Pumpkin makes cakes soft and tender with a glowing orange colour in a way nothing else can! This Pumpkin Cake is perfectly spiced and comes with a tangy cream cheese frosting. The only thing that could make it better? Maple syrup. So I added it!
Pumpkin cake
This is a pumpkin cake recipe for people who want:
an easy, foolproof recipe (just wait until you see how simple it is!);
a cake with excellent pumpkinness* that’s not overwhelmed by the use of excessive store-bought spice mixes;
a crumb that’s springy, soft and moist, rather than tight/dense or airy/delicate (like angel cake);
a big cake to feed lots of people without the deft required to cut tall layer cakes into 16 tiny slivers; and
a cake with excellent frosting-to-cake ratio. Specifically, a cream cheese maple frosting. A dreamy combination with pumpkin!
So if all that sounds good to you, read on!
* I am not sure that’s a word but it seems fitting here.
Ingredients in Pumpkin Cake
Here’s what you need to make this cake.
Pumpkin puree options
I use fresh because it tastes better and takes 8 seconds to puree. Plus, canned pumpkin isn’t readily available here in Australia. 🙂 But canned works perfectly fine!
Canned pumpkin is a convenient option if you can get it and it works perfectly for this cake. But if you use pureed fresh pumpkin, you’ll be rewarded with a better tasting cake! It’s just a plain fact that freshly cooked pumpkin tastes better than something that’s been sitting in a can for months / years. Yes, we made and compared them side by side. 🙂
Use what works for you!
To make your own pumpkin puree, just boil chunks of pumpkin for 10 minutes or until very tender. Then blitz – it literally takes 8 seconds.
Pumpkin cake batter
Here are the other ingredient you need for the batter:
Flour – Plain / all-purpose flour. Self raising flour (also called self-rising flour) will work but it won’t rise as much. I haven’t tried this cake with gluten-free flour.
Oil – Any neutral flavoured oil like canola and vegetable oil. Using oil instead of butter keeps this cake moist. Why? Because butter firms up at room temperature whereas oil does not. So cakes made with oil are more moist. However, the trade-off is that butter tastes better than oil. In this cake, we’ve got other flavours at play here – the pumpkin and cinnamon. So I don’t miss the butter!
Baking powder – This is what makes the cake rise. As a side note, the original version of this cake used a combination of baking soda and baking powder. However, over the years, I’ve found that using only baking powder gives the cake a softer crumb. Plus, we cut out one ingredients. 🙂
Cinnamon – Flavour! Classic combination with pumpkin.
Sugar – Regular white sugar, or caster sugar / superfine sugar.
Large eggs at room temperature, which means eggs that are 55-60g/2oz each sold in cartons labelled “large eggs”. They need to be at room temperature, not fridge cold, so they blend into the ingredients better. More information on the right eggs for baking here!
Salt – Just a touch, to bring out the other flavours in this cake. Standard baking practice these days. 🙂
Cream cheese frosting
There is no better frosting for pumpkin cake! Here’s what you need:
Cream cheese – use BLOCK, not the spreadable cream cheese in tubs (too soft). If you can only get the spreadable cream cheese, add extra icing sugar to correct the consistency.
Softened unsalted butter – softened but not super soft / borderline melting.
Icing sugar aka powdered sugar – 🇦🇺 Australia, use soft icing sugar, NOT pure icing sugar (which is used for things like royal icing ie sets hard).
Vanilla extract – For flavour.
Maple syrup – UGH, forgot to put it in the photo! This is for drizzling on top. I wanted to put it in the frosting but it made the frosting too loose.
How to make Pumpkin Cake
WHY CAN’T ALL CAKES BE THIS EASY???!!
Whisk wet – Whisk the eggs, oil, sugar and pumpkin puree.
Add dry – Add the flour, baking powder, cinnamon and salt then whisk until combined. Batter. Done!
