Can I make Pumpkin Spice Cake a day ahead?

Yes, and I actually like making it the day before a big holiday meal because it saves time. Bake the cake at 350°F and let it cool fully before adding the frosting. Then cover it and refrigerate overnight. Take it out about 20 to 30 minutes before serving so the frosting softens slightly.

How long does pumpkin cake with cream cheese frosting last?

Keep the frosted cake in a covered container in the refrigerator for up to 4 days. The cream cheese topping needs refrigeration, so don't leave the cake on the counter for more than 2 hours. If you're making it for Thanksgiving, baking it 1 day ahead gives you a fresh-tasting dessert without the last-minute rush.

Can I use homemade pumpkin puree instead of canned?

Yes, but homemade puree often contains more water than canned pumpkin. Measure 1 3/4 cups of thick pumpkin puree and drain it through a fine-mesh strainer if it looks watery. A loose puree can make the middle gummy and may add 5 to 10 minutes to the baking time. You'll get the best texture when the puree holds its shape on a spoon.

Why did my pumpkin cake sink in the middle?

The most common causes are underbaking, excess moisture or too much baking powder. Bake at 350°F and start checking the center after 30 minutes with a toothpick or food thermometer. The center should reach about 200 to 205°F. If you pull the cake out while the batter is still wet, its structure may collapse as it cools.

Can I double this pumpkin spice cake recipe for a large gathering?

Yes, but use two separate 9 by 13-inch pans rather than pouring double the batter into one deep pan. Make two batches with 30 ounces of pumpkin puree and 8 large eggs in total. Bake both at 350°F for about 30 to 40 minutes and rotate the pans halfway through if your oven heats unevenly. You'll have approximately 24 servings.

What's the best way to serve this cake for Thanksgiving?

I like serving it slightly cool with the cream cheese frosting still soft enough to spread under a fork. Cut the cake into 12 squares and let the portions sit for 20 minutes after removing them from the refrigerator. A cup of hot coffee or unsweetened tea balances the sweet frosting nicely. For smaller portions after a big meal, cut 16 squares instead.

Can I freeze pumpkin cake with cream cheese frosting?

Yes, although the frosting may lose a little of its smooth texture after thawing. Freeze individual squares on a tray for about 1 hour and then wrap each piece tightly before placing it in a freezer-safe container. Keep frozen for up to 2 months. Thaw the slices overnight in the refrigerator and avoid reheating the frosting because it can melt and separate.

Pumpkin Spice Cake

Name: Pumpkin Spice Cake
Prep time: 20 min
Cook time: 35 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 15 ounces pure pumpkin puree (Use one can of unsweetened pure pumpkin puree to add moisture and rich pumpkin flavor.); 2 cups all-purpose wheat flour (Spoon into the measuring cup and level it off to give the cake structure without making it dense.); 3/4 cup light brown sugar (Pack lightly into the measuring cup to add sweetness and a soft caramel note.); 1/2 cup granulated white sugar (Adds sweetness and balances the earthy flavor of the pumpkin puree.); 1/2 cup plus 1 teaspoon refined canola oil (Use 1/2 cup in the batter for a soft crumb and 1 teaspoon to grease the baking pan.); 4 large large chicken eggs (Use eggs that are no longer fridge-cold to help bind the batter and support an even rise.); 3 teaspoons pure vanilla extract (Add 2 teaspoons to the cake batter and 1 teaspoon to the frosting for warm vanilla flavor.); 2 teaspoons baking powder (Use fresh baking powder to give the pumpkin cake a light and tender rise.); 1 teaspoon baking soda (Works with the slightly acidic pumpkin batter to support lift and browning.); 2 1/4 teaspoons ground Ceylon cinnamon (Use 2 teaspoons in the cake and reserve 1/4 teaspoon for a light dusting over the frosting.); 1 teaspoon ground ginger (Adds a mild warm bite that gives the cake its familiar autumn spice profile.); 1/2 teaspoon ground nutmeg (Adds warm and slightly sweet notes without overpowering the pumpkin.); 1/4 teaspoon ground cloves (Use a small amount because cloves have a strong aroma and can overwhelm the other spices.); 1/2 teaspoon fine sea salt (Balances the sugars and helps the cinnamon and ginger flavors stand out.); 8 ounces full-fat brick cream cheese (Soften before beating and use a block rather than whipped cream cheese for a thick frosting.); 1/2 cup unsalted butter (Soften to about 65 to 70°F so it blends smoothly with the cream cheese.); 1 1/2 cups powdered confectioners’ sugar (Sift before adding to the frosting to avoid small lumps and give it a smooth finish.)

