Irresistible Pumpkin Spice Cake Recipe for Fall Lovers

Nothing says “Autumn is here!” quite like the warm, inviting scent of freshly baked pumpkin spice cake wafting through your kitchen. Picture yourself biting into a slice, where every forkful unveils moist layers infused with spices, sweet pumpkin goodness, and a hint of vanilla. The symphony of flavors dances on your palate, making you feel all cozy and fuzzy inside. You can almost hear the leaves rustling outside as you savor this seasonal delight.

This cake isn’t just dessert; it’s an experience! I remember the first time my grandmother made it during a chilly October afternoon. The whole family gathered around, our laughter mingling with the cake’s enticing aroma. It quickly became a beloved tradition that still warms my heart today. Perfect for those crisp fall evenings or as a centerpiece at Thanksgiving dinner, each bite promises to be pure bliss.

I once surprised my friends with this cake at a potluck, and they couldn’t stop raving about how delicious it was!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pumpkin Puree: Use canned or fresh puree; just ensure it’s not pumpkin pie filling for best results.

• All-Purpose Flour: This forms the base of the cake; sifted flour ensures a light texture.

• Granulated Sugar: Sweetens the cake perfectly; you can reduce this slightly if preferred.

• Baking Powder: Essential for that perfect rise; always fresh for best results.

• Baking Soda: Helps achieve that fluffy texture while balancing acidity from the pumpkin.

• Cinnamon: A must-have spice that enhances flavors and gives warmth to each bite.

• Nutmeg: Adds depth and earthiness; use freshly grated if possible for more intense flavor.

• Eggs: These act as binders; use room-temperature eggs for optimal mixing.

• Vanilla Extract: A splash adds warmth and complements the spices beautifully.

• Vegetable Oil: Keeps the cake super moist; can swap with melted butter if desired.

• Powdered Sugar (for frosting): Creates a smooth glaze topping that balances out the spices perfectly.

• Cream Cheese (for frosting): Adds richness; ensure it’s softened for easy mixing.

• Milk (for frosting): Adjusts consistency of frosting; add little by little until desired thickness is reached.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray to ensure easy release.

Mix Dry Ingredients: In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. This creates an aromatic base that sets the stage for your cake.

Create Wet Ingredients Mixture: In another bowl, combine sugar, pumpkin puree, eggs, vegetable oil, and vanilla extract. Mix until smooth and creamy—this is where all the magic begins.

Combine Wet and Dry Mixtures: Gradually fold in the dry mixture into the wet ingredients using a spatula until just combined. Avoid over-mixing to keep your cake light and fluffy.

Pour Batter into Prepared Pans: Divide evenly between both pans and smooth out the tops with a spatula ensuring even baking throughout.

Bake to Perfection: Place in preheated oven and bake for 25-30 minutes or until a toothpick inserted comes out clean. Your kitchen will smell heavenly by now!

Create Cream Cheese Frosting: While cakes cool completely on wire racks, beat together softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and fluffy—frosting dreams do come true!

Remember to let your cakes cool before frosting them! Now you’re ready to layer them up like a pro!

Enjoy whipping up this delightful pumpkin spice cake! It’s sure to become a seasonal favorite in no time!

You Must Know

• Pumpkin spice cake brings autumn to your kitchen with delightful aromas
• The texture is fluffy, and the flavors are so inviting
• It’s perfect for gatherings or cozy nights in, making every bite feel like a warm hug on a chilly day

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). Mix dry ingredients first, then slowly add wet ones for a smooth batter.



Add Your Touch

Feel free to swap pumpkin puree with sweet potato for a different twist. Adding walnuts or chocolate chips can elevate the flavor!

Storing & Reheating

Store leftover pumpkin spice cake in an airtight container at room temperature for up to three days. Reheat slices in the microwave for 10-15 seconds.

Chef's Helpful Tips

• For the best pumpkin spice cake, use fresh pumpkin puree or high-quality canned puree
• Ensure your spices are fresh for maximum flavor
• Always sift the dry ingredients to avoid clumps and ensure even distribution throughout the batter

Baking this pumpkin spice cake reminds me of rainy afternoons spent in my grandma’s kitchen, where laughter and the smell of cinnamon filled the air.



FAQ

Can I use fresh pumpkin instead of canned?

Absolutely! Just make sure it’s well-pureed and cooked until soft.

How do I know when the cake is done?

Insert a toothpick in the center; it should come out clean when fully baked.

What can I serve with pumpkin spice cake?

Cream cheese frosting or whipped cream pairs perfectly with this delicious cake!

Print



Pumpkin Spice Cake

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• Author: Mark Taylor
• Total Time: 45 minutes
• Yield: Serves approximately 12 slices 1x

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Description

Embrace the essence of autumn with this delightful Pumpkin Spice Cake, where each slice transports you to cozy fall afternoons. Infused with warm spices and sweet pumpkin, this cake is perfect for gatherings or as a comforting treat at home. Top it with rich cream cheese frosting for an unforgettable dessert experience that everyone will love.

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Ingredients

Scale 1x2x3x

• 1 cup pumpkin puree (canned or fresh)
• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• 3 large eggs (room temperature)
• ½ cup vegetable oil
• 1 tsp vanilla extract
• Pinch of salt

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Instructions

1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix pumpkin puree, sugar, eggs, vegetable oil, and vanilla until smooth.
4. Gradually combine wet ingredients with dry ingredients until just mixed; avoid over-mixing.
5. Divide batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
6. Let cakes cool before frosting with cream cheese frosting made by mixing softened cream cheese, powdered sugar, and milk until smooth.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (90g)
• Calories: 280
• Sugar: 22g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 60mg

Keywords: For added texture, consider folding in chopped walnuts or chocolate chips into the batter before baking. Store leftover cake in an airtight container for up to three days at room temperature.