Bake in a 23 x 33 / 13 x 9″ lined pan (or thereabouts) at 180°C/350°F (160°C fan-forced) for 40 minutes or until a skewer comes out clean. See the video for my easy way to line the pan!
Frosting – While the cake is cooling, make the frosting! Just beat the cream cheese and butter for a minute on high until creamy. Then add the icing sugar (powdered sugar) in 3 batches, starting the beater on low to avoid a snowstorm. Once it’s incorporated, crank the beater up to high and beat for 2 to 3 minutes until the frosting is fluffy!
Slather the frosting on the cooled cake, and use the back of a spoon to make swirly dents for maple syrup to pool in.
Drizzle with maple syrup, as much as you want / dare, then sprinkle liberally with roughly chopped pecans.
And now it’s time to dig in!
Making this cake might be the best decision you make in October. It’s totally straight forward. Your kitchen will smell amazing. It’s big enough to share with those you deem worthy.
And that moment when you take the first bite of that soft cake loaded with beautiful pumpkin flavour, mingling with that tangy cream cheese frosting mixed with rivers of maple syrup and the littering of soft pecans….
I challenge you to stop at one piece. (Even if you cut yourself a very, very big one). – Nagi x
Watch how to make it
Fresh or canned pumpkin? I’m in the fresh camp!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Pumpkin Cake with Cream Cheese Frosting
Ingredients
Pumpkin puree options
- 1 2/3 cups fresh pumpkin puree , I use this (Note 1)
- 15 oz / 425g canned pure pumpkin , 1 can (Note 1)
Other cake batter ingredients
- 4 large eggs 55-60g/2oz each), at room temperature
- 1 2/3 cups white sugar (or caster/superfine sugar, Note 2)
- 1 cup vegetable or canola oil (or other neutral flavoured oil)
- 2 cups plain/all-purpose flour
- 4 tsp baking powder
- 2 tsp cinnamon powder
- 1 tsp cooking / kosher salt (Note 3)
Frosting
- 6 oz / 180g cream cheese block, at room temperature (Note 4)
- 1 cup / 225g unsalted butter , softened
- 1 tsp vanilla extract
- 4 cups soft icing sugar / powdered sugar , sifted (Note 5)
Finishing
- 1/3 – 1/2 cup maple syrup (don't be shy!)
- 1/2 cup pecans , roughly chopped
Instructions
- Preheat oven to 180°C/350°F (160°C fan-forced). Spray and line a large pan around 9 x 13" / 23 x 33cm with baking paper with overhang. (Note 6)
- Batter – In a large bowl, whisk together the eggs, sugar, oil and pumpkin. Add remaining ingredients and mix well.
- Bake – Pour batter into prepared pan. Bake for 40 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before turning out onto cooling rack to cool completely (~ 2 hours) before frosting.
- Frosting – Spread frosting on then use the back of a spoon to make swirly dents. Drizzle over maple syrup, concentrating on the dents to create maple syrup pools! Sprinkle with pecans. Then serve.
Frosting
- Cream butter – Place the cream cheese and butter in a bowl. Beat for 2 minutes until smooth and fluffy.
- Add the icing sugar in 3 batches, starting the beater on low after each addition to avoid a snowstorm. Once incorporated, turn the beater up to high and beat for 3 minutes or until the frosting is light and fluffy. Beat in vanilla. Use frosting immediately.
Recipe Notes:
Nutrition Information:
Originally published in November 2016. Recipe slightly improved (I now only use baking powder as I find it makes the cake rise more evenly), recipe writing improved (I’ve come a long way in 7 years!), sparkling new photos and a brand new video with me IN it!
