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.
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.
MY OTHER RECIPESThe 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.
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
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:
- Cake – Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil and spray with cooking spray; set aside.
- To a large bowl, add the eggs, sugar, pumpkin, oil, pumpkin pie spice, vanilla, and whisk to combine.
- 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.
- 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.
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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.
Soft Vegan Pumpkin Cake with Pumpkin Spice Buttercream Frosting – Fast, easy cake you’ll never guess is vegan!
Fudgy Pumpkin Bars with Vanilla Bean Browned Butter Glaze – Bars so soft they’re like biting into pumpkin fudge! The glaze is ahh-mazing!
Soft Pumpkin Chocolate Chip Bars – Super soft and are like biting into a piece of rich pumpkin fudge! Loaded with chocolate and crazy good!
Cream Cheese-Filled Pumpkin Bread – Pumpkin bread that’s like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!
Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust – You won’t miss the eggs or the butter in this fast and easy bread with a great streusel crust!
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!
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!
Vegan Chocolate Chip Pumpkin Muffins – You’ll never miss the eggs or butter! Easy, soft, fluffy and so good!
Oatmeal To-Go Pumpkin Chocolate Chip Muffins – Like having a bowl of warm pumpkin oatmeal in portable muffin form! Fast and easy!
Pumpkin Chocolate Chip Cookies – Super soft, moist, and filled with chocolate!
Buttery Pecan Pumpkin Spice Cookies – Buttery soft dough with big chunky pecans in every bite! Salty-and-sweet and so hard to resist!
Soft and Puffy Pumpkin Spice Honey Cookies – Super soft cookies that just melt in your mouth! You’re going to love these puffy cuties!
Pumpkin Whoopie Pies – Soft, tender cookies with a sweet buttercream filling! Easy and irresistible!
Soft and Chewy Pumpkin Chocolate Chip Cookies
Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies
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
Thanks for trying the recipe and I’m glad it came out great for you! Glad it’s the best pumpkin spice cake recipe you have ever tried!
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.
Happy Thanksgiving! Thanks for trying the recipe and glad it came out great for you!
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!
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
I’m not a fondant person at all so have no idea what to say! Good luck!
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!
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! :)
Sounds wonderful! Since sweet potatoes are so much sweeter naturally than pumpkin, good call on cutting down the sugar. Glad you’ll make again!
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 !! ?
What a great and unexpected birthday cake! I love that you made this for her birthday and that it was a big hit with everyone! Glad you’ll be making it again!
I made this cake a few weeks ago and everyone loved it! Have you made cupcakes with this recipe?
I have not but I bet they would be great! Usually 20-ish minutes for cupcakes is a good starting point but it’s a bit size dependent on how full you fill them.
I made cupcakes yesterday and they turned out nicely. I doubled the recipe and made 24. They baked for 22 minutes. Yummy:)
Could you replace the oil with applesauce? I do this a lot in baking and usually comes out fine.
I have only made as written and can’t say for sure. My gut tells me no though because pumpkin is so moist, and so is applesauce, and you could end up with a sloppy mess.
Would this frosting pipe okay? I’m thinking of making both a cake and cupcakes out the recipe but wasn’t sure if the frosting would hold on a cupcake
If you do plan to pipe it, I would maybe add a bit more powdered sugar and/or cut down on the amount of cream cheese/butter so that it’s a bit stiffer.