As the leaves turn golden and the air gets crisp, there’s no better way to embrace the season than with the warm, spicy aroma of pumpkin cake baking in your oven. Whether you’re a seasoned baker or just looking for a cozy weekend project, our roundup of 20 Delicious Pumpkin Cake Recipes is sure to inspire. From classic favorites to innovative twists, get ready to fall in love with pumpkin all over again!
Spiced Pumpkin Cake with Cream Cheese Frosting
As autumn leaves begin to fall, there’s no better way to welcome the season than by baking a Spiced Pumpkin Cake with Cream Cheese Frosting. This recipe is perfect for beginners, guiding you through each step to ensure a deliciously moist cake with a rich, spiced flavor.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup water
- For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In another bowl, beat the eggs, then mix in the pumpkin puree, vegetable oil, and water until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Tip: Overmixing can lead to a dense cake.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the frosting by beating the cream cheese and butter together until smooth.
- Slowly add the powdered sugar and vanilla extract, continuing to beat until the frosting is fluffy. Tip: For a smoother frosting, sift the powdered sugar before adding.
- Once the cake is completely cool, spread the frosting evenly over the top. Tip: Use an offset spatula for a smooth, professional-looking finish.
Perfectly spiced and irresistibly moist, this pumpkin cake is a delightful treat that pairs wonderfully with a cup of coffee or tea. For an extra touch, garnish with a sprinkle of cinnamon or chopped pecans before serving.
Pumpkin Chocolate Chip Cake
Start by preheating your oven to 350°F and greasing a 9×13 inch baking pan to ensure your pumpkin chocolate chip cake comes out perfectly every time. This delightful dessert combines the warm spices of pumpkin with the sweet, melty goodness of chocolate chips, creating a treat that’s perfect for any occasion.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking pan with butter or non-stick spray.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.
- In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined to avoid overmixing.
- Fold in the chocolate chips evenly throughout the batter.
- Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for at least 10 minutes before serving.
This pumpkin chocolate chip cake is wonderfully moist with a tender crumb, thanks to the pumpkin puree. The chocolate chips add a delightful contrast in texture and a burst of sweetness in every bite. Serve it warm with a scoop of vanilla ice cream for an extra special treat.
Gluten-Free Pumpkin Cake
Sometimes, the simplest recipes bring the most comfort, especially when they cater to dietary needs without sacrificing flavor. This gluten-free pumpkin cake is a testament to that, offering a moist, spiced dessert perfect for any occasion. Let’s dive into the methodical process of creating this delightful treat.
Ingredients
- For the cake:
- 2 cups gluten-free all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can (15 oz) pumpkin puree
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the gluten-free flour, baking soda, salt, and pumpkin pie spice until well combined.
- In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until smooth. Tip: Ensure the sugars are fully dissolved for a smoother batter.
- Add the eggs one at a time to the sugar mixture, beating well after each addition.
- Stir in the pumpkin puree and vanilla extract until the mixture is uniform. Tip: Use canned pumpkin puree for consistency, not pumpkin pie filling.
- Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Tip: Overmixing can lead to a dense cake, so stop as soon as the flour disappears.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Zesty with spice and wonderfully moist, this gluten-free pumpkin cake is a crowd-pleaser. Serve it with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of sweetness.
Vegan Pumpkin Cake
Unveiling the secrets to a moist and flavorful Vegan Pumpkin Cake, this recipe is perfect for those looking to indulge in a guilt-free dessert. Let’s dive into the methodical process of creating this autumnal delight, ensuring even beginners can follow along with ease.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 tsp vanilla extract
- For the frosting:
- 1/2 cup vegan butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp almond milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until well combined.
- Add the pumpkin puree, vegetable oil, water, and vanilla extract to the dry ingredients. Mix until just combined, being careful not to overmix. Tip: Overmixing can lead to a dense cake.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at the 30-minute mark to avoid overbaking.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, prepare the frosting by beating the vegan butter until creamy. Gradually add the powdered sugar, vanilla extract, and almond milk, beating until smooth and spreadable. Tip: Adjust the almond milk to achieve your desired frosting consistency.
- Once the cake is completely cool, spread the frosting evenly over the top.