More pumpkin recipes
Life of Dozer
Today – visiting a local community garden just a few minutes from home called Happy Hens. What an extraordinary oasis! 100% volunteer run in a beautiful location by the water, filled with an abundance of herbs and vegetables. Everyone is welcome – so locals, drop by to see it and say g’day! Might even see you there. 🙂 ~ Nagi & Dozer xx
And from the original publication date in 2016:
a) Cruel
b) Cute
c) Funny
d) All of the above
Does this cake keep its shape well once cut? I am making a cake for my son and I want to make a shape out of it before icing it. Is it very crumbly once cut? It sounds delicious!
Hi Amy, It’s a little crumbly but should hold it’s shape, love to know how it goes!
Just to let you know, I have seen canned pumpkin in the american section in coles!
Hi Mel, yes i posted this some time ago, Coles and Woolworths are now stocking much more international products, which is great!!
Hi. Was wanting to make the pumpkin cake today using a loaf pan. What would b the cooking time and do I need to reduce the mixture
Hi Debbie, what size loaf pan are you using?
This cake was very delicious. Made it a couple of times!
I’m so happy you love it Ana!
Great recipe! I did tweak it for our own taste as we prefer tasting more pumpkin and less spice which is 1/2 tsp each cinnamon and nutmeg with a pinch ginger. I also replaced half the oil with unsweetened applesauce, 3/4 light brown sugar and 1/2 cup white sugar. My final touch was the . My go-to cream cheese is 8 oz cream cheese, 1/2 cup unsalted butter, ~4 cups powdered sugar. For this treat, i add 1/4 tsp cinnamon for a kick! Rave reviews! Thanks for a great base recipe.
It’s time to bake your pumpkin cake again. Actually I make this cake several times a year. I love pumpkin! The only thing I change is I use cream cheese heavy whipping frosting instead of just cream cheese.
This is my and my fiancée’s favourite cake. Ever since I first made it, we can’t get enough of it. It’s moist, keeps for days and makes so many servings. Sooooo delicious!
I made this today, it turned out really good! Very moist. I used pumpkin pie spice and increased it to 3-4 teaspoons. I had to cook it a little longer, I used 4 6″ pans and cooked it around 40-45 min. I have a hard time getting things to cook thoroughly when pumpkin puree is involved, but this one eventually got there so without burning so I’m happy! I was testing another pumpkin cake as well today but around an hour I gave up trying to wait for it to be done. This one’s the winner!
That’s great! So pleased you enjoyed this Kim – N x
This was a huge hit at work! I made it with the ingredients on the right and 3 cups pumpkin.
PUMPKIN CAKE BARS WITH CREAM CHEESE FROSTING!
Serves 12-24 Nutrition information for the adjusted ingredients on the right.
4 large eggs
1 2⁄3 cups white sugar (1/2 c. white & ½ c. brown)
1 cup vegetable oil (1/2 c oil)
1 (15 ounce) can pumpkin puree (2 c. fresh pumpkin, or 3c. you can use yams too)
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon (1 tsp. cinnamon, nutmeg, ginger and clove)
6 ounces cream cheese
6 tablespoons butter, softened
3 cups confectioners’ sugar (1 c. p sugar and 1 tsp vanilla)
Preheat oven to 350°F.
Grease and flour one glass 9 x 13 inch pan.
In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly.
Spread into prepared pan.
Bake at 350° for 25 to 30 minutes.
Remove from oven and allow to cool.
For the frosting: beat together the cream cheese, butter and confectioner’s sugar.
Evenly spread over bars after they have cooled.
Servings: 24 Amount per serving
Nutrition information for the adjusted ingredients on the right.
Cake with Frosting Nutrition Facts Cake without Frosting
Calories195 % Daily Value* Calories 125 % Daily Value*
Total Fat 10.9g 14% Total Fat 5.5g 7%
Saturated Fat 4.3g 21% Saturated Fat 0.9g 5%
Protein 2.9g Protein 2.4g
Cholesterol 46mg 15% Cholesterol 31 10%
Sodium 205mg 9% Sodium 163mg 7%
Total Carbohydrate 22.3g 8% Total Carbohydrate 17.1 6%
Total Sugars 12.8g Total Sugars 7.9g
Dietary Fiber 0.9g 3% Dietary Fiber 0.9g 3%
Vitamin D 5mcg 25% Vitamin D 3mcg 15%
Calcium 40mg 3% Calcium 33mg 3%
Iron 1mg 6% Iron 1mg 5%
Potassium 122mg 3%* Potassium 112mg 2%*
Does cake need to be refrigerated because of cream cheese icing ?
