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!)

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.

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 8×8-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

Related Recipes

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!

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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Cream Cheese-Filled Pumpkin Bread – Pumpkin bread that’s like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-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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Pumpkin Spice Cupcakes with Marshmallow Buttercream Frosting – Small batch recipe of just 6 cupcakes when you have just a little leftover pumpkin puree to use!

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59 comments on “Easy Pumpkin Spice Cake with Cream Cheese Frosting”

  1. 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

  2. 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.

  3. 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?

  4. 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

  5. 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!

  6. 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! :)

  7. Oh my , oh my , oh my… what an awesome recipe ! Both the cake and the icing are super-easy to make…my kind of recipe ! My youngest daughtes’ birthday is October 11 so she’s always had to share it with the Thanksgiving (Canada) holiday and pumpkin pie ! She loves anything pumpkin , so this year l surprised her with this cake for her 29th bithday ! It was a big hit with her and all the family members it was shared with ! Thank you so much for this recipe…l will definitely be making it again !! 😃

  8. I made this cake a few weeks ago and everyone loved it! Have you made cupcakes with this recipe?

  9. Could you replace the oil with applesauce? I do this a lot in baking and usually comes out fine.

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