Easy Moist Pumpkin Cake Recipe With Cream Cheese Frosting Step By Step

Posted on

Dessert

Perfect Pumpkin Cake

There’s something undeniably comforting about the aroma of pumpkin spice wafting through the kitchen, especially as the weather cools. This easy moist pumpkin cake recipe with cream cheese frosting is a tried-and-true favorite that combines simplicity with seasonal flavor. It’s the kind of cake you can whip up on a cozy weekend afternoon, and it’s just as welcome at a festive brunch or a casual get-together with friends.

Unlike dense or overly sweet versions, this pumpkin cake strikes a perfect balance. The tender crumb is achieved by combining vegetable oil and a hint of sour cream, while a medley of warm spices — including cinnamon, nutmeg, and ginger — creates depth and character in every bite. For the best texture, make sure to use pumpkin puree (not pie filling), which you can learn more about here. The creamy, tangy cream cheese frosting offers a perfect contrast to the warm spices, adding richness without overwhelming the delicate crumb.

Whether you’re new to baking or already have a go-to fall dessert, this recipe is worth a spot in your rotation. The simplicity of the process is as appealing as the end result. With a few pantry staples and the right spice blend — like the popular pumpkin spice mix — this cake comes together effortlessly. And if you’re looking for visual inspiration or presentation ideas, check out some beautiful pumpkin cake ideas on Pinterest.

Why This Pumpkin Cake Stands Out

What makes this pumpkin cake more than just another seasonal dessert is its combination of texture, flavor, and ease of preparation. Many pumpkin cakes can end up heavy or overly spiced, but this recipe delivers a light yet moist crumb thanks to the blend of vegetable oil and optional sour cream. These ingredients lock in moisture without making the cake greasy, giving you a tender bite every time.

Another standout feature is the balanced spice profile. Rather than overwhelming the palate, the mix of cinnamon, nutmeg, and ginger is carefully measured to highlight the natural sweetness of the pumpkin puree. For bakers who prefer a shortcut, using a pre-mixed pumpkin spice blend ensures consistent flavor without sacrificing depth.

And then there’s the cream cheese frosting. Rich yet tangy, it complements the warm spices beautifully. For those who want to customize the frosting further, adding a touch of maple syrup or extra cinnamon can create a more seasonal twist. Need some presentation inspiration? Explore stunning fall dessert boards on Pinterest to see how other bakers showcase their pumpkin creations.

Finally, this recipe is versatile. Whether you’re baking it for a casual weekend treat, a holiday brunch, or as a make-ahead dessert for Thanksgiving, it’s reliable and crowd-pleasing. Even better, it’s simple enough for beginners to tackle without intimidation, while still impressive enough to wow your guests. This balance of simplicity, flavor, and texture is what makes it truly stand out.

Key Ingredients and Why They Work

The success of this easy moist pumpkin cake lies in its thoughtfully chosen ingredients. Each component plays a critical role in creating the perfect balance of moisture, flavor, and structure. Understanding why each item is included helps bakers avoid substitutions that could compromise the texture or taste.

Cake Base Ingredients:

  • Pumpkin Purée: The star of the show, pumpkin purée adds moisture, a subtle earthiness, and a rich orange hue. It’s essential to use plain purée rather than spiced or sweetened versions. Learn more about its role in baking via this overview.

  • Vegetable Oil: Unlike butter, oil ensures a consistently moist texture that remains soft even after refrigeration.

  • Sour Cream (optional but recommended): Adds tang and enhances tenderness, creating a delicate crumb that resists dryness.

  • Granulated and Brown Sugar: A blend of both sugars contributes sweetness and depth. Brown sugar, in particular, adds a hint of molasses flavor and helps keep the cake moist.

  • Eggs: Provide structure and stability. Use large eggs at room temperature for the best incorporation.

  • Vanilla Extract: Rounds out the spice and sweet notes with a touch of warmth.