Description

This easy pumpkin cake is one of my best ideas for a holiday dessert or fall potluck. It’s soft and moist with warm cinnamon and pumpkin flavor in every bite. A quick and simple batter bakes into a tender cake topped with tangy cream cheese frosting. What makes this version different is the mix of pumpkin puree and oil, which keeps the crumb soft even after chilling. It’s a lovely choice for brunch or a party, and a small slice with fresh Search focus: pumpkin spice cake.

Ingredients

Scale

15 ounces pure pumpkin puree (Use one can of unsweetened pure pumpkin puree to add moisture and rich pumpkin flavor.)
2 cups all-purpose wheat flour (Spoon into the measuring cup and level it off to give the cake structure without making it dense.)
3/4 cup light brown sugar (Pack lightly into the measuring cup to add sweetness and a soft caramel note.)
1/2 cup granulated white sugar (Adds sweetness and balances the earthy flavor of the pumpkin puree.)
1/2 cup plus 1 teaspoon refined canola oil (Use 1/2 cup in the batter for a soft crumb and 1 teaspoon to grease the baking pan.)
4 large large chicken eggs (Use eggs that are no longer fridge-cold to help bind the batter and support an even rise.)
3 teaspoons pure vanilla extract (Add 2 teaspoons to the cake batter and 1 teaspoon to the frosting for warm vanilla flavor.)
2 teaspoons baking powder (Use fresh baking powder to give the pumpkin cake a light and tender rise.)
1 teaspoon baking soda (Works with the slightly acidic pumpkin batter to support lift and browning.)
2 1/4 teaspoons ground Ceylon cinnamon (Use 2 teaspoons in the cake and reserve 1/4 teaspoon for a light dusting over the frosting.)
1 teaspoon ground ginger (Adds a mild warm bite that gives the cake its familiar autumn spice profile.)
1/2 teaspoon ground nutmeg (Adds warm and slightly sweet notes without overpowering the pumpkin.)
1/4 teaspoon ground cloves (Use a small amount because cloves have a strong aroma and can overwhelm the other spices.)
1/2 teaspoon fine sea salt (Balances the sugars and helps the cinnamon and ginger flavors stand out.)
8 ounces full-fat brick cream cheese (Soften before beating and use a block rather than whipped cream cheese for a thick frosting.)
1/2 cup unsalted butter (Soften to about 65 to 70°F so it blends smoothly with the cream cheese.)
1 1/2 cups powdered confectioners’ sugar (Sift before adding to the frosting to avoid small lumps and give it a smooth finish.)

