Why You’ll Love This Recipe

This Pumpkin Spice Cake is the ultimate fall dessert. It’s full of flavor, moist, and perfectly spiced, thanks to the combination of cinnamon, nutmeg, ginger, and cloves. The pumpkin puree adds a wonderful richness and texture that makes every bite feel like a warm hug. The best part? It’s incredibly easy to make with minimal ingredients and simple steps, making it a perfect dessert for busy fall days. And of course, it’s optional to add the cream cheese frosting, but trust me, it takes this cake to the next level!

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
1 cup granulated sugar
½ cup brown sugar, packed
1 cup pumpkin puree (canned or fresh)
½ cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
½ cup chopped nuts (optional)
Cream cheese frosting (optional, for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure the cake doesn’t stick.
Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
Combine Sugars:
In another bowl, mix the granulated sugar and brown sugar until they are well combined.
Add Wet Ingredients:
Add the pumpkin puree, vegetable oil, eggs, and vanilla extract to the sugar mixture. Mix until everything is smooth and well incorporated.
Combine Mixtures:
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix to ensure a tender cake.
Add Nuts (Optional):
If you’re using nuts, fold in the chopped nuts now for added texture and flavor.
Pour Batter:
Pour the cake batter into the prepared baking pan and spread it out evenly.
Bake:
Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Afterward, transfer the cake to a wire rack to cool completely.
Frost (Optional):
Once the cake has cooled, frost it with cream cheese frosting if desired. Then, cut it into squares or slices and serve.

Servings and Timing

Servings: This recipe makes approximately 12-16 servings, depending on portion size.
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes

Variations

Add Chocolate Chips: Add ½ cup of chocolate chips to the batter for a delicious chocolatey twist.
Dairy-Free: Use dairy-free oil and egg substitutes to make this cake dairy-free.
Spiced Pecans: Toast some pecans with a sprinkle of cinnamon and sugar and use them as a topping for extra fall flavor.
Maple Frosting: Instead of cream cheese frosting, try a maple glaze or maple frosting for a unique flavor.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 3 days.
Refrigeration: If you’ve frosted the cake with cream cheese frosting, store it in the fridge for up to 5 days.
Freezing: The cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap or aluminum foil before freezing. To serve, thaw it overnight in the fridge.

FAQs

Can I make this cake without eggs?

Yes, you can substitute the eggs with an egg replacement like a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan version.

Can I use pumpkin pie filling instead of pumpkin puree?

Pumpkin pie filling is already spiced and sweetened, so it’s not a direct substitute for pumpkin puree. If you use it, reduce the amount of sugar in the recipe accordingly.

How can I make this cake more moist?

Make sure to not overmix the batter, as that can lead to a denser, drier cake. Also, ensure that the cake is properly stored to keep it moist.

Can I make this cake in a different pan size?

Yes, you can use different pan sizes, but adjust the baking time accordingly. A smaller pan will result in a thicker cake and may require a longer baking time, while a larger pan will bake quicker.

Can I add a glaze instead of frosting?

Absolutely! A simple glaze made from powdered sugar and milk or a maple glaze can be a delicious alternative to frosting.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs. If the toothpick is wet, bake for a few more minutes and check again.

Can I use a hand mixer instead of mixing by hand?

Yes, a hand mixer will work well to incorporate the wet and dry ingredients, but be careful not to overmix the batter.

How should I serve the cake?

This cake can be served as-is or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Conclusion

This Pumpkin Spice Cake is the ultimate dessert for fall, combining all the warm, comforting flavors of autumn into a moist, flavorful treat. Easy to make, perfectly spiced, and topped with optional cream cheese frosting, it’s the ideal addition to any fall celebration or casual afternoon snack. Whether you’re enjoying it with a cup of tea or serving it at a family gathering, this cake is sure to be a hit!

Pumpkin Spice Cake: An Incredible Ultimate Recipe for Fall

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This Pumpkin Spice Cake is a moist, flavorful fall dessert combining traditional spices like cinnamon, nutmeg, and ginger with the richness of pumpkin. Topped with optional cream cheese frosting, it’s the perfect treat for any autumn occasion.

Author: Amy
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Yield: 12-16 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure the cake doesn’t stick.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
Combine Sugars: In another bowl, mix the granulated sugar and brown sugar until well combined.
Add Wet Ingredients: Add the pumpkin puree, vegetable oil, eggs, and vanilla extract to the sugar mixture. Mix until smooth and well incorporated.
Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
Add Nuts (Optional): If using, fold in the chopped nuts for added texture and flavor.
Pour Batter: Pour the cake batter into the prepared baking pan and spread it evenly.
Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Remove the cake from the oven and let it cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely.
Frost (Optional): Once the cake has cooled, frost it with cream cheese frosting, if desired. Cut into squares or slices and serve.