Easy Moist Pumpkin Cake

There’s just something cozy and nostalgic about pumpkin cake that makes it perfect for fall—or really, any time you want a slice of something spiced, soft, and incredibly comforting. This cake is like a warm hug from the inside out. It’s tender, full of flavor, and pairs beautifully with a cup of coffee or tea. And the best part? It’s surprisingly simple to make, even if you’re not a regular baker.

Pumpkin cake stands out from your usual cakes thanks to the pumpkin purée, which keeps the crumb moist and adds a rich earthiness. But the magic doesn’t stop there—it’s the spices that really take it to another level. Think cinnamon, nutmeg, and cloves dancing together to bring that classic fall aroma into your kitchen. Each bite is soft, flavorful, and just sweet enough without being overwhelming.

This cake is versatile too. You can serve it plain, dust it with powdered sugar, or go all out with a generous layer of cream cheese frosting. Want to turn it into a showstopper for a holiday table? Bake it in a bundt pan or turn it into cupcakes. Or keep it simple with a sheet cake for a cozy weekend treat at home.

Whether you’re baking for a gathering or just want something a little indulgent on a chilly evening, this pumpkin cake is the kind of dessert that feels both special and effortless. It’s one of those recipes that always gets asked for—and once you make it, you’ll see why.

Why You’ll Love It

• Super Moist Texture – Thanks to the pumpkin purée, this cake stays incredibly moist for days without feeling heavy or dense.
• Warm Spiced Flavor – The combination of cinnamon, nutmeg, ginger, and cloves gives each bite that cozy, bakery-style warmth that feels like fall in dessert form.
• One-Bowl Batter – No need for a ton of cleanup or fancy techniques—just mix everything in one bowl and pour it into your pan. Easy and beginner-friendly!
• Perfect for Any Occasion – Whether you’re hosting Thanksgiving, bringing dessert to a potluck, or just treating yourself midweek, this cake fits the vibe.
• Pairs Beautifully with Frosting or Plain – It’s rich enough to enjoy without toppings, but also pairs wonderfully with cream cheese frosting or a simple glaze for something extra.

Ingredient List

For the Pumpkin Cake

• 1 ¾ cups (220g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• ¾ cup (150g) granulated sugar
• ½ cup (100g) brown sugar, packed
• 2 large eggs
• 1 cup (240ml) canned pumpkin purée
• ½ cup (120ml) vegetable oil
• ¼ cup (60ml) milk
• 1 teaspoon vanilla extract

Optional Cream Cheese Frosting

• 8 oz (225g) cream cheese, softened
• ¼ cup (60g) unsalted butter, softened
• 1 ½ cups (180g) powdered sugar
• 1 teaspoon vanilla extract

Ingredient Notes

• Pumpkin Purée – Use 100% pure pumpkin, not pumpkin pie filling. Libby’s is my go-to brand—it’s thick, flavorful, and consistent.
• Brown Sugar – Adds extra moisture and depth of flavor. Don’t skip it!
• Spices – Fresh spices make a big difference. If yours have been sitting in the pantry for years, it might be time to restock.
• Oil – Vegetable oil keeps the cake super soft, but you can use melted coconut oil or canola oil if you prefer.
• Cream Cheese – Full-fat cream cheese gives the frosting that rich, tangy flavor we all love. Make sure it’s softened for easy mixing.

Kitchen Equipment Needed

• Mixing Bowls – For combining dry and wet ingredients separately. I love using glass bowls so I can see everything clearly.
• Whisk & Spatula – A whisk helps blend the batter smoothly, and a spatula is perfect for scraping down the sides.
• 9×13-inch Baking Pan – The ideal size for a classic pumpkin sheet cake. You can also use two 8-inch round pans if you want a layer cake.
• Measuring Cups & Spoons – Accuracy matters for baking, so use proper dry and liquid measuring tools.
• Electric Mixer (optional, for frosting) – Makes the cream cheese frosting super smooth and fluffy with minimal effort.
• Wire Cooling Rack – Helps the cake cool evenly without getting soggy underneath.

Instructions

Step 1: Preheat and Prep Your Pan

• Preheat your oven to 350°F (175°C).
• Lightly grease a 9×13-inch baking pan with nonstick spray or a thin layer of butter.
• Optional: Line the bottom with parchment paper for easy removal.

Pro Tip: Greasing the sides and lining the bottom helps prevent sticking and gives clean slices.

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Step 2: Mix the Dry Ingredients

• In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
• Make sure everything is evenly combined so the spices are well-distributed.

Pro Tip: Whisking the dry ingredients together first ensures your leavening and spices don’t clump in one spot.

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Step 3: Combine the Wet Ingredients

• In a separate large bowl, whisk together the granulated sugar, brown sugar, and eggs until smooth and slightly frothy.
• Add the pumpkin purée, oil, milk, and vanilla extract. Whisk again until everything is fully blended and creamy.

Pro Tip: Don’t overmix—once it looks smooth, you’re good. Overmixing at this stage can make the cake tough.

