Pumpkin Spice Cake

September 1, 2025

Pumpkin Spice Cake is the perfect fall treat that fills your kitchen with warm, cozy scents. This cake is soft and moist, packed with pumpkin puree and a blend of classic spices like cinnamon, nutmeg, and cloves. It’s like a little hug in cake form, complete with a golden-brown crust and rich, comforting flavors.

I love making this cake when the air turns crisp and the leaves start to change colors. There’s something special about baking pumpkin spice that makes the whole house feel inviting and festive. I usually add a simple cream cheese frosting on top, which adds a creamy tang that balances the spices and sweetness just right.

This cake is great for sharing at family gatherings or just enjoying with a warm cup of tea or coffee. I often slice it up for weekend breakfasts or afternoon snacks, and it never lasts long! If you want a little extra fun, try adding chopped nuts or a sprinkle of cinnamon sugar on top before baking—it gives the cake a nice little crunch and extra flavor.

Pumpkin Spice Cake

Key Ingredients & Substitutions

Pumpkin Puree: Use canned pumpkin puree for consistent moisture and flavor. If unavailable, homemade pumpkin puree works well—just roast and blend pumpkin. Avoid pumpkin pie filling as it has added sugar and spices.

Spices: Cinnamon, ginger, nutmeg, and cloves give the cake its classic warm flavor. You can adjust the amounts to suit your taste or use a pre-made pumpkin spice mix.

Oil: Vegetable oil keeps the cake moist. For a slightly richer taste, try melted butter or a neutral oil like canola. Avoid olive oil as it can overpower the flavors.

Cream Cheese Frosting: Softened cream cheese and butter create a smooth, tangy frosting. For a dairy-free option, try vegan cream cheese and margarine, but the texture will slightly differ.

Caramel Sauce: Store-bought caramel is a great time-saver. Homemade caramel adds a personal touch and lets you control sweetness. You can skip it if you prefer less sweetness.

How Do You Make the Cake Moist and Tender Without Overmixing?

The key to a tender pumpkin cake is mixing the wet and dry ingredients carefully:

  • Combine dry ingredients thoroughly beforehand to distribute leavening agents and spices evenly.
  • Add dry ingredients to the wet mix gradually.
  • Mix just until you don’t see flour streaks—overmixing develops gluten and can make the cake tough.
  • Use oil instead of butter for moisture; oil stays liquid at room temperature, keeping the cake soft.
  • Check baking time closely. Overbaking dries out the cake, so start testing with a toothpick a few minutes before the minimum time.

Equipment You’ll Need

  • Two 9-inch round cake pans – perfect for making even layers and easy to stack.
  • Mixing bowls – you’ll use one for dry ingredients and another for wet; having two helps keep things organized.
  • Electric mixer or hand whisk – makes blending the batter and frosting smooth and quick.
  • Spatula – great for scraping down the sides of bowls and spreading frosting evenly.
  • Cooling racks – allow your cake layers to cool completely without getting soggy.
  • Measuring cups and spoons – essential for accurate ingredient amounts and consistent results.

Flavor Variations & Add-Ins

  • Add chopped toasted pecans or walnuts to the batter for a nice crunch and nutty flavor.
  • Mix in ½ cup mini chocolate chips to the batter if you like a hint of chocolate with your pumpkin.
  • Swap cream cheese frosting for whipped maple frosting to add a subtle maple sweetness.
  • Stir in a teaspoon of espresso powder to intensify the spices and deepen flavor, especially in autumn.

How to Make Pumpkin Spice Cake with Cream Cheese Frosting and Caramel Drizzle

Ingredients You’ll Need:

For the Pumpkin Spice Cake:

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 ½ cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

For the Caramel Drizzle & Topping:

  • ½ cup caramel sauce (store bought or homemade)
  • 2 tablespoons crushed graham crackers or toffee bits (optional for texture)

How Much Time Will You Need?

This cake takes about 15 minutes to prepare and around 30-35 minutes to bake. After baking, you’ll want to let the cake cool completely before frosting—about 30 minutes. So, total time is roughly 1.5 hours including cooling and assembly.

Step-by-Step Instructions:

1. Preheat Oven and Prepare Pans:

Set your oven to 350°F (175°C). Grease two 9-inch round cake pans and dust them with flour, or simply line with parchment paper to prevent sticking.

2. Mix Dry Ingredients:

In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt using a whisk to blend them well.

3. Mix Wet Ingredients:

In a large bowl, beat together sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth and well mixed.

4. Combine Wet and Dry:

Slowly add the dry mix to the wet ingredients. Stir gently just until everything is combined—don’t overmix to keep the cake tender.

5. Bake the Cake:

Pour the batter evenly into your prepared pans. Bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.

6. Cool the Cakes:

Let the cakes cool in their pans for about 10 minutes. Then gently remove them and place on wire racks to cool completely before frosting.

7. Prepare Cream Cheese Frosting:

Beat softened cream cheese and butter together until smooth. Gradually add powdered sugar while mixing until frosting is fluffy. Stir in vanilla extract.

8. Assemble the Cake:

Place one cake layer on your serving plate. Spread a thick layer of cream cheese frosting evenly on top. Put the second cake layer on top and cover it with the remaining frosting.

9. Add Caramel and Topping:

Drizzle caramel sauce generously over the frosted cake. For a bit of crunchy texture, sprinkle crushed graham crackers or toffee bits on top.

10. Serve and Enjoy:

Slice and serve your delicious pumpkin spice cake. Keep any leftovers refrigerated to keep the frosting fresh.

Pumpkin Spice Cake

Can I Use Frozen Pumpkin Puree for This Cake?

Yes! Just make sure to thaw it completely in the refrigerator overnight and drain any excess liquid before using to avoid a soggy batter.

Can I Make This Cake Ahead of Time?

Absolutely! Bake the cake layers a day ahead and keep them wrapped tightly at room temperature or in the fridge. Frost and assemble the cake the day you plan to serve it for the freshest taste.

How Should I Store Leftovers?

Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. Allow it to come to room temperature before serving for the best texture and flavor.

Can I Substitute the Oil in the Cake?

You can swap vegetable oil with melted butter or a light olive oil for a richer flavor. Just keep in mind that different oils might slightly affect the cake’s moisture and texture.

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