Velvety and rich, this Vegan Pumpkin Cake boasts a tender crumb and a warm spice profile that’s irresistibly comforting. Serve it with a dollop of coconut whipped cream for an extra indulgent touch, or enjoy a slice with your favorite cup of tea for a cozy afternoon treat.
Pumpkin Spice Latte Cake
As the leaves begin to turn and the air gets crisp, there’s no better way to welcome the season than with a Pumpkin Spice Latte Cake. This dessert combines the cozy flavors of your favorite fall beverage into a moist, flavorful cake that’s perfect for any gathering.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup strong brewed coffee, cooled
- For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp strong brewed coffee, cooled
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and pumpkin pie spice.
- Add the pumpkin puree, vegetable oil, eggs, vanilla extract, and coffee to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, then the vanilla extract and coffee. Tip: For a smoother frosting, sift the powdered sugar before adding.
- Once the cake is completely cool, frost it with the cream cheese mixture. Tip: Use an offset spatula for an even layer of frosting.
The Pumpkin Spice Latte Cake is wonderfully moist with a tender crumb, thanks to the pumpkin puree and coffee. The cream cheese frosting adds a tangy contrast to the sweet, spiced cake. Serve it with a dollop of whipped cream and a sprinkle of cinnamon for an extra festive touch.
Pumpkin Bundt Cake with Maple Glaze
Let’s dive into creating a delightful Pumpkin Bundt Cake with Maple Glaze, perfect for those cozy autumn days or any time you crave a sweet, spiced treat. This guide will walk you through each step, ensuring even beginners can achieve bakery-quality results.
Ingredients
- For the cake:
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp pumpkin pie spice
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 can (15 oz) pumpkin puree
- 1 tsp vanilla extract
- 1 cup buttermilk
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp pure maple syrup
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan to prevent sticking.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition.
- Mix in the pumpkin puree and vanilla extract until fully incorporated.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, maple syrup, milk, and vanilla extract in a small bowl until smooth. Drizzle over the cooled cake.
Zesty with spice and moist from the pumpkin, this cake is a crowd-pleaser. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Pumpkin Dump Cake
Zesty and comforting, Pumpkin Dump Cake is the perfect dessert to usher in the fall season with minimal fuss. This recipe simplifies the baking process, making it accessible for beginners while delivering a deliciously moist and flavorful outcome.
Ingredients
- For the pumpkin layer:
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- For the cake layer:
- 1 box (15.25 oz) yellow cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup chopped pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, and salt until smooth. Tip: Ensure all ingredients are at room temperature for a smoother mixture.
- Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
- Sprinkle the dry cake mix evenly over the pumpkin layer. Tip: Do not stir; the cake mix will form a crust as it bakes.
- Drizzle the melted butter over the cake mix, covering as much surface area as possible. Tip: For added crunch, sprinkle chopped pecans on top before baking.
- Bake for 50-60 minutes, or until the top is golden brown and the edges are bubbling.
- Remove from the oven and let cool for at least 10 minutes before serving.
Moist and rich, this Pumpkin Dump Cake offers a delightful contrast between the creamy pumpkin layer and the crisp, buttery topping. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.
Pumpkin Roll Cake
Start by preheating your oven to 375°F (190°C) and greasing a 15×10-inch jelly roll pan, then lining it with parchment paper for easy removal of the cake later.
Ingredients
- For the cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
- For the filling:
- 1 (8-ounce) package cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt until well combined.
- In a large bowl, beat the eggs and granulated sugar on high speed until thick and pale, about 2 minutes.
- Gently fold in the pumpkin until fully incorporated, then carefully fold in the dry ingredients until just combined.
- Spread the batter evenly into the prepared pan and bake for 13-15 minutes, or until the cake springs back when lightly touched.
- While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
- Immediately after removing the cake from the oven, invert it onto the prepared towel and carefully peel off the parchment paper.
- Starting from the short end, roll the cake and towel together into a log and let it cool completely on a wire rack, about 1 hour.
- For the filling, beat the cream cheese, powdered sugar, butter, and vanilla extract together until smooth.
- Unroll the cooled cake, spread the filling evenly over the surface, then re-roll the cake without the towel.
- Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour before serving to allow the filling to set.