Dry Ingredients:

  • All-Purpose Flour: The base of the structure. It’s important to measure it properly using the spoon and level method to avoid a dense cake. For more on flour types, visit this flour guide.

  • Baking Powder and Baking Soda: A combination of both ensures the cake rises evenly. Each plays a role in neutralizing acidity and giving the batter lift. See more on baking powder and its baking chemistry.

  • Salt: Enhances flavor and balances sweetness.

Spices:

  • Cinnamon: The primary spice in most pumpkin desserts, it provides warm, sweet notes. Learn more about its origin here.

  • Nutmeg: Adds a slightly nutty, sweet warmth. Just a pinch can intensify the pumpkin flavor. Read more on its culinary use here.

  • Ginger: Offers a peppery bite that cuts through the sweetness and complements the other spices.

Cream Cheese Frosting Ingredients:

  • Cream Cheese: Adds tangy richness and balances the sweet, spiced cake. Read more about it here.

  • Unsalted Butter: Softens the frosting and helps it whip into a spreadable consistency.

  • Powdered Sugar: Sweetens the frosting without the graininess of regular sugar.

  • Vanilla Extract: Adds subtle warmth to the frosting flavor.

These ingredients, in perfect proportion, make this cake more than just another fall recipe — they create a memorable dessert that’s easy to prepare yet deeply satisfying. For frosting tips and variations, explore cream cheese frosting tips on Pinterest.

Tools You’ll Need

Before you begin baking this easy pumpkin cake, having the right tools on hand will streamline the process and help ensure success. While the recipe is simple, the proper equipment makes it even more foolproof and efficient.

  • 9×13-inch Baking Pan: This size ensures even baking and the right cake thickness. A light-colored pan is best to avoid overbrowning.

  • Mixing Bowls: You’ll need at least two — one for the dry ingredients and one for the wet. Glass or stainless steel bowls are ideal.

  • Whisk and Spatula: A whisk is perfect for blending dry ingredients, while a silicone spatula helps fold and scrape the batter cleanly.

  • Hand Mixer or Stand Mixer: For the frosting, a mixer makes beating the cream cheese and butter much easier, resulting in a fluffier finish.

  • Measuring Cups and Spoons: Precision matters, especially for flour, spices, and leavening agents.

  • Toothpick or Cake Tester: Essential for checking if the cake is fully baked.

Having these tools prepped and ready makes the baking process smooth and stress-free. Most of them are already found in a basic kitchen, reinforcing the accessibility of this beginner-friendly recipe.

Step-by-Step Instructions for the Cake

1. Preheat and Prep

Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly with butter or non-stick spray, or line it with parchment paper for easier removal. This step ensures the cake doesn’t stick and bakes evenly.

2. Mix Dry Ingredients

In a medium bowl, whisk together the following:

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 2 teaspoons ground cinnamon

  • 1 teaspoon ground ginger

  • ½ teaspoon ground nutmeg

Thorough mixing helps evenly distribute the spices and leavening agents for a consistent rise and flavor.

3. Combine Wet Ingredients

In a large mixing bowl, add:

  • 1 cup vegetable oil

  • 1½ cups granulated sugar

  • ½ cup packed brown sugar

Whisk until fully combined. Add in:

  • 4 large eggs (one at a time)

  • 1 can (15 oz) pumpkin purée

  • 1 teaspoon vanilla extract

Mix until the texture is smooth and uniform. The pumpkin purée provides moisture and structure, while the sugars and oil keep the batter rich and sweet.

4. Combine Wet and Dry Ingredients

Gradually add the dry mixture into the wet ingredients. Use a spatula or low-speed mixer to stir gently. Mix until just combined — overmixing can lead to a dense cake.

5. Pour and Bake

Pour the batter into the prepared pan, smoothing the top evenly. Place in the center of your oven and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Check at the 30-minute mark to avoid overbaking.

6. Cool the Cake

Allow the cake to cool completely in the pan on a wire rack. This step is crucial — frosting a warm cake will cause the frosting to melt and slide off.

