This easy pumpkin cake is the perfect fall dessert! Made with pumpkin puree, warm cinnamon, nutmeg, cloves, and ginger, it’s soft, moist, and full of cozy pumpkin spice flavor. Topped with homemade cream cheese frosting and festive Halloween sprinkles, this pumpkin cake is a delicious treat for spooky season!
Whether you’re making it for a Halloween party, a fall gathering, or just a sweet treat for your family, this pumpkin cake is one of those recipes you’ll want to make year after year. It’s simple to prepare, bakes in a 9×13 pan, and is even better after chilling in the refrigerator for a bit.
Why You’ll Love This Pumpkin Cake
- Easy to make: No fancy equipment or complicated steps required.
- Moist and flavorful: Pumpkin puree and warm spices make every bite soft and delicious.
- Cream cheese frosting: The tangy, sweet frosting pairs perfectly with pumpkin spice.
- Perfect for Halloween: Add spooky sprinkles for a fun, festive finish!
- Great for sharing: A 9×13 cake is perfect for family gatherings, parties, and fall celebrations.
Ingredients
Pumpkin Cake
- 1 cup vegetable oil
- 4 large eggs
- 1 ¾ cups light brown sugar, packed
- 15 ounces pumpkin puree (1 can)
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
Optional Toppings
- Halloween sprinkles
How to Make Pumpkin Cake
1. Preheat the Oven
Preheat your oven to 350°F. Grease a 9×13-inch baking pan and set aside.
2. Mix the Wet Ingredients
In a large mixing bowl, whisk together the vegetable oil, eggs, packed brown sugar, pumpkin puree, and vanilla extract until well combined.
The pumpkin puree gives this cake its beautiful orange color and delicious pumpkin flavor!
3. Combine the Dry Ingredients
In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
These warm spices are what make this cake taste like fall in every bite.
4. Combine the Wet and Dry Ingredients
Add the dry ingredients to the wet ingredients. Use a wooden spoon or spatula to stir until everything is fully incorporated. Be careful not to overmix the batter.
5. Bake the Cake
Pour the batter evenly into the prepared 9×13-inch baking pan.
Bake for approximately 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Every oven is a little different, so keep an eye on the cake as it gets close to the 30-minute mark.
6. Let the Cake Cool
Remove the cake from the oven and allow it to cool completely before frosting.
This step is important! If the cake is still warm, the cream cheese frosting may melt and become difficult to spread.
How to Make Cream Cheese Frosting
While the cake is cooling, prepare the homemade cream cheese frosting.
- In a small bowl, beat the softened cream cheese and butter together with a hand-held mixer until smooth.
- Add the powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon.
- Continue beating until the frosting is smooth, creamy, and fluffy.
Once the cake has completely cooled, spread the cream cheese frosting evenly over the top.
Make It Festive with Halloween Sprinkles!
This is my favorite part! 🎃
To turn this delicious pumpkin cake into the perfect Halloween dessert, add a generous sprinkle of Halloween sprinkles over the cream cheese frosting.
Black, orange, purple, and white sprinkles make this cake look extra festive for spooky season. You can use Halloween jimmies, candy sprinkles, little pumpkins, bats, ghosts, or whatever fun Halloween sprinkles you have on hand.
Tip: Add the sprinkles right after frosting the cake so they stick to the frosting.
For an extra special fall dessert, you can also sprinkle chopped walnuts or pecans over the top. The combination of creamy frosting, crunchy nuts, and pumpkin spice cake is so good!
Refrigerate Before Serving
We prefer to refrigerate this pumpkin cake for about an hour before serving. It gives the frosting time to set and makes the cake extra delicious.
You can enjoy it right away after frosting, or cover and refrigerate it until you’re ready to serve.
Because of the cream cheese frosting, keep the cake refrigerated.
Pumpkin Cake Tips
Use pumpkin puree, not pumpkin pie filling. Pumpkin puree is what you want for this recipe. Pumpkin pie filling already contains added sweeteners and spices.
Make sure the cream cheese and butter are softened. This helps create a smooth, fluffy frosting without lumps.
Let the cake cool completely. Don’t rush this step! A fully cooled cake makes frosting much easier.
Add the sprinkles before chilling. The sprinkles will stick nicely to the frosting and make the cake look festive.
Frequently Asked Questions
Can I use homemade pumpkin puree?
Yes! You can use homemade pumpkin puree as long as it has a similar consistency to canned pumpkin puree. If it is especially watery, drain off excess liquid so the cake batter isn’t too thin.
Can I make this pumpkin cake ahead of time?
Absolutely! This cake is great for making ahead. Prepare the cake, let it cool, frost it, and refrigerate until you’re ready to serve.
Can I use different sprinkles?
Of course! Halloween sprinkles are perfect for spooky season, but you can also use fall-colored sprinkles for Thanksgiving or regular sprinkles for any time of year.
The Perfect Pumpkin Cake for Spooky Season
If you’re looking for an easy pumpkin dessert that’s full of fall flavor, this pumpkin cake is it! The soft, spiced pumpkin cake, creamy homemade cream cheese frosting, and festive Halloween sprinkles make it a delicious treat for Halloween parties, school gatherings, or a cozy night at home.
It’s easy to make, fun to decorate, and absolutely delicious.
Grab your Halloween sprinkles and give this easy pumpkin cake a try! 🎃
Recipe Card
Easy Pumpkin Cake with Cream Cheese Frosting
A soft, spiced pumpkin cake topped with creamy cream cheese frosting and festive Halloween sprinkles.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes, plus cooling and optional chilling
Servings: 12–16
Equipment: 9×13-inch baking pan, mixing bowls, hand mixer
Ingredients
Cake
- 1 cup vegetable oil
- 4 large eggs
- 1 ¾ cups packed light brown sugar
- 15 ounces pumpkin puree
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 ½ teaspoons cinnamon
- ¾ teaspoon nutmeg
- ½ teaspoon cloves
- ¼ teaspoon ginger
Frosting
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
Optional
- Halloween sprinkles
- ¼–½ cup walnuts or pecans
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan.
- Whisk together oil, eggs, brown sugar, pumpkin puree, and vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- Stir the dry ingredients into the wet ingredients until combined.
- Pour batter into the prepared pan. Bake for 30 minutes, or until a toothpick comes out clean.
- Allow the cake to cool completely.
- Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, pumpkin pie spice, and cinnamon. Beat until fluffy.
- Spread frosting over the cooled cake.
- Add Halloween sprinkles and optional nuts.
- Refrigerate for about 1 hour before serving, if desired.
Storage: Cover and refrigerate leftovers because of the cream cheese frosting.
Enjoy! 🎃👻
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