Perfectly spiced and irresistibly creamy, this pumpkin roll cake is a showstopper with its swirl of tangy cream cheese filling. Serve slices with a dusting of powdered sugar or a dollop of whipped cream for an extra special touch.
Pumpkin Coffee Cake
Baking a Pumpkin Coffee Cake is a delightful way to embrace the flavors of fall, offering a moist, spiced cake topped with a crumbly streusel that’s perfect for breakfast or dessert. This guide will walk you through each step to ensure your cake turns out perfectly every time.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup pumpkin puree
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 egg
- For the streusel topping:
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 2 tbsp cold butter
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.
- In a large bowl, whisk together 1 1/2 cups flour, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another bowl, mix granulated sugar, brown sugar, pumpkin puree, milk, vegetable oil, and egg until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Tip: Overmixing can lead to a dense cake.
- Pour the batter into the prepared baking pan, spreading it evenly.
- For the streusel topping, combine 1/4 cup flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Tip: Using cold butter ensures a crumbly texture.
- Sprinkle the streusel evenly over the batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at 25 minutes to avoid overbaking.
Now, this Pumpkin Coffee Cake boasts a tender crumb and a spicy-sweet flavor profile, with the streusel adding a delightful crunch. Serve it warm with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent treat.
Pumpkin Angel Food Cake
You’ll find this Pumpkin Angel Food Cake to be a delightful twist on the classic, combining the light, airy texture of angel food cake with the warm, spiced flavor of pumpkin. Perfect for autumn gatherings or whenever you crave a sweet, fluffy treat.
Ingredients
- For the cake:
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 large egg whites, at room temperature
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup pumpkin puree
- 1 tsp pumpkin pie spice
Instructions
- Preheat your oven to 350°F. Ensure the oven rack is in the lower third of the oven to allow the cake to rise properly.
- Sift together the cake flour and 3/4 cup of the granulated sugar in a bowl. This step is crucial for a light texture.
- In a large mixing bowl, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form. Tip: The bowl and beaters must be completely clean and grease-free for the egg whites to reach their full volume.
- Gradually add the remaining 3/4 cup sugar, beating on high speed until stiff peaks form. The mixture should be glossy and hold its shape.
- Gently fold in the vanilla extract, pumpkin puree, and pumpkin pie spice with a rubber spatula. Be careful not to deflate the egg whites.
- Sprinkle the flour mixture over the egg white mixture in four additions, folding gently after each until just combined.
- Pour the batter into an ungreased 10-inch tube pan. Smooth the top with the spatula.
- Bake for 35-40 minutes, or until the cake is golden and the top springs back when lightly touched. Tip: Avoid opening the oven door during the first 30 minutes to prevent the cake from collapsing.
- Immediately invert the pan onto a cooling rack and let the cake cool completely, about 1 1/2 hours. Tip: Cooling the cake upside down helps maintain its height and texture.
- Run a knife around the edges and center tube of the pan to loosen the cake, then remove it from the pan.
A slice of this Pumpkin Angel Food Cake offers a moist, tender crumb with a perfect balance of sweetness and spice. Serve it with a dollop of whipped cream and a sprinkle of cinnamon for an extra festive touch.
Pumpkin Pie Cake
Here’s how to create a delightful Pumpkin Pie Cake that combines the comforting flavors of pumpkin pie with the ease of a cake. This recipe is perfect for beginners, guiding you through each step to ensure a delicious outcome.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup water
- For the topping:
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup chopped pecans
- 1/4 cup all-purpose flour
- 4 tbsp unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, whisk together 2 cups flour, 1 1/2 cups sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Add the pumpkin puree, vegetable oil, eggs, and water to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
- Pour the batter into the prepared baking pan, spreading it evenly.
- In a medium bowl, combine 1/2 cup sugar, brown sugar, pecans, 1/4 cup flour, and melted butter for the topping. Sprinkle evenly over the batter.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at 30 minutes to avoid overbaking.
- Allow the cake to cool in the pan on a wire rack for at least 10 minutes before serving. Tip: This resting time helps the topping set.
Finished with a crunchy, sweet topping and a moist, spiced cake base, this Pumpkin Pie Cake is a crowd-pleaser. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.