This cake is delicious. I have made it many times over the years. You can substitute yams for the pumpkin and it works well also.
Love hearing that you enjoy this as much as I do John! N x
This recipe turned out perfectly!
Also, I am using the frosting recipe as my go-to cream cheese frosting recipe from now on. It had great texture and flavor.
That’s terrific to hear Megan! So glad you enjoyed this, thank you for letting me know! N x
Thank you for the recipe!
I was looking for fresh pumpkin recipe, because we have no canned pumpkin purée in Russia too.
It is gorgeous. Rich, moist and perfectly go together with cream cheese frosting.
Delicious.
That’s terrific to hear Kira! Thank you for sharing your feedback! N x ❤️
I didnt have a big pan or cream cheese. I halved the recipe, baked it in a square 9×9 for about 20 minutes and served with a brown sugar butter sauce. I had to hide a piece to have with my tea this morning. I made a gluten free version today substituting brown rice flour and adding 1 tsp xanthan gum. Made my gluten free buddies very happy. Thanks for the deliciousness
I’m so happy to hear that! Thanks for sharing your feedback – N x ❤️
Made this for Thanksgiving 2016. Magnificent. Everyone loved it, even my husband who isn’t usually a big pumpkin fan.
HIGH FIVE! N xx
Made this today and it was delicious! Everything you said about this cake was correct! I topped the icing with toasted walnuts since I saw yours topped with pecans. Thank you for another great recipe!
Woo hoo! So glad to hear that you enjoyed it Patricia, thanks for letting me know! N x
Oh my goodness…look how moist and perfect those pumpkin bars looks!!! And that creamy cheese frosting…swoon! I love the ratio of cakey layer vs frosting layer – it’s absolutely perfect. XO
Big compliment from the baking queen!
Hi Nagi. My husband was very sceptical about PUMPKIN cake but after I had made it, he changed his tune. I did not have cream cheese at the time so instead spread a small amount of butter on top while hot and sprinkled cinnamon sugar over the melted butter and it was quite nice. Will try the frosting next time when I am more organised. Just love the recipes you post and am finding I am cooking more AND eating more ha ha. Love Dozer pics too. Thanks.
I’m so glad you enjoyed it Val, and that you’re enjoying my recipes! Thank you for letting me know – N xx
I have bookmarked this one to make for my little sister. She is pumpkin mad – she eats pumpkin pies for breakfast. 🙂 I love the rich colour in this cake and that cream cheese frosting looks divine
Awww cute! Pumpkin for brekki???
I’ve used Heinz condensed pumpkin soup here in Australia instead of canned pumpkin – seems to work OK.
Kathryn! You’re a genius!!! Must give it a go – N xx
What an awesome recipe! I love pumpkin and this is a great addition to my recipe inbox! The creamy icing adds just the right amount of tang to pair nicely with the sweet pumpkin.
btw, mashed butternut squash also works well in this recipe.
Ahhhh yes thank you for reminding me Helene! I haven’t tried it with butternut yet but assumed it would work 🙂 N xx
Pumpkin puree can be pretty hard to get hold of in the UK too, you can sometimes find it in the ‘American’ section of supermarkets but it is rare! I do love pumpkin cake though, and this one looks so moist and delicious; the cream cheese frosting just makes it even better!
Cream cheese frosting makes EVERYTHING amazing, don’t you think??? 🙂
Pumpkin cake and Dozer. Just perfick!
I whole heartedly agree! <3