Homemade Pumpkin Cake
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There’s something about a homemade pumpkin cake that instantly makes everything feel like fall. This easy pumpkin cake is soft, perfectly spiced, incredibly moist, and topped with a rich maple cream cheese frosting that takes it over the top. It’s the kind of dessert that feels just right for everything from cozy weekends at home to holiday gatherings and Thanksgiving dessert tables. If you’re looking for a pumpkin cake recipe that delivers that classic homemade flavor with simple ingredients and a tender crumb, this one is always a favorite.
THIS IS FALL BAKING AT ITS BEST
Pumpkin cake has always been one of those recipes that makes the whole kitchen feel different.
The second it goes into the oven and that warm pumpkin spice smell starts filling the house, it instantly feels like fall is officially here.
I love this one because it has that soft homemade texture that feels simple and nostalgic, but the maple cream cheese frosting gives it just enough extra richness to make it feel special.
It’s the kind of cake that works just as well for a random Tuesday night as it does sitting right in the middle of a holiday dessert table.
Why You’ll Love This Homemade Pumpkin Cake
- Perfectly moist texture
- Warm fall spice flavor
- Easy to make
- Rich maple cream cheese frosting
- Perfect make-ahead dessert
Ingredients Needed To Make Homemade Pumpkin Cake
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
For the Pumpkin Cake
- All-purpose flour: Creates a tender cake structure.
- Pumpkin puree: Adds moisture and rich pumpkin flavor.
- Pumpkin pie spice: Brings warm seasonal flavor.
- Brown sugar + granulated sugar: Create moisture and sweetness.
- Vegetable oil: Keeps the cake soft for days.
- Eggs: Help create a light, tender crumb.
- Milk + vanilla extract: Smooth the batter and add richness.
For the Maple Cream Cheese Frosting
- Cream cheese: Creates the rich tangy base.
- Powdered sugar: Sweetens and smooths the frosting.
- Maple cream or maple syrup: Adds cozy maple flavor.
- Vanilla extract: Rounds everything out.
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make The Best Pumpkin Cake
- Preheat oven to 350°F and grease a 9×13 baking dish.
- Cook pumpkin puree briefly on the stovetop to reduce excess moisture.
- Let cool.
- In a large bowl, whisk together wet ingredients.
- In a separate bowl, combine dry ingredients.
- Slowly mix dry ingredients into wet ingredients until just combined.
- Pour batter into prepared baking dish.
- Bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Cool completely.
- Prepare frosting.
- Spread evenly over cooled cake.
- Slice and serve.
Tips For The Best Pumpkin Cake
- Cook down the pumpkin puree for deeper flavor.
- Do not overmix the batter.
- Let the cake cool completely before frosting.
- Use room temperature cream cheese.
- Check for doneness early.
Storage
- Store covered in the refrigerator for up to 4 days.
- Let slices sit at room temperature for 15–20 minutes before serving for the softest texture.
Homemade Pumpkin Cake
Equipment
- 1 Medium bowl
Ingredients
- 15 oz pumpkin puree
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 1/4 cup milk
- 2 1/4 cups all-purpose flour (or 1:1 gluten free flour)
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1 tsp kosher salt
- 3 tsp pumpkin pie spice
Maple Cream Cheese Frosting
- 16 oz cream cheese, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp maple cream or maple syrup
Instructions
- Preheat the oven to 350°F. Grease a 9×13 baking dish with nonstick baking spray.
- Add the pumpkin puree to a small saucepan over low heat. Cook for 8 to 10 minutes, stirring often, to remove some of the extra moisture. Remove from the heat and let it cool before adding it to the batter.
- In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, vanilla extract, milk, and cooled pumpkin puree until smooth.
- Add the flour, baking powder, baking soda, kosher salt, and pumpkin pie spice to the bowl.
- Mix gently until the dry ingredients are just combined with the wet ingredients. Do not overmix.
- Pour the batter into the prepared baking dish and spread it into an even layer.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool completely before frosting.
- Add the cream cheese, powdered sugar, vanilla extract, and maple cream or maple syrup to a mixing bowl.
- Beat until smooth and creamy.
- Spread the frosting evenly over the cooled cake.
- Slice and serve.
Notes
- Homemade pumpkin cake with maple cream cheese frosting
- Slice of moist pumpkin cake with creamy maple frosting
- Easy pumpkin cake topped with smooth cream cheese frosting
- Close-up of soft homemade pumpkin cake with fall spices
- This is the complete ranking rebuild this post needed.
Nutrition
Commonly Asked Questions
This cake works really well made ahead. Bake and cool the cake, then store it covered in the refrigerator. You can frost it the same day or wait until closer to serving.
The unfrosted cake freezes best. Let it cool completely, wrap it tightly, and freeze for up to 2 months. Thaw in the refrigerator before frosting and serving.
Cooking the pumpkin puree for a few minutes removes extra moisture and gives the cake a richer pumpkin flavor. It also helps keep the texture soft without turning heavy.
Pure maple syrup works in place of maple cream. Start with the amount listed, then add a little more powdered sugar if the frosting feels too loose.
Insert a toothpick into the center of the cake. It should come out clean or with a few moist crumbs, but not wet batter.
Regular cream cheese and milk work perfectly in this recipe. Use the same measurements listed in the recipe card.
