese frosting at room temp, but if you're not store in the fridge noting cake will be more prone to drying out in the fridge.
Only Eats

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Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and was released October, 2014.. There’s over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon.

Cooking With Pumpkin: Recipes That Go Beyond the Pie by Averie Sunshine

Soft Vegan Pumpkin Cake with Pumpkin Spice Buttercream Frosting – Fast, easy cake you’ll never guess is vegan!

Soft Vegan Pumpkin Cake with Pumpkin Spice Buttercream Frosting - Fast, easy cake you'll never guess is vegan. Recipe at averiecooks.com

Fudgy Pumpkin Bars with Vanilla Bean Browned Butter Glaze – Bars so soft they’re like biting into pumpkin fudge! The glaze is ahh-mazing!

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The Best Pumpkin Chocolate Chip Bread - Super soft, moist, rich pumpkin flavor, and loaded with chocolate chips! Easy, no mixer recipe that's the BEST!!

Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache – One of my favorite cakes of ALL TIME! A must-make!

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52 comments

  1. Cake is just so much better with oil instead of butter. Unless you’re making a pound cake, that is. But honestly, I prefer these lighter and moister textures anyway. Great cake!

  2. That frosting looks sooo picture perfect and so does the texture of the cake!! I am totally in the mood for pumpkin season now😊

  3. this look soo tasty! I am defiantly going to attempt to make this! I just hope that I can find some Pumpkin Puree?! Thank you for this lovely post :) XXX

  4. I’m crazy about cream cheese frosting too. Give me a spoon and I’ll dig in. This cake looks amazing. And moist! I hate dry cakes.

  5. I agree, isn’t cream cheese frosting just the best? It’s the king of frostings. This looks like such a lovely cake!

  6. The pumpkin spice cake sounds delicious in itself, but the cream cheese frosting makes this a must to make! I can’t wait try this recipe!

  7. I love the new look of your site…the pictures really pop…I love your new photo it all looks so professional….Now about this cake…it looks so moist and I love pumpkin with cream cheese frosting…this could be so dangerous…I may eat it all.

  8. I love your new site! The grey looks gorgeous with your photos! And this cake looks delicious too ;)

    Paige
    http://thehappyflammily.com

  9. Oh that frosting!!! It looks like silky smooth cream cheese-y perfection! And the CAKE?! I seriously just want to shove it all straight into my mouth. Including those cute little crumbs in the pic. I need it all. 

  10. I like your new look–your site better reflects your increased focus on meals as well as baked goods.  And the cake … who doesn’t love a good pumpkin cake?  

  11. Wowza, this looks freaking amazing! I have a long list of pumpkin-flavored baked goods to make this season, and this is for sure getting added.

  12. Pumpkin spice cake + cream cheese frosting is like heaven to me! Thanks for the recipe, Averie! :D

  13. This is so pretty – I love all your easy cake recipes!

  14. @Averie

    Wow all of your stuff looks gorgeous. I like your all of pumpkin spice cake.
    Pumpkin Spice Cupcakes with Marshmallow Buttercream Frosting looks so yummy.

    Regards
    Priyanka

  15. Love the recipe! Thank for sharing. Definitely going to my bookmarks.

  16. And this is why pumpkin season is the best time of year!! 

    Also wanted to say that I really love the new site – it looks incredible! The new look is fantastic and really showcases your delicious recipes! :D

    • Aww, thanks for the compliments and for noticing my little changes! Glad it showcases the recipes better, that was the whole goal – to just make the site ‘invisible’ and have the recipes/images be the focus!

  17. Who would have thought that a vegetable would be so great in a multitude of desserts! Love me some pumpkin cake!

  18. Fast, easy, awesome! I love pumpkin cakes, cakes where we use oil and cream cheese frosting. This cake really made my day :) thanks for the recipe and many greetings from Poland!

  19. Just wanted to say that I made this cake the other day with just one substitution: I used 1 tsp pumpkin pie spice and 1 tsp cinnamon (my husband doesn’t get down with pumpkin pie spice but you gotta have SOME of that flavor in fall treats!) It was amazing! It baked up perfectly fluffy, it was soft but not mushy, and the cream cheese frosting is a most welcoming addition. My husband scarfed half of it down, despite his “aversion” to all things pumpkin.

  20. Fantastic! I doubled the recipe and used a large bundt pan. Baked for an hour. Sprayed beforehand with nonstick coconut spray and it came right out. I threw the remaining half cup of the canned pumpkin in the cream cheese frosting too along w pumpkin pie spice. Topped with toasted coconut. Yummy!
    I was impressed that I could do the whole recipe with just a whisk and get such great results.
    Will definitely make again!
    Thank you!

  21. Hi Averie – I have canned pumpkin (the label says 100% pure pumpkin).  Is this interchangeable with pureed pumpkin?  I looked today in the baking aisle at the store and couldn’t find pureed pumpkin.  

  22. If I would double the pumpkin spice cake recipe, would I be able to use a 9×13 pan

  23. I baked this cake for Christmas Eve dinner with my family.  I’ve baked a lot of cakes in my life – I’ve been baking for about 40 years now.  I have to say that this may be one of the best cakes I’ve ever made in my life.  My family agrees, too.  The texture of the cake and the frosting is just perfect.  It is moist and absolutely delicious.  A definite hit!  Thanks again, Averie!

  24. I baked this cake last night it was amazing.  It was very light and moist not dense at all.  It was a keeper.  Also, it was so fast to make.  I baked three of your recipes last night they were all great but this was my favorite.  

  25. I heated this cake the previous evening it was astonishing. It was light and sodden not thick by any means. It was a guardian. Additionally, it was so quick to make. I prepared three of your formulas the previous evening they were all awesome however this was my top pick.

  26. I am so happy to have found this recipe! This the best pumpkin spice cake recipe I have ever tried! It’s perfectly moist, has amazing texture, and has excellent flavor! I am eating me a slice of it right now and am loving every bite of it! <3

  27. I made this today for Thanksgiving (Canadian Thanksgiving) and it was super easy and it turned out great. There was no leftovers! Cant wait to try more of your recipes.

  28. I made this cake the other dayfor my family and was a huge hit!!! So much so that ive thought of increasing the recipie and using it as a birthday cake. Would this cake hold up to fondant?

    • Not sure about that…you could give it a trial run and see what you think. I don’t think you even need fondant for a bday cake – I’d just make it this way! Glad you love it!

  29. Lol yes im aware you dont have to have fondant for a birthday cake but the one im making does require it this will be the first time i have worked with it so not sure what consistency it needs

  30. This looks delicious! I have to make a cake for a fundraiser, but have to make it ahead of time by a few days. Do you think this one would still be “fresh” 3 days later?

    • I think the cake would be fine, keep it covered, very airtight at room temp but don’t frost it til the night before. But honestly this is a VERY easy cake and you can knock the whole thing out super fast!

  31. Hello! Just wanted you to know I made this cake (with mashed sweet potato instead of pumpkin – didn’t have any pumpkin!) I also cut down the sugar to 3/4 cup. Very nice! Will make again! Thanks! :)

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