Pumpkin cake

This easy pumpkin cake is soft, moist, and full of cozy fall spices. It’s the perfect dessert when I want something simple yet flavorful, made with pantry staples and a generous amount of pumpkin puree.

Why I’ll Love This Recipe

I love how this cake comes together in just one bowl with minimal fuss. It delivers all the warm, spiced flavor I crave during pumpkin season without requiring layers, frosting, or complex steps. It’s light enough for an afternoon snack but satisfying enough to serve as a holiday dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Baking powder

• Baking soda

• Salt

• Ground cinnamon

• Ground nutmeg

• Ground ginger

• Pumpkin puree

• Eggs

• Vegetable oil

• Vanilla extract

Directions

1. I start by preheating my oven to 350°F (175°C) and greasing a 9×13-inch baking pan.

2. In a large mixing bowl, I whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

3. I add in the pumpkin puree, eggs, oil, and vanilla extract. Then I mix until the batter is smooth and evenly combined.

4. I pour the batter into the prepared pan and spread it out evenly.

5. I bake the cake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

6. I let the cake cool completely in the pan before slicing and serving. Sometimes I dust it with powdered sugar or top it with cream cheese frosting for a special touch.

Servings and Timing

This pumpkin cake serves about 12 people and takes around 15 minutes to prepare, with a baking time of 30–35 minutes. It’s ready to enjoy in under an hour.

Variations

• I sometimes add chopped walnuts or pecans for crunch.

• A handful of chocolate chips makes it extra indulgent.

• Swapping in whole wheat flour gives it a slightly nutty flavor.

• I’ve also made it as cupcakes—just reduce the baking time to about 20 minutes.

Storage/Reheating

I store leftover pumpkin cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5. To reheat, I pop a slice in the microwave for about 15–20 seconds until warm.

FAQs

How do I keep the cake moist?

I use oil instead of butter for extra moisture, and I make sure not to overbake it.

Can I freeze pumpkin cake?

Yes, I let it cool completely, then wrap slices in plastic wrap and freeze for up to 2 months.

Can I make this cake gluten-free?

I’ve had success using a 1:1 gluten-free flour blend in place of all-purpose flour.

Is fresh pumpkin better than canned?

Canned pumpkin is perfect for this recipe—it’s consistent and easy. But if I have fresh pumpkin puree on hand, I’ll use it.

Can I add a frosting?

Absolutely. I love topping it with cream cheese frosting or even just a dusting of powdered sugar.

Conclusion

This easy pumpkin cake is one of my favorite fall bakes. It’s reliable, full of flavor, and comes together so quickly. Whether I’m making it for a gathering or just a treat for myself, it never disappoints.

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