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Step 4: Bring It All Together

• Pour the wet mixture into the bowl of dry ingredients.
• Use a spatula or wooden spoon to fold everything together gently until you no longer see streaks of flour.
• Scrape the sides and bottom of the bowl to ensure everything is fully mixed.

Pro Tip: Fold, don’t stir too aggressively. This keeps the cake light and tender.

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Step 5: Pour and Bake

• Pour the batter evenly into your prepared pan and smooth out the top with a spatula.
• Bake in the center of the oven for 30–35 minutes, or until a toothpick inserted in the middle comes out clean.
• The top should be slightly golden and springy to the touch.

Pro Tip: Don’t open the oven too early—wait until around the 30-minute mark to check for doneness.

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Step 6: Cool Completely

• Remove the cake from the oven and place it on a wire rack.
• Let it cool in the pan for at least 15–20 minutes. Then, if using parchment, gently lift the cake out and let it cool completely before frosting.

Pro Tip: Frosting a warm cake will make it melt and slide—patience pays off here!

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Step 7: Make the Cream Cheese Frosting (Optional)

• In a bowl, beat the softened cream cheese and butter together until smooth and fluffy.
• Add powdered sugar a little at a time, mixing between additions.
• Stir in the vanilla extract and beat until light and creamy.

Pro Tip: If the frosting feels too soft, pop it in the fridge for 10–15 minutes before spreading.

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Step 8: Frost and Serve

• Once the cake is completely cool, spread the cream cheese frosting evenly across the top with an offset spatula or the back of a spoon.
• Slice into squares and enjoy!

Pro Tip: For neat slices, wipe your knife clean between cuts.

Tips and Tricks for Success

• Room Temperature Ingredients – Let your eggs and cream cheese come to room temperature before mixing. This helps everything blend smoothly.
• Don’t Overmix – Stir just until the flour disappears to keep the cake soft and fluffy.
• Use Fresh Spices – Older spices lose their punch. For the best flavor, make sure your spices are still fragrant.
• Cool Before Frosting – Always let the cake cool completely before adding frosting to avoid a melty mess.
• Store Smart – Keep leftovers covered in the fridge for up to 5 days. The flavor actually deepens after a day!

Ingredient Substitutions and Variations

• Oil Substitute – Swap vegetable oil with melted coconut oil or even unsweetened applesauce for a lighter version.
• Gluten-Free – Use a 1:1 gluten-free flour blend to make the cake gluten-free. Bob’s Red Mill works great here.
• Add-Ins – Stir in chopped pecans, walnuts, or chocolate chips for a fun twist.
• Frosting Options – Skip the cream cheese and try a maple glaze or a dusting of powdered sugar for a lighter finish.
• Pumpkin Pie Spice – Out of individual spices? Use 2½ teaspoons of pumpkin pie spice mix instead.

Serving Suggestions

• Topped with Cream Cheese Frosting – The classic combo! Thick, tangy cream cheese frosting adds the perfect richness to each bite.
• With a Hot Drink – I love a slice of this cake with a cup of chai tea or a pumpkin spice latte on a cozy afternoon.
• Served Slightly Warm with Ice Cream – Try it with a scoop of vanilla or cinnamon ice cream for a dreamy fall dessert.
• As a Brunch Treat – Cut into smaller squares and serve it on a brunch board alongside fruit and muffins. It’s always a hit!
• Paired with a Savory Snack – I sometimes enjoy a small square with roasted salted nuts or cheese for a sweet-salty snack plate.

Storage and Reheating Instructions

• Room Temperature – Store unfrosted pumpkin cake in an airtight container at room temp for up to 2 days.
• Refrigerated – If frosted, store the cake in the fridge, covered, for up to 5 days. Let it come to room temperature before serving for the best texture.
• Freezing – Freeze individual slices (wrapped tightly in plastic wrap + foil) for up to 2 months. Thaw overnight in the fridge.
• Reheating – To warm a slice, microwave it for about 10–15 seconds—just enough to bring back that fresh-from-the-oven feel!
• Frosting Tip – If the frosting gets too firm in the fridge, let the cake sit out for 20–30 minutes before serving.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes! Just roast and purée your pumpkin until smooth. Make sure it’s not too watery—drain excess liquid if needed for the best texture.

What size pan can I use if I don’t have a 9×13?

You can split the batter between two 8-inch round pans for a layer cake, or use a bundt pan—just adjust the baking time and start checking at 40–45 minutes.

Can I make this cake ahead of time?

Absolutely. It tastes even better the next day! You can bake the cake a day or two ahead, then frost just before serving.

Is this recipe good for cupcakes?

Yes! It makes about 18–20 cupcakes. Fill liners ¾ full and bake at 350°F (175°C) for 18–22 minutes.

What’s the best way to frost it neatly?

Use an offset spatula for an even, swoopy finish. For an extra-smooth look, chill the frosting for 10 minutes before spreading.

Can I reduce the sugar?

You can cut up to ¼ cup of sugar without losing too much flavor or moisture, especially if you’re skipping the frosting or prefer less sweetness.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!