Pumpkin Cheesecake Cake
Making a Pumpkin Cheesecake Cake combines the creamy richness of cheesecake with the warm, spiced flavors of pumpkin cake, creating a dessert that’s perfect for any fall gathering. This guide will walk you through each step to ensure your cake turns out moist, flavorful, and visually stunning.
Ingredients
- For the pumpkin cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- For the cheesecake layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger for the pumpkin cake.
- Add the eggs, pumpkin puree, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
- Pour half of the pumpkin cake batter into the prepared pan and set aside.
- In another bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, then the vanilla extract, mixing well after each addition. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
- Carefully spread the cheesecake mixture over the pumpkin cake batter in the pan.
- Top with the remaining pumpkin cake batter. Use a knife to swirl the layers together for a marbled effect. Tip: Don’t over-swirl to maintain distinct layers.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Combining the moist, spiced pumpkin cake with the creamy cheesecake layer results in a dessert that’s both rich and comforting. Serve chilled with a dollop of whipped cream for an extra indulgent treat.
Pumpkin Carrot Cake
Great for those who love a twist on classic desserts, this Pumpkin Carrot Cake combines the earthy sweetness of pumpkin with the fresh crunch of carrots, all wrapped in a moist, spiced cake. Follow these steps to create a dessert that’s as nutritious as it is delicious.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree
- 1 1/2 cups grated carrots
- For the frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Tip: Sifting the dry ingredients can help avoid lumps in your batter.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Mix in the pumpkin puree until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to a dense cake.
- Fold in the grated carrots.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
- Allow the cake to cool completely before frosting.
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy.
- Spread the frosting evenly over the cooled cake.
Kindly note, this cake boasts a moist texture with a perfect balance of spices, making it a hit for any occasion. Serve it with a dollop of whipped cream or a sprinkle of toasted nuts for an extra special touch.
Pumpkin Apple Cake
Very few desserts capture the essence of fall quite like this Pumpkin Apple Cake, a delightful blend of seasonal flavors that’s as easy to make as it is delicious. Let’s walk through the process step by step, ensuring even beginners can achieve perfect results.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 1 cup diced apples
- For the topping:
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Tip: Sifting the dry ingredients can prevent lumps in your batter.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla extract.
- Alternately add the dry ingredients and pumpkin puree to the butter mixture, beginning and ending with the dry ingredients. Tip: Do not overmix to keep the cake tender.
- Fold in the diced apples until just combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- In a small bowl, mix together the sugar and cinnamon for the topping, then sprinkle evenly over the batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at 40 minutes to avoid overbaking.
Once cooled, this cake reveals a moist, spiced interior with pockets of soft apple, perfect when served warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Pumpkin Pecan Cake
Just when you think pumpkin season couldn’t get any better, along comes this Pumpkin Pecan Cake to prove you wrong. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome every time.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- For the topping:
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 1 tbsp melted butter
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Tip: Ensure the butter is at room temperature for easier mixing.
- Add the eggs one at a time to the butter mixture, beating well after each addition.
- Stir in the pumpkin puree and vanilla extract until well combined.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- In a small bowl, mix together the chopped pecans, brown sugar, and melted butter for the topping. Sprinkle evenly over the cake batter.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at 30 minutes to avoid overbaking.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Your Pumpkin Pecan Cake is a harmonious blend of moist, spiced pumpkin cake with a crunchy, sweet pecan topping. Serve it warm with a dollop of whipped cream or enjoy it as is for a delightful treat any time of the day.
Pumpkin Banana Cake
Ready to dive into the cozy flavors of fall with a twist? This Pumpkin Banana Cake combines the best of both worlds, offering a moist, flavorful dessert that’s perfect for any occasion. Follow these steps carefully to ensure your cake turns out perfectly every time.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas (about 2 bananas)
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- For the frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition.
- Mix in the mashed bananas, pumpkin puree, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Tip: Overmixing can lead to a dense cake.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at 30 minutes to prevent overbaking.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy. Tip: For a smoother frosting, sift the powdered sugar before adding.
- Once the cake is completely cool, spread the frosting evenly over the top.
Here’s how your cake turns out: moist and tender with a perfect balance of pumpkin and banana flavors. Serve it with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of warmth.