For additional texture inspiration, you can explore similar easy pumpkin cake ideas on Pinterest, especially if you want to turn this into a layered or bundt version.

Step-by-Step Cream Cheese Frosting

Once your cake is completely cool, it’s time for the best part — the cream cheese frosting.

1. Beat the Base

In a large bowl, combine:

  • 8 oz cream cheese (softened)

  • ½ cup unsalted butter (softened)

Use a hand mixer or stand mixer to beat until smooth and creamy. This step is essential for a silky texture. Learn more about cream cheese and its role in frostings for added insight.

2. Add Powdered Sugar and Vanilla

Gradually beat in:

  • 3 cups powdered sugar

  • 1 teaspoon vanilla extract

Beat until light and fluffy, about 2–3 minutes. For a fall twist, consider adding ¼ teaspoon cinnamon or a drizzle of maple syrup for extra warmth.

3. Frost the Cake

Spread the frosting evenly over the completely cooled cake using an offset spatula or butter knife. For a rustic finish, create swoops and swirls across the surface. Store frosted cake in the fridge, but let it sit at room temperature for 10–15 minutes before serving to soften the frosting.

For design ideas, browse through cream cheese frosting tips on Pinterest.

Pro Tips for Best Results

  • Don’t overmix the batter – this can result in a dense, rubbery texture. Mix until ingredients are just combined.

  • Use room temperature ingredients, especially for the eggs, butter, and cream cheese. This ensures a smooth batter and frosting.

  • Let the cake cool completely before frosting to prevent melting or sliding.

  • Spoon and level your flour instead of scooping, to avoid a heavy or dry cake.

  • Test doneness early by inserting a toothpick at 30 minutes. If it comes out clean, it’s done.

These small steps make a big difference in the final result.

Pumpkin Cake Variations

This pumpkin cake is versatile and easy to customize:

  • Add-ins: Mix in chopped walnuts, pecans, or chocolate chips for texture.

  • Cupcake Version: Pour batter into lined muffin tins and bake at 350°F for 18–22 minutes.

  • Layer Cake: Split into two 8-inch round pans and reduce baking time slightly. Frost and stack for an elegant twist.

  • Spice Variations: Use 1 tablespoon of pre-mixed pumpkin spice instead of individual spices for convenience. Learn more about this blend here.

  • Dairy-Free: Substitute dairy-free cream cheese and use plant-based yogurt or extra oil instead of sour cream.

These tweaks allow you to make the cake your own while keeping its signature moist texture and warm flavor.

Serving Suggestions

This pumpkin cake is ideal for a variety of occasions:

  • Brunch centerpiece: Serve with chai lattes, coffee, or spiced cider.

  • Thanksgiving dessert: A great alternative or addition to pie.

  • Fall gatherings: Pair with seasonal fruit like pears or apples on a dessert board.

  • Garnish ideas: Sprinkle cinnamon on top or add candied pecans for crunch.

For creative serving inspiration, check out curated fall dessert ideas on Pinterest.

How to Store and Freeze

Short-Term Storage:

  • Refrigerate: Store in an airtight container for up to 5 days. Bring to room temperature before serving.

Freezing Instructions:

  • Freeze unfrosted cake: Wrap in plastic and foil, then freeze for up to 2 months. Thaw overnight in the fridge.

  • Freeze frosted slices: Flash freeze individual pieces, then wrap and store in freezer bags.

Reheat tips: Serve chilled, or bring to room temp — avoid microwaving to preserve frosting texture.

Proper storage keeps this cake fresh and makes it a great make-ahead dessert.

Make Ahead Tips

  • Bake the cake a day ahead: Let it cool, wrap tightly, and refrigerate overnight.

  • Make frosting up to 3 days in advance: Store it in the fridge and let it soften at room temperature before spreading.

  • Freeze the whole cake (unfrosted) for later use — perfect for holiday prep.