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Instructions

Start by heating your oven to 350°F and greasing a 9 by 13-inch baking pan with 1 teaspoon of refined canola oil. Then line the bottom with parchment paper if you plan to lift the cake out later. Add the pure pumpkin puree and four large eggs to a large mixing bowl. Pour in the remaining 1/2 cup of refined canola oil and add the light brown sugar and granulated white sugar. Whisk in the vanilla extract for 2 to 3 minutes until the mixture looks smooth and the sugar starts to dissolve. Scrape down the sides halfway through. Keep whisking until you can’t see any clear streaks of egg. You’ll notice the mixture turning a rich orange-brown color with a thick and glossy look. That’s your cue. If you stop too soon, pockets of egg or sugar may remain in the cake. Mixing well now helps the wet ingredients blend into a smooth batter.
In a separate bowl whisk the all-purpose wheat flour with the baking powder and baking soda. Add the ground cinnamon and ginger along with the nutmeg and cloves. Finish with the fine sea salt. Stir the dry mix for 30 to 45 seconds so the spices spread evenly. Next tip it into the pumpkin mixture in two batches. Fold gently with a rubber spatula for about 60 to 90 seconds. Scrape across the bottom and lift the batter over itself until the last dry streaks fade. Don’t beat it hard. The mix should look thick yet still flow slowly from the spatula. The bright orange base will turn lighter and less glossy as the flour takes up moisture. A few tiny lumps are fine. Overmixing makes the crumb tough and can leave tunnels inside the cake. Stop as soon as the flour blends in because that keeps excess gluten from forming.
Pour the thick pumpkin batter into your prepared 9 by 13-inch pan while the oven finishes reaching 350°F. Use a rubber spatula to scrape out the bowl and guide the batter into each corner. Then spread it with broad strokes for about 1 to 2 minutes. Keep the layer fairly even without pressing down hard. Tap the pan gently against the worktop twice to settle any large air pockets. The cake batter should cover the full base in one smooth layer with a few natural ridges on top. Look for an even orange color from corner to corner. Small waves are fine. But if one side sits much higher, the cake may bake unevenly. Spreading the batter now gives the cake a more even rise.
Place the filled pan on the center oven rack at 350°F and bake for 30 to 35 minutes. Don’t open the oven during the first 25 minutes because a sudden drop in heat may affect the rise. Start checking at minute 30. Insert a toothpick into the middle and look for a few moist crumbs without wet batter. You can also check that the center reaches about 200 to 205°F with a food thermometer. If the middle still looks wet, bake for another 3 to 5 minutes and test again. (I once pulled this cake out too early. The middle sank as it cooled.) The top should turn golden brown with a slight dome and a few fine cracks. The edges may pull away from the pan just a little. Don’t leave it until the whole surface feels hard or the outer pieces may dry out. Bake just until the center sets because the crumb stays moist.
While the cake cools in its pan for at least 60 minutes, make the cream cheese frosting. Let the 8-ounce block of full-fat cream cheese and the unsalted butter soften until they’re about 65 to 70°F. Add both to a mixing bowl and beat for 1 to 2 minutes until smooth. Next add the sifted powdered confectioners’ sugar in two batches along with the vanilla extract. Beat on low speed at first so the sugar stays in the bowl. Then raise the speed and mix for 1 to 2 minutes until the frosting turns pale and fluffy. Scrape the sides once during mixing. You’ll see the mixture change from dense and slightly yellow to thick and creamy. It should hold soft ridges without running. If the butter is too warm, the frosting may turn loose. Use softened ingredients because they blend without lumps.
Once the cake has cooled for at least 60 minutes and the center feels close to room temperature, spread the frosting over the top. Don’t frost a warm cake or the cream cheese will soften and slide. Start with several large dollops and gently push them toward the corners. Use broad overlapping strokes for about 2 to 3 minutes to make a thick layer with soft swirls. Sprinkle the remaining 1/4 teaspoon of ground cinnamon lightly across the top. Then chill the cake for 15 to 20 minutes if you want firmer cuts. Slice into 12 squares and lift one onto a white dessert plate. You’ll see a deep orange crumb beneath the pale frosting with small uneven air pockets. A few crumbs may stick to the cut edges. That’s normal. The finished Pumpkin Spice Cake should feel soft rather than heavy. Cool fully before frosting because warm cake melts the cream cheese layer.

Notes

Pro Tips:

Measure the 2 cups of all-purpose wheat flour by spooning it into the cup and leveling the top. Scooping straight from the bag can pack in too much flour.
Choose 100% pure pumpkin puree in a 15-ounce can and check that pumpkin is the only ingredient. Pumpkin pie filling has added sugar and spices.
Use a light-colored 9 by 13-inch metal baking pan for an even bake. Dark pans can brown the edges faster, so check the cake 5 minutes early.
Let your 4 large eggs lose their fridge chill for about 20 to 30 minutes before mixing. This helps them blend more evenly into the pumpkin mixture.
Check the center with a toothpick at minute 30. A few moist crumbs are fine, but wet orange batter means the cake needs more time.
Let the cake cool for at least 60 minutes before frosting. If the middle still feels warm, give it another 15 to 20 minutes.
For a little extra warmth, add 1/8 teaspoon of ground cardamom to the dry ingredients. It’s enough to bring a gentle floral note without hiding the pumpkin.
Chill the frosted cake for 15 to 20 minutes before cutting if you want neat squares. Use a clean knife for each slice.

Storage: Since this Pumpkin Spice Cake has cream cheese frosting, keep it in the refrigerator rather than leaving it on the counter. Cover the pan tightly or transfer the squares to an airtight container. They’ll stay fresh for up to 4 days. For longer storage, freeze individual portions in a single layer until firm and then wrap them tightly. They’ll keep for up to 2 months in the freezer. If possible, freeze unfrosted cake portions and make fresh frosting when you’re ready to serve because that gives the smoothest result. For the best texture, let a chilled square sit on the counter for 20 to 30 minutes before eating. If you’ve frozen it, thaw it overnight in the fridge. You can warm an unfrosted slice at 300°F for 5 to 7 minutes and add fresh frosting after it cools. Don’t serve cake that develops mold, an unusual smell or a slimy frosting surface. And if a frosted slice has been left out for over 2 hours, it’s safer to discard it.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 serving