Pumpkin Zucchini Cake
Whipping up a Pumpkin Zucchini Cake is a fantastic way to sneak some veggies into your dessert while enjoying the warm, spiced flavors of fall. This recipe is perfect for beginners, guiding you through each step to ensure a moist, flavorful cake every time.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup grated zucchini
- 1 cup pumpkin puree
- For the frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Tip: Sifting the dry ingredients can prevent lumps in your batter.
- In a large bowl, beat together the vegetable oil and granulated sugar until well combined.
- Add the egg and vanilla extract to the oil mixture, beating until smooth.
- Fold in the grated zucchini and pumpkin puree until evenly distributed. Tip: Squeeze excess moisture from the zucchini to avoid a soggy cake.
- Gradually mix the dry ingredients into the wet ingredients, stirring just until combined. Tip: Overmixing can lead to a dense cake.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth for the frosting.
- Once the cake is completely cool, spread the frosting evenly over the top.
Unbelievably moist and packed with flavor, this Pumpkin Zucchini Cake pairs wonderfully with a cup of coffee or tea. For an extra touch, garnish with a sprinkle of cinnamon or chopped nuts before serving.
Pumpkin Gingerbread Cake
Gathering the warm, spicy aromas of pumpkin and gingerbread into one delightful dessert, this Pumpkin Gingerbread Cake is a must-try for anyone looking to bring a cozy autumnal vibe into their kitchen. Follow these steps carefully to create a moist, flavorful cake that perfectly balances sweetness and spice.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 cup pumpkin puree
- 1/2 cup molasses
- 1/2 cup hot water
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Tip: Sifting the dry ingredients can help avoid lumps in your batter.
- In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. Tip: Room temperature butter blends more easily with sugars.
- Add the egg to the butter mixture and beat until fully incorporated.
- Mix in the pumpkin puree and molasses until smooth.
- Alternately add the dry ingredients and hot water to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake, so stir until the flour is just incorporated.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Just out of the oven, this cake boasts a tender crumb and a deep, spicy flavor that pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra festive touch, drizzle with a simple powdered sugar glaze before serving.
Pumpkin Coconut Cake
Start by preheating your oven to 350°F and greasing a 9-inch round cake pan. This Pumpkin Coconut Cake combines the warmth of pumpkin with the tropical flair of coconut for a dessert that’s as comforting as it is exotic.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup coconut milk
- For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup coconut milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a 9-inch round cake pan with butter or cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition.
- Mix in the pumpkin puree and coconut milk until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to a dense cake.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at 30 minutes to avoid overbaking.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, prepare the frosting by beating the softened butter, powdered sugar, coconut milk, and vanilla extract together until smooth and creamy. Tip: For a fluffier frosting, beat for an additional 2 minutes.
- Once the cake is completely cool, spread the frosting evenly over the top.
Zesty and moist, this Pumpkin Coconut Cake is a delightful twist on traditional pumpkin desserts. The coconut frosting adds a creamy, rich layer that perfectly complements the spiced cake. Serve it with a sprinkle of toasted coconut flakes for an extra crunch and visual appeal.
Pumpkin Vanilla Bean Cake
You’ll find this Pumpkin Vanilla Bean Cake to be a delightful blend of autumn flavors and creamy vanilla, perfect for any season. Let’s walk through the process of creating this moist, flavorful cake that’s sure to impress.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 vanilla bean, split and seeds scraped
- For the frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In another bowl, beat the eggs, then mix in the pumpkin puree, vegetable oil, water, and vanilla bean seeds until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Tip: Overmixing can lead to a dense cake.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Oven temperatures vary, so start checking at 30 minutes.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy. Tip: For a smoother frosting, sift the powdered sugar before adding.
- Once the cake is cool, spread the frosting evenly over the top.
Here’s how this cake turns out: The texture is incredibly moist and tender, with a perfect balance of pumpkin spice and vanilla bean flavors. For a creative twist, serve each slice with a dollop of whipped cream and a sprinkle of cinnamon on top.
Conclusion
We hope this roundup of 20 delicious pumpkin cake recipes has inspired you to bake something amazing this season! Whether you’re a seasoned baker or trying your hand at pumpkin cakes for the first time, there’s a recipe here for everyone. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy baking!