These tips help reduce stress and keep your baking schedule flexible.

Common Mistakes to Avoid

Avoiding these common baking errors can help ensure perfect results:

  • Using pumpkin pie filling instead of purée: It contains added sugar and spices that throw off the balance.

  • Overmixing the batter: Makes the cake dense and chewy. Mix until just combined.

  • Frosting too early: A warm cake will melt the frosting — always wait until fully cooled.

  • Incorrect flour measurement: Scooping compacts the flour, leading to a dry cake. Always spoon and level.

  • Ignoring oven variations: Your cake may bake faster or slower — start checking at 30 minutes.

These small adjustments make a big impact on the outcome of your pumpkin cake.

Nutrition Breakdown

Approximate nutrition per slice (based on 12 servings):

  • Calories: 410

  • Fat: 21g

  • Carbohydrates: 52g

  • Sugar: 35g

  • Protein: 4g

Note: These values are estimates and may vary based on brands and ingredient substitutions. This cake is meant to be a treat — enjoy in moderation or customize based on your dietary needs.

FAQs

Q1: Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s cooked, pureed, and has a similar texture and moisture content as canned pumpkin purée. Strain excess liquid for best results.

Q2: What can I substitute for sour cream?
Plain Greek yogurt is the best substitute, offering similar moisture and slight tang. You can also use buttermilk or plant-based yogurt for dairy-free options.

Q3: Can I make this pumpkin cake gluten-free?
Yes. Use a 1:1 gluten-free flour blend that includes xanthan gum. Avoid almond or coconut flour alone, as they affect texture and moisture.

Q4: How do I make the cake more spiced or less sweet?
Add more cinnamon or a pinch of cloves to intensify spice. Reduce sugar by ¼ cup if preferred, but note it may slightly alter texture.

Q5: Can I skip the frosting?
Absolutely. The cake is delicious on its own. For a lighter touch, dust the top with powdered sugar or drizzle with maple glaze.

Q6: Why is my pumpkin cake dense?
This is usually due to overmixing or too much flour. Make sure to use the correct measuring method and stir gently once dry ingredients are added.

Print

Easy Moist Pumpkin Cake Recipe With Cream Cheese Frosting Step By Step

A soft, moist pumpkin cake made with real pumpkin purée, balanced fall spices, and a tangy cream cheese frosting. This one-bowl recipe is beginner-friendly and perfect for autumn brunches, holidays, or cozy weekends. The cake’s tender crumb comes from a mix of oil and sour cream, while the frosting adds a rich and fluffy finish. Serve chilled or at room temp, and enjoy with a hot cup of coffee or cider.

  • Author: Clara

Ingredients

Scale

For the cake:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • 1 cup vegetable oil
  • 1 ½ cups granulated sugar
  • ½ cup brown sugar, packed
  • 4 large eggs
  • 1 can (15 oz) pumpkin puree
  • 1 tsp vanilla extract

For the cream cheese frosting:

  • 8 oz (225g) cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

In a large bowl, combine oil, granulated sugar, and brown sugar. Mix until smooth.

Add eggs one at a time, beating well after each addition. Stir in pumpkin puree and vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Pour the batter into the prepared pan and spread evenly.

Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool completely in the pan.

For the frosting, beat the cream cheese and butter together until creamy and smooth.

Gradually add powdered sugar and vanilla extract, beating until light and fluffy.

Spread the frosting evenly over the cooled cake before slicing and serving.

Notes

  • Use 100% pure pumpkin purée, not pumpkin pie filling.

  • Don’t skip cooling the cake fully before frosting.

  • Frosting can be flavored with cinnamon, nutmeg, or maple syrup for seasonal flair.

  • Store frosted cake in the fridge, and bring to room temperature before serving.

  • This cake is freezer-friendly — freeze individual slices for later enjoyment.

  • Ideal for Thanksgiving, potlucks, or weekday desserts.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

You might also like these recipes

Leave a Comment

Recipe rating