Recipe

Pumpkin Spice Cake

A super moist pumpkin cake packed with warm spices and finished with a thick, tangy cream cheese frosting.

By Matt Campbell

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4.8

A frosted pumpkin spice sheet cake in a baking pan on a light kitchen counter, topped with swirls of cream cheese frosting and a sprinkle of cinnamon

Pumpkin spice cake is one of those desserts that feels like you lit a candle and put on a cozy playlist without doing any of that. It is warm, softly spiced, and ridiculously forgiving. If you have a can of pumpkin and a mixing bowl, you are already halfway there.

This version is a simple sheet cake: light yet substantial, with that deep pumpkin color and a cream cheese frosting that is tangy in the best way. Bring it to a get-together, cut it into tidy squares, and watch it disappear. Or keep it on the counter “for later” and somehow it keeps getting smaller. Weird how that happens.

A wooden cutting board on a kitchen counter with a can of pumpkin puree, bowls of flour and sugar, and small bowls of cinnamon, ginger, nutmeg, and cloves

Why It Works

Stays moist for several days: Pumpkin puree and oil keep the crumb tender, and it holds up well in the fridge when stored covered.
Big spice flavor without being harsh: Cinnamon leads, ginger wakes it up, and a small hit of cloves makes it taste like fall instead of just “sweet.”
Easy mixing: Whisk wet, whisk dry, then stir until just combined. No fussy creaming required.
Frosting that balances the sweetness: Cream cheese brings tang so every bite stays bright, not cloying.

Pairs Well With

Storage Tips

Room temperature: If unfrosted, you can keep the cake covered at room temp for up to 2 days.

Refrigerator: Once frosted (cream cheese frosting), cover and refrigerate promptly and keep cold for up to 5 days. For the softest texture, let a slice sit at room temp for 20 to 30 minutes before eating.

Freezer: Freeze unfrosted cake tightly wrapped for up to 2 months. Thaw overnight in the fridge, then frost. You can also freeze frosted slices on a sheet pan until firm, then wrap individually and freeze for up to 1 month. Thaw in the fridge.

Individual pumpkin spice cake squares stored in an airtight container on a kitchen counter, with a small spatula nearby

Common Questions

Can I use pumpkin pie filling instead of pumpkin puree?

Not for this recipe. Pumpkin pie filling is already sweetened and spiced, which throws off the sugar and seasoning balance. Look for 100% pure pumpkin puree.

What pan should I use?

A 9 x 13-inch metal pan is my favorite for crispier edges and even baking. Glass works too, but it can bake a little slower. Start checking at the earlier end of the bake time and use the doneness cues below.

Can I make it into cupcakes or a layer cake?

Yes. For cupcakes, fill liners about 2/3 full and bake at 350°F for 18 to 22 minutes, until the tops spring back and a toothpick comes out with a few moist crumbs. For two 9-inch round layers, start checking around 25 minutes and use the same cues. (I still love the sheet cake because it is low drama.)

Why did my cake sink in the middle?

Most common causes are underbaking, opening the oven too early, or overmixing once the flour goes in. Bake until the center springs back and a toothpick comes out with a few moist crumbs.

Can I add mix-ins?

Absolutely. Stir in 3/4 cup chopped toasted pecans or walnuts, or 3/4 cup mini chocolate chips. If you do chocolate chips, toss them with a tablespoon of flour first so they do not all drop to the bottom.

Hands whisking pumpkin cake batter in a large glass bowl on a kitchen counter, with measuring cups and spices nearby

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9 x 13-inch baking pan
Mixing bowls (1 large, 1 medium)
Whisk and rubber spatula
Measuring cups and spoons
Electric mixer (hand or stand) for frosting
Parchment paper (optional, for easy lifting)

I used to think pumpkin desserts had to be a whole production, like you needed a stand mixer, a fancy spice blend, and the energy of a person who meal-preps for fun. Then I started leaning into the kind of baking that fits real life: one pan, a whisk, and a frosting you can swipe on with the confidence of someone who is not auditioning for anything.

This cake is my go-to when I want a house smell that makes people wander into the kitchen “just to see what’s going on.” It is cozy, yes, but it also has that little pop from the spices and the tangy frosting that makes you go back for a second forkful before you